Improvement of the hypocholesterolemic activities of two common fruit fibers by micronization processing

This study investigated and compared the potential hypocholesterolemic activities of different insoluble fibers (IFs) prepared from carambola and orange pomace with or without micronization processing. After micronization, the cation-exchange and water-holding capacities of these pectic polysaccharide-rich IFs were effectively increased (from 140 to 180% and from 260 to 290%, respectively). The abilities of these microsized fruit IFs to lower the concentrations of serum triglyceride (by 15.6-17.8%) and serum total cholesterol (by 15.7-17.0%) were significantly (p < 0.05) improved, possibly by means of enhancing the excretion of cholesterol (123-126%) and bile acids (129-133%) in feces. Fecal moisture content was also increased (127-131%) by the consumption of microsized IFs. These results demonstrated that particle size is an important factor in affecting the characteristics and physiological functions of insoluble fibers. The approach of micronization processing might offer the industry an opportunity to improve the physiological functions of food fibers in fiber-rich functional food applications.