Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
TL;DR: In this paper, analytical methods and fractionation techniques of dietary fibres are evaluated for improving physical and structural properties of hydration, oil holding capacity, viscosity, texture, sensory characteristics, and shelf-life.
About: This article is published in Food Chemistry.The article was published on 2011-01-15. It has received 1263 citations till now.
Citations
More filters
TL;DR: In this paper, a review of recent advancement of research in grape pomace (GP), the residual of grapes after wine making, the polyphenol profile of GP and their biological, antioxidant and antimicrobial activities, the stability of GP polyphenols in food system, the interaction between GPpolyphenol and other food ingredients, as well as the functionalities of grape seed oil and GP fibre are covered.
Abstract: Summary
The roles of functional foods on human health have been realised by more and more researchers, food producers and consumers. Functional food ingredients from both plant and animal sources such as dietary fibre, soy protein isolate, whey protein isolate and omega 3 fatty acid have been widely used in functional food product development. Many fruit processing by-products such as grape, apple and orange peels are rich in bioactive phytochemicals, dietary fibre and unsaturated fatty acids, hence have potential to serve as functional food ingredients. In this review, we summarise recent advancement of research in grape pomace (GP), the residual of grapes after wine making. The polyphenol profile of GP and their biological, antioxidant and antimicrobial activities, the stability of GP polyphenols in food system, the interaction between GP polyphenol and other food ingredients, as well as the functionalities of grape seed oil and GP fibre are covered.
308 citations
TL;DR: The utilization of bioactive rich citrus residues can provide an efficient, inexpensive, and environment friendly platform for the production of novel nutraceuticals or for the improvement of older ones.
305 citations
TL;DR: It is demonstrated that WGP may be used as a functional food ingredient for promoting human health and extending shelf-life of food products.
268 citations
Cites background from "Dietary fibre and fibre-rich by-pro..."
...…the samples fortified with WP. Dietary fibres from fruit and vegetable byproduct may be developed as food ingredients to offer the physiological functionalities on solubility, viscosity, hydration property, oil-binding capacity and antioxidant activity on food products (Elleuch et al., 2011)....
[...]
...Dietary fibres from fruit and vegetable byproduct may be developed as food ingredients to offer the physiological functionalities on solubility, viscosity, hydration property, oil-binding capacity and antioxidant activity on food products (Elleuch et al., 2011). Staffolo et al. (2004) used apple wheat, bamboo and inulin as source of dietary fibre for improving rheological properties of yogurt. Sendra et al. (2010) fortified yogurt with orange byproduct and showed increased viscosity and improved water absorption....
[...]
...Dietary fibres from fruit and vegetable byproduct may be developed as food ingredients to offer the physiological functionalities on solubility, viscosity, hydration property, oil-binding capacity and antioxidant activity on food products (Elleuch et al., 2011). Staffolo et al. (2004) used apple wheat, bamboo and inulin as source of dietary fibre for improving rheological properties of yogurt. Sendra et al. (2010) fortified yogurt with orange byproduct and showed increased viscosity and improved water absorption. Soukoulis, Lebesi, and Tzia (2009) reported that dietary fibres from oat, wheat, apple and inulin are able to control the crystallization and recrystallization in frozen dairy products by elevating the glass transition temperature....
[...]
...Dietary fibres from fruit and vegetable byproduct may be developed as food ingredients to offer the physiological functionalities on solubility, viscosity, hydration property, oil-binding capacity and antioxidant activity on food products (Elleuch et al., 2011). Staffolo et al. (2004) used apple wheat, bamboo and inulin as source of dietary fibre for improving rheological properties of yogurt....
[...]
...Dietary fibres from fruit and vegetable byproduct may be developed as food ingredients to offer the physiological functionalities on solubility, viscosity, hydration property, oil-binding capacity and antioxidant activity on food products (Elleuch et al., 2011)....
[...]
TL;DR: The outcomes of an integral study including research articles, which cover the separation mechanisms dominating during UF of different feed solutions and extracts, under similar processing conditions, are highlighted.
Abstract: The recovery of functional compounds from underutilized bioresources is today accomplished in five distinct stages, whereas ultrafiltration has been utilized for the separation and the clarification of macromolecules from smaller molecules or the opposite. The current article highlights the outcomes of an integral study including research articles, which cover the separation mechanisms dominating during UF (from 100 to 1 kDa) of different feed solutions and extracts, under similar processing conditions. Target macromolecules concern dietary fibers (i.e. pectin, β-glucan), proteins and polymeric anthocyanins, while assayed micromolecules were sugars, cations, monomeric anthocyanins and different phenolic classes such as o-diphenols, hyxrodycinnamic acid derivatives and flavonols.
260 citations
TL;DR: Polysaccharides that increase beneficial colon bacteria populations in the colon are called prebiotics and the metabolic pathways leading to SCFA and the antitumour and anti-inflammatory effect of these SCFA are described.
233 citations
References
More filters
TL;DR: The DRIs represent the new approach adopted by the Food and Nutrition Board to providing quantitative estimates of nutrient intakes for use in a variety of settings, replacing and expanding on the past 50 years of periodic updates and revisions of the Recommended Dietary Allowances.
Abstract: Dietary Reference Intakes (DRIs) represent the new approach adopted by the Food and Nutrition Board to providing quantitative estimates of nutrient intakes for use in a variety of settings, replacing and expanding on the past 50 years of periodic updates and revisions of the Recommended Dietary Allowances (RDAs). The DRI activity is a comprehensive effort undertaken to include current concepts about the role of nutrients and food components in long-term health, going beyond deficiency diseases. The DRIs consist of 4 reference intakes: the RDA, which is to be used as a goal for the individual; the Tolerable Upper Intake Level (UL), which is given to assist in advising individuals what levels of intake may result in adverse effects if habitually exceeded; the Estimated Average Requirement (EAR), the intake level at which the data indicate that the needs for 50% of those consuming it will not be met; and the Adequate Intake (AI), a level judged by the experts developing the reference intakes to meet the needs of all individuals in a group, but which is based on much less data and substantially more judgment than that used in establishing an EAR and subsequently the RDA. When an RDA cannot be set, an AI is given. Both are to be used as goals for an individual. Two reports have been issued providing DRIs for nutrients and food components reviewed to date: these include calcium and its related nutrients: phosphorus, magnesium, vitamin D, and fluoride; and most recently, folate, the B vitamins, and choline. The approaches used to determine the DRIs, the reference values themselves, and the plans for future nutrients and food components are discussed. J Am Diet Assoc. 1998;98: 699–706 .
5,266 citations
TL;DR: In this paper, a standardization of the method is based on a nutritional concept which defines fiber as insoluble vegetable matter which is indigestible by proteolytic and diastatic enzymes and which cannot be utilized except by microbial fennentation in the digestive tracts of animais.
Abstract: A rapid procedure for determining cellwall constituents of plants consista of the determination of the fiber insoluble in neutral detergent and is applicable to all feedstuffs. The standardization of the method is based on a nutritional concept which defines fiber as insoluble vegetable matter which is indigestible by proteolytic and diastatic enzymes and which cannot be utilized except by microbial fennentation in the digestive tracts of animais.
2,408 citations
TL;DR: The view of critical questions regarding pectin structure, biosynthesis, and function that need to be addressed in the coming decade are presented and new methods that may be useful to study localized pectins in the plant cell wall are described.
1,795 citations
Book•
01 Jan 2001
TL;DR: In this article, a review of the scientific literature regarding dietary micronutrients, recommendations have been formulated regarding vitamins A and K, iron, iodine, chromium, copper, manganese, molybdenum, zinc, and other potentially beneficial trace elements such as boron to determine the roles, if any, they play in health.
Abstract: This volume is the newest release in the authoritative series issued by the National Academy of Sciences on dietary reference intakes (DRIs). This series provides recommended intakes, such as Recommended Dietary Allowances (RDAs), for use in planning nutritionally adequate diets for individuals based on age and gender. In addition, a new reference intake, the Tolerable Upper Intake Level (UL), has also been established to assist an individual in knowing how much is "too much" of a nutrient. Based on the Institute of Medicine's review of the scientific literature regarding dietary micronutrients, recommendations have been formulated regarding vitamins A and K, iron, iodine, chromium, copper, manganese, molybdenum, zinc, and other potentially beneficial trace elements such as boron to determine the roles, if any, they play in health. The book also: * Reviews selected components of food that may influence the bioavailability of these compounds. * Develops estimates of dietary intake of these compounds that are compatible with good nutrition throughout the life span and that may decrease risk of chronic disease where data indicate they play a role. * Determines Tolerable Upper Intake levels for each nutrient reviewed where adequate scientific data are available in specific population subgroups. * Identifies research needed to improve knowledge of the role of these micronutrients in human health. This book will be important to professionals in nutrition research and education.
1,724 citations
TL;DR: Fiber is one of the structural and storage polysaccharides and lignin in plants that are not digested in the human stomach and small intestine, and it is associated with a lower risk of colon cancer.
Abstract: Dietary fiber consists of the structural and storage polysaccharides and lignin in plants that are not digested in the human stomach and small intestine. A wealth of information supports the American Dietetic Association position that the public should consume adequate amounts of dietary fiber from a variety of plant foods. Recommended intakes, 20-35 g/day for healthy adults and age plus 5 g/day for children, are not being met, because intakes of good sources of dietary fiber, fruits, vegetables, whole and high-fiber grain products, and legumes are low. Consumption of dietary fibers that are viscous lowers blood cholesterol levels and helps to normalize blood glucose and insulin levels, making these kinds of fibers part of the dietary plans to treat cardiovascular disease and type 2 diabetes. Fibers that are incompletely or slowly fermented by microflora in the large intestine promote normal laxation and are integral components of diet plans to treat constipation and prevent the development of diverticulosis and diverticulitis. A diet adequate in fiber-containing foods is also usually rich in micronutrients and nonnutritive ingredients that have additional health benefits. It is unclear why several recently published clinical trials with dietary fiber intervention failed to show a reduction in colon polyps. Nonetheless, a fiber-rich diet is associated with a lower risk of colon cancer. A fiber-rich meal is processed more slowly, which promotes earlier satiety, and is frequently less calorically dense and lower in fat and added sugars. All of these characteristics are features of a dietary pattern to treat and prevent obesity. Appropriate kinds and amounts of dietary fiber for the critically ill and the very old have not been clearly delineated; both may need nonfood sources of fiber. Many factors confound observations of gastrointestinal function in the critically ill, and the kinds of fiber that would promote normal small and large intestinal function are usually not in a form suitable for the critically ill. Maintenance of body weight in the inactive older adult is accomplished in part by decreasing food intake. Even with a fiber-rich diet, a supplement may be needed to bring fiber intakes into a range adequate to prevent constipation. By increasing variety in the daily food pattern, the dietetics professional can help most healthy children and adults achieve adequate dietary fiber intakes.
1,421 citations