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Journal Article•DOI•

Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

Mohamed Elleuch1, Dorothea Bedigian2, Olivier Roiseux3, Souhail Besbes1, Christophe Blecker3, Hamadi Attia1 •
École Normale Supérieure1, Missouri Botanical Garden2, Gembloux Agro-Bio Tech3
15 Jan 2011-Food Chemistry (Elsevier)-Vol. 124, Iss: 2, pp 411-421
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
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Journal Article•DOI•
Dietary fiber and prebiotics and the gastrointestinal microbiota.

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Hannah D. Holscher1•
University of Illinois at Urbana–Champaign1
27 Feb 2017-Gut microbes
TL;DR: The current knowledge of the impact of fiber and prebiotic consumption on the composition and metabolic function of the human gastrointestinal microbiota is reviewed, including the effects of physiochemical properties of complex carbohydrates, adequate intake and treatment dosages, and the phenotypic responses related to the composition of thehuman microbiota.
Abstract: The gastrointestinal microbiota has an important role in human health, and there is increasing interest in utilizing dietary approaches to modulate the composition and metabolic function of the mic...

903 citations

Cites background from "Dietary fibre and fibre-rich by-pro..."

  • ...naturally found in the diet in whole grains such as oats and barley (b-glucan) and fruits such as apples (pectin).(26,28) Slowed glucose absorption and binding of bile acids—the mechanisms underlying the physiological benefits of psyllium, b-glucans, and pectin —are also purported to impact the gastrointestinal microbiota....

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Journal Article•DOI•
Agro-industrial potential of exotic fruit byproducts as a source of food additives

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Jesús Fernando Ayala-Zavala, Violeta Vega-Vega, C. Rosas-Domínguez, H. Palafox-Carlos, Jose A. Villa-Rodriguez, Mohammed Wasim Siddiqui1, Jorge Dávila-Aviña, Gustavo A. González-Aguilar •
Bidhan Chandra Krishi Viswavidyalaya1
01 Aug 2011-Food Research International

492 citations

Cites background from "Dietary fibre and fibre-rich by-pro..."

  • ...Additionally, fiber-rich byproducts may be incorporated into food products as inexpensive, non-caloric bulking agents for partial replacement of flour, fat or sugar, as enhancers of water and oil retention and to improve emulsion or oxidative stabilities (Elleuch et al., 2011)....

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  • ...Incorporation of rich-fiber byproducts, including wheat bran in breakfast cereals, rice bran, sugarcane bagasse, wheat bran in bread and peach dietary fiber concentrate in jam have been investigated by Elleuch et al. (2011)....

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  • ...However, the percentage of fiber that may be added to foods is finite, because it can cause undesirable changes in color, taste and texture of foods (Elleuch et al., 2011)....

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  • ...The use of fibers in dairy products is also widespread (Elleuch et al., 2011): e.g. fiber improves the texture of ice cream, providing a uniformly smooth bulk, desirable resistance to melting, and improves handling properties primarily by hindering crystal growth, as temperature fluctuates during…...

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  • ...The food industry can take advantage of the physicochemical properties of fiber to improve the viscosity, texture, sensory characteristics and shelf-life of their products (Elleuch et al., 2011)....

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Journal Article•DOI•
Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: a review.

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Deepak Mudgil, Sheweta Barak
01 Oct 2013-International Journal of Biological Macromolecules
TL;DR: Inclusion of indigestible carbohydrates as dietary fiber in daily diet imparts several health benefits such as prevention or reduction of bowel disorders, and decrease risk of coronary heart disease and type 2 diabetes.

485 citations

Journal Article•DOI•
In vitro antioxidant properties of crude extracts and compounds from brown algae

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Elena M. Balboa1, Enma Conde1, Andrés Moure1, Elena Falqué1, Herminia Domínguez1 •
University of Vigo1
01 Jun 2013-Food Chemistry
TL;DR: In vitro antioxidant chemical methods, used as a first approach to evaluate potential agents to protect from lipid oxidation in foods, confirmed that the brown algae crude extracts, fractions and pure components are comparatively similar or superior to synthetic antioxidants.

349 citations

Cites background from "Dietary fibre and fibre-rich by-pro..."

  • ..., 2003), their composition, functional and antioxidant properties have been reported (Cofrades et al., 2010; Elleuch et al., 2011; Rupérez & Saura-Calixto, 2001)....

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  • ...Comparative data on the polysaccharide content in brown algae (Holdt & Kraan, 2011; O’Sullivan et al., 2010; Zvyagintseva et al., 2003), their composition, functional and antioxidant properties have been reported (Cofrades et al., 2010; Elleuch et al., 2011; Rupérez & Saura-Calixto, 2001)....

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Journal Article•DOI•
Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate.

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Ruth Martínez1, Paulina Torres1, Miguel Angel Meneses1, Jorge G. Figueroa1, José Ángel Pérez-Álvarez2, Manuel Viuda-Martos2 •
Universidad Técnica Particular de Loja1, Generalitat Valenciana2
01 Dec 2012-Food Chemistry
TL;DR: Exotic fruit fibres obtained as co-products in the process to obtain juice may be considered a good source of natural compounds with significant antioxidant activity and a good correlation between total phenol content and antioxidant capacity.

324 citations

References
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Journal Article•DOI•
Physical characteristics of vegetable foodstuffs that could influence bowel function

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A. A. McConnell1, Martin Eastwood1, W. D. Mitchell1•
Western General Hospital1
01 Dec 1974-Journal of the Science of Food and Agriculture
TL;DR: Two properties of the fibre of commonly eaten vegetables and fruit, namely water-holding capacity (w.h.c.) and ion exchange capacity, are described to suggest that in their natural state, bran are better as hydrophilic laxatives than bananas, cauliflower, potatoes and turnip.
Abstract: There is a need to explore physical characteristics of dietary vegetable fibre that can be tested in nutritional studies. This paper describes two properties of the fibre of commonly eaten vegetables and fruit, namely water-holding capacity (w.h.c.) and ion exchange capacity. Twenty-six different fruit and vegetables were dried to a powder. The capacity of the powder to hold water was estimated. Lettuce, carrot, cucumber, celery and aubergine had the greatest w.h.c. whereas maize, oatmeal, potato, banana, wheat and bran had the least. The water-adsorptive capacity of any dietary plant is determined by its fibre content and the water-holding capacity of the fibre. Estimations of the fibre content of the original plant and the w.h.c. of that fibre suggest that in their natural state, bran (447 g of water holding/100 g of original material), mango (312 g), carrot (208 g), apple (177 g) and brussels sprouts (168 g) are better as hydrophilic laxatives than bananas (68 g), cauliflower (68 g), potatoes (49 g) and turnip (37 g). Most of the fibre acts as a monofunctional weak cation exchange resin; lettuce (3.1 mequiv./g), cabbage, carrot, orange, turnip (2.4 mequiv./g) are in the range of commercially available weak cation exchange resin. When a diet is changed to one with a high fibre content then these physical characteristics may influence the choice of vegetables and fruit which are included in the diet.

342 citations

Journal Article•DOI•
The classification and measurement of dietary carbohydrates

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Hans N. Englyst1, Geoffrey J. Hudson1•
University of Cambridge1
01 Sep 1996-Food Chemistry
TL;DR: A new scheme for carbohydrate classification is presented, including a new class of short-chain carbohydrates (SC) and a new category of rapidly available glucose (RAG) is described, which is the amount of glucose from free sugar and starch that is rapidly available for absorption.

327 citations

Journal Article•DOI•
Measurement of resistant starch.

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Barry V. McCleary, Dympna A. Monaghan
01 May 2002-Journal of AOAC International
TL;DR: A robust and reliable method was developed to measure resistant starch (RS), i.e., starch that enters the large intestine, and values obtained were in good agreement with published in vivo data.
Abstract: A robust and reliable method was developed to measure resistant starch (RS), ie, starch that enters the large intestine In vivo conditions were reflected as much as possible while a user-friendly format was maintained Parameters investigated included a-amylase concentration, pH of incubation, maltose inhibition of alpha-amylase, the need for amyloglucosidase inclusion, the effect of shaking and stirring on determined values, and problems in recovering and analyzing the RS-containing pellet The RS values obtained were in good agreement with published in vivo data An interlaboratory evaluation of the method has been completed (First Action Method 200202)

325 citations

Journal Article•DOI•
Quality characteristics of sesame seeds and by-products

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Mohamed Elleuch1, Souhail Besbes1, Olivier Roiseux2, Christophe Blecker2, Hamadi Attia1 •
École Normale Supérieure1, Gembloux Agro-Bio Tech2
01 Jan 2007-Food Chemistry

310 citations

Journal Article•DOI•
Marine algae as sources of fibres: Determination of soluble and insoluble dietary fibre contents in some ‘sea vegetables’

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Marc Lahaye1•
Institut national de la recherche agronomique1
01 Jan 1991-Journal of the Science of Food and Agriculture
TL;DR: Marine algae appear to be good sources of fibres presenting great chemical, physico-chemical and rheological diversities that may be beneficial in nutrition.
Abstract: The soluble and insoluble dietary fibre contents of seven marine algae (‘sea vegetables’): wakame (Undaria pinnatifida), hijiki (Hijiki fusiformis), sea spaghetti (Himanthalia elongata), arame (Eisenia bicyclis), sea lettuce (Ulva lactuca), A O nori (Enteromorpha spp), and nori (Porphyra tenera) were determined by the gravimetric method of Prosky et al (J Assoc Anal Chem 1988, 71 1017–1023) following some adaptations. These seaweeds are particularly rich in dietary fibres with total dietary fibre contents varying between 32·7 and 74·6% (on a dry weight basis) of which 51·6 to 85·0% are water soluble. Marine algae appear to be good sources of fibres presenting great chemical, physico-chemical and rheological diversities that may be beneficial in nutrition.

307 citations

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