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<p>The de-oiled meals sesame and linseed were employed to enzymatically extract soluble dietary fibres using enzymes. The soluble dietary fibres were then analysed for their constituent monosaccharides as well as functional groups through High-Performance Liquid chromatography and Fourier transform infrared spectroscopy, respectively. The morphological features, particle size, and surface charge of the enzymatically extracted soluble dietary fibres were also analysed. Observations from the <i>in-vitro</i> tests revealed that the soluble dietary fibres could inhibit oxidation brought on by a number of strong oxidizing agents, which can be favourably linked to their total phenolic and flavonoid content. The functional properties of the soluble dietary fibres like water/oil holding capacity, the propensity to swell, and emulsify, indicated that they could be employed as an ingredient to enhance textural and sensorial attributes, and improve stability of food. These enzymatically extracted fibres also demonstrated promising prebiotic activity and could specifically enhance the growth of probiotic bacterial strains. The results obtained from the various anti-oxidative, functional, and prebiotic activity assays furnished substantial evidence to support the application of the enzymatically extracted soluble dietary fibres in the fabrication of functional foods, simultaneously contributing to waste management and waste utilisation.</p> Graphical abstract <p></p>

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Exploring the functional and anti-oxidative attributes of soluble dietary fibres extracted from the by-products of oil industries: de-oiled sesame and linseed meals

  • 期刊论文

  • 发表日期：

    2025年4月2日

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  • Arpita Banerjee,
  • Niloy Chatterjee,
  • Trina Das,
  • Rojison Koshy,
  • Arun K. Das,
  • Pubali Dhar

摘要

The de-oiled meals sesame and linseed were employed to enzymatically extract soluble dietary fibres using enzymes. The soluble dietary fibres were then analysed for their constituent monosaccharides as well as functional groups through High-Performance Liquid chromatography and Fourier transform infrared spectroscopy, respectively. The morphological features, particle size, and surface charge of the enzymatically extracted soluble dietary fibres were also analysed. Observations from the in-vitro tests revealed that the soluble dietary fibres could inhibit oxidation brought on by a number of strong oxidizing agents, which can be favourably linked to their total phenolic and flavonoid content. The functional properties of the soluble dietary fibres like water/oil holding capacity, the propensity to swell, and emulsify, indicated that they could be employed as an ingredient to enhance textural and sensorial attributes, and improve stability of food. These enzymatically extracted fibres also demonstrated promising prebiotic activity and could specifically enhance the growth of probiotic bacterial strains. The results obtained from the various anti-oxidative, functional, and prebiotic activity assays furnished substantial evidence to support the application of the enzymatically extracted soluble dietary fibres in the fabrication of functional foods, simultaneously contributing to waste management and waste utilisation.

Graphical abstract