Journal of the Science of Food and Agriculture, Год журнала: 2024, Номер unknown

Опубликована: Ноя. 4, 2024

Abstract Background This research aimed to enhance the functional value of dietary fiber from broccoli leaves using supercritical fluid technology. By optimizing pressure, temperature, and time parameters through response surface methodology, study sought improve bioactive properties develop a predictive model for its chemical composition properties. Results Structural analysis indicated that modified samples had higher concentration oligosaccharides than control did, with significant increases in galacturonic acid neutral sugars after technology treatment, highlighting enhanced pectin release due cell wall degradation. Functional properties, such as water solubility, glucose absorption capacity, antioxidant activity, improved significantly under optimized conditions (191 bar, 40 °C, 1 h). Multivariate confirmed effectiveness enhancing achieving global desirability 0.805. Conclusion These results underscore potential valorizing leaf by‐products, their health‐promoting characteristics applications food industry. © 2024 The Author(s). Journal Science Food Agriculture published by John Wiley & Sons Ltd on behalf Society Chemical Industry.

Язык: Английский