Modification of Lycium ruthenicum pomace dietary fibers: Enhanced physicochemical, structural, and functional properties

Physical and functional properties of LPDFs were improved by modification methods. • Modification methods effectively increased soluble dietary fiber (SDF) content. • High-pressure homogenization (HPH) could loosen the dense structure of LPDFs. • Alkaline hydrogen peroxide (AHP) effectively enhanced thermal stability of LPDFs. • Complex enzymatic hydrolysis (CE) exhibited superior hydration capacity of LPDFs. Lycium ruthenicum pomace, a juice-processing by-product, is characterized by low soluble dietary fiber (SDF) content and limited functionality, which restricts its further application. In this study, the pomace dietary fibers (LPDFs) were modified using high-pressure homogenization (HPH), complex enzymatic hydrolysis (CE), and alkaline hydrogen peroxide (AHP), and the resulting changes in physicochemical, structural, and functional properties of both SDF and insoluble dietary fiber (IDF) fractions were evaluated. Modification treatments effectively increased SDF content (from 6.89% to 15.44%) and enhanced functional attributes. AHP produced the highest SDF yield (15.44%) and crystallinity (16.54%), and improved thermal stability. In contrast, CE and HPH treatments loosened the compact structure, reduced particle size, and increased antioxidant activity and viscosity. Notably, CE treatment yielded a substantial SDF increase (12.61%) and exhibited superior overall functional performance, including higher viscosity, rehydration capacities, and antioxidant activities. Our findings suggest that CE represents a more appropriate modification approach for LPDFs. Download: Download high-res image (264KB) Download: Download full-size image