Ying Ping Chang, Wei Yik Wee, Kah Wai Wan, Kah Mun Loh, Kok Chang Lee
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Improvement of prebiotic activity of guava purée by-products through cellulase treatment
ABSTRACT
The effects of cellulase treatment on the prebiotic activity and structural properties of by-products from guava (Psidium guajava L.) purée processing was investigated focusing on Refiner (the seed-rich fraction), siever (the peel-rich fraction), and decanter (the pulp-rich fraction). After cellulase treatment, each by-product was separated into ethanolic extract (EEC) and alcohol insoluble fiber (AIF). Cellulase treatment led to the dissolution of the insoluble fiber in all the by-products. Subsequently, the molecular weight distribution and prebiotic activity of the EEC were determined. All cellulase-treated by-products showed a shift from high to low in molecular weight distribution, with a higher prebiotic activity score. Cellulase treatment also affected the microstructure, crystallinity index, and chemical bonds in AIF as observed through Scanning Electron Microscope, X-ray crystallography analysis, and Fourier-transform Infrared spectra analysis. The structural lattice changes manifested as an improved capacity in binding bile acids. Cellulase treatment is a feasible method to unleash the recalcitrant nature of guava by-products.
期刊介绍：
Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production.
Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published.
Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.
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