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<p>The present study aimed to extract and characterize soluble dietary fiber (SDF) from guava pomace using three distinct extraction techniques—acid hydrolysis (SDF-A), enzymatic hydrolysis (SDF-E), and ultrasound-assisted deep eutectic solvent (DES) extraction (SDF-D)—with the objective of evaluating their impact on yield, structural integrity, techno-functional properties, and antioxidant potential. Among the methods investigated, SDF-D demonstrated the highest yield (11.14%), attributed to the synergistic effects of ultrasonic cavitation and DES solubilization, which facilitated enhanced cell wall disruption. Structural analysis by FTIR, XRD, and FE-SEM revealed significant alterations in crystallinity and morphology across the extraction methods, with SDF-D exhibiting a predominantly amorphous structure and fine, fibrillar microstructure. SDF-E exhibited superior oil-holding (6.12&#xa0;g/g) and swelling capacity (5.86 mL/g), indicative of a more porous and hydrophilic matrix. In contrast, SDF-A presented the highest total phenolic content (271.30&#xa0;mg GAE/g) and antioxidant activity, as assessed by DPPH, ABTS, and FRAP assays. Rheological measurements confirmed enhanced viscoelastic properties for SDF-A, while SDF-D demonstrated weaker gelation capacity, consistent with its amorphous nature. Furthermore, SDF-D showed promising glucose and cholesterol binding capacities, supporting its potential in glycemic and lipid regulation. The findings underscore the critical influence of extraction methodology on the structural and functional properties of SDF. Notably, enzymatic and DES-based extractions offer sustainable alternatives for producing functionally superior dietary fiber. This study provides a comprehensive approach to valorizing guava pomace, contributing to the development of functional ingredients for health-promoting food applications within the framework of sustainable food processing.</p>

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Comparative effect of chemical, enzymatic and DES treatment on isolation and characterisation of soluble dietary fiber from guava processing residue

  • 期刊论文

  • 发表日期：

    2025年10月24日

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  • Aakriti Kapoor,
  • Swati Kapoor

摘要

The present study aimed to extract and characterize soluble dietary fiber (SDF) from guava pomace using three distinct extraction techniques—acid hydrolysis (SDF-A), enzymatic hydrolysis (SDF-E), and ultrasound-assisted deep eutectic solvent (DES) extraction (SDF-D)—with the objective of evaluating their impact on yield, structural integrity, techno-functional properties, and antioxidant potential. Among the methods investigated, SDF-D demonstrated the highest yield (11.14%), attributed to the synergistic effects of ultrasonic cavitation and DES solubilization, which facilitated enhanced cell wall disruption. Structural analysis by FTIR, XRD, and FE-SEM revealed significant alterations in crystallinity and morphology across the extraction methods, with SDF-D exhibiting a predominantly amorphous structure and fine, fibrillar microstructure. SDF-E exhibited superior oil-holding (6.12 g/g) and swelling capacity (5.86 mL/g), indicative of a more porous and hydrophilic matrix. In contrast, SDF-A presented the highest total phenolic content (271.30 mg GAE/g) and antioxidant activity, as assessed by DPPH, ABTS, and FRAP assays. Rheological measurements confirmed enhanced viscoelastic properties for SDF-A, while SDF-D demonstrated weaker gelation capacity, consistent with its amorphous nature. Furthermore, SDF-D showed promising glucose and cholesterol binding capacities, supporting its potential in glycemic and lipid regulation. The findings underscore the critical influence of extraction methodology on the structural and functional properties of SDF. Notably, enzymatic and DES-based extractions offer sustainable alternatives for producing functionally superior dietary fiber. This study provides a comprehensive approach to valorizing guava pomace, contributing to the development of functional ingredients for health-promoting food applications within the framework of sustainable food processing.