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<p>Chickpea hulls (CPHs), byproducts obtained from chickpea seed processing, are a promising source of dietary fibers due to their high fiber content and abundant availability. However, the utilization of CPH fibers has been hindered by impurities and limited functional properties. The objectives of this study were to utilize three extraction methods (alkaline (AT), hydrothermal (HT), and hydrothermal-alkaline (HA)) to extract dietary fibers (DFs) from CPHs and investigate the effects of the extraction methods on the physicochemical, structural, and functional properties of the extracted DF. The results revealed that fiber yields ranged from 66 to 81% among three extraction methods. The extraction processes not only removed the non-lignocellulosic components (e.g., lipid, protein, and starch) but also modified fiber structure, as reflected by reduced particle size, increased crystallinity index, and a more porous structure. These physical and structural changes were linked to their improved functional properties. Compared to original CPH counterparts, HT-derived DFs exhibited the highest water holding (a 61% increase) and swelling (a 36% increase) capacities, and HA treatment enhanced their glucose binding capacity from 350.0 to 780.6&#xa0;mg/g and sodium cholate binding capacity from 27.5 to 68.5&#xa0;mg/g. In addition, HA also led to the conversion of insoluble dietary fibers (IDFs) to soluble dietary fibers (SDFs) with an increased SDF yield of 8.6%; however, it did so at the expense of a low total fiber yield. Overall, this study demonstrated the potential effectiveness of extraction methods on converting CPHs into dietary fiber as a high-value food ingredient.</p>

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Compositional, structural, and functional properties of dietary fiber from Desi chickpea hulls affected by extraction approaches

  • 期刊论文

  • 发表日期：

    2025年12月30日

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  • Yilin Li,
  • Shan Hong,
  • Zhiyuan Xu,
  • Jung Mun Yang,
  • Kavin Sivakumar,
  • Bipin Rajpurohit,
  • Yonghui Li,
  • Ronald Haff,
  • George Vandemark,
  • Haibo Huang,
  • Yixiang Xu

摘要

Chickpea hulls (CPHs), byproducts obtained from chickpea seed processing, are a promising source of dietary fibers due to their high fiber content and abundant availability. However, the utilization of CPH fibers has been hindered by impurities and limited functional properties. The objectives of this study were to utilize three extraction methods (alkaline (AT), hydrothermal (HT), and hydrothermal-alkaline (HA)) to extract dietary fibers (DFs) from CPHs and investigate the effects of the extraction methods on the physicochemical, structural, and functional properties of the extracted DF. The results revealed that fiber yields ranged from 66 to 81% among three extraction methods. The extraction processes not only removed the non-lignocellulosic components (e.g., lipid, protein, and starch) but also modified fiber structure, as reflected by reduced particle size, increased crystallinity index, and a more porous structure. These physical and structural changes were linked to their improved functional properties. Compared to original CPH counterparts, HT-derived DFs exhibited the highest water holding (a 61% increase) and swelling (a 36% increase) capacities, and HA treatment enhanced their glucose binding capacity from 350.0 to 780.6 mg/g and sodium cholate binding capacity from 27.5 to 68.5 mg/g. In addition, HA also led to the conversion of insoluble dietary fibers (IDFs) to soluble dietary fibers (SDFs) with an increased SDF yield of 8.6%; however, it did so at the expense of a low total fiber yield. Overall, this study demonstrated the potential effectiveness of extraction methods on converting CPHs into dietary fiber as a high-value food ingredient.