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

Abstract

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.

Study of the Total Antioxidant Capacity (TAC) in Native Cereal−Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach

“…Total dietary fiber (TDF) has been strongly related to food antioxidant capacity [7,45]. TDF, according to the European Food Safety Authority (EFSA), contains nondigestible carbohydrates and lignin, nonstarch polysaccharides (cellulose, hemicelluloses, pectins, and As expected, grain showed a wide variation in protein content; values ranged from 6 to 40 g 100 g −1 (Figures 2 and 3I).…”

Raphanus sativus functional potential: Impact of the analytical extraction technique on the bioaccessibility interpretation

“…In this sense, Figure 1 shows GLS breakdown products concen- Núñez-Gómez et al, 2023;Oliviero et al, 2018). As can be seen in Figure 1, the initial analytes levels were higher than those found in the accessible fraction, therefore showing that the digestive process indeed limits the compounds extractability from the vegetable matrix and/or the phytochemicals' stability.…”

“…Regarding the ITCs and I3C levels, considering the initial amounts before digestion compared to the digested radish samples, it should be noted that highly bioaccessible compounds are not necessarily associated with high concentration values after digestion. This is related to the phytochemical's initial concentration, as well as their extractability and stability in the digestive fluids (Núñez-Gómez et al, 2023). Therefore, to claim about potential bioavailability and subsequent health properties, it is important to analyze the remaining ITCs and I3C quantitative levels in the gut.…”

Effect of Germination on Seed Protein Quality and Secondary Metabolites and Potential Modulation by Pulsed Electric Field Treatment

“…It is widely viewed that plant-derived proteins are nutritionally insufficient when compared to animal-based proteins, as they are low in certain indispensable amino acids and have lower digestibility for humans and monogastric animals. However, plant proteins can be rich sources of fiber and bioactive compounds, which are known to be beneficial for human health [ 6 , 7 ]. Owing to the lower production cost of plants and the easy access to them in many parts of the world, plant-based proteins present a promising solution to maintain food production sustainability and security.…”