Development of supercritical technology to obtain improved functional dietary fiber for the valorization of broccoli by-product.

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, the study sought to improve the bioactive properties of the fiber and develop a predictive model for its chemical composition and functional properties.

Results

Structural analysis indicated that modified samples had a higher concentration of oligosaccharides than control samples did, with significant increases in galacturonic acid and neutral sugars after supercritical fluid technology treatment, highlighting enhanced pectin release due to cell wall degradation. Functional properties, such as water solubility, glucose absorption capacity, and a

SUBMITTER: Rivas MA 

PROVIDER: S-EPMC11824917 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature