Definitions and Regulatory Perspectives of Dietary Fibers

Cruz‐Requena, Marisol; Escobedo-García, Sarai; Salas-Tovar, Jesús A.; Mora-Cura, Y.; Chávez‐González, Mónica L.; Castillo, Francisco Daniel Hernández; Flores‐Gallegos, Adriana C.; Rodríguez‐Herrera, Raúl

doi:10.1016/b978-0-12-816495-2.00001-0

Cited by 9 publications

(4 citation statements)

References 96 publications

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“…Cellulose has also been found in high proportions in citrus peel, grapefruit wastes, broccoli stalks, and tomato peel fibre (34%, 27%, 19%, and 13%, respectively) [ 25 , 30 , 60 ]. Hemicellulose is the second most abundant component of lignocellulosic biomass, after cellulose [ 61 , 62 ], and is found in blackcurrant pomace (constituting 25%), chokeberry (34%), cherry (11%), citrus peel (10%), and grapefruit waste (6%) [ 60 , 63 ]. Pectin is mainly found in fruit and vegetable peels, constituting 8–53% of orange peel, 1–17% of lemon peel, and 2–16% of grape skin; these amounts vary according to the different analytical and extraction methods [ 64 ].…”

Section: Main By-product Componentsmentioning

confidence: 99%

Interaction between Dietary Fibre and Bioactive Compounds in Plant By-Products: Impact on Bioaccessibility and Bioavailability

2023

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In Europe, around 31 million tonnes of food by-products are generated during primary production and trade. The management of these by-products may cause a negative impact, both at the economic and environmental levels, for both industry and society. In this regard, taking into consideration that these by-products retain the dietary fibre compositions and the bioactive compounds of the starting materials, plant food agro-industries have an interest in taking advantage of them, from a nutritional point of view. Therefore, this review evaluates the role of dietary fibre and bioactive compounds in these by-products as well as the potential interactions of both components and their implications for health, since the bioactive compounds associated with fibre may reach the colon, where they can be metabolised into postbiotic compounds, providing important health benefits (prebiotic, antioxidant, anti-inflammatory, etc.). Consequently, this aspect, on which there are few studies, is very relevant and must be considered in the revaluation of by-products to obtain new ingredients for food processing with improved nutritional and technological properties.

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Section: Main By-product Componentsmentioning

confidence: 99%

Interaction between Dietary Fibre and Bioactive Compounds in Plant By-Products: Impact on Bioaccessibility and Bioavailability

2023

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“…Vegetables and cereal grains are particularly rich in water-insoluble fibres, with the highest amounts found in wheat and corn. Unlike the latter, water-soluble dietary fibres are gel-forming or viscous compounds that encompass β-glucans, arabinoxylans, pectins, gums, mucilage and some hemicelluloses [64].…”

Section: Dietary Fibres Extracted From Cereal Processing By-productsmentioning

confidence: 99%

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

Skendi

Zinoviadou

Παπαγεωργίου

et al. 2020

Foods

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Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers’ spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, proteins, carbohydrates and sugars, minerals and antioxidants (such as polyphenols and vitamins), among others. Often, they are downgraded and end up as waste or, in the best case, are used as animal feed or fertilizers. With the increase in world population coupled with the growing awareness about environmental sustainability and healthy life-styles and well-being, the interest of the industry and the global market to provide novel, sustainable and innovative solutions for the management of cereal-based by-products is also growing rapidly. In that respect, these promising materials can be valorised by applying various biotechnological techniques, thus leading to numerous economic and environmental advantages as well as important opportunities towards new product development (NPD) in the food and feed industry and other types such as chemical, packaging, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries. This review aims at giving a scientific overview of the potential and the latest advances on the valorisation of cereal-based by-products and wastes. We intended it to be a reference document for scientists, technicians and all those chasing new research topics and opportunities to explore cereal-based by-products through a circular economy approach.

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“…Dietary fiber is composed of carbohydrate polymers with three or more monomeric units, which are not digested or absorbed in the human small intestine (1)(2)(3). It is a heterogeneous group, mostly originated from plant foods, and varying by composition, architecture, and functionality.…”

Section: Introductionmentioning

confidence: 99%

Comparative Effect of 22 Dietary Sources of Fiber on Gut Microbiota of Healthy Humans in vitro

et al. 2021

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Human gut microbiota has a fundamental role in human health, and diet is one of the most relevant factors modulating the gut microbial ecosystem. Fiber, fat, proteins, and micronutrients can shape microbial activity and structure. Much information is available on the role of defined prebiotic fibers on gut microbiota, but less known are the effects of intact dietary fiber sources on healthy gut ecosystems. This research investigated in vitro the short-term effect of 22 commercially available food sources of dietary fiber on gut microbiota activity [pH, gas, short-chain fatty acids (SCFA), branched fatty acids (BCFA), lactate] and specific composition of Firmicutes, Bacteroidetes, bifidobacteria, and lactobacilli populations. More than 80% (19 of 22) of the products were highly fermentable and induced SCFAs production, with specific product differences. In general, all the whole grain cereals had a similar effect on gut microbiota modulation, inducing acetate and butyrate production and increasing bifidobacteria levels. Incorporating and comparing a large variety of products, including “non-conventional” fiber sources, like konjac, bamboo fiber, or seeds fiber, about which there is little information, contributes to our knowledge on the modulatory activity of diverse food fiber sources on human gut microbiota, and therefore potential health promotion through dietary fiber diversification.

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Definitions and Regulatory Perspectives of Dietary Fibers

Cited by 9 publications

References 96 publications

Interaction between Dietary Fibre and Bioactive Compounds in Plant By-Products: Impact on Bioaccessibility and Bioavailability

Interaction between Dietary Fibre and Bioactive Compounds in Plant By-Products: Impact on Bioaccessibility and Bioavailability

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

Comparative Effect of 22 Dietary Sources of Fiber on Gut Microbiota of Healthy Humans in vitro

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