Importance of processing for physico-chemical and physiological properties of dietary fibre

Margareta, E.; Nyman, G.-L.

doi:10.1079/pns2002227

Cited by 31 publications

(10 citation statements)

References 32 publications

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“…In another study, Margareta and Nyman [199] reported that extrusion of vegetables reduces the dietary fiber Mw, which was suggested to be due to the breaking of dietary fiber glyosidic bonds, resulting in depolymerization of the dietary fiber.…”

Section: Extrusion Pre-treatmentmentioning

confidence: 99%

Health-related effects and improving extractability of cereal arabinoxylans

Fadel

Mahmoud

Ashworth

et al. 2018

International Journal of Biological Macromolecules

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Arabinoxylans (AXs) are major dietary fibers. They are composed of backbone chains of β-(1-4)-linked xylose residues to which α-l-arabinose are linked in the second and/or third carbon positions. Recently, AXs have attracted a great deal of attention because of their biological activities such as their immunomodulatory potential. Extraction of AXs has some difficulties; therefore, various methods have been used to increase the extractability of AXs with varying degrees of success, such as alkaline, enzymatic, mechanical extraction. However, some of these treatments have been reported to be either expensive, such as enzymatic treatments, or produce hazardous wastes and are non-environmentally friendly, such as alkaline treatments. On the other hand, mechanical assisted extraction, especially extrusion cooking, is an innovative pre-treatment that has been used to increase the solubility of AXs. The aim of the current review article is to point out the health-related effects and to discuss the current research on the extraction methods of AXs.

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Section: Extrusion Pre-treatmentmentioning

confidence: 99%

Health-related effects and improving extractability of cereal arabinoxylans

Fadel

Mahmoud

Ashworth

et al. 2018

International Journal of Biological Macromolecules

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“…The TDF was modified by the thermal processing, which decreased SDF while the IDF fraction remained in almost all samples. According to Nyman [24], during thermal processing of vegetables, some glycosidic linkages may be broken and the dietary fiber polysaccharides of the cell wall structure may be depolymerized by forming protein-fiber complexes [25] or affecting the solubility [26]. This last could cause the decrease or increase of these compounds.…”

Section: Scientific Name Of Plantmentioning

confidence: 99%

Study of Edible Plants: Effects of Boiling on Nutritional, Antioxidant, and Physicochemical Properties

Arias-Rico

Macías-León

Alanís-García

et al. 2020

Foods

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The consumption of vegetables in Mexico includes a wide variety of plants that grow naturally as weeds in the fields. The intake of these vegetables is very important in the Mexican diet because these plants supply an important input of nutrients and compounds such as fiber, vitamins, minerals, and antioxidants. Thus, the plants may be universally promoted as healthy. However, there is little information about these vegetables of popular consumption, especially in terms of the nutritional changes caused by boiling. To determine the influence of boiling on five plants of popular consumption in Mexico, the nutritional composition (proximal analysis, dietary fiber, and oxalates), antioxidant compounds (ascorbic acid, phenolics), antioxidant activity (measured by ABTS and DPPH assays), and physicochemical characteristics (water retention capacity, viscosity, color, and SEM) were evaluated. The boiling affected the nutritional composition of plants, mainly soluble compounds as carbohydrates (sugars and soluble fiber), ash, ascorbic acid, and phenolic compounds and caused changes in food hydration and color. Therefore, it is recommended that these plants be consumed raw or with short boiling times and included the cooking water in other preparations to take advantage of the nutrients released in the food matrix. In the future, to complete studies, 3 to 5 min of cooking should be considered to minimize undesirable modifications in terms of the vegetables’ composition.

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“…The increases in the percentage levels of low Mw AXs is probably due to the extrusion process, such as high shear forces and high temperatures resulting in depolymerisation of the fibre (Svanberg et al 1995). It is also possible that extrusion cooking breaks down the glyosidic bonds resulting in depolymerisation of the cell wall material, thus reducing the Mw of AXs (Margareta and Nyman 2003).…”

Section: Molecular Weight Distribution Of Axs From Extruded/non-extrumentioning

confidence: 99%

The effect of extrusion screw-speed on the water extractability and molecular weight distribution of arabinoxylans from defatted rice bran

et al. 2018

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Arabinoxylans (AXs) are major dietary fibre in cereals. Recently, AXs have attracted a great deal of attention because of their biological activities. These activities have been suggested to be related to the content of low molecular weight (Mw) AXs, in particular those with Mw below 32 kDa. Rice bran is a rich source of AXs. However, water extraction of AXs is difficult and often gives low yield. Extrusion processing has been used to increase the solubility of cereal dietary fibre. The aim of this research was to study the effect of extrusion screw-speeds (80 and 160) rpm on the extraction yield and Mw of water extractable AXs from rice bran. It was found that the extraction of AXs increased significantly with an increase in screw speed and was accompanied by a significant decrease in the Mw of AXs from extruded rice bran. The percentage of very low molecular weight AXs (0.79-1.58 kDa) significantly increased with increasing screw speed.

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Importance of processing for physico-chemical and physiological properties of dietary fibre

Cited by 31 publications

References 32 publications

Health-related effects and improving extractability of cereal arabinoxylans

Health-related effects and improving extractability of cereal arabinoxylans

Study of Edible Plants: Effects of Boiling on Nutritional, Antioxidant, and Physicochemical Properties

The effect of extrusion screw-speed on the water extractability and molecular weight distribution of arabinoxylans from defatted rice bran

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