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<p>Recent research on the isolation and characterization of dietary fibers (DF) has highlighted the importance of agri-food waste valorization. Pomegranate seed meal (PSM) is one of the massive byproducts of the food industry with notable value-added potential. In this study, insoluble dietary fibers (IDF) of PSM were extracted by alkaline (AL), acidic (AC), and enzymatic (EN) methods to investigate the effect of different applied techniques on their physicochemical, structural, hypoglycemic, and hypolipidemic properties. Results showed that the highest soluble dietary fiber (SDF = 33.22%), hemicellulose (29.22%), pore diameter (17.19&#xa0;nm), glucose adsorption capacity (GAC = 7.95 mmol/g at 200 mM of glucose) and the largest particle size (184.97&#xa0;μm) with the lowest protein content (6.46%) and smallest surface area (5.38 m<sup>2</sup>/g), as well as the desirable hydration properties (6.49&#xa0;g/g and 2.57 mL/g for water holding and water swelling capacity), were related to the AL-IDF due to the lowest crystallinity (D<sub>C</sub>=26%). Furthermore, EN-IDF with the highest fragmented surface area (11.49 m<sup>2</sup>/g) showed the maximum α-amylase inhibition capacity (α-AIC = 6.09%) and the highest cholesterol adsorption capacity (CAC = 38.26%) with the best oil holding capacity (OHC = 3.45&#xa0;g/g) despite its lowest thermal stability. All IDFs showed a light brown color (L*&gt; 44) and porous structures with smooth surface for AL-IDF and fragmented surface for both AC-IDF and EN-IDF in SEM. Similar peaks with different intensities were observed in XRD and FTIR, showing that extraction methods modify the crystalline structure and functional groups of various obtained IDFs. Findings revealed that PSM-IDFs, as an inexpensive and added-value source of dietary fiber (DF), can be applied in the formulation of different functional foods, including new colorant additives, fat alternatives, meat production, flour mixtures, and low-caloric products.</p>

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Physicochemical, structural, and functional properties of insoluble dietary fiber extracted from pomegranate seed meal by different extraction methods

  • 期刊论文

  • 发表日期：

    2026年4月9日

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  • Maryam Moradabbasi,
  • Sayed Amir Hossein Goli

摘要

Recent research on the isolation and characterization of dietary fibers (DF) has highlighted the importance of agri-food waste valorization. Pomegranate seed meal (PSM) is one of the massive byproducts of the food industry with notable value-added potential. In this study, insoluble dietary fibers (IDF) of PSM were extracted by alkaline (AL), acidic (AC), and enzymatic (EN) methods to investigate the effect of different applied techniques on their physicochemical, structural, hypoglycemic, and hypolipidemic properties. Results showed that the highest soluble dietary fiber (SDF = 33.22%), hemicellulose (29.22%), pore diameter (17.19 nm), glucose adsorption capacity (GAC = 7.95 mmol/g at 200 mM of glucose) and the largest particle size (184.97 μm) with the lowest protein content (6.46%) and smallest surface area (5.38 m2/g), as well as the desirable hydration properties (6.49 g/g and 2.57 mL/g for water holding and water swelling capacity), were related to the AL-IDF due to the lowest crystallinity (DC=26%). Furthermore, EN-IDF with the highest fragmented surface area (11.49 m2/g) showed the maximum α-amylase inhibition capacity (α-AIC = 6.09%) and the highest cholesterol adsorption capacity (CAC = 38.26%) with the best oil holding capacity (OHC = 3.45 g/g) despite its lowest thermal stability. All IDFs showed a light brown color (L*> 44) and porous structures with smooth surface for AL-IDF and fragmented surface for both AC-IDF and EN-IDF in SEM. Similar peaks with different intensities were observed in XRD and FTIR, showing that extraction methods modify the crystalline structure and functional groups of various obtained IDFs. Findings revealed that PSM-IDFs, as an inexpensive and added-value source of dietary fiber (DF), can be applied in the formulation of different functional foods, including new colorant additives, fat alternatives, meat production, flour mixtures, and low-caloric products.