Improvement of the functionality of a potential fruit insoluble fibre by micron technology

Abstract

Summary An insoluble food fibre was micronised to different microsizes (6.77–29.5 μ m) by three different micron technologies using optimised conditions. The effects of different micronisation treatments and particle sizes on the characteristics and various physicochemical properties of this insoluble fibre were studied. As particle size decreased, the bulk density of the insoluble fibre was significantly ( P < 0.05) decreased. A redistribution of fibre components from insoluble to soluble fractions was observed. The treatments, especially the high‐pressure micronisation, effectively ( P < 0.05) increased the physicochemical properties (e.g. water‐holding capacity, swelling capacity, oil‐holding capacity, cation‐exchange capacity and glucose‐adsorption capacity) and also the inhibitory activity towards α ‐amylase and pancreatic lipase of the insoluble fibre to different extent (from several up to c. fifteenfold). Our results suggested that micronisation treatments would provide an opportunity to improve the functionality of the insoluble fibre and exploit its potential applications as a functional ingredient in fibre‐rich products.