Physicochemical Characterization and Functional Properties of Fruit Dietary Fibers

Irene Princess John¹ and Kalaichelvan Gurumurthy^2*

¹School of Biosciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, India.

²VIT School of Agricultural Innovations and Advanced Learning (VAIAL), Vellore Institute of Technology, Vellore, Tamil Nadu, India.

Corresponding Author E-mail: kalaichelvan@gmail.com

Dietary Fiber, also known as roughage, is an indigestible part of plant food that escapes digestion in the gastrointestinal tract. It plays a crucial role in stabilizing gut health by establishing a healthy gut microbiota, reducing the risk of chronic diseases. Vegetables, fruits, nuts and cereals are rich sources of dietary fiber. In the food industry, dietary fibers are being incorporated as functional foods for improving consistency, texture and sensory characteristics. Changes in physiological and functional properties of dietary fibers determine both the beneficial and adverse effects on the gut ecosystem. This study attempts to estimate the physiological and functional characteristics pertaining to dietary fibers derived from the residuals of some commonly consumed fruits like coconut, guava, jackfruit, and watermelon. Along with the proximate analysis and functional properties of these selected fruit fibers, size distribution, zeta potential, texture and SEM analysis were determined. Based on the proximate analysis, watermelon fibers were found to have high ash and protein content. Assay of zeta potential confirmed that the fibers were negatively charged. The textural studies showed that watermelon fibers were more resilient and coconut fibers exhibited hardness and adhesiveness than the other fibers. The physiological and functional studies determine the characteristic property of fruit fibers, whereas the texture and SEM analysis reveal the morphological characteristics of fruit fibers.

Dietary Fibers; Functional Properties; Hydration Properties; SEM; Texture; Zeta Potential

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