Song Ya, Li Qingqing, Liu Yuting, Ma Yue, Lin Chenwenyi, Bai Xin, Nie Ninglang, Liu Yafeng, Yi Zexuan, Zheng Huayan, Yu Shirui
Department of Food Science and Engineering, Moutai Institute, Renhuai, 564507, China.
Department of Wine Engineering, Moutai Institute, Renhuai, 564507, China.
Sci Rep. 2025 Mar 10;15(1):8289. doi: 10.1038/s41598-025-86002-1.
To minimize waste and maximize the utilization of wild Rosa roxburghii Tratt fruits, the quality characteristics of soluble dietary fiber (SDF) extracted from wild Rosa roxburghii Tratt fruits sourced from ten regions were assessed in this study through an in-depth analysis. This analysis included the evaluation of chemical composition, physicochemical properties, structural elucidation, antioxidant capacity, and functional properties in yogurt applications. Communally, these SDFs are acidic heteropolysaccharides mainly composed of glucose, galacturonic acid, galactose, arabinose, and rhamnose, and all of them showed the infrared spectrum and high molecular weight (Mw) characteristics of polysaccharides. Meanwhile, the results indicated significant regional variations in the quality of SDF. Specifically, the SDF sourced from region LP possessed the highest arabinose glucose ratio (75.63%), Mw (312.488 kDa) and diffraction intensity. While the SDF sourced from region AZ indicated the lowest sugar content (41.57%) and diffraction intensity, but highest the swelling capacity (1.02 mL/g) and emulsion stability (41.90%). Furthermore, the SDF sourced from region ZS revealed the lowest Mw (149.476 kDa), total protein ratio (8.61%) and oil-holding capacity (1.63 g/g), but highest the total sugar ratio (58.63%). Additionally, the foaming capacity and DPPH free radical scavenging ability of SDF sourced from region TR were significantly superior to those of other regions (p < 0.05), and SDF sourced from region BD was also similar in terms of ABTS free radical scavenging rate and total protein proportion. Meanwhile, these SDFs' differences in surface morphological features and application properties in yogurt were also observed. These findings provide essential data for the further exploration of wild Rosa roxburghii Tratt and the enhancement of the quality of its soluble dietary fiber.
为了减少野生刺梨果实的浪费并最大化其利用率，本研究通过深入分析评估了来自十个地区的野生刺梨果实中提取的可溶性膳食纤维（SDF）的质量特性。该分析包括化学成分、物理化学性质、结构解析、抗氧化能力以及在酸奶应用中的功能特性评估。总体而言，这些SDF是主要由葡萄糖、半乳糖醛酸、半乳糖、阿拉伯糖和鼠李糖组成的酸性杂多糖，并且它们均显示出多糖的红外光谱和高分子量（Mw）特征。同时，结果表明SDF的质量存在显著的区域差异。具体而言，来自LP地区的SDF具有最高的阿拉伯糖与葡萄糖比率（75.63%）、Mw（312.488 kDa）和衍射强度。而来自AZ地区的SDF表明糖含量最低（41.57%）和衍射强度，但溶胀能力最高（1.02 mL/g）和乳化稳定性最高（41.90%）。此外，来自ZS地区的SDF显示出最低的Mw（149.476 kDa）、总蛋白比率（8.61%）和持油能力（1.63 g/g），但总糖比率最高（58.63%）。另外，来自TR地区的SDF的起泡能力和DPPH自由基清除能力显著优于其他地区（p < 0.05），并且来自BD地区的SDF在ABTS自由基清除率和总蛋白比例方面也相似。同时，还观察到这些SDF在表面形态特征和酸奶应用特性方面的差异。这些发现为进一步探索野生刺梨及其可溶性膳食纤维质量的提升提供了重要数据。
