Article (Scientific journals)
Chemical composition and functional properties of dietary fibre extracted by Englyst and Prosky methods from the alga Ulva lactuca collected in Tunisia
Yaich, Hela; Garna, Haikel; Bchir, Brahim et al.
2015In Algal Research, 9, p. 65-73
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Keywords :
Ulva lactuca; Dietary fibre; Prosky method; Englyst method; Chemical composition; Functional properties
Abstract :
[en] Nowadays there is a growing trend to find new sources of dietary fibre (DF), such as marine algae by-products that have traditionally been undervalued. In this respect, the aim of the present investigation was firstly to compare two methods of dietary fibre quantification (Englyst and Prosky) and secondly to determine the chemical composition and some of the functional properties of total and insoluble fibres extracted in accordance with the Englyst method. The dietary fibres of dried Ulva lactuca collected from the Tunisian littoral were determined by the Prosky (gravimetric method) and Englyst (enzymatic-chemical method) methods. The two extraction methods (Englyst–Prosky) provided approximately the same values in total fibres (~54%). However, they had different insoluble and soluble fibre contents. U. lactuca contained 20.53% and 31.55% of soluble fibres and 34.37% and 21.54% of insoluble fibres using the Prosky and Englyst methods, respectively. The fractionation of the insoluble dietary fibre concentrate revealed that hemicellulose was the most abundant fraction (32.49%), followed by cellulose (16.59%) and “lignin-like” compounds (1.53%). For both fibre concentrates, the main neutral sugar was glucose (20.70%–27.59%), which corresponded to hemicellulose and cellulose. The water holding capacity of insoluble fibre concentrate was relatively high. It varied between 9.32 g and 10.3 g of water/g of dry fibre at 25 °C and 80 °C, respectively. Nevertheless, the oil holding capacity of the insoluble fibre concentrate was not affected by temperature. It was about 1.08 and 1.01 g of oil/g of dry fibre at 25 °C and 80 °C. Despite the significant functional properties of fibre concentrate, the presence of lead limits its use as an ingredient in the food industry.
Disciplines :
Food science
Author, co-author :
Yaich, Hela
Garna, Haikel
Bchir, Brahim
Besbes, Souhail
Paquot, Michel 
Richel, Aurore  ;  Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle
Blecker, Christophe ;  Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.
Attia, Hamadi
Language :
English
Title :
Chemical composition and functional properties of dietary fibre extracted by Englyst and Prosky methods from the alga Ulva lactuca collected in Tunisia
Publication date :
2015
Journal title :
Algal Research
ISSN :
2211-9264
Publisher :
Elsevier
Volume :
9
Pages :
65-73
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 01 April 2015

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