In-Vitro Studies on Functional Properties of Selected Natural Dietary Fibers

Figures & data

Table 1 Functional properties of the natural fibres under simulated conditions of digestive tract.*

	Water Binding Capacity, g/g					Swelling Capacity, ml/g				Cation Exchange Capacity, mEq/ g
pH and Incubation (inc.). time	Mesh size	Ashgourd	Radish	Pea peel	Cardamom peel	Ashgourd	Radish	Pea peel	Cardamom peel	Ashgourd	Radish	Pea peel	Cardamom peel
Oral cavity
(pH 6.6,	30	11.44 ± 0.36^a	10.56 ± 0.41^a	10.23 ± 0.35^a	12.13 ± 0.12^a	15.26 ± 0.48^a	13.32 ± 0.45^a	12.35 ± 0.45^a	14.48 ± 0.37^a	1.29 ± 0.06^a	1.26 ± 0.05^a	1.22 ± 0.08^a	1.06 ± 0.03^a
incubation	60	10.53 ± 0.58^a	9.47 ± 0.28^ab	9.07 ± 0.54^ab	11.88 ± 0.41^a	13.54 ± 0.5^b	12.46 ± 0.19^a	10.16 ± 0.22^b	13.34 ± 0.25^ab	1.23 ± 0.03^ab	1.16 ± 0.08^ab	1.13 ± 0.05^ab	0.88 ± 0.01^b
time 7 min)	100	8.14 ± 0.55^b	8.11 ± 0.12^b	6.89 ± 0.26^b	8.74 ± 0.52^b	9.22 ± 0.47^c	10.14 ± 0.42^b	8.15 ± 0.34^c	11.51 ± 0.35^b	1.15 ± 0.05^b	1.08 ±0.07^b	0.96 ± 0.04^b	0.80 ± 0.03^b
Stomach
(pH 1.8,	30	13.16 ± 0.32^a	12.58 ± 0.56^a	9.62 ± 0.37^a	11.66 ± 0.36^a	16.83 ± 0.38^a	15.64 ± 0.56^a	11.87 ± 0.39^a	13.82 ± 0.37^a	1.21 ± 0.08^a	1.18 ± 0.05^a	1.14 ± 0.04^a	0.97.± 0.03^a
inc time	60	12.27 ± 0.44^ab	11.50 ± 0.45^a	8.73 ± 0.43^a	10.65 ± 0.31^a	15.54 ± 0.55^ab	13.96 ± 0.45^b	9.77 ± 0.35^b	12.91 ± 0.44^a	1.17 ± 0.06^a	1.09 ± 0.06^ab	1.04 ± 0.06^ab	0.74 ± 0.04^b
60 min)	100	9.31 ± 0.77^b	9.77 ± 0.36^b	6.28 ± 0.37^b	8.27 ± 0.32^b	11.78 ± 0.54^b	11.79 ± 0.47^c	7.82 ± 0.47^c	10.92 ± 0.57^b	1.09 ± 0.07^a	0.96 ± 0.03^b	0.88 ± 0.02^b	0.69 ± 0.01^b
Duodenum
(pH 8.7,	30	12.91 ± 0.69^a	11.94 ± 0.28^a	10.87 ± 0.23^a	13.67 ± 0.49^a	16.22 ± 0.36^a	14.85 ± 0.48^a	12.78 ± 0.38^a	14.97 ± 0.48^a	1.38 ± 0.10^a	1.31 ± 0.08^a	1.29 ± 0.09^a	1.14 ± 0.05^a
inc time	60	11.82 ± 0.72^a	10.78 ± 0.53^ab	9.51 ± 0.23^ab	12.43 ± 0.37^ab	14.87 ± 0.42^b	13.31 ± 0.57^ab	10.52 ± 0.56^b	13.81 ± 0.52^ab	1.33 ± 0.07^a	1.26 ± 0.08^a	1.16 ± 0.07^b	1.02 ± 0.07^b
135 min)	100	8.94 ± 0.44^b	9.21 ± 0.41^b	7.48 ± 0.28^b	9.61 ± 0.17^b	10.17 ± 0.41^c	11.08 ± 0.61^b	8.78 ± 0.43^c	12.08 ± 0.28^b	1.19 ± 0.08^b	1.13 ± 0.06^b	1.10 ± 0.06^b	0.89 ± 0.04^c
For individual fiber, means within a column superscripted with different alphabets are significantly (p ≤ 0.05) different. Values are means of triplicate samples (mean ± SD, n = 3).

Table 2 Fractional composition of selected dietary fiber (% of dry matter).*

Fiber sample	Neutral detergent fiber	Neutral detergent fiber	Cellulose	Hemicellulose	Lignin	Pectin
Ashgourd	34.20 ± 0.72^d	14.36 ± 0.54^d	13.04 ± 0.41^d	19.84 ± 0.47^b	1.32 ± 0.08^d	12.10 ± 0.64^a
Radish	40.82 ± 0.88^c	16.75 ± 0.31^c	14.72 ± 0.46^c	24.07 ± 0.39^a	2.03 ± 0.06^c	8.81 ± 0.33^b
Pea peel	52.56 ± 1.04^b	40.94 ± 0.82^b	37.58 ± 0.50^b	11.62 ± 0.41^d	3.36± 0.41^b	3.45 ± 0.47^c
Cardamom peel	60.25 ± 1.36^a	46.24 ± 0.78^a	41.46 ± 0.49^a	14.01 ± 0.22^c	4.78 ± 0.32^a	0.68 ± 0.22^d
For individual fiber, means within a column superscripted with different alphabets are significantly (p ≤ 0.05) different. Values are means of triplicate samples (mean ± SD, n = 3).

Figure 1 Glucose diffusion Assay in selected dietary fibers. Values represent the mean ± standard deviation (SD) of n = 3 assays.

Figure 2 Glucose adsorption capacity of natural fiber. Values represent the mean ± standard deviation (SD) of n = 3 assays.