How Water and Milling Improve Dietary Fiber from Papaya

Jenn Hoskins
15th May, 2024

How Water and Milling Improve Dietary Fiber from Papaya

Image Source: Natural Science News, 2024

Key Findings

  • The study by Jilin Medical University evaluated different methods for extracting dietary fibers from papaya
  • The combination of water and wet ball milling significantly reduced the particle size of the dietary fibers
  • This method also greatly improved the fibers' water holding, oil holding, and water swelling capacities
  • Enhanced cholesterol and glucose adsorption capacities, along with increased antioxidant activity, were observed in fibers extracted using this method
Dietary fibers (DFs) play a crucial role in human health, aiding in digestion, regulating blood sugar levels, and lowering cholesterol. However, extracting these fibers efficiently and enhancing their functional properties remains a challenge. A recent study conducted by Jilin Medical University aims to address this issue by evaluating the structural, physicochemical, functional, and rheological properties of papaya dietary fibers extracted using various methods[1]. In this study, researchers compared three extraction methods: alkaline extraction, water extraction, and a combination of water and wet ball milling. The primary objective was to determine which method produced the most beneficial dietary fiber in terms of particle size, water holding capacity (WHC), oil holding capacity (OHC), water swelling capacity (WSC), cholesterol adsorption capacity (CAC), glucose adsorption capacity (GAC), nitrite-ion adsorption capacity (NIAC), and antioxidant activity. The findings revealed that the particle size of dietary fiber subjected to water and wet ball milling (WB-DF) was significantly reduced compared to those extracted by water (W-DF) or alkaline (AL-DF) methods. This reduction in particle size is crucial as it enhances the functional properties of the dietary fibers. WB-DF demonstrated a 4.1-fold increase in WHC, a 1.7-fold increase in OHC, and a 2.6-fold increase in WSC compared to AL-DF. These properties are essential for dietary fibers as they determine how well the fibers can retain water and oil, which is vital for their application in food products to improve texture and moisture content. Moreover, WB-DF showed improved CAC, GAC, NIAC, and antioxidant activity. These enhancements are significant for health benefits. For instance, increased cholesterol and glucose adsorption capacities can aid in managing cholesterol levels and blood sugar, respectively, while improved antioxidant activity can help combat oxidative stress and related diseases. The study also utilized Fourier Transform Infrared (FT-IR) spectroscopy to analyze the structural changes in the dietary fibers. The FT-IR spectra displayed changes in peak intensities, indicating modifications in the chemical structure of the fibers due to different extraction methods. Additionally, WB-DF exhibited the highest viscosity among all samples, which is beneficial for its application in food products requiring thickening agents. These results align with previous studies that emphasize the importance of advanced extraction techniques for enhancing the functional properties of dietary fibers. For instance, a study on insoluble dietary fiber (IDF) from rose pomace demonstrated that enzymatic hydrolysis and ultrasound-assisted enzymatic hydrolysis could improve the fiber's functional properties, making it a valuable ingredient in the food industry[2]. Similarly, another study highlighted the potential of modern green extraction techniques, such as ultrasound-assisted extraction and microwave-assisted extraction, for efficiently extracting polyphenols from plant matrices, thus enhancing their bioactive properties[3]. Furthermore, the current study's findings support the potential of utilizing by-products from fruit processing, such as grape pomace, as sources of valuable compounds. Previous research has shown that polyphenolic compounds extracted from red grape pomace exhibit antioxidant and cholesterol-lowering activities, making them suitable for use in nutraceutical, pharmaceutical, or cosmetic products[4]. In conclusion, the study conducted by Jilin Medical University demonstrates that the combination of water and wet ball milling is a superior method for extracting papaya dietary fibers with enhanced functional properties. These findings provide valuable insights for the food industry, highlighting the potential of using advanced extraction techniques to produce functional ingredients that can contribute to human health. The study also aligns with previous research, emphasizing the importance of innovative extraction methods for maximizing the benefits of dietary fibers and other bioactive compounds from plant sources.

FruitsNutritionBiochem

References

Main Study

1) Impact of water combined wet ball milling extraction and functional evaluation of dietary fiber from papaya (Carica papaya L).

Published 30th June, 2024 (future Journal edition)

https://doi.org/10.1016/j.fochx.2024.101435

Related Studies

2) Physicochemical, functional, and microstructural properties of modified insoluble dietary fiber extracted from rose pomace.

https://doi.org/10.1007/s13197-019-04177-8

3) Green Extraction Methods for Polyphenols from Plant Matrices and Their Byproducts: A Review.

https://doi.org/10.1111/1541-4337.12253

4) Recovery of polyphenols from red grape pomace and assessment of their antioxidant and anti-cholesterol activities.

https://doi.org/10.1016/j.nbt.2015.12.004


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