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Comparison of Insoluble Dietary Fibers From Sesame Meal by Three Preparation Methods: Structural, Physicochemical, and Functional Characterizations.

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Title: Comparison of Insoluble Dietary Fibers From Sesame Meal by Three Preparation Methods: Structural, Physicochemical, and Functional Characterizations.
Authors: Yang, Guorui1 (AUTHOR), Li, Yaping1 (AUTHOR), Teng, Mengqi1 (AUTHOR), Zhang, Yuqing1 (AUTHOR), Zhai, Yuhan1 (AUTHOR), Xiao, Haifang1 (AUTHOR) xiaohaifang@sdut.edu.cn
Source: Journal of Food Science (John Wiley & Sons, Inc.). Nov2025, Vol. 90 Issue 11, p1-16. 16p.
Subjects: Sesame, Dietary fiber, Enzymatic analysis, Chemical properties, Extraction techniques, Structural analysis (Science), Alkalinization
Abstract: Sesame (Sesamum indicum L.) meal, a by‐product of sesame oil production, is rich in dietary fiber (DF). However, research on the extraction and utilization of its insoluble dietary fiber (IDF) remained limited. This study investigated the effects of three preparation methods, including the alkaline method (AM), the enzymatic method (EM), and the enzymatic‐assisted‐alkaline method (EAM), on the structural, physicochemical, and functional properties of sesame meal insoluble dietary fiber (SM‐IDF). All three SM‐IDFs exhibited characteristic DF Fourier transform infrared (FT‐IR) spectra. Scanning electron microscopy (SEM) revealed that the EM prepared SM‐IDF (E‐IDF) had a looser and more porous structure compared to the AM prepared SM‐IDF (A‐IDF) and the EAM prepared SM‐IDF (EA‐IDF). Among them, E‐IDF had the smallest particle size of 1.86 µm and the largest specific surface area (S/V) of 7.31 m2/kg. Physiochemically, A‐IDF showed the highest water‐holding capacity (WHC) of 3.99 g/g and oil‐holding capacity (OHC) of 2.23 g/g, whereas E‐IDF had the best cation exchange capacity (CEC) of 0.70 mmol/g. Functionally, E‐IDF showed good results in hypoglycemic, hypolipidemic, and antioxidant in vitro tests. Compared to A‐IDF and EA‐IDF, E‐IDF had the best glucose adsorption, sodium cholate adsorption, and ·OH radical scavenging capacities, with values of 2.72 mmol/g, 53.09%, and 66.38%, respectively. Pearson's correlation analysis showed that the reduction of particle size and the increase of S/V value significantly improved some of the functional and physicochemical properties of SM‐IDF. This study laid the groundwork for further application of SM‐IDF in functional foods. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Science (John Wiley & Sons, Inc.) is the property of John Wiley & Sons, Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
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PubTypeId: academicJournal
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  Label: Title
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  Data: Comparison of Insoluble Dietary Fibers From Sesame Meal by Three Preparation Methods: Structural, Physicochemical, and Functional Characterizations.
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  Data: <searchLink fieldCode="AR" term="%22Yang%2C+Guorui%22">Yang, Guorui</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Li%2C+Yaping%22">Li, Yaping</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Teng%2C+Mengqi%22">Teng, Mengqi</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhang%2C+Yuqing%22">Zhang, Yuqing</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhai%2C+Yuhan%22">Zhai, Yuhan</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Xiao%2C+Haifang%22">Xiao, Haifang</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> xiaohaifang@sdut.edu.cn</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Science+%28John+Wiley+%26+Sons%2C+Inc%2E%29%22">Journal of Food Science (John Wiley & Sons, Inc.)</searchLink>. Nov2025, Vol. 90 Issue 11, p1-16. 16p.
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  Data: <searchLink fieldCode="DE" term="%22Sesame%22">Sesame</searchLink><br /><searchLink fieldCode="DE" term="%22Dietary+fiber%22">Dietary fiber</searchLink><br /><searchLink fieldCode="DE" term="%22Enzymatic+analysis%22">Enzymatic analysis</searchLink><br /><searchLink fieldCode="DE" term="%22Chemical+properties%22">Chemical properties</searchLink><br /><searchLink fieldCode="DE" term="%22Extraction+techniques%22">Extraction techniques</searchLink><br /><searchLink fieldCode="DE" term="%22Structural+analysis+%28Science%29%22">Structural analysis (Science)</searchLink><br /><searchLink fieldCode="DE" term="%22Alkalinization%22">Alkalinization</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Sesame (Sesamum indicum L.) meal, a by‐product of sesame oil production, is rich in dietary fiber (DF). However, research on the extraction and utilization of its insoluble dietary fiber (IDF) remained limited. This study investigated the effects of three preparation methods, including the alkaline method (AM), the enzymatic method (EM), and the enzymatic‐assisted‐alkaline method (EAM), on the structural, physicochemical, and functional properties of sesame meal insoluble dietary fiber (SM‐IDF). All three SM‐IDFs exhibited characteristic DF Fourier transform infrared (FT‐IR) spectra. Scanning electron microscopy (SEM) revealed that the EM prepared SM‐IDF (E‐IDF) had a looser and more porous structure compared to the AM prepared SM‐IDF (A‐IDF) and the EAM prepared SM‐IDF (EA‐IDF). Among them, E‐IDF had the smallest particle size of 1.86 µm and the largest specific surface area (S/V) of 7.31 m2/kg. Physiochemically, A‐IDF showed the highest water‐holding capacity (WHC) of 3.99 g/g and oil‐holding capacity (OHC) of 2.23 g/g, whereas E‐IDF had the best cation exchange capacity (CEC) of 0.70 mmol/g. Functionally, E‐IDF showed good results in hypoglycemic, hypolipidemic, and antioxidant in vitro tests. Compared to A‐IDF and EA‐IDF, E‐IDF had the best glucose adsorption, sodium cholate adsorption, and ·OH radical scavenging capacities, with values of 2.72 mmol/g, 53.09%, and 66.38%, respectively. Pearson's correlation analysis showed that the reduction of particle size and the increase of S/V value significantly improved some of the functional and physicochemical properties of SM‐IDF. This study laid the groundwork for further application of SM‐IDF in functional foods. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Science (John Wiley & Sons, Inc.) is the property of John Wiley & Sons, Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1111/1750-3841.70661
    Languages:
      – Code: eng
        Text: English
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      Pagination:
        PageCount: 16
        StartPage: 1
    Subjects:
      – SubjectFull: Sesame
        Type: general
      – SubjectFull: Dietary fiber
        Type: general
      – SubjectFull: Enzymatic analysis
        Type: general
      – SubjectFull: Chemical properties
        Type: general
      – SubjectFull: Extraction techniques
        Type: general
      – SubjectFull: Structural analysis (Science)
        Type: general
      – SubjectFull: Alkalinization
        Type: general
    Titles:
      – TitleFull: Comparison of Insoluble Dietary Fibers From Sesame Meal by Three Preparation Methods: Structural, Physicochemical, and Functional Characterizations.
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          Name:
            NameFull: Yang, Guorui
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            NameFull: Li, Yaping
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            NameFull: Teng, Mengqi
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            NameFull: Zhang, Yuqing
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            NameFull: Zhai, Yuhan
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            NameFull: Xiao, Haifang
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            – D: 01
              M: 11
              Text: Nov2025
              Type: published
              Y: 2025
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