Effects of modification methods on the structural characteristics and functional properties of dietary fiber from cucumber
Zhi‐wei Zhang, Xinyi Yang, Zhenhong Gao, Meiyue Zhang, Shuaixue Mu, Yuying Cheng, Kunsheng Qu
Abstract
Cucumbers produce by-products such as cucumber pomace during processing and most of them are discarded without being utilized. To effectively utilize the waste, cucumber pomace is used to extract both insoluble and soluble dietary fibers (DFs) using compound enzyme method (ME), High pressure processing assisted ME (HPP-ME), and dynamic high-pressure microfluidization-assisted ME (DHPM-ME). The results showed that DHPM-ME improved the extraction rate of soluble DFs most effectively, increasing it from 1.74 % to 4.08 %. The modified DFs exhibited enhanced hydration properties and functional properties after HPP-ME- and DHPM-ME-mediated auxiliary treatment. Additionally, the modified DFs exhibited improved thermal stability, increased absorption peaks in the infrared spectra, decreased crystallinity, improved glucose and cholesterol adsorption ability, and delayed glucose adsorption. The cucumber pomace-derived modified DFs can be used as a functional food additive in bakery, meat, dairy products, and beverages, and their effective use can further enhance the economic benefits. • Modification of cucumber dietary fiber using non-thermal methods. • Modification improves soluble dietary fiber extraction rate. • Modification can improve the functional properties of cucumber dietary fiber. • Modified dietary fiber had better hypolipidemic effects in vitro.