Physicochemical properties and in vitro antidiabetic potential of fibre concentrates from onion by-products

Journal of Functional Foods

Esperanza Mollá¹  Vanesa Benítez²  María A. Martín-Cabrejas³  Yolanda Aguilera³  Rosa M. Esteban³ 

[1] Departamento de Química Agrícola y Bromatología, Facultad de Ciencias, Universidad Autónoma de Madrid, Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM), C/ Nicolás Cabrera 9, Campus Cantoblanco, 28049 Madrid, Spain;Corresponding author.;Departamento de Química Agrícola y Bromatología, Facultad de Ciencias, Universidad Autónoma de Madrid, Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM), C/ Nicolás Cabrera 9, Campus Cantoblanco, 28049 Madrid, Spain;

关键词: Onion by-products;    Thermal treatments;    Fibre concentrates;    Physicochemical properties;    Hypoglycaemic effects;   

DOI  :  

来源: DOAJ

【 摘 要 】

Onion by-products, Paste and Bagasse, were used to produce fibre concentrates (FCs), which were studied for dietary fibre (DF) content, physicochemical properties, effects on glucose adsorption, in vitro glucose diffusion, alpha-amylase activity and starch digestibility. FC dietary fibre was composed of cellulose and pectic polysaccharides with different degree of branching. FCs had lower bulk densities, and higher oil-holding and cation exchange capacities, as well as higher hydration properties, than cellulose. Onion FCs had the desired physicochemical properties as fibre sources or low-calorie bulk ingredients in food applications. Both onion FCs were found to have higher glucose-adsorption capacity than cellulose. The retardation of glucose diffusion by FCs were higher than cellulose. All FCs reduced the glucose production rate by inhibiting alpha-amylase activity, and decreased starch digestibility. The results verified the hypoglycaemic effect and the in vitro antidiabetic potential of onion by-product FCs.

【 授权许可】

Unknown