Effect of ultrafine grinding on physicochemical and antioxidant properties of dietary fiber from wine grape pomace

• Autores: Feng-Mei Zhu, Bin Du, Jun Li
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 20, Nº 1, 2014, págs. 55-62
• Idioma: inglés
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• Resumen

  • Wine grape pomace dietary fiber powders were prepared by superfine grinding, whose effects were investigated on the composition, functional and antioxidant properties of the wine grape pomace dietary fiber products. The results showed that superfine grinding could effectively pulverize the fiber particles to submicron scale. As particle size decrease, the functional properties (water-holding capacity, water-retention capacity, swelling capacity, oil-binding capacity, and nitrite ion absorption capacity) of wine grape pomace dietary fiber were significantly (p < 0.05) decreased and a redistribution of fiber components from insoluble to soluble fractions was observed. The antioxidant activities of wine grape pomace and dietary fiber before and after grinding were in terms of DPPH radical scavenging activity, ABTS diammonium salt radical scavenging activity, ferric reducing antioxidant power, and total phenolic content. Compared with dietary fiber before and after grinding, micronized insoluble dietary fiber showed increased ABTS radical scavenging activity, ferric reducing antioxidant power, and total phenolic content yet decreased DPPH radical scavenging activity. Positive correlations were detected between ABTS radical scavenging activity, ferric reducing antioxidant power, and total phenolic content.