ArticleFood chemistry: X2024
Effects of modification methods on the structural characteristics and functional properties of dietary fiber from cucumber.
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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Who cites it
4 citing papers in PubMed.
- Study on the ultrasonic treatment of black rice dietary fiber and its effect on anthocyanin adsorption.Ultrasonics sonochemistry · 2025Article
- Exploring Plant Agro-Industrial By-Products as a Source of Fibrous Food Ingredients: A Review of Extraction Methods and Technological Properties.Journal of food science · 2025Review
- Physicochemical, Functional, and In Vitro Fermentation Characteristics of Buckwheat Bran Dietary Fiber Modified by Enzymatic Extrusion.Foods (Basel, Switzerland) · 2025Article
- Preparation, Structural Characterization, and Hypoglycemic Activity of Dietary Fiber from Sea Buckthorn Pomace.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cucumbers produce by-products such as cucumber pomace during processing and most of them are discarded without being utilized. To effectively utilize the waste, cucumber pomace is used to extract both insoluble and soluble dietary fibers (DFs) using compound enzyme method (ME), High pressure processing assisted ME (HPP-ME), and dynamic high-pressure microfluidization-assisted ME (DHPM-ME). The results showed that DHPM-ME improved the extraction rate of soluble DFs most effectively, increasing it from 1.74 % to 4.08 %. The modified DFs exhibited enhanced hydration properties and functional properties after HPP-ME- and DHPM-ME-mediated auxiliary treatment. Additionally, the modified DFs exhibited improved thermal stability, increased absorption peaks in the infrared spectra, decreased crystallinity, improved glucose and cholesterol adsorption ability, and delayed glucose adsorption. The cucumber pomace-derived modified DFs can be used as a functional food additive in bakery, meat, dairy products, and beverages, and their effective use can further enhance the economic benefits.
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Registered trials
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