数字农科院2.0

Effects of ultrasound-assisted extraction on the structural and functional properties of dietary Fiber from mulberry

文献类型： 外文期刊

作者： Bin Chen;Xiaolin Liu;Xuzhen Guo;Lu Tang;Guiying Su;Zhuoyuan Lin;Jing Sun;Bo Wang;Lei Tao;Fengzhong Wang

作者机构：

关键词： Alkali extraction;Insoluble dietary fiber;Mulberry;Soluble dietary fiber;Ultrasound-assisted extraction

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2025 年 496 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： The high moisture content and perishability of the mulberry fruit restrict its high-value utilization. Soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were extracted from mulberries using ultrasound-assisted acid, alkali, and enzymatic extraction processes. The structural and functional characteristics were systematically analyzed. The highest yield of SDF (23.61 %) obtained through ultrasound-assisted alkali extraction. Structural analysis showed that both IDF and SDF had a loose and porous structure with several exposed functional groups, such as hydroxyl and carboxyl groups. Functional experiments showed that IDF exhibited superior cholesterol- and nitrite-adsorption capacities compared with SDF. IDF and SDF obtained through ultrasound-assisted alkali extraction demonstrated excellent adsorption capacities for glucose, cholesterol, and nitrite. In conclusion, ultrasound-assisted alkali extraction simultaneously enhances both the yield and functional properties of dietary fiber extracted from mulberry, providing an effective strategy for developing high-value functional ingredients and promoting sustainable utilization of the fruit.

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