Dietary fibre has been consumed for centuries with known health benefits, but defining dietary fibre is a real challenge. From a functional perspective, dietary fibre is described as supporting laxation, attenuating blood glucose responses and assisting with cholesterol lowering. The problem is different types of dietary fibre have different effects, and new effects are increasingly observed, such as the influence on gut microbiota. Thus, a single definition may need to be described in more generic terms. Rather than being bound by a few functional definitions, we may need to embrace the possibilities of new horizons, and derive a working definition of dietary fibre based on a set of conceptual principles, rather than the limited definitions we have to date. To begin this process, a review of individual fibre types and their physiological effects would be helpful. Dietary fibre is a complex group of substances, and there is a growing interest in specific effects linked to fibre type. Different fractions of dietary fibre have different physiological properties, yet there is a paucity of literature covering the effects of all fibres. This paper describes a range of individual fibre types and identifies gaps in the literature which may expose new directions for a working definition of dietary fibre.

New Horizons for the Study of Dietary Fiber and Health: A Review.

Nondigestible carbohydrates (NDCs) are fermentation substrates in the colon after escaping digestion in the upper gastrointestinal tract. Among NDCs, resistant starch is not hydrolyzed by pancreatic amylases but can be degraded by enzymes produced by large intestinal bacteria, including clostridia, bacteroides, and bifidobacteria. Nonstarch polysaccharides, such as pectin, guar gum, alginate, arabinoxylan, and inulin fructans, and nondigestible oligosaccharides and their derivatives, can also be fermented by beneficial bacteria in the large intestine. Butyrate is one of the most important metabolites produced through gastrointestinal microbial fermentation and functions as a major energy source for colonocytes by directly affecting the growth and differentiation of colonocytes. Moreover, butyrate has various physiological effects, including enhancement of intestinal barrier function and mucosal immunity. In this review, several representative NDCs are introduced, and their chemical components, structures, and physiological functions, including promotion of the proliferation of butyrate-producing bacteria and enhancement of butyrate production, are discussed. We also describe the strategies for achieving directional accumulation of colonic butyrate based on endogenous generation mechanisms.

Nondigestible carbohydrates, butyrate, and butyrate-producing bacteria

Meat and meat products are generally recognized as good sources of high biological value proteins, fat-soluble vitamins, minerals, trace elements and bioactive compounds. Changes in socioeconomic factors in recent years have increased the consumer’s preference for ready to eat foods including meat products. The processing of meat and meat products leads to generation of many functional compounds beneficial to human health but most of those foods are rich in fat, added salts but deficient in complex carbohydrates like dietary fiber and pose a health hazard that somehow is proved to be a predisposing factor for cardiovascular diseases, colon cancer, obesity including diabetes mellitus. With increasing consciousness among consumers about their nutrition and well being, there is a growing concern over nutritional diseases of affluence. Therefore an increase in dietary fiber inclusion in daily diet has been recommended. For adults, the recommended acceptable intakes of dietary fiber are 28–36 g/day, 70–80 % of which must be insoluble fiber. The insoluble fraction of dietary fiber has been related to intestinal regulation whereas soluble fiber is associated with decrease in cholesterol level and absorption of intestinal glucose. So incorporation of dietary fibers from different sources in meat products would help to enhance their desirability. Dietary fiber sources are generally agricultural byproducts that are comparatively cheap and incorporation in meat products reduces its overall cost. Whole grains and cereal brans are the rich source of insoluble fiber and pectins, gums, starch and other storage polysaccharides have high content of the soluble fraction. With this background, the effect of various dietary fibers on the quality attributes of meat and meat products with its physiological role has been reviewed here.

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Novel trends in development of dietary fiber rich meat products-a critical review.

Encapsulation of vitamin D3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility

The concept of food matrix has received much attention lately in reference to its effects on food processing, nutrition and health. However, the term matrix is used vaguely by food and nutrition scientists, often as synonymous of the food itself or its microstructure. This review analyses the concept of food matrix and proposes a classification for the major types of matrices found in foods. The food matrix may be viewed as a physical domain that contains and/or interacts with specific constituents of a food (e.g., a nutrient) providing functionalities and behaviors which are different from those exhibited by the components in isolation or a free state. The effect of the food matrix (FM-effect) is discussed in reference to food processing, oral processing and flavor perception, satiation and satiety, and digestion in the gastrointestinal tract. The FM-effect has also implications in nutrition, food allergies and food intolerances, and in the quality and relevance of results of analytical techniques. The role of the food matrix in the design of healthy foods is also discussed.

The food matrix: implications in processing, nutrition and health

Dietary fibre is that part of plant material in the diet which is resistant to enzymatic digestion which includes cellulose, noncellulosic polysaccharides such as hemicellulose, pectic substances, gums, mucilages and a non-carbohydrate component lignin. The diets rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption has been related to decreased incidence of several diseases. Dietary fibre can be used in various functional foods like bakery, drinks, beverages and meat products. Influence of different processing treatments (like extrusion-cooking, canning, grinding, boiling, frying) alters the physico- chemical properties of dietary fibre and improves their functionality. Dietary fibre can be determined by different methods, mainly by: enzymic gravimetric and enzymic—chemical methods. This paper presents the recent developments in the extraction, applications and functions of dietary fibre in different food products.

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Dietary fibre in foods: a review

Potato peel, a by-product of potato processing industry, is a rich source of fibre and anti-oxidants. Potato peel procured from potato processing unit was dried. The dried potato peel contained 7.85% moisture, 14.04% protein, 1.17% fat, 5.31% ash and 76.40% dietary fibre. Dietary fibre was extracted from finely ground potato peel by enzymic-chemical method. Measured functional properties were water-holding capacity (5.32 g water.g−1 fibre), oil-holding capacity (3.76 g oil.g−1 fibre), water solubility index (10.22%) and swelling (8.28 ml.g−1). Physical properties, namely bulk density, hydrated density, true density and average particle size were observed to be 246.25 kg.m−3, 1310 kg.m−3, 1855 kg.m−3 and 104.37 μm, respectively. Extracted dietary fibre was incorporated in wheat flour at 5, 10 and 15% concentrations, and biscuits were prepared. The spread ratio (width/thickness) and ‘L’ value of the biscuits decreased, while breaking strength increased with increase in dietary fibre from 0% to 15 per cent. Functional and physico-chemical properties of dietary fibre indicated that potato peel can act as a good source of dietary fibre.

Physico-Chemical Characteristics of Dietary Fibre from Potato Peel and its Effect on Organoleptic Characteristics of Biscuits

Feed constitutes about 60–70% of total cost of livestock production. By-products of fruit and vegetable processing industries such as (potato pulp, rejected potato chips, apple pomace, skin/seed of tomatoes etc.) can be used as feed ingredient through proper processing. Compound cattle feed was prepared by partially replacing grain component by the by products of potato processing industry. Feed was prepared by using rejected potato chips (P1) and potato pulp (P2) and compared with the locally available feed (M). P1 with rejected potato chips had the lowest moisture content (10.07%) and maximum ether extract content (17.57%) than Mand P2. Hemicelluloses content was more and cellulose content was observed to be less in P1 and P2 as compared to M. Bulk density and true density, 635.8 kg/m3 and 963.5 kg/m3 were highest for P1 and lowest for P2 (629.9 kg/m3 and 960.06 kg/m3) respectively. P1 and P2 had good pellet durability index, because potato as a feed ingredient also acted as a binder. Physico-chemical characteristics of the feed samples containing by-products of potato processing industry met the required quality standards of compound cattle feed. Potato processing waste could partially replace the grain component in feed pellets.

Mona Michael

Papers

Dietary fibre in foods: a review

Physico-Chemical Characteristics of Dietary Fibre from Potato Peel and its Effect on Organoleptic Characteristics of Biscuits

Utilization of Potato Processing Waste for Compound Cattle Feed