Impact of water combined wet ball milling extraction and functional evaluation of dietary fiber from papaya (Carica papaya L)
Guihun Jiang, Kashif Ameer, Karna Ramachandraiah, Xiaoyu Feng
Abstract
This study evaluates the structural, physicochemical, functional and rheological properties of papaya dietary fibers (DFs) extracted by alkaline, water and combination of water/wet ball milling. The particle size of DF subjected to water/wet ball milling (WB-DF) was considerably reduced compared to DF extracted by water (W-DF) or alkaline (AL-DF) methods. WB-DF in comparison AL-DF increased the water holding capacity (WHC) by 4.1 folds, oil holding capacity (OHC) by 1.7 folds and water swelling capacity (WSC) by 2.6 folds. WB-DF also improved the cholesterol adsorption capacity (CAC), glucose adsorption (GAC), nitrite-ion adsorption capacity (NIAC) and antioxidant activity. The FT-IR spectra displayed changes in peak intensities observed in the three modified DFs. In addition, WB-DF showed highest viscosity among all smaples. The distributions of monosaccharides in the DFs were affected by the different extractions. Consequently, DFs extracted through the water/wet ball milling exhibit significant potential for applications in the functional food industry. • Papaya dietary fiber (DF) was extracted by alkaline, water and water/wet ball milling. • The water/wet ball milling extracted DF has excellent hydration ability. • Water/wet ball milling can loosen the structure of DF and exposure more water binding sites. • Antioxidant capacity of combined papaya DF significantly increased.