CADERNO DE CIÊNCIAS AGRÁRIAS

Agrarian Sciences Journal

Characterization and physicochemical properties of dietary ﬁber concentrates as potential

prebiotic ingredients for use in ﬁsh nutrition

Fernanda Rodrigues Goulart

*; Marina Osmari Dalcin

; Naglezi de Menezes Lovatto

; Ana Betine Beutinger

Bender

; Leila Picolli da Silva

; Alexandra Pretto

Abstract

Dietary ﬁbers are formed by non-starch polysaccharides as cellulose, hemicellulose, pectins, gums, mucilages,

β-glucans, among others. These constituents have prebiotic properties and are therefore not digested in the gut,

reaching intact in the colon and altering the microﬂora of the colon. In developing, beneﬁcial microﬂora produces

physiological effects capable of improving the life of the host. Thus, the knowledge of the biological and functional

properties of dietary ﬁbers has led to the development of methods of obtaining these compounds for possible use in

animal nutrition. Then, this study aimed to obtain dietary ﬁber concentrates (DFC) from different agro-industrial

sources and evaluate their respective chemical composition and physicochemical properties. The DFC - mucilage,

pectin, and βglucan + mannan (βG+M) were obtained from linseed, citrus pulp, and brewer’s yeast (Saccharomyces

cerevisiae), respectively, through different physicochemical processes. The chemical composition revealed that

the predominant component in all DFC were dietary ﬁber and the insoluble fraction. The DFC that obtained most

extraction yield was βG+M (19.81% ± 8.54), followed by pectin (14.54% ± 2.72), and mucilage (7.18% ± 1.54).

The mucilage and pectin composition have greater monosaccharide diversity since the βG+M consisted primarily of

mannose (74.5%) and glucose (24.3%). The pectin showed numerically lower hydration capacity than the other DFC.

For the oil binding ability, all DFC had similar values. In this study, the DFC presented nutritional and technological

characteristics that indicate potential application of the agro-industrial sources as a prebiotic for ﬁsh supplementation.

Keywords: β-glucan+mannan. Fish feeds. Linseed. Mucilage. Pectin.

Caracterização e propriedades físico químicas de concentrados de ﬁbras alimentares como

potenciais ingredientes prebióticos para uso na nutrição de peixes

Resumo

As ﬁbras alimentares são formadas por polissacarídeos não amiláceos como celulose, hemicelulose, pectinas, gomas,

mucilagens, β-glicanos, entre outros. Estes constituintes têm propriedades prebióticas e, portanto, não são digeridos

no intestino, atingindo intactos e alterando a microﬂora do cólon. Quando desenvolvida, a microﬂora benéﬁca pro-

duz efeitos ﬁsiológicos capazes de melhorar a vida do hospedeiro. Desta forma, o conhecimento das propriedades

biológicas e funcionais das ﬁbras alimentares levou ao desenvolvimento de métodos de obtenção desses compostos

para possível uso em nutrição animal. Logo, o presente estudo teve como objetivo a obtenção de Concentrados de

1Universidade Federal do Pampa. Uruguaiana, Rio Grande do Sul. Brasil.

https://orcid.org/0000-0001-6096-0132

2Universidade Federal de Santa Maria. Santa Maria, Rio Grande do Sul. Brasil.

https://orcid.org/0000-0003-1922-1607

3Universidade Federal de Santa Maria. Santa Maria, Rio Grande do Sul. Brasil.

https://orcid.org/0000-0002-5226-6957

4Universidade Federal de Santa Maria. Santa Maria, Rio Grande do Sul. Brasil.

https://orcid.org/0000-0001-6973-9127

5Universidade Federal de Santa Maria. Santa Maria, Rio Grande do Sul. Brasil.

https://orcid.org/0000-0002-1721-094X

6Universidade Federal do Pampa. Uruguaiana, Rio Grande do Sul. Brasil.

https://orcid.org/0000-0002-5874-9108

*Autor para correspondência: fegoulart13@yahoo.com.br

Recebido para publicação em 27 de janeiro de 2020. Aceito para publicação em 30 de março de 2020.

Goulart F. R. et al.

Cad. Ciênc. Agrá., v. 12, p. 01–09, 2020. e-ISSN: 2447-6218 / ISSN: 1984-6738

Fibras Alimentares (CFAs) a partir de diferentes fontes agroindustrial e avaliar suas respectivas composição química

e propriedades físico-químicas. O CFAs (mucilagem, pectina e βglicana + manana (βG+M)) foram obtidos a partir

da linhaça, polpa cítrica e levedura de cervejaria (Saccharomyces cerevisiae), respectivamente, através de diferentes

processos físico-químicos. A composição química revelou que o componente predominante em todos os CFAs foram

ﬁbra alimentar e a fração insolúvel. O CFA que obteve maior rendimento de extração foi βG+M (19.81% ± 8.54),

seguido pela pectina (14.54% ± 2.72), e mucilagem (7.18% ± 1.54). A composição da mucilagem e pectina tive-

ram maior diversidade de monossacarídeos, uma vez que a βG+M consistiu principalmente de manose (74.5%) e

glicose (24.3%). A pectina apresentou numericamente menor capacidade de hidratação que os demais CFAs. Para a

capacidade de ligação ao óleo, todos os CFAs apresentaram valores similares. Neste estudo, os CFAs apresentaram

características nutricional e tecnológica que indicaram potencial de aplicação das fontes agroindustrial como um

prebiótico para a suplementação de peixes.

Palavras-chave: β-glucana+manana. Alimentação de peixes. Linhaça. Mucilagem. Pectina.

Introduction

For a long time, dietary ﬁbers represented the

inert portion of food because of their low-energy content.

However, the interest in dietary ﬁbers has been increa-

sing due to their beneﬁcial effects on the microﬂora of

the gastrointestinal tract (Bach Knudsen, 2001; Wenk,

2001; Montagne et al., 2003).

Dietary ﬁbers are formed by non-starch poly-

saccharides, among which we highlight cellulose, hemi-

cellulose, pectins, gums, mucilages, β-glucans, among

others (Chen et al., 1988; Mudgil and Barak, 2013).

These components have been receiving a great deal of

attention because of their prebiotic properties, as they

are not digested in the intestine and remain intact when

they reach the colon and are metabolized by beneﬁcial

bacteria, which alter the colonic microﬂora. This leads

to a healthy bacterial microﬂora capable of inducing

important physiological effects on the health and well-

-being of the host (Catalani et al., 2003).

In the last ﬁve decades, the cultivation of aquatic

organisms has increased steadily (FAO, 2014). Thus, se-

veral strategies have been adopted to ensure an increase

in production and stock breeding health, including the

use of antibiotics as growth promoters in feeds. Howe-

ver, the use of these products has been restricted due to

their potential for the development of resistant bacteria,

hazards to the environment, suppression of the immu-

ne system of the animals and risk of bioaccumulation

in ﬁsh (Ringo et al., 2010). For these reasons, the use

of alternative growth promoters in feeds, particularly

prebiotics, is currently recommended. Moreover, adding

prebiotics in ﬁsh nutrition is also important because they

are substances rather than living organisms. Therefore,

they are more resistant to processing as well as extrusion

and pelletization (Névoa et al., 2013).

Knowledge of the biological and functional pro

perties of dietary ﬁbers has recently led to the develop-

ment of methods of obtaining these compounds for use

in animal nutrition. For this reason, the present study

aimed to obtain dietary ﬁber concentrates, with prebiotic

potential to apply to ﬁsh nutrition, from different agro-in-

dustrial sources and evaluate their chemical composition

and physicochemical properties.

Materials and methods

The study was conducted in the Fish Farming

Laboratory, Department of Animal Science of the Univer-

sidad Federal of Santa Maria (Santa Maria, RS, Brazil).

Raw material

Yeast biomass (Saccharomyces cerevisiae) was

kindly provided by Santamate Indústria e Comércio Ltda

(Santa Maria, RS, Brazil). Linseed (Linum uistatissimum

L.) was donated by Giovelli & Cia Ltda (Guarani das Mis-

sões, RS, Brazil). The citrus pulp, composed by rind or

ﬂavedo, albedo, membranes, and seeds, was processed

in our laboratory.

Obtention of dietary ﬁber concentrates

β-glucan+mannan was obtained from brewer’s

yeast (Saccharomyces cerevisiae) according to the metho-

dology described by Goulart et al. (2017a) and Chaud et

al. (2007), with some modiﬁcations. Initially, aqueous

yeast extract was centrifuged at 3500 rpm (15 min) and

washed three times with distilled water at a 1:1 ratio

(w/v). After this, the extract was subjected to autolysis at

49°C for 8 h and was centrifuged at 3500 rpm (15 min).

The supernatant was discarded and the precipitate was

collected, which correspondent the cell wall. This fraction

was submitted to an alkaline treatment with NaOH 1%

(1:3 w/v), under agitation and heating (75°C/20 min).

Subsequently, the sample was neutralized with HCl 2N,

centrifuged at 3500 rpm (15 min), and washed three

times with distilled water at a 1:1 ratio (w/v). The ﬁnal

precipitate was represented by the β-glucan+mannan

fraction, which was dried at 40°C for 24 h.

The procedure of mucilage extraction from lin-

seed was performed according to Goulart et al. (2013)

in an aqueous medium (10% w/v), at 60 to 80°C with

constant agitation, for 150 min. The supernatant was

Characterization and physicochemical properties of dietary ﬁber concentrates as potential prebiotic ingredients for use in ﬁsh nutrition

Cad. Ciênc. Agrá., v. 12, p. 01–09, 2020. e-ISSN: 2447-6218 / ISSN: 1984-6738

removed and ethanol (ﬁnal concentration of 75% v/v)

was added in order to precipitate the ﬁber fraction. The

precipitate was collected, dried in a forced-air-drying

oven at 60°C/24 h, and ground in a laboratory mill.

Pectin was obtained from the citrus pulp accor-

ding to the method described by Calliari (2015). Before

extraction, the orange juice residue (ﬂavedo, albedo,

membranes, and seeds) was washed with water, crushed

manually, dried in a forced-air-drying oven (50°C/24 h),

and ground in a laboratory mill to obtain the dried citrus

pulp. Then, pectin was extracted in an aqueous medium

(8% w/v) at 100°C for 1 h. After cooling, the mixture

was centrifuged (3500 rpm/10 min), the precipitate was

discarded, and ethanol was added to the supernatant at a

1:1 ratio (v/v) to precipitate the pectin. This mixture was

left at 5°C for 24 h in order for pectin to be precipitated.

Finally, the precipitate was dried in a forced-air-drying

oven (55°C/24-48 h) and ground in a laboratory mill.

Chemical composition analysis

Samples, linseed, mucilage, dried citrus pulp,

pectin, brewer’s yeast (Saccharomyces cerevisiae), and

β-glucan+mannan, were analyzed to determine dry

matter (DM) (number 930.15), ash (number 942.05),

and crude protein (CP - N x 6.25) according to AOAC

(1990) methods (number 954.01). Fat was measured

according to Bligh and Dyer method (1959). Total dietary

ﬁber (TDF), soluble ﬁber (SF), and insoluble ﬁber (IF)

content were determined according to the enzymatic

gravimetric method (number 991.43) (AOAC, 1995).

Extraction yield

The extraction yield was calculated by the ra-

tio between the ﬁnal weight product and the weight of

sample submitted to extraction.

Monosaccharide composition

The determination of monosaccharide composi-

tion was carried out according to Biermann (1989). Ini-

tially, samples were hydrolyzed with triﬂuoroacetic acid

1 M for 5 h at 100°C. Upon completion of the hydrolysis,

the excess acid was removed by evaporation. After total

acid hydrolysis, the monosaccharides were solubilized in

distilled water and reduced by adding, approximately, 10

mg of sodium borohydride for 16 h at 4°C (Wolfrom and

Thompson, 1963b). Alditols were submitted to acetyla-

tion (Wolfrom and Thompson, 1963a). The extraction of

alditol acetate was performed by the addition of chloro-

form and subsequent elimination of pyridine in succes-

sive treatments with 5% copper sulphate and distilled

water. After solvent evaporation, the alditol acetates

were subjected to gas-liquid chromatography (GLC) for

determination of neutral monosaccharide composition.

The resulting alditol acetates were analyzed by

GLC in a Trace GC Ultra chromatograph (Thermo Elec-

tron Corporation- EUA) equipped with a DB-225 (0.25

mm x 30 m) capillary column. The injector and ﬂame

ionization detector (FID) temperatures were 250°C and

300°C, respectively. The oven temperature was set from

100 to 215°C, at a heating rate of 40°C/min. Helium was

used as the carrier gas at a ﬂow rate of 1.0 mL/min.

Uronic acids content were measured by the

method of Blumenkrantz and Asboe-Hansen (1973).

Galacturonic acid was used as standard solution and

the absorbance was measured at 520 nm.

Physicochemical properties

The water holding capacity (WHC) and oil bin-

ding capacity (OBC) were determined according to Mc-

Connell et al. (1974) and Abdul-Hamid and Luan (2000),

respectively. Sample (1.0 g) was weighed, loaded into

graduated test tube, 20 mL of distilled water (for WHC)

or oil (for OBC) was added, and the mixture was stirred

until complete homogenization. Then, it was left at room

temperature for 24 h. After, the mixture was centrifuged

(3500 rpm, 1 h), the supernatant was removed, and the

tube (sample + absorbed water or oil) was weighed.

The results were expressed as the amount of water or

oil retained by the sample per gram.

Results and discussion

Chemical composition

All resulting dietary ﬁber concentrates (DFC)

showed high total dietary ﬁber (TDF) content (Table

1), which proved that the methodologies used for ﬁber

concentration were suitable for the proposed aim. For

mucilage obtained from linseed, Monego (2009) men-

tioned higher levels for TDF (85.07%) and SF (73.21%).

The contrast in results can be explained by differences

in the variety of the raw material employed as well as

by the procedure used for obtaining the food products

(Kaewmanee et al., 2014).

Although pectin had the lowest TDF, this DFC

had the highest SF content (31.47 ± 1.75). This fraction

presents an important role for the natural microﬂora of

colon. In the intestine, soluble ﬁbers are fermented easily

and more quickly than the insoluble ﬁbers (Puupponen-Pi-

miä et al., 2002; Catalani et al., 2003). Short-chain fatty

acids (SCFA) are produced through fermentation (Saad,

2006) and they are responsible for various beneﬁts to the

host, such as regulation of epithelial proliferation and

differentiation of the colonic mucosa and improvement

of blood ﬂow and mucus production. Additionally, SCFA

are the preferred energy source for the colonocytes, de-

crease pH in the colon, maintain balance in the intestinal

microﬂora, and provide beneﬁcial effects on sodium

and water absorption, lipid and glucose metabolism,

pancreatic secretion, and other hormones (Catalani et

al., 2003).

Goulart F. R. et al.

Cad. Ciênc. Agrá., v. 12, p. 01–09, 2020. e-ISSN: 2447-6218 / ISSN: 1984-6738

Table 1 – Chemical composition of the raw samples and the dietary ﬁber concentrates.

Components

Samples

Linseed Mucilage Citrus pulp Pectin Yeast βG+M

TDF 53.09±10.11 61.73±3.25 47.52±2.08 32.76±1.05 11.88±2.38 64.18±0.31

IF 38.19±8.74 39.50±5.44 25.37±0.39 1.29±0.71 1.32±0.15 60.98±0.00

SF 14.90±1.37 22.23±2.19 22.16±1.69 31.47±1.75 10.56±2.23 3.2±0.31

CP 16.09±0.11 11.29±0.95 5.67±0.25 5.10±0.15 39.44±0.10 10.31±0.46

Fat 31.59±0.57 2.67±0.08 7.65±0.00 0.56±0.11 2.24±0.45 1.20±0.11

Moisture 7.76±0.23 13.25±0.21 11.51±0.01 15.39±0.15 68.76±0.79 10.55±0.00

Ash 3.41±0.09 6.65±0.05 3.25±0.13 3.62±0.03 7.49±0.33 7.41±0.15

Results are expressed as mean ± standard deviation (SD) (n=3). TDF: total dietary ﬁber; IF: insoluble ﬁber; SF: soluble ﬁber; CP: crude protein;

βG+M: βglucan+mannan.

For β-glucan+mannan, an increase was observed

in TDF content compared to in nature yeast. Similar

content (69.7%) was reported by Chaud et al. (2007).

However, these authors reported that 60.2% of this ﬁber

is in the soluble form, which is contrary to the ﬁndings of

the present study. The results suggested that higher levels

of insoluble ﬁbers are associated with the shape of the

β-glucan present in the yeast. According to Magnani and

Castro-Gómez (2008), there are two fractions of β-(1-3)

glucan on the cell wall of Saccharomyces cerevisiae, one

soluble and the other insoluble. The insoluble portion

represents the largest cell wall component, while the

soluble portion accounts for 15 to 20%. Furthermore,

Sinha et al. (2011) reported that mannans are highly

insoluble polysaccharides in water and very dense.

In works carried out by Adorian et al. (2019),

Goulart et al. (2017a) and Goulart et al. (2017b) positive

results were observed on the growth, metabolism and

immune system of jundiás (Rhamdia quelen) fed with

diets supplemented with dietary ﬁber concentrates, de-

monstrating that they are potential candidates to exert

prebiotic effect on ﬁsh nutrition, since prebiotics are

known to act by stimulating the absorption of certain

nutrients, altering microbial metabolism, and in addition

to increasing the levels of antibodies and macrophage

activity (Saad, 2006).

In relation to other nutrients, the procedures

employed for ﬁber concentration reduced the fat content.

The decrease is probably due to the treatment used for

ﬁber solubilization, combined with the hydrophilic nature

of the solvent, has not caused translocation of fat to the

resulting extract. Likewise, CP content was reduced in

the resulting dietary ﬁber fractions. For moisture and ash

content, the mean values found in mucilage and pectin

were similar to those found in the literature (Cui and

Mazza, 1996; Kliemann et al., 2009). However, Chaud et

al. (2007) reported an ash content 40 to 50% lower than

the ﬁndings found in the present study. Nevertheless, in

general, all the DFC had low ash content, which is a good

indication of sample purity (Kliemann et al., 2009).

Extraction yield

The extraction yields of the different DFC obtai-

ned from agro-industrial sources are shown in Figure 1.

The DFC that had the highest extraction was βG+M with

a mean of 19.81% yield. In the literature, there is little

data that allow a comparison of the extraction yield of

this fraction. Published studies assessed the fractions in

isolation, as in the work by Chaud and Sgarbieri (2006),

who obtained 25.13% extraction yield for mannans and

42.92% for glucans from the cell wall of semi-puriﬁed

Saccharomyces cerevisiae. For pectin, the extraction yield

was 14.54%. On the other hand, Calliari (2015) evalua-

ted various methodologies for pectin extraction from

citrus pulp and observed higher yields for acid extraction

(39.23% for citric acid and 26.70% for acetic acid). For

pectin obtained from passion fruit peel, citric acid was

also the best extracting agent, resulting in about 70%

yield. In the same study, the extraction yield was lower

for nitric and hydrochloric acids - 38 and 26%, respec-

tively (Kliemann et al., 2009). Thermal extraction of

pectin was not as efﬁcient as acid extraction, which is

generally used in the food industry (Canteri et al., 2012)

and has higher extraction yields. However, this procedure

can be considered a cost-effective and environmentally

friendly method because it does not generate toxic waste

in the environment and has low cost. The industries has

faced an aggravation to the environment, the residues

generated in the production, therefore it is urgent the

adoption of actions that aim to reduce the generation of

residues.

The extraction yield of mucilage, 7.18%, was con-

sistent with other results found in the literature (Qian et

al., 2012). Fedeniuk and Biliaderis (1994) tested different

methods to extract of linseed mucilage and observed a

lower extraction yield (3.6%) using low-temperature

water (4°C). On the other hand, when applying higher

Characterization and physicochemical properties of dietary ﬁber concentrates as potential prebiotic ingredients for use in ﬁsh nutrition

Cad. Ciênc. Agrá., v. 12, p. 01–09, 2020. e-ISSN: 2447-6218 / ISSN: 1984-6738

temperatures the mucilage had higher yield (9.4%), which

is similar to the ﬁndings in the present study. Likewise,

Cui et al. (1994) observed a higher extraction yield of

mucilage using high temperatures between 85-90°C, pH

6.5-7.0, and water:seed ratio equal to 13. It is sugges-

ted that the high temperatures cause the removal of a

greater amount of free water, increasing the extraction

yield (Kaushik et al. 2017). Besides the afore mentioned

features, the extraction yield of mucilage depends on

the culture environment and variety of this grain (Qian

et al., 2012).

Figure 1 – Extraction yield for mucilage, pectin, and βglucan+mannan (βG+M) obtained from agro-industrial sources.

Monosaccharide composition

The monomers that comprise the ﬁbers are classi-

ﬁed as pentoses - arabinose and xylose, hexoses - glucose,

galactose and mannose, 6-deoxihexoses - rhamnose and

fucose, and uronic, glucuronic, and galacturonic acids

(Meurer and Hayashi, 2003). In addition, knowledge of

the polysaccharide composition is extremely important,

because the physiological impact of the ﬁbers depends

on the sugar residues and the nature of the connections

between these residues (Sinha et al., 2011).

In the present study, mucilage and pectin have the

greatest diversity of monosaccharide (Table 2). The mo-

nosaccharide composition present in mucilage was similar

to the ﬁndings in the literature (Fedeniuk and Biliaderis

1994; Oomah et al., 1995; Qian et al., 2012). Among the

monosaccharide present, xylose, galactose and arabinose

were found in a greater amount. According to Ringo

et al. (2010), xylose oligomers (xylooligosaccharides)

promote the biﬁdobacteria growth acting as prebiotics.

Similarly, galactose molecules (galactooligosaccharides)

and arabinose + xylose (arabinoxylo-oligosaccharides)

have been widely used as prebiotic source for ﬁsh feeds.

Table 2 – Monosaccharide composition of dietary ﬁber concentrates obtained from different agro-industrial sources.

Components (%)

Rha Fuc Ara Xyl Man Gal Glc UA

Mucilage 11 3 15.5 35.4 0 17.1 6.9 11.1

Pectin 2.2 0 21.6 1.2 1 9.4 42.9 21.7

βG+M 0 0 0 0 74.5 1.2 24.3 0

Results are expressed as mean (n=3). Rha: rhamnose; Fuc: fucose; Ara: arabynose; Xyl: xylose; Man: manose; Gal: galactose; Glc: glucose; UA:

uronic acid; βglucan+mannan.

Glucose, arabinose, and galactose were the main

neutral monosaccharide found in pectin. For commercial

pectin, Müller-Maatsch et al. (2016) obtained a similar

composition - higher levels of glucose, galactose, and

rhamnose, but in different concentrations than the ﬁn-

dings in the present study. According to BeMiller and

Huber (2010), the composition and properties of pectin

vary according to their source, the process used during

preparation, and subsequent treatments. Regarding the

functionality of non-starch polysaccharides present in

pectin, Canteri et al. (2012) reported that the beneﬁcial

effects of the pectin chain can be attributed to its ability

Goulart F. R. et al.

Cad. Ciênc. Agrá., v. 12, p. 01–09, 2020. e-ISSN: 2447-6218 / ISSN: 1984-6738

to be transformed into short chain fatty acids by the

action of pectinolytic enzyme-producing bacteria (Ae-

robacillus, Lactobacillus, Micrococcus, and Enterococcus).

Hotchkiss et al. (2003) analyzed the in vitro fermentation

of oligosaccharides derived from pectin extracted from

Valencia oranges and concluded that these components

exert biﬁdogenic effects and promote the increase of

acetate, propionate, and butyrate after fermentation.

For βG+M, monosaccharides found in larger amounts

were mannose (74.5%), followed by glucose (24.3%), and

galactose (1.2%). According to Pinto (2012), some mono-

saccharides, as xylose and galactose, are associated with

mannoproteins, which may be a probable explanation

for the galactose content found in the βG+M fraction. In

relation to the beneﬁcial effects of the components present

in βG+M, the mannose units (mannanoligosaccharide)

are responsible for increasing the performance of ﬁsh

and feed efﬁciency. Additionally, these constituents offers

protection against pathogens by leveraging the local and

systemic immune system and strengths gut integrity and

functionality (Sinha et al., 2011; Torrecillas et al., 2014).

β-glucan has shown potential prebiotic due to its immu-

nomodulatory effect. When it is recognized by speciﬁc

cellular receptors, enhances the immune response of the

host (Magnani and Castro-Gómez, 2008).

Physicochemical properties

The physicochemical properties of dietary ﬁbers

have important metabolic and physiological effects on

the body of animals. This is directly related to source of

ﬁber and processing. Processing can result in important

changes that must be taken into account, depending on

the ﬁnal destination and the properties of the product

intended for commercialization (Zaragoza et al., 2001).

The values found for water holding capacity

(WHC) and oil binding capacity (OBC) are shown in

Figure 2. In this study, mucilage showed high WHC. In

biological conditions, high levels of ﬁber intake coupled

with high water holding capacity causes greater bolus

volume, more satiety, increased viscosity of solutions

in the gastrointestinal tract, delayed gastric emptying,

among other effects (Brito et al., 2008; Souza et al., 2008),

reﬂecting negatively on the zootechnical performance

of ﬁsh. These characteristics are not desirable in ﬁsh

nutrition.

Figure 2 – Physicochemical properties of the raw samples and the dietary ﬁber concentrates. CP: citrus pulp; βG+M:

βglucan+mannan; Yeast: Saccharomyces cerevisiae.

Although pectin had the highest SF content,

this fraction had lower WHC than raw citrus pulp. It is

suggested that pectin had this behavior due to lower TDF

content. Furthermore, Macagnan et al. (2014) observed

lower WHC for orange pulp, even with higher SF levels

compared with the other ingredients. This author attri-

buted the result to the low amount of dietary ﬁber and

the presence of free pectin in this byproduct.

The βG+M fraction had higher WHC compared

with in nature yeast. This behavior may be related to the

structure of β-glucan, because unlike cellulose, bindings

between glucose units are variable, causing a branched

structure and smaller size. These properties inﬂuence

their solubility, allowing them to form viscous solutions,

and acquire greater hydration capacity (Mudgil and

Barak, 2013).

Characterization and physicochemical properties of dietary ﬁber concentrates as potential prebiotic ingredients for use in ﬁsh nutrition

Cad. Ciênc. Agrá., v. 12, p. 01–09, 2020. e-ISSN: 2447-6218 / ISSN: 1984-6738

The OBC quantiﬁes how much lipid a ﬁber is

capable of absorbing. This physicochemical property is

associated with the ﬁber’s ability to bind substances in

the intestine, as well as bile salts, acids, and choleste-

rol (Souza et al., 2008). There was a small increase in

OBC for pectin and mucilage, and a slight reduction for

βG+M (Figure 2). However, OBC was similar for all DFC

obtained in the present study. Thus, it is suggested that

regardless of the origin of the extracted ﬁber, the beha-

vior of binding to substances in the intestine is similar.

Monosaccharide composition, the nature of bin-

ding between monosaccharides, solubility, and physico-

chemical properties are features that directly affect the

functional properties of polysaccharides (Tavernari et

al., 2008; Bemiller and Huber, 2010).

Conclusion

Based on the results, all dietary ﬁber concentrates

obtained from different agro-industrial sources showed

nutritional and technological properties that indicate

potential application as prebiotic ingredients for ﬁsh

feeds.

Acknowledgements

The authors thank the Conselho Nacional de

Desenvolvimento Cientíﬁco e Tecnológico (CNPq) for

Research scholarship (Leila Picolli da Silva), Coordena-

ção de Aperfeiçoamento de Nível Superior (CAPES) for

Doctoral scholarship (Fernanda Rodrigues Goulart) and

Alltech

, Giovelli & Cia Ltda and Santamate Indústria e

Comércio Ltda companies for donating the samples.

Ethics Committee Approval

The study was approved by the Animal Ethics

Commission of the Federal University of Santa Maria

under number 23081.009051/2014-53.

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