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September 10, 2025Journal of Food Science

Structural Changes and Functional Properties of Soluble Dietary Fiber From Buckwheat Bran by Different Processing Treatments

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Authors

ZMZhongman MinWHW. HuYXYongping Xu

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Overview

This analysis reveals that microwave-assisted Aspergillus niger fermentation improves functional properties of soluble dietary fiber, suggesting better food applications.

Key Points

  • Microwave-assisted Aspergillus niger fermentation significantly improved the soluble dietary fiber content and functional properties.
  • Results showed enhanced water-holding capacity, oil-holding capacity, and antioxidant activity of the treated fiber.
  • Scanning electron microscopy revealed a honeycomb-like porous structure in the fiber after treatment, indicative of its improved functionality.
  • Different processing methods resulted in variations in monosaccharide composition, highlighting their role in fiber functionality.

Cite This Study

Min et al. (2025) studied this question.

synapsesocial.com/papers/68c1bb5b54b1d3bfb60ecd4chttps://doi.org/10.1111/1750-3841.70456
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