Dietary fibre: The scientific search for an ideal definition and methodology of analysis, and its physiological importance as a carrier of bioactive compounds

Macagnan, Fernanda Teixeira; Silva, Leila Picolli da; Hecktheuer, Luísa Helena Rychecki

doi:10.1016/j.foodres.2016.04.032

Cited by 114 publications

(52 citation statements)

References 57 publications

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“…It is widely accepted that consumption of dietary fibre reduces the incidence of various types of cancer, cardiovascular diseases, diabetes and constipation ( 2 - 7 ). According to the recommendations of the Food and Nutrition Board, Institute of Medicine of the USA National Academies ( 8 ), the daily requirement of dietary fibre is 21–25 g for women and 30–38 g for men, depending on their age.…”

Section: Introductionmentioning

confidence: 99%

Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams

Figueroa

Genovese

2018

Food Technol. Biotechnol.

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SUMMARYThe objective of this work is to evaluate the effect of the addition of dietary fibre from different sources (apple, bamboo, psyllium and wheat) and pectin mass fraction (0.4 and 0.5 g/100 g) on the physicochemical properties of pectin gels for the development of a novel, healthy product similar to a fruit confectionery jam. A mass fraction of 3 g/100 g fibre was added to each pectin gel in order to declare the final product as a source of fibre. It was evident that pectin content, type of fibre, and their interaction had a significant effect on the viscoelastic and mechanical properties, and syneresis (water loss) of the gels. Since syneresis of the gel with 0.4 g/100 g pectin was undesirably high, only studies of gels with 0.5 g/100 g pectin followed from this point forward. Fibre addition had a reinforcing effect on the viscoelastic properties of these gels (wheat>psyllium>bamboo>apple). Psyllium-enriched gels did not suffer any syneresis, although they showed an undesirable “gummy” property, caused by low fracturability, high cohesiveness and low hardness. Then, in order to improve the organoleptic properties of the gels, we combined fibre from different sources in pairs (1:1). In general, fibre combination decreased the viscoelastic properties of the gels. However, mixing psyllium with other fibre produced a desirable effect on the mechanical properties of the gels, keeping the syneresis at 0 g/100 g. This indicates that 0.5 g/100 g pectin and 1.5 g/100 g psyllium fibre with 1.5 g/100 g other fibre was the best formulation for the stability and texture of this product.

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Section: Introductionmentioning

confidence: 99%

Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams

Figueroa

Genovese

2018

Food Technol. Biotechnol.

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“…IDF with high water retention capacity (WRC) and water swelling capacity (WSC) and SDF with high viscosity attribute have many health benefits (Liu et al, 2016;Macagnan et al, 2016;Sauracalixto, 2011;Tungland and Meyer, 2002;Shiyi et al, 2001). …”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Functional Properties of Dietary Fiber From Bamboo Shoots (Phyllostachys Praecox)

Wang

Zhu

et al. 2017

Emir J Food Agric

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Dietary fiber are non-digestible constituents of plant cell walls, and comprise a necessary component of diet and its positive connection with human health. Till now, there is no report about the extraction and physicochemical and functional properties of dietary fiber from bamboo shoots. To find the potential applications of dietary fiber from bamboo shoots in food and health products, the effects of chemical, enzymatic methods and particle size distribution on the chemical and structural composition, physicochemical, and functional properties of dietary fibers (DFs) from bamboo shoots were studied. The results showed that BSEDF and BSCDF had higher total DF and higher soluble DF, respectively. The crystalline regions calculated to be higher in latter and both had irregular surfaces and diverse monosaccharide composition. Both fibers showed good functional properties [water retention capacity (WRC) (11.24-15.13g/g), water swelling capacity (WSC) (18.84-28.75 mL/g), oil holding capacity (OAC) (6.71-10.15 g/g), glucose adsorption capacity (GAC) (0.08-6.89 mmol/g) and glucose retardation index (GRI) (3.57-40.92%)]. WRC of BSCDF and BSEDF decreased with the increase in the mesh size (40-200) while, WSC and OAC increased with mesh sizes (40 to 120), followed by decrease above mesh120. Both particle size and extraction methods significantly affected GRI. In conclusion, physico-chemical properties of fibers can be manipulated through treatments (chemical and enzymatic) to improve their overall functionality. Therefore, both BSCDF and BSEDF can find potential applications in food and health products as a functional ingredient in different aspects.

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“…According to the American Dietetic Association (ADA) people should consume adequate amounts of dietary fiber from a wide variety of plant food sources. In this way, different types of fibers would be ingested together with other bioactive compounds that would act synergistically on the human body to provide health benefits (Macagnan et al, 2016). The effects of fiber consumption vary according to their solubility and chemical structure, and are manifested over appetite regulation, energy intake and body weight.…”

Section: Fibre and Dietmentioning

confidence: 99%

“…However, this definition of dietary fibre as food that is not digested in the upper GI tract has led to research about the roles of fibre on the fermentation processes that occur in the colon and most recently the benefits to the gut have been more generally debated n.d.). Present definitions of dietary fibre cover an enormous range of divergent indigestible carbohydrate entities which have demonstrated different effects in the human body (Jones, 2014;Macagnan, da Silva, & Hecktheuer, 2016). DF is an important component in a healthy diet and its consumption constitutes one tool that can be used to lower risk factors for cardiovascular disease and type 2 diabetes mellitus, among other diseases (Ma & Mu, 2016;Mackie, Rigby, Harvey, & Bajka, 2016).…”

Section: Introductionmentioning

confidence: 99%

Dietary fibre: eating habits and knowledge in different regions of the globe

Szűcs

Guiné

Leal

et al. 2017

mill

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. Dietary fibre: eating habits and knowledge in different regions of the globe. Millenium, 2(2), 61-71. m 2 62 RESUMO Introdução: A fibra dietética (FD) é um componente importante de uma dieta saudável e o seu consumo constitui uma ferramenta que pode ser utilizada para diminuir os factores de risco para muitas doenças. Objetivos: Porque a FD apresenta tantos benefícios para a saúde, este estudo teve como objetivo comparar os hábitos alimentares e atitudes em relação à rotulagem, bem como o conhecimento sobre alimentos ricos em fibras e seus efeitos na saúde em três países situados em diferentes partes do globo (Argentina, Portugal e Hungria). Métodos: Foi realizado um estudo descritivo transversal usando uma amostra de conveniência não-probabilística de 1525 participantes, mediante inquérito por questionário. Resultados: Os resultados mostraram que a ingestão de FD ficou, nos três países, abaixo as doses recomendadas, e as pessoas em geral não se preocupam muito sobre a informação nutricional nos rótulos dos alimentos ou o seu conteúdo em FD. A internet surgiu como um meio de comunicação muito importante que as pessoas usam para obter informações sobre FD ou uma alimentação saudável, enquanto os hospitais e centros de saúde parecem ter pouco sucesso naquele que deveria ser o seu papel educativo. Conclusões: Em geral, os entrevistados mostraram um nível moderado de conhecimento sobre a natureza e as fontes de FD, mas um melhor conhecimento sobre os seus efeitos na saúde humana, sendo este semelhante entre os países em estudo. Palavras-chave:Alimentos ricos em fibras; fibras alimentares; fontes de fibra; hábitos alimentares; inquérito por questionário. ABSTRACTIntroduction: Dietary fibre (DF) is an important component in a healthy diet and its consumption constitutes one tool that can be used to lower risk factors for many diseases. Objetives: Because DF has so many health benefits, this study aimed at comparing the eating habits and attitudes towards labelling as well as the knowledge about fibre rich foods and their health effects in three countries situated in different parts of the globe (Argentina, Portugal and Hungary). Methods: A descriptive cross-sectional study was carried out on a convenience non-probabilistic sample of 1525 participants, by questionnaire survey. Results:The results showed that the ingestion of DF was below the recommended dosages in the three countries, and people in general do not care much about the nutritional information in the food labels or the contents in DF. Internet appeared as a very important media that people use to get information about DF or healthy eating, while hospitals and health centre seem to fail somewhat on their educational role. Conclusion: In general, the respondents showed a moderate level of knowledge about the nature and sources of DF but a better knowledge about its effects on human health, being this similar among the countries at study.

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Dietary fibre: The scientific search for an ideal definition and methodology of analysis, and its physiological importance as a carrier of bioactive compounds

Cited by 114 publications

References 57 publications

Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams

Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams

Physicochemical and Functional Properties of Dietary Fiber From Bamboo Shoots (Phyllostachys Praecox)

Dietary fibre: eating habits and knowledge in different regions of the globe

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