ArticleFood chemistry: X2024
Impact of water combined wet ball milling extraction and functional evaluation of dietary fiber from papaya (
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Valorization of Panax ginseng residues: Functional fiber development through cross-linking combined with ultrasonication.Ultrasonics sonochemistry · 2026Article
- Valorization of green tea residues through dual carboxymethylation-homogenization treatment for improved dietary fiber functionality.Food chemistry: X · 2026Article
- Comparison of Structural, Physicochemical, and Functional Properties of Blueberry Residue Dietary Fiber Extracted by Wet Ball Milling and Cross-Linking Methods.Foods (Basel, Switzerland) · 2025Article
- Extraction Method Effects on Structural Properties and Functional Characteristics of Dietary Fiber Extracted from Ginseng Residue.Molecules (Basel, Switzerland) · 2024Article
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4 authors.
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Abstract
This study evaluates the structural, physicochemical, functional and rheological properties of papaya dietary fibers (DFs) extracted by alkaline, water and combination of water/wet ball milling. The particle size of DF subjected to water/wet ball milling (WB-DF) was considerably reduced compared to DF extracted by water (W-DF) or alkaline (AL-DF) methods. WB-DF in comparison AL-DF increased the water holding capacity (WHC) by 4.1 folds, oil holding capacity (OHC) by 1.7 folds and water swelling capacity (WSC) by 2.6 folds. WB-DF also improved the cholesterol adsorption capacity (CAC), glucose adsorption (GAC), nitrite-ion adsorption capacity (NIAC) and antioxidant activity. The FT-IR spectra displayed changes in peak intensities observed in the three modified DFs. In addition, WB-DF showed highest viscosity among all smaples. The distributions of monosaccharides in the DFs were affected by the different extractions. Consequently, DFs extracted through the water/wet ball milling exhibit significant potential for applications in the functional food industry.
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