Abstract:
More than 50% of Bamboo shoot residues leftover from the processing industries cannot be used for other benefits. The presence of dietary fiber in bamboo shoot waste is beneficial to the body. Therefore, it is interesting to increase the value of these by-products of the canning process. The aim of this research was to optimize the extraction method of soluble dietary fiber from the residual bamboo shoots. The maximum yield of soluble dietary fiber was 6.67 g of 100 g fresh weight. The highest values of the functional properties of soluble fiber including water solubility (WS), water holding capacity (WHC) and oil holding capacity (OBC) were 0.82, 22.45 and 12.80 g/g, respectively. Using enzyme-assisted extraction, soluble dietary fiber of two types of residual bamboo shoots including chunk bamboo shoots (bamboo shoot bases) and shredded bamboo shoots (bamboo shoot strips) were performed. The results showed that the morphology of soluble dietary fiber extracted from two types of residual bamboo shoots for 1 hour showed small pores while the appearance of fiber clumps like a crystal stick was detected when increase the extraction time for 2 and 3 hours, respectively. The prebiotic properties of soluble dietary fiber from chunk and shredded residual bamboo shoots were evaluated. It was found that the Lactobacillus plantarum TISTR 2075 in the control group (24 h) had a mean amount of 2.83x109 CFU/mL compared with L. plantarum mixed with chunk or shredded soluble fiber which found a higher extent of bacterial quantities. In the control (48 h), a mean amount of 4.40x108 CFU/mL of Bifidobacterium longum subsp. Longum TISTR 2195 was detected when compared to the conditions mixed with soluble dietary fiber from chunk bamboo shoot including Treatment 1512, Treatment 2411 and Treatment 3411 which had a mean amount of 7.65x107 CFU/mL, 2.07x109 CFU/mL, and 2.48x108 CFU/mL respectively, whereas which were fed with shredded soluble fiber were found too numerous to count. The results show that soluble dietary fiber obtained from residual bamboo shoots could promote the growth of probiotic strains and has the potential to be applied in healthy food products.