Physicochemical and functional properties of soluble dietary fiber from different colored quinoa varieties (Chenopodium quinoa Willd) |
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| Affiliation: | 1. Área de Vegetales, Instituto Tecnológico Agroalimentario de Extremadura, Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Avenida Adolfo Suárez, s/n, 06007, Badajoz, Spain;2. Centro de Investigación Finca La Orden-Valdesequera, Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Autovía Madrid-Lisboa s/n, 06187, Badajoz, Spain;1. Faculty of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo TE, Italy;2. IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Crta. Beniel km 3.2, Miguel Hernández University, 03300 Orihuela, Alicante, Spain;3. Departamento de Bioactividad y Análisis de alimentos, Grupo de Lípidos, Instituto de Investigación en Ciencias de la Alimentación (CIAL; CSIC-UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid (UAM), 28049, Madrid, Spain;1. Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, 745 Agriculture Mall Dr. West Lafayette, IN 47907, United States;2. Nestlé Research Center, Department of Food Science and Technology, PO Box 44, Vers-chez-les-Blanc, CH-1026 Lausanne, Switzerland;1. Department of Technique and Food Development, Warsaw University of Life Sciences, 02-776, Warsaw, Poland;2. Institute of Food and Nutriceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai, 200240, China |
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| Abstract: | As it is well documented that the phytochemical composition and bioactive profile of quinoa are influenced by different phenotypes, we analyzed the physicochemical and functional characteristics of different quinoa soluble dietary fiber (SDF). SDF was prepared through ultrasound-assisted enzymatic extraction from three colored quinoa brans. After purification, the yield of SDF from white (W-SDF), red (R-SDF) and black quinoa bran (B-SDF) was 2.2%, 5.7% and 5.9%, respectively. Compared with R-SDF and B-SDF, W-SDF had a higher molecular weight (1.72 × 106 Da) and lower zeta-potential (- 32.16 mV), although their monosaccharide composition and Fourier transform infrared spectroscopy (FT-IR) results showed no obvious differences. The transmission electron microscope (TEM) image suggested that R-SDF exhibited a more complex and loose structure than W-SDF and B-SDF. Moreover, R-SDF exhibited higher thermal stability, gel forming capacity, bile acid binding capacity, water-holding capacity and glucose adsorption capacity than those of B-SDF and W-SDF. Taken together, SDF extracted from quinoa especially from red quinoa might be a promising candidate for the development of novel functional food ingredients. |
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| Keywords: | Quinoa Soluble dietary fiber Physicochemical property Functional property |
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