Association of Dietary Fiber to Food Components

Guardiola-Márquez, Carlos Esteban; Santana-Gálvez, Jesús; Jacobo‐Velázquez, Daniel A.

doi:10.1007/978-3-030-38654-2_3

Cited by 5 publications

(2 citation statements)

References 143 publications

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“…Regarding the mineral evaluation of SHDF and considering the total mineral content, Ca represented 47% of total minerals, followed by K (21%) and Na (18%) ( Table 2 ). Guardiola-Márquez et al [ 32 ] mentioned that the negative charges at the surface of dietary fibers allows them to form complexes with minerals due to the cation-exchange capacity with ions such as K + , Na + , Ca 2+ , and Mg 2+ , which can explain the presence of minerals in SHDF.…”

Section: Resultsmentioning

confidence: 99%

Dietary Fiber from Soybean (Glycine max) Husk as Fat and Phosphate Replacer in Frankfurter Sausage: Effect on the Nutritional, Physicochemical and Nutraceutical Quality

et al. 2023

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The objective of the present study was to evaluate the effect of dietary fiber from soybean (glycine max) husk as fat and phosphate replacer on the nutritional, physicochemical, and nutraceutical quality of Frankfurter sausage. A traditional formulation was used for the pork-based sausage and three treatments were established: control treatment (CT), sausage without SHDF; treatment 1 (T1), sausage and 1% SHDF; treatment 2 (T2), sausage and 1.5% SHDF. T2 showed the best nutritional contribution of the treatments, significantly favoring a lower content of fat and sodium, thus increasing the contribution of dietary fiber and calcium. A positive effect of SHDF on the water-holding capacity of the treatments was also observed. In addition, T2 remained stable during storage, while T1 and CT showed significantly reduced water-holding capacities of approximately 5%; this was in turn linked to hardness, as it was observed that on day 7 of storage, 27% less force was required to deform the T2 sausages. Regarding color, no significant difference was observed with the addition of SHDF to the product. The results suggest that the dietary fiber extracted from soybean husks has potential for application in food and can be used as an ingredient to improve the functional and nutritional quality of Frankfurter sausages by reducing the content of fat and phosphates.

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Section: Resultsmentioning

confidence: 99%

Dietary Fiber from Soybean (Glycine max) Husk as Fat and Phosphate Replacer in Frankfurter Sausage: Effect on the Nutritional, Physicochemical and Nutraceutical Quality

et al. 2023

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“…The reason is that, during fermentation, the must is in contact with the grape skins and seeds for more time, and due to its increasing alcohol content, it is able to extract more phenolics (Canals, Llaudy, Valls, Canals, & Zamora, 2005). Furthermore, in grape, phenolic compounds can be found in both free forms and as phenolics linked to cell wall components through various types of interactions such as hydrogen bonds, electrostatic, and dipolar interactions, and van der Waals attractions (Guardiola‐Márquez, Santana‐Gálvez, & Jacobo‐Velázquez, 2020). The linked phenolics remain in pomace and are not released in the grape juice.…”

Section: Introductionmentioning

confidence: 99%

Phenolic compounds and antioxidant activity of experimental and industrial table grape juices

Baiano

2020

J Food Process Preserv

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Phenolic compounds are the third most abundant constituents in grapes and derivatives and are known to contribute to human health due to their antioxidant and anti‐mutagenic effects and their ability to prevent pathologies such as cancer and cardiovascular diseases. Grapes and derivatives are among the most important sources of phenolics. The purpose of the present work was the evaluation of these compounds in experimental and industrial grape juices. Additional physico‐chemical indices were also evaluated in order to complete the juices characterization. The experimental juices were separately produced from Italia and Red Globe table grapes cultivars by centrifugation and crushing. Three types of industrial grape juices (Italia cv.) were considered: A juice with medium sugar content; a juice with high sugar content; a strongly sulphited juice. Analyses were performed on the starting grapes and on the unpasteurized juices. The results showed a noticeable loss of phenolics during extraction although crushing was more efficient than centrifugation. In fact, the juices obtained by crushing showed higher phenolic contents than the juices obtained by centrifugation (16%–19% more total phenolics, 16%–31% more flavonoids, 7%–11% more flavanols reactive with vanillin, 100% more proanthocyanidins). Strong correlations among total phenolics and antioxidant activity of grapes and flavanols reactive with vanillin and antioxidant activity of juices were observed. The extraction methods significantly affected physico‐chemical characteristics and antioxidant contents of the resulting juices since centrifugation mainly acted on pulps, while trituration involved the whole grape berries. Practical applications The paper was a preliminary research aimed to investigate, on a laboratory scale, the effects of the extraction methods on the quality features of grape juice. Nevertheless, it was intended to meet the requirements of juice producers interested in a successive scale up to pilot plants that could be also used for artisanal production. The paper can be considered as a guideline for small producers of natural functional juices. It demonstrated that it is not sufficient to choose the raw materials with the highest contents of nutraceuticals and that is important to analyze how the various available extraction systems act, in particular, if the starting material is a multi‐component food as grape. Since the phenolic concentrations of the juices were lower than those of the corresponding grapes, it is reasonable to suppose that a part of the phenolic compounds was lost during the extraction step but also that most of the phenolics remained in the pomace. Although the by‐products remaining after juice extraction were not analyzed, the paper suggested to think them not as wastes but as an economical source of nutraceuticals.

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