Broccoli, Artichoke, Carob and Apple By-Products as a Source of Soluble Fiber: How It Can Be Affected by Enzymatic Treatment with Pectinex<sup>®</sup> Ultra SP-L, Viscozyme<sup>®</sup> L and Celluclast<sup>®</sup> 1.5 L
Dietary fiber (DF), and especially soluble dietary fiber (SDF), is a nutrient of particular interest today because of its anti-inflammatory role and its ability to reduce cardiovascular risk. Therefore, the enhancement of SDF in foods using different techniques has become a promising field of resear...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/1/10 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841549225900376064 |
|---|---|
| author | Pablo Ayuso Rocío Peñalver Jhazmin Quizhpe María de los Ángeles Rosell Gema Nieto |
| author_facet | Pablo Ayuso Rocío Peñalver Jhazmin Quizhpe María de los Ángeles Rosell Gema Nieto |
| author_sort | Pablo Ayuso |
| collection | DOAJ |
| description | Dietary fiber (DF), and especially soluble dietary fiber (SDF), is a nutrient of particular interest today because of its anti-inflammatory role and its ability to reduce cardiovascular risk. Therefore, the enhancement of SDF in foods using different techniques has become a promising field of research. In order to prove the possibility of increasing this SDF content, the effects of different commercial enzymes (Pectinex<sup>®</sup> Ultra SP-L, Viscozyme<sup>®</sup> L and Celluclast<sup>®</sup> 1.5 L) were tested on a variety of carob (CE), artichoke (ARE), apple (APE) and broccoli (BE) by-product extracts. Enzymatic treatment significantly affected SDF content in all by-products, showing the greatest increases for CE, ARE and APE using Celluclast<sup>®</sup> 1.5 L, while Viscozyme<sup>®</sup> L obtained the best results after application in BE. On the other hand, positive results were reported in the solubility, WHC and FAC of the by-products due to the enzymatic treatment, being increased in all extracts analyzed. Moreover, a general increase in antioxidant capacity (FRAP, ABTS and DPPH) was observed after enzymatic treatment. Finally, high yields were obtained after the application of the enzymatic processes, reaching values of 80–85% for each food by-product. These results evidenced a potential revalorization of carob, artichoke, apple and broccoli by-products after enzymatic treatment, improving its nutritional and physicochemical properties, revealing a possible application as a higher value-added ingredient. |
| format | Article |
| id | doaj-art-ab6309c8185147379505ae8a53171d88 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-ab6309c8185147379505ae8a53171d882025-01-10T13:17:30ZengMDPI AGFoods2304-81582024-12-011411010.3390/foods14010010Broccoli, Artichoke, Carob and Apple By-Products as a Source of Soluble Fiber: How It Can Be Affected by Enzymatic Treatment with Pectinex<sup>®</sup> Ultra SP-L, Viscozyme<sup>®</sup> L and Celluclast<sup>®</sup> 1.5 LPablo Ayuso0Rocío Peñalver1Jhazmin Quizhpe2María de los Ángeles Rosell3Gema Nieto4Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence “Campus Mare Nostrum”, 30100 Murcia, SpainDepartment of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence “Campus Mare Nostrum”, 30100 Murcia, SpainDepartment of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence “Campus Mare Nostrum”, 30100 Murcia, SpainDepartment of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence “Campus Mare Nostrum”, 30100 Murcia, SpainDepartment of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence “Campus Mare Nostrum”, 30100 Murcia, SpainDietary fiber (DF), and especially soluble dietary fiber (SDF), is a nutrient of particular interest today because of its anti-inflammatory role and its ability to reduce cardiovascular risk. Therefore, the enhancement of SDF in foods using different techniques has become a promising field of research. In order to prove the possibility of increasing this SDF content, the effects of different commercial enzymes (Pectinex<sup>®</sup> Ultra SP-L, Viscozyme<sup>®</sup> L and Celluclast<sup>®</sup> 1.5 L) were tested on a variety of carob (CE), artichoke (ARE), apple (APE) and broccoli (BE) by-product extracts. Enzymatic treatment significantly affected SDF content in all by-products, showing the greatest increases for CE, ARE and APE using Celluclast<sup>®</sup> 1.5 L, while Viscozyme<sup>®</sup> L obtained the best results after application in BE. On the other hand, positive results were reported in the solubility, WHC and FAC of the by-products due to the enzymatic treatment, being increased in all extracts analyzed. Moreover, a general increase in antioxidant capacity (FRAP, ABTS and DPPH) was observed after enzymatic treatment. Finally, high yields were obtained after the application of the enzymatic processes, reaching values of 80–85% for each food by-product. These results evidenced a potential revalorization of carob, artichoke, apple and broccoli by-products after enzymatic treatment, improving its nutritional and physicochemical properties, revealing a possible application as a higher value-added ingredient.https://www.mdpi.com/2304-8158/14/1/10prebioticsoluble fibernatural extractfood additivesenzymatic treatment |
| spellingShingle | Pablo Ayuso Rocío Peñalver Jhazmin Quizhpe María de los Ángeles Rosell Gema Nieto Broccoli, Artichoke, Carob and Apple By-Products as a Source of Soluble Fiber: How It Can Be Affected by Enzymatic Treatment with Pectinex<sup>®</sup> Ultra SP-L, Viscozyme<sup>®</sup> L and Celluclast<sup>®</sup> 1.5 L Foods prebiotic soluble fiber natural extract food additives enzymatic treatment |
| title | Broccoli, Artichoke, Carob and Apple By-Products as a Source of Soluble Fiber: How It Can Be Affected by Enzymatic Treatment with Pectinex<sup>®</sup> Ultra SP-L, Viscozyme<sup>®</sup> L and Celluclast<sup>®</sup> 1.5 L |
| title_full | Broccoli, Artichoke, Carob and Apple By-Products as a Source of Soluble Fiber: How It Can Be Affected by Enzymatic Treatment with Pectinex<sup>®</sup> Ultra SP-L, Viscozyme<sup>®</sup> L and Celluclast<sup>®</sup> 1.5 L |
| title_fullStr | Broccoli, Artichoke, Carob and Apple By-Products as a Source of Soluble Fiber: How It Can Be Affected by Enzymatic Treatment with Pectinex<sup>®</sup> Ultra SP-L, Viscozyme<sup>®</sup> L and Celluclast<sup>®</sup> 1.5 L |
| title_full_unstemmed | Broccoli, Artichoke, Carob and Apple By-Products as a Source of Soluble Fiber: How It Can Be Affected by Enzymatic Treatment with Pectinex<sup>®</sup> Ultra SP-L, Viscozyme<sup>®</sup> L and Celluclast<sup>®</sup> 1.5 L |
| title_short | Broccoli, Artichoke, Carob and Apple By-Products as a Source of Soluble Fiber: How It Can Be Affected by Enzymatic Treatment with Pectinex<sup>®</sup> Ultra SP-L, Viscozyme<sup>®</sup> L and Celluclast<sup>®</sup> 1.5 L |
| title_sort | broccoli artichoke carob and apple by products as a source of soluble fiber how it can be affected by enzymatic treatment with pectinex sup r sup ultra sp l viscozyme sup r sup l and celluclast sup r sup 1 5 l |
| topic | prebiotic soluble fiber natural extract food additives enzymatic treatment |
| url | https://www.mdpi.com/2304-8158/14/1/10 |
| work_keys_str_mv | AT pabloayuso broccoliartichokecarobandapplebyproductsasasourceofsolublefiberhowitcanbeaffectedbyenzymatictreatmentwithpectinexsupsupultrasplviscozymesupsuplandcelluclastsupsup15l AT rociopenalver broccoliartichokecarobandapplebyproductsasasourceofsolublefiberhowitcanbeaffectedbyenzymatictreatmentwithpectinexsupsupultrasplviscozymesupsuplandcelluclastsupsup15l AT jhazminquizhpe broccoliartichokecarobandapplebyproductsasasourceofsolublefiberhowitcanbeaffectedbyenzymatictreatmentwithpectinexsupsupultrasplviscozymesupsuplandcelluclastsupsup15l AT mariadelosangelesrosell broccoliartichokecarobandapplebyproductsasasourceofsolublefiberhowitcanbeaffectedbyenzymatictreatmentwithpectinexsupsupultrasplviscozymesupsuplandcelluclastsupsup15l AT gemanieto broccoliartichokecarobandapplebyproductsasasourceofsolublefiberhowitcanbeaffectedbyenzymatictreatmentwithpectinexsupsupultrasplviscozymesupsuplandcelluclastsupsup15l |