The effects of high‐pressure, enzymatic, and high‐pressure‐assisted enzymatic treatment on the properties of soluble dietary fibers and their use in jelly prepared with grape waste extract

Abstract

AbstractThis study aimed to investigate the physicochemical attributes of soluble dietary fibers (SDFs) of grape, which were isolated after enzymatic (using cellulase [0.1 MPa/60°C/30 min]), high‐pressure (HP) (100 MPa/60°C/30 min), or HP‐assisted enzymatic treatment (using cellulase [100 MPa/60°C/30 min]), then to evaluate textural properties, color, and microbiological load of jelly prepared using grape waste extract and either pectin or SDF types. HP‐assisted enzymatic treatment increased glucose adsorption capacity by more than 50%, and the water‐holding capacity of SDF more than twofold as compared to the levels measured in untreated‐SDF. After treatments, glucose and galactose contents decreased, whereas fructose, mannose, xylose, arabinose, and rhamnose ratios increased. The arabinose ratio increased more than twice by the effect of HP, whereas the xylose content increased almost fivefold with HP‐assisted enzymatic treatment. For the textural properties of jelly, HP‐assisted enzymatic treated‐SDF provided almost double values in gel strength and adhesiveness than those contributed by untreated‐SDF. It was followed by HP‐treated SDF jelly. The results showed that HP‐assisted enzymatic treatment developed more similar outcomes with enzymatic treatment, rather than HP treatment alone. HP‐assisted enzymatic hydrolysis is recommended for treating SDF for use in jelly due to its synergistic effect.Practical ApplicationHigh‐pressure‐assisted cellulase treatment provided the best properties to SDF for jelly. In combined treatment, impacts of cellulase treatment were more prominent than HP effects. Therefore, the use of HP assistance for enzymatic hydrolysis shortens the processing time. Moreover, the technological and functional properties (water holding, glucose adsorption capacity, and monosaccharide composition) of the combined treated‐fiber can improve. In addition, the color and textural properties of the jelly prepared with this treated‐fiber can be enhanced. In this way, it may be possible to obtain a good thickening agent. This material can also be an alternative to pectin.