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<p>Gooseberry (<i>Phyllanthus emblica</i>) pomace, a nutrient-rich underutilized by-product was valorized through a sequential microwave-assisted enzymatic extraction process for obtaining insoluble and soluble dietary fiber. Extraction parameters were optimized for maximum SDF yield by varying liquid/solid ratio (30:1–70:1 mL/g), microwave power (300–600&#xa0;W), and treatment time (3–9&#xa0;min). Optimal conditions (50:1 mL/g- liquid/solid ratio, 475&#xa0;W- microwave power, 5.6&#xa0;min- treatment time) yielded maximum IDF (43.02%) and SDF (9.37%), which were further characterized based on different properties and compared with raw pomace. Fourier Transform Infrared Spectroscopy analysis revealed comparable functional groups, while XRD showed existence of both crystalline and amorphous regions in IDF and SDF. Percent crystallinity was higher for IDF (24.68%) than SDF (13.42%), which is consistent with IDF’s more thermostable nature. Scanning Electron Microscopy depicted a curled, irregular structure of IDF, while SDF had a granular morphology. Water solubility (71.45%) and swelling capacity (3.10 mL/g) were observed higher for SDF due to gel-formation ability, whereas water (6.33&#xa0;g/g) and oil holding capacity (5.45&#xa0;g/g) were higher for IDF. Physiologically, SDF outperformed by exhibiting higher glucose adsorption (9.61 mmol/g), cholesterol binding (17.20&#xa0;mg/g), and cation exchange capacity (2.59 mmol/g). Overall, the obtained findings highlighted gooseberry pomace as a promising and sustainable source of dietary fiber, offering significant potential for incorporation into functional foods and nutraceuticals.</p> Graphical abstract <p></p>

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Sequential Microwave-assisted enzymatic extraction (MAEE) of insoluble and soluble dietary fiber from Indian gooseberry (Phyllanthus emblica) pomace: process optimization and characterization (Structural, Thermal, Morphological, functional and physiological Properties)

  • 期刊论文

  • 发表日期：

    2026年2月25日

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  • Neha Goyal,
  • Parmjit S. Panesar,
  • Harish K. Chopra

摘要

Gooseberry (Phyllanthus emblica) pomace, a nutrient-rich underutilized by-product was valorized through a sequential microwave-assisted enzymatic extraction process for obtaining insoluble and soluble dietary fiber. Extraction parameters were optimized for maximum SDF yield by varying liquid/solid ratio (30:1–70:1 mL/g), microwave power (300–600 W), and treatment time (3–9 min). Optimal conditions (50:1 mL/g- liquid/solid ratio, 475 W- microwave power, 5.6 min- treatment time) yielded maximum IDF (43.02%) and SDF (9.37%), which were further characterized based on different properties and compared with raw pomace. Fourier Transform Infrared Spectroscopy analysis revealed comparable functional groups, while XRD showed existence of both crystalline and amorphous regions in IDF and SDF. Percent crystallinity was higher for IDF (24.68%) than SDF (13.42%), which is consistent with IDF’s more thermostable nature. Scanning Electron Microscopy depicted a curled, irregular structure of IDF, while SDF had a granular morphology. Water solubility (71.45%) and swelling capacity (3.10 mL/g) were observed higher for SDF due to gel-formation ability, whereas water (6.33 g/g) and oil holding capacity (5.45 g/g) were higher for IDF. Physiologically, SDF outperformed by exhibiting higher glucose adsorption (9.61 mmol/g), cholesterol binding (17.20 mg/g), and cation exchange capacity (2.59 mmol/g). Overall, the obtained findings highlighted gooseberry pomace as a promising and sustainable source of dietary fiber, offering significant potential for incorporation into functional foods and nutraceuticals.

Graphical abstract