Modification of Ginseng Insoluble Dietary Fiber by Enzymatic Method: Structural, Rheological, Thermal and Functional Properties

Guihun Jiang; Karna Ramachandraiah; Chaoyi Tan; Nanjie Cai; Kashif Ameer; Xiaoyu Feng

doi:10.3390/foods12142809

Modification of Ginseng Insoluble Dietary Fiber by Enzymatic Method: Structural, Rheological, Thermal and Functional Properties

Foods. 2023 Jul 24;12(14):2809. doi: 10.3390/foods12142809.

Authors

Guihun Jiang¹, Karna Ramachandraiah², Chaoyi Tan¹, Nanjie Cai¹, Kashif Ameer³, Xiaoyu Feng¹

Affiliations

¹ School of Public Health, Jilin Medical University, Jilin 132013, China.
² School of Lifesciences, Sejong University, Seoul 05006, Republic of Korea.
³ Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan.

Abstract

In this study, the effects of enzymatic modification using cellulase/xylanase on the composition and structural and functional properties of ginseng insoluble dietary fiber (G-IDF) were evaluated. Fourier transform infrared spectroscopy and scanning electron microcopy showed that enzymatic extraction treatment caused obvious structural alterations in ginseng-modified (G-MIDF) samples, which exhibited more porous and completely wrinkled surfaces. Comparing the peak morphology of G-MIDF with untreated IDF using X-ray diffractometry, the G-MIDF sample exhibited split peaks at a 2θ angle of 23.71°, along with the emergence of sharp peaks at 28.02°, 31.78°, and 35.07°. Thermo-gravimetric analysis showed that G-MIDF exhibited a specified range of pyrolysis temperature and is suitable for food applications involving processing at temperatures below 300 °C. Overall, it was evident from rheograms that both G-IDF and G-MIDF exhibited a resemblance with respect to viscosity changes as a function of the shear rate. Enzymatic treatment led to significant (p < 0.05) improvement in water holding, oil retention, water swelling, nitrite ion binding, bile acid binding, cholesterol absorption, and glucose absorption capacities.

Keywords: enzymatic treatment; functional characteristics; ginseng residue; hydration properties; insoluble dietary fiber; physicochemical properties.

Grants and funding

This work was supported by the Foundation of the Education Department of Jilin Province (No. JJKH20230539KJ) and the Foundation of Innovation and Entrepreneurship Program of college students in Jilin Province (No. S202213706007).