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Subject: search.filters.subject.Dietary fiber

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    Characterization and application of immobilized Lactobacillus plantarum fiber powder as a probiotic starter culture for Thai-fermented pork
    (2026-12-01)
    Tangwatcharin, Pussadee
    ;
    Sorapukdee, Supaluk
    Characterization of immobilized Lactobacillus plantarum KL102 fiber powder and its application as a probiotic starter culture for probiotic Thai-fermented pork were evaluated. The influence of KL102 inoculum (free cells) and immobilized KL102 fiber powder additions on changes in microbiological and physicochemical qualities were estimated during 3 days of fermentation. For finished products, instrumental texture and color were collated. The results showed that the immobilized KL102 cells maintained their morphology and count within the banana peel dietary fiber after drying, with no significant difference observed. The addition of both forms of KL102 led to higher values of LAB, total acidity, and the proteolysis index, along with a lower pH and reduced levels of yeast, Enterobacteriaceae, Staphylococcus aureus, coliform, Escherichia coli, and lipid oxidation during the 3-day fermentation (p < 0.05). The released water content of samples to which immobilized KL102 fiber powder addition were lower than those of the others (p < 0.05). Mold and Salmonella spp. in all products during fermentation were not detected. The finished product with immobilized KL102 fiber powder exhibited lower hardness, gumminess and chewiness than the others (p < 0.05). The color of this batch was also less light and yellow than the others (p < 0.05). Finally, the addition of immobilized KL102 fiber powder produced improvement of product quality, and this powder proved to be a convenient probiotic starter culture with confirmed microbiological safety for Thai-fermented meat production.
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    Dragon fruit peel waste improves gut barrier integrity and microbiota composition in rats fed a high-fat, high-fructose diet
    (2026-06-01)
    Chumroenvidhayakul, Siriwan
    ;
    Thilavech, Thavaree
    ;
    Abeywardena, Mahinda
    ;
    Wang, Yanan
    ;
    Kamonsuwan, Kritmongkhon
    AbstractA Western-style diet high in fat and fructose has been linked to intestinal barrier dysfunction and gut microbiota dysbiosis. This study aimed to investigate the effects of dragon fruit peel powder (DFP), a by-product rich in dietary fiber and phytochemicals, on fecal characteristics, short-chain fatty acid (SCFA) production, cecal microbial composition, and intestinal barrier function in rats fed a high-fat, high-fructose (HFHFr) diet. Thirty-two male Sprague-Dawley rats were assigned to four groups: control, control + 5 % DFP, HFHFr, and HFHFr + 5 % DFP for 12 weeks. DFP supplementation increased fecal moisture and lipid excretion while reducing fecal pH. In HFHFr-fed rats, DFP mitigated gut barrier impairment and suppressed the metabolic endotoxemia by upregulating tight-junction gene expression and reducing TLR4 expression, and serum lipopolysaccharide-binding protein (LBP) levels. Furthermore, DFP modulated the gut microbiota by increasing the Firmicutes-to-Bacteroidetes ratio, enriching beneficial SCFA-producing genera, and suppressing potentially pathogenic taxa. These microbial shifts were accompanied by a significant increase in cecal SCFA concentrations. These findings indicate that DFP supplementation improves gut barrier integrity markers and beneficially modulates the gut microbiota in HFHFr-fed rats, highlighting its potential as a sustainable functional ingredient to support gastrointestinal health.
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    Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes
    (2025-02-01)
    Adeyemi, Kazeem D.
    ;
    Kolade, Isiaka O.
    ;
    Siyanbola, Amidat O.
    ;
    Bhadmus, Faidhat O.
    ;
    Shittu, Rafiat M.
    The effect of rice husk flour (RHF) supplementation on the physicochemical properties, oxidative stability, and sensory attributes of beef sausages was examined. Beef sausages were formulated with either 0 % RHF + 15 % wheat flour (WF), RHF-0; 5 % RHF + 10 % WF, RHF-5; 10 % RHF + 5 % WF, RHF-10, or 15 % RHF + 0 % WF, RHF-15, and cooked at 200 °C for 20 min. RHF supplementation significantly increased dietary fiber while decreasing moisture content (P < 0.05). Beef sausages with RHF had lower L*, a*, TBARS, carbonyl content, hardness, chewiness, and gumminess, and a higher pH (P < 0.05). RHF-10 and RHF-15 sausages exhibited greater cook loss compared to other formulations (P < 0.05). The levels of 7-ketocholesterol decreased with increasing RHF levels, while 7α-hydroxycholesterol and 7-hydroperoxycholesterol were higher in RHF-0 and RHF-10 sausages compared to RHF-5 and RHF-15 sausages (P < 0.05). In addition, RHF improved the taste, juiciness, appearance, and overall acceptance of beef sausages. These findings suggest that RHF can be a valuable ingredient in beef sausages by increasing fiber content, reducing oxidative degradation, and maintaining sensory quality despite some moisture loss.
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    Comparison of some biochemical characteristics of different citrus fruits
    (2001-08-29)
    Gorinstein, Shela
    ;
    Martín-Belloso, Olga
    ;
    Park, Yong Seo
    ;
    Haruenkit, Ratiporn
    ;
    Lojek, Antonin
    The goal of this investigation was to evaluate the antioxidant properties of some citrus fruits. The contents of dietary fibre, total polyphenols, essential phenolics, ascorbic acid and some trace elements of lemons, oranges and grapefruits were determined and compared with their total radical-trapping antioxidative potential (TRAP). There were no significant differences in the contents of total, soluble and insoluble dietary fibre in the studied peeled fruits or their peels. The contents of total, soluble and insoluble dietary fibre in peels were significantly higher than in peeled fruits (P < 0.05 in all cases). The peeled lemons, oranges and grapefruits contain 164±10.3; 154±10.2 and 135±10.1 and their peels 190±10.6; 179±10.5 and 155±10.3 mg/100 g of total polyphenols, respectively. The content of total polyphenols in peeled lemons and their peels was significantly higher than in peeled oranges and grapefruits and their peels, respectively. The content of total polyphenols in the peels was significantly higher than in peeled fruits (P < 0.05 in all cases). The same results were obtained in the investigation of essential phenolics and ascorbic acid. The content of Fe in peeled lemons and their peels was significantly higher than in peeled oranges and grapefruits and their peels, respectively. Also the TRAP was significantly higher in peeled lemons and their peels than in peeled oranges and grapefruits and their peels, respectively. In all three fruits, the TRAP was significantly higher in peels than in peeled fruits (P < 0.05). In conclusion, lemons possess the highest antioxidant potential among the studied citrus fruits and are preferable for dietary prevention of cardiovascular and other diseases. The peels of all citrus fruits are rich in dietary fibres and phenolic compounds and suitable for industrial processing. © 2001 Elsevier Science Ltd. All rights reserved.