1College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao, P.R. China.
Food Sci Technol Int. 2014 Jan;20(1):55-62. doi: 10.1177/1082013212469619. Epub 2013 Jun 3.
Wine grape pomace dietary fiber powders were prepared by superfine grinding, whose effects were investigated on the composition, functional and antioxidant properties of the wine grape pomace dietary fiber products. The results showed that superfine grinding could effectively pulverize the fiber particles to submicron scale. As particle size decrease, the functional properties (water-holding capacity, water-retention capacity, swelling capacity, oil-binding capacity, and nitrite ion absorption capacity) of wine grape pomace dietary fiber were significantly (p < 0.05) decreased and a redistribution of fiber components from insoluble to soluble fractions was observed. The antioxidant activities of wine grape pomace and dietary fiber before and after grinding were in terms of DPPH radical scavenging activity, ABTS diammonium salt radical scavenging activity, ferric reducing antioxidant power, and total phenolic content. Compared with dietary fiber before and after grinding, micronized insoluble dietary fiber showed increased ABTS radical scavenging activity, ferric reducing antioxidant power, and total phenolic content yet decreased DPPH radical scavenging activity. Positive correlations were detected between ABTS radical scavenging activity, ferric reducing antioxidant power, and total phenolic content.
葡萄酒渣膳食纤维粉通过超微粉碎制备，研究了其对葡萄酒渣膳食纤维产品组成、功能和抗氧化性能的影响。结果表明，超微粉碎能有效地将纤维颗粒粉碎至亚微米级。随着粒径的减小，葡萄酒渣膳食纤维的功能特性（持水力、持水能力、膨胀能力、吸油能力和亚硝酸盐离子吸收能力）显著降低（p<0.05），并观察到纤维成分从不溶性向可溶性部分重新分布。磨碎前后葡萄酒渣和膳食纤维的抗氧化活性均以 DPPH 自由基清除活性、ABTS 二铵盐自由基清除活性、铁还原抗氧化能力和总酚含量来表示。与磨碎前后的膳食纤维相比，微米级不溶性膳食纤维的 ABTS 自由基清除活性、铁还原抗氧化能力和总酚含量增加，而 DPPH 自由基清除活性降低。ABTS 自由基清除活性、铁还原抗氧化能力和总酚含量之间存在正相关关系。
