Starfruit fibres offer control-release potential: study

By Stephen Daniells

- Last updated on GMT

Related tags Nutrition

Insoluble fibres from starfruit could offer industry potential carriers for nutrients, or for the slow-release of other ingredients, suggests new research.

Taiwanese researchers report that the insoluble fibre material from the pomace of starfruit (Averrhoa carambola​) may carry about 11 mg of vitamin E per gram, and release the nutrient slowly, showing its potential for the growing health and wellness trend in the food industry.

Moreover, in vivo studies with rats indicated that consumption of the starfruit fibre-vitamin E combination could maintain high blood levels of the vitamin for around five hours, according to the findings to be published in an upcoming issue of the journal Food Chemistry​.

“These results suggested that the esterified insoluble fibres, especially the esterified carambola insoluble fibre, could be used in slow-release formulations and also be exploited as potential carriers of lipid-soluble bioactive ingredient (i.e., vitamin E) in functional food applications,”​ wrote lead author Chi-Fai Chau from National Chung Hsing University.

The research taps into an important trend looking at enhancing delivery and bioavailability of bioactive compounds.

According to the researchers, the research has added importance since dietary vitamin E intakes for the U.S. population is reportedly less than the 12 mg per day Recommended Dietary Allowances (RDA).

Study details

Chau and co-workers subjected the carambola (starfruit) fibre and cellulose to the chemical process of esterification, and tested the fibres subsequent ability to carry and release vitamin E.

The esterification process led to some structural changes, according to Fourier transform infrared (FTIR) spectroscopy.

Using an artificial gastric juice mixture to measure the total amount of vitamin E released after six hours, the researchers found that the fibres were capable of carrying about 11.2 mg per gram of fibre. This was slowly released over a two-hour period, they added.

“These results showed that the esterified fibre-vitamin composites had a remarkable ability to carry vitamin E and to release the vitamin gradually and continuously over a two hour period,”​ stated Chau and co-workers.

The rat studies involved feeding the animals the esterified starfruit fibre-vitamin E composite. Blood levels of the vitamins were maintained at a relatively higher concentration of between 1.7 to 3.8-fold of the initial value.

“The results suggested that the esterified insoluble fibres, especially the esterified carambola insoluble fibre, could be exploited as potential nutrient carriers in functional food applications and slow-release formulations,”​ they concluded.

Insoluble fibre contains cellulose, hemicellulose and lignin and cannot be dissolved in water, unlike soluble fibre. It is found in wheat or cereal bran and in most vegetables and fruits.

Consumption of insoluble fibre has previously been associated with a reduced risk of obesity and diabetes.

Source: Food Chemistry​ (Elsevier)Published online ahead of print, doi: 10.1016/j.foodchem.2008.08.054“Esterification of insoluble fibres using high-pressure homogenization and their potential vitamin carrying and releasing abilities”​Authors: P-K. Hsu, K-M. Lin, C-F Chau

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