Nano‐reduction of chickpea dietary fibre: effect on physicochemical, structural, functional and microbial properties

Summary In this study, nano‐reduction of dietary fibre using ball milling and its influence on physicochemical, structural and microbial properties were studied. Dynamic light scattering confirmed the average particle size of 382 nm for nano‐reduced dietary fibre. FTIR represents the peak differences between native and nano‐reduced dietary fibre. XRD displayed the polycrystalline nature of nano‐reduced dietary fibre. The physicochemical properties including WHC, OHC and swelling capacity increased significantly ( P < 0.05) upon nano‐reduction of dietary fibre whereas moisture content was found to decrease significantly. Furthermore, the antimicrobial activity of nano‐reduced dietary fibre against Escheria coli and Bacillus Cerus was enhanced. The improved physicochemical, morphological and microbial properties of nano‐reduced dietary fibre can pave the way in food industries for the formulation of functional foods and also as a packaging material with improved antimicrobial properties.