Raspberry dietary fibre: Chemical properties, functional evaluation and prebiotic in vitro effect

Baenas, Nieves; Núñez-Gómez, Vanesa; Navarro‐González, Inmaculada; Sánchez-Martínez, Lorena; García‐Alonso, Javier; Periago, M. J.; González‐Barrio, Rocio

doi:10.1016/j.lwt.2020.110140

Cited by 31 publications

(29 citation statements)

References 62 publications

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“…The prebiotic effect of dietary fibre is probably the most important functional property. Dietary fibre reaches the colon, where it is fermented by the intestinal microbiota, generating short-chain fatty acids (SCFA), such as butyric, propionic, and acetic acids [ 28 ]. These compounds are associated with a wide range of physiological properties, including the improvement of digestive tract disorders [ 29 , 30 , 31 ] and anticancer activity [ 32 , 33 ].…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees

Rivas

Casquete

Córdoba

et al. 2021

Foods

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The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and physical characteristics, as well as the functional properties (fat and water retention and swelling capacity, antioxidant capacity, and their prebiotic effect), of the dietary fibre of these by-products were studied. The results showed that the skins, stems, and lees are rich in fibre, with the stem fibre containing the highest amounts of non-extractable polyphenols attached to polysaccharides with high antioxidant activity and prebiotic effect. Lee fibre had the highest water retention capacity and oil retention capacity. The results reveal that winemaking by-products could be used as a source of dietary fibre with functional characteristics for food applications.

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Section: Introductionmentioning

confidence: 99%

Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees

Rivas

Casquete

Córdoba

et al. 2021

Foods

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“…The whole raspberry (RAS) was obtained by a freeze-drying process, and was used to obtain its fractions, phenolic extract (PEX), total dietary fibre (TDF) and insoluble dietary fibre (IDF). In short, the fibre fractions (TDF and IDF) were extracted by enzymatic and in vitro digestion, followed by precipitation with or without ethanol (80%) according to the fraction, and the PEX fraction was obtained with 70%-ethanol from RAS, removing the ethanol in a rotatory evaporator [ 3 ]. The composition of the different fractions (neutral sugars, uronic acids and extractable and hydrolysable phenolic compounds) has been described by Baenas et al [ 3 ].…”

Section: Methodsmentioning

confidence: 99%

“…Raspberry ( Rubus idaeus ) production and consumption has risen in recent years due to greater adherence to healthier diets [ 1 ], since these berries show a significant content of fibre, vitamins, minerals and phenolic compounds [ 2 , 3 ]. Dietary fibre, defined as non-digestible polysaccharides, helps to prevent some diseases like colon cancer, obesity, diabetes and cardiovascular diseases, this beneficial effect being associated with its prebiotic effect [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Raspberry and Its Dietary Fractions on the In vitro Activity of the Colonic Microbiota from Normal and Overweight Subjects

Núñez-Gómez

Periago

Navarro‐González

et al. 2021

Plant Foods Hum Nutr

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Raspberry is a source of dietary fibre and phenolic compounds, which are metabolised by the gut microbiota, resulting in the production of short chain fatty acids (SCFAs) and phenolic catabolites; but the formation of these compounds depends on the microbiota composition. The aim of this study was to investigate whether the raspberry and its fractions (phenolic extract, total and insoluble dietary fibre) affect the microbial activity depending on the body weight condition. For this, in vitro fermentations of raspberry fractions were carried out using faeces from normal-weight (NW) and overweight volunteers (OW) during 48 h, and phenolic catabolites and SCFAs were analysed at 0, 6, 24 and 48 h. The whole raspberry and the phenolic extract produced greater quantities of urolithins and total SCFAs when compared with fibre fractions, reaching the highest amount between 24 and 48 h. The body weight condition was an important factor, since faeces from NW led to greater production of urolithins from non-extractable phenolic compounds bound to fibre fractions, whereas in OW the urolithins production was higher from the fractions with more extractable polyphenols. In summary, the whole raspberry has been shown to have a prebiotic effect, mainly due to its phenolic compounds content rather than its fibre content.

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“…Significant research indicates that polysaccharides derived from plant cell walls have high prebiotic activity [ 50 ] and are able to stimulate the growth of certain bacteria and promote the production of certain short-chain fatty acids (SCFA) [ 51 ].…”

Section: Polysaccharides From Agricultural Wastementioning

confidence: 99%

Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition

Rivas

Casquete

Martı́n

et al. 2021

IJERPH

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Nowadays, there is a growing interest in the extraction and identification of new high added-value compounds from the agro-food industry that will valorize the great amount of by-products generated. Many of these bioactive compounds have shown beneficial effects for humans in terms of disease prevention, but they are also of great interest in the food industry due to their effect of extending the shelf life of foods by their well-known antioxidant and antimicrobial activity. For this reason, an additional research objective is to establish the best conditions for obtaining these compounds from complex by-product structures without altering their activity or even increasing it. This review highlights recent work on the identification and characterization of bioactive compounds from vegetable by-products, their functional activity, new methodologies for the extraction of bioactive compounds from vegetables, possibly increasing their biological activity, and the future of the global functional food and nutraceuticals market.

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Raspberry dietary fibre: Chemical properties, functional evaluation and prebiotic in vitro effect

Cited by 31 publications

References 62 publications

Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees

Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees

Influence of Raspberry and Its Dietary Fractions on the In vitro Activity of the Colonic Microbiota from Normal and Overweight Subjects

Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition

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