ArticleFood science & nutrition2024
Optimization of ultrasonic-assisted extraction of soluble dietary fiber (β-glucan) from different barley varieties and study of its characterization and functional attributes.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- Beta-Glucan in barley as a natural immunomodulator: mechanisms and therapeutic potential.Molecular biology reports · 2025Review
- Optimization of ultrasonic-assisted extraction of soluble dietary fiber (β-glucan) from different barley varieties and study of its characterization and functional attributes.Food science & nutrition · 2024Article
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Abstract
Green technology, encompassing sustainable practices in food production, extends to dietary fiber extraction. This study aimed to enhance dietary fiber extraction from the selected barley varieties (Jou-17, Sultan-17, and Pearl-21) using the ultrasonic-assisted extraction (UAE) technique. This process involved washing, drying, de-fatting (using ethanol as green solvent), and protein removal steps. The response surface methodology (RSM) technique was used to optimize the yield of soluble dietary fiber (SDF; β-glucan) with time, temperature, and power. Optimal conditions yielded the highest SDF (5.21%) in all selected varieties after 17.5 min at 41.70°C with 130.5 W. FTIR pattern confirmed the functional group in the tested sample. TGA and DSC spectra determined the thermal of SDF (β-glucan). Monosaccharide composition confirmed that SDF (β-glucan) is glucose in nature. Proximate analysis indicated that Jou-17 had the highest moisture (13.4%) and crude fiber (10.10%) content. Sultan-17, on the other hand, had the maximum levels of ash (2.75%), crude fat (1.22%), and protein (8.84%). The NFE, water-holding capacity, oil-holding capacity, and foaming capacity of extracted SDF (β-glucan) in the "Pearl-21" barley variety were determined to be 78.37%, 14.07 g/g, 6.99 g/g, and 126.17%, whereas highest foaming-stability (96.26%) was observed in Jou-17 variety. PCA also confirmed the association in studied variables. In a nutshell, optimizing the extraction of SDF (β-glucan) from the selected barley varieties using green technology and its favorable properties opens up promising paths for future endeavors and contributes to the advancement of sustainable and health-conscious practices in the food industry.
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