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Properties of Dietary Fibre From Passion Fruit Seed Obtained Through Individual and Combined Alkaline and Ultrasonication Extraction Techniques

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Abstract

Purpose

The aim of the study was to evaluate the functional properties of dietary fibre extracted by different extraction techniques from the defatted seeds of yellow passion fruit (DPFS) and valorize this by-product of the passion fruit juice industry as food ingredient.

Materials and Methods

In order to extract dietary fibre (DF) from DPFS, the ultrasound-alkali extraction method (1% NaOH, ultrasonic probe with extraction time: 10–30 min, solid–liquid ratio: 5–20 g/100 mL, and power: 100–300 W) was contrasted with the conventional alkali extraction method (1% NaOH at 50 °C for 30 min) and distilled water-based ultrasonication extraction method. The characterization and physicochemical and functional qualities of the extracted dietary fibre were investigated. The functional properties including glucose absorption activity, amylase inhibitory activity, and cytotoxicity assay were also evaluated. Utilizing response surface methodology approach, the settings for dietary fibre extraction employing ultrasonic and alkaline solutions were optimised.

Results

The alkaline extraction yielded 52.8% DF, and ultrasonication for 90 min yielded 50.4% whereas the alkaline-ultrasonic method yielded 61.35% at the optimized condition. Ultrasonication treatment enhanced the functional quality of DF by increasing the water-holding (2.2–2.9 g/g), oil-holding (3.4–4.1 g/g), and swelling capacities (7.5–15.7 mL/g) and decreasing the cation exchange capacity (54.3–53.2 (meq/kg). Glucose adsorption capacity (9.5–18.3 mmol glucose/g fibre), α-amylase activity, and emulsion capacity (38.9–50.1%) were improved significantly by ultrasound. Cytotoxicity study revealed that toxicity increased during ultrasonication, but within the acceptable limit.

Conclusion

The findings demonstrated that DPFS waste has a high potential for use in food processing as a functional food ingredient.

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Data Availability

Data will be made available on reasonable request.

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Acknowledgment

First author is thankful to Department of Science and Technology, Ministry of Science and Technology, Government of India for DST INSPIRE Fellowship (No: DST/INSPIRE Fellowship/[IF180979]). The facilities provided by Tezpur University are duly acknowledged.

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The authors declare that no funds, grants, or other support were received during the preparation of this manuscript.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, 784028, India

    Hemanta Chutia, Manas Jyoti Das & Charu Lata Mahanta

  2. Department of Molecular Biology and Biotechnology, Tezpur University, Tezpur, 784028, India

    Manoj Sharma

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HC: Conceptualization; Data curation; Formal analysis; Investigation; Methodology; Software; Validation; Visualization; Roles/Writing—original draft; MS: Investigation; MJD: Investigation; CLM: Conceptualization; Resources; Supervision; Validation; Visualization; Writing—review & editing.

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Correspondence to Charu Lata Mahanta.

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Chutia, H., Sharma, M., Das, M.J. et al. Properties of Dietary Fibre From Passion Fruit Seed Obtained Through Individual and Combined Alkaline and Ultrasonication Extraction Techniques. Waste Biomass Valor 15, 2345–2359 (2024). https://doi.org/10.1007/s12649-023-02288-0

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