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Título: | Physicochemical properties and in vitro antidiabetic potential of fibre concentrates from onion by-products |
Autor: | Benitez, Vanesa CSIC ORCID ; Mollá, Esperanza CSIC ORCID ; Martín-Cabrejas, María A. CSIC ORCID ; Aguilera, Yolanda CSIC ORCID ; Esteban, Rosa M. CSIC ORCID | Palabras clave: | Onion by-products Thermal treatments Fibre concentrates Physicochemical properties Hypoglycaemic effects |
Fecha de publicación: | 2017 | Editor: | Elsevier | Citación: | Journal of Functional Foods 36: 34-42 (2017) | Resumen: | Onion by-products, Paste and Bagasse, were used to produce fibre concentrates (FCs), which were studied for dietary fibre (DF) content, physicochemical properties, effects on glucose adsorption, in vitro glucose diffusion, alpha-amylase activity and starch digestibility. FC dietary fibre was composed of cellulose and pectic polysaccharides with different degree of branching. FCs had lower bulk densities, and higher oil-holding and cation exchange capacities, as well as higher hydration properties, than cellulose. Onion FCs had the desired physicochemical properties as fibre sources or low-calorie bulk ingredients in food applications. Both onion FCs were found to have higher glucose-adsorption capacity than cellulose. The retardation of glucose diffusion by FCs were higher than cellulose. All FCs reduced the glucose production rate by inhibiting alpha-amylase activity, and decreased starch digestibility. The results verified the hypoglycaemic effect and the in vitro antidiabetic potential of onion by-product FCs. | Versión del editor: | https://doi.org/10.1016/j.jff.2017.06.045 | URI: | http://hdl.handle.net/10261/194182 | DOI: | 10.1016/j.jff.2017.06.045 | ISSN: | 1756-4646 2214-9414 |
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