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1. Modification of food macromolecules using dynamic high pressure microfluidization: A review

Author:
Guo, Xiaojuan; Chen, Mingshun; Li, Yuting; Dai, Taotao; Shuai, Xixiang; Chen, Jun; Liu, Chengmei
Source:
Trends in food science & technology 2020 v.100 pp. 223-234
ISSN:
0924-2244
Subject:
dietary fiber,   etc   ; food processing; functional properties; solvents; starch;     Show all 5 Subjects
Abstract:
... Over the past decades, dynamic high pressure microfluidization (DHPM) has been widely used in modification of biological macromolecules to overcome some inherent drawbacks. However, the studies related to the regularity and limitation of DHPM on modification of macromolecules have received inadequate attention.The present review provides an overview of DHPM technology and its effects on the struct ...
DOI:
10.1016/j.tifs.2020.04.004

2. The effects of process conditions on rheological properties of functional citrus fibre suspensions

Author:
Lupi, F.R.; Puoci, F.; Bruno, E.; Baldino, N.; Marino, R.; Gabriele, D.
Source:
Food and bioproducts processing 2020 v.121 pp. 54-64
ISSN:
0960-3085
Subject:
dietary fiber,   etc   ; Citrus; energy; homogenization; industrial applications; mixing; rheological properties;     Show all 7 Subjects
Abstract:
... A deeper knowledge of rheological effects of dietary fibre in aqueous suspensions and their dependence on operating conditions adopted in their preparation seems necessary to design properly systems with expected rheological properties. It is known that changes in “mixing intensity” can modify the observed rheological properties of fibre suspensions; nevertheless only a small number of previously ...
DOI:
10.1016/j.fbp.2020.01.018

3. The impact of dietary fiber and probiotics in infectious diseases

Author:
Yang, Huan; Sun, Yiran; Cai, Rui; Chen, Ying; Gu, Bing
Source:
Microbial pathogenesis 2020 v.140 pp. 103931
ISSN:
0882-4010
Subject:
dietary fiber,   etc   ; antibiotic resistance; antibiotics; infectious diseases; intestinal microorganisms; probiotics;     Show all 6 Subjects
Abstract:
... Although antibiotics are commonly used to treat infectious diseases, emergence of antibiotic resistant strains highlights the necessity for developing novel alternative approaches. Meanwhile, clinically, antibiotics can destroy the gut microbes balance, which is not conducive to the recovery of infectious disorders. As a result, recent studies have begun to explore potential prevention and treatme ...
DOI:
10.1016/j.micpath.2019.103931

4. Dietary fiber-based colon-targeted delivery systems for polyphenols

Author:
Tang, Hsi-Yang; Fang, Zhongxiang; Ng, Ken
Source:
Trends in food science & technology 2020 v.100 pp. 333-348
ISSN:
0924-2244
Subject:
dietary fiber,   etc   ; colon; dysbiosis; encapsulation; ingestion; intestinal microorganisms; metabolism; mucoadhesion; polyphenols; prebiotics; therapeutics;     Show all 11 Subjects
Abstract:
... Natural polyphenols have potential therapeutic effects on colon-based diseases and gut microbial dysbiosis. However, the delivery of pure polyphenols to the colon has to overcome chemical instability, degradation, and metabolism in the upper gastrointestinal tract after oral ingestion. Dietary fibers have been exploited as microbiota-triggered release systems to protect polyphenols in the upper gu ...
DOI:
10.1016/j.tifs.2020.04.028

5. Functional and structural properties of dietary fiber from citrus peel affected by the alkali combined with high-speed homogenization treatment

Author:
Zhang, Yue; Liao, Jinsong; Qi, Junru
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.128 pp. 109397
ISSN:
0023-6438
Subject:
dietary fiber,   etc   ; Citrus; citrus peels; fiber content; homogenization; hydrogen bonding; ingredients; swelling (materials); water holding capacity;     Show all 9 Subjects
Abstract:
... In this research, the citrus fiber was modified by the alkali combined with high-speed homogenization (chemo-mechanical treatment) to improve its functional properties. The singly alkaline treated fiber was also evaluated to help us better understand the chemo-mechanical treatment's effect on citrus fiber. We compared the properties of modified citrus fibers with the untreated one and a commercial ...
DOI:
10.1016/j.lwt.2020.109397

6. Effect of extrusion treatment on enzymatic hydrolysis of wheat bran

Author:
Aktas-Akyildiz, Eda; Masatcioglu, M. Tugrul; Köksel, Hamit
Source:
Journal of cereal science 2020 v.93 pp. 102941
ISSN:
0733-5210
Subject:
dietary fiber,   etc   ; enzymatic hydrolysis; extrusion; ingredients; microstructure; solubility; soluble fiber; wheat bran;     Show all 8 Subjects
Abstract:
... Although, wheat bran is a good source of dietary fibre (DF), it has certain disadvantages due relatively lower levels of soluble DF. Therefore, in the current study, the effect of extrusion treatment on microstructure and enzymatic hydrolysis of wheat bran was investigated. Extrusion treatment increased fibre solubility at all process conditions and the screw speed was found to be the most effecti ...
DOI:
10.1016/j.jcs.2020.102941

7. Green extraction of soluble dietary fibre from coffee silverskin: impact of ultrasound/microwave‐assisted extraction

Author:
Wen, Le; Zhang, Zhihang; Zhao, Ming; Senthamaraikannan, Ramsankar; Padamati, Ramesh Babu; Sun, Da‐Wen; Tiwari, Brijesh K.
Source:
International journal of food science & technology 2020 v.55 no.5 pp. 2242-2250
ISSN:
0950-5423
Subject:
dietary fiber,   etc   ; byproducts; microwave treatment; nutrient content; physicochemical properties; roasting; solvents; ultrasonic treatment; ultrasonics;     Show all 9 Subjects
Abstract:
... Coffee silverskin (CSS), a potential source of soluble dietary fibre (8%–11%), is a major coffee by‐product obtained during the coffee roasting process. Ultrasound‐assisted extraction (UAE) and microwave‐assisted extraction (MAE) have been considered as efficient and economic novel extraction techniques. In this study, UAE, MAE and simultaneous ultrasound–microwave‐assisted extraction (UMAE) techn ...
DOI:
10.1111/ijfs.14477

8. Development of high-fiber wheat bread using microfluidized corn bran

Author:
Ortiz de Erive, Maria; Wang, Tao; He, Fuli; Chen, Guibing
Source:
Food chemistry 2020 v.310 pp. 125921
ISSN:
0308-8146
Subject:
dietary fiber,   etc   ; corn bran; dough; enzymatic treatment; flour; loaves; microstructure; texture; water content; wheat; white bread;     Show all 11 Subjects
Abstract:
... Microfluidized corn bran is an excellent source of dietary fiber but has not been used to develop high-fiber bread. To develop such bread, it replaced 18, 20, and 22% of flour in the control white bread formula. At the standard water content, the amount of water required to develop a dough consistency of 500 Brabender Units in farinograph tests, the resulting bread had worse microstructure and tex ...
DOI:
10.1016/j.foodchem.2019.125921

9. Water-insoluble dietary fibers from bamboo shoot used as plant food particles for the stabilization of O/W Pickering emulsion

Author:
He, Kanghui; Li, Qi; Li, Yan; Li, Bin; Liu, Shilin
Source:
Food chemistry 2020 v.310 pp. 125925
ISSN:
0308-8146
Subject:
dietary fiber,   etc   ; bamboo shoots; cosmetics; emulsifying; emulsions; ionic strength; pH; pasteurization; stabilizers; viscosity;     Show all 10 Subjects
Abstract:
... In this work, water-insoluble bamboo shoot dietary fiber (BSDF) was prepared, and used as plant food particle stabilizer for oil-in-water (O/W) Pickering emulsions. The obtained plant food particle had novel emulsification ability, the prepared emulsions were stable against coalescence for at least 4 weeks and also insensitive to pH, ionic strength and pasteurization conditions. The BSDF suspensio ...
DOI:
10.1016/j.foodchem.2019.125925

10. Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?

Author:
Bis-Souza, C. V.; Ozaki, M. M.; Vidal, V. A. S.; Pollonio, M. A. R.; Penna, A. L. B.; Barretto, A. C. S.
Source:
Journal of food science and technology 2020 v.57 no.3 pp. 1003-1012
ISSN:
0022-1155
Subject:
dietary fiber,   etc   ; alpha-cyclodextrin; fructooligosaccharides; functional properties; inulin; pH; pork; salami; sensory properties; texture; weight loss;     Show all 11 Subjects
Abstract:
... To meet the needs of new consumers, meat researchers need to develop healthier products. Dietary fibers can be added for structural purposes, to present functional characteristics or to change the composition of the final product. In this study, mixture design was used to investigate the effects of partial substitution of pork fat by inulin, fructooligosaccharides and α-cyclodextrin on the technol ...
DOI:
10.1007/s13197-019-04133-6
PubMed:
32123421
PubMed Central:
PMC7026328

11. Increasing the dietary fiber contents in isomaltooligosaccharides by dextransucrase reaction with sucrose as a glucosyl donor

Author:
Song, Ji Young; Kim, Young-Min; Lee, Byung-Hoo; Yoo, Sang-Ho
Source:
Carbohydrate polymers 2020 v.230 pp. 115607
ISSN:
0144-8617
Subject:
dietary fiber,   etc   ; bioprocessing; dextransucrase; food industry; functional foods; prebiotics; sucrose; sugar substitutes;     Show all 8 Subjects
Abstract:
... Isomaltooligosaccharides (IMOs) have been widely used as alternative sweeteners owing to their stabilities, low calorigenic, and prebiotic properties. The aim of this research was to improve the functionality of conventionally produced IMOs by increasing dietary fiber (DF) content with newly synthesized α-(1,6)-linkages through the dextransucrase reaction. To optimize the reaction conditions, vari ...
DOI:
10.1016/j.carbpol.2019.115607

12. Nutritional interest of dietary fiber and prebiotics in obesity: Lessons from the MyNewGut consortium

Author:
Delzenne, Nathalie M.; Olivares, Marta; Neyrinck, Audrey M.; Beaumont, Martin; Kjølbæk, Louise; Larsen, Thomas Meinert; Benítez-Páez, Alfonso; Romaní-Pérez, Marina; Garcia-Campayo, Vicenta; Bosscher, Douwina; Sanz, Yolanda; van der Kamp, Jan-Willem
Source:
Clinical nutrition 2020 v.39 no.2 pp. 414-424
ISSN:
0261-5614
Subject:
dietary fiber,   etc   ; Dietary Guidelines; European Union; arabinoxylan; intestinal microorganisms; obesity; prebiotics;     Show all 7 Subjects
Abstract:
... The aim of EU project MyNewGut is to contribute to future public health-related recommendations supported by new insight in gut microbiome and nutrition-host relationship. In this Opinion Paper, we first revisit the concept of dietary fiber, taking into account their interaction with the gut microbiota. This paper also summarizes the main effects of dietary fibers with prebiotic properties in inte ...
DOI:
10.1016/j.clnu.2019.03.002

13. Small and large strain rheology of gluten and gluten–starch doughs containing wheat bran dietary fiber

Author:
Ma, Sen; Han, Wen; Li, Li; Wang, Xiaoxi
Source:
Journal of the science of food and agriculture 2020 v.100 no.1 pp. 177-183
ISSN:
0022-5142
Subject:
dietary fiber,   etc   ; brittleness; deformation; dough; gluten; modulus of elasticity; rheology; starch; strength (mechanics); viscoelasticity; wheat bran;     Show all 11 Subjects
Abstract:
... BACKGROUND: The small and large strain rheology of gluten (G) and gluten–starch (G + S) doughs containing wheat bran dietary fiber (WBDF) were investigated. RESULTS: At the small strain stage, i.e. frequency and strain sweep tests, the doughs containing high WBDF concentration are more vulnerable and unstable, as indicated by the lower dough linear viscoelastic strain limit as well as the higher s ...
DOI:
10.1002/jsfa.10012

14. Gut associated lymphoid tissue: Carbohydrate interactions within the intestine

Author:
Qi, Xin; Tester, Richard F.
Source:
Bioactive carbohydrates and dietary fibre 2020 v.21 pp. 100210
ISSN:
2212-6198
Subject:
dietary fiber,   etc   ; carbohydrates; carbon; dietary carbohydrate; energy; fermentation; immune response; intestines; prebiotics; probiotics; toxins;     Show all 11 Subjects
Abstract:
... Carbohydrates play a number of roles in the gut - although their presence and activity reach beyond the gut to other parts of the body. The carbohydrate family are not simply sources of energy and/or dietary fibre but at least some act on the gut associated lymphoid tissue both directly and indirectly (via microorganisms themselves and via products of microbiological fermentation), to elicit immun ...
DOI:
10.1016/j.bcdf.2020.100210

15. Molecular parameters of low methoxylated pectin affected by gelation with copper and cadmium cations

Author:
Gołębiowski, Adrian; Kowalkowski, Tomasz; Buszewski, Bogusław
Source:
Bioactive carbohydrates and dietary fibre 2020 v.21 pp. 100211
ISSN:
2212-6198
Subject:
dietary fiber,   etc   ; cadmium; cations; copper; fractionation; gelation; gels; light scattering; pectins; spectrometers;     Show all 10 Subjects
Abstract:
... The basic feature of aqueous low-methoxylated pectin solution is the ability to form gels in the presence of cations. In this study, the changes in the pectin fractions after gelling with copper and cadmium cation in the water solution were analyzed by asymmetrical flow field flow fractionation coupled with multi-angle light scattering detector. Content of cadmium in pectin fractions were measured ...
DOI:
10.1016/j.bcdf.2020.100211

16. New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers

Author:
Bis-Souza, C. V.; Barba, F. J.; Lorenzo, J. M.; Penna, A. L. B; Barretto, A. C. S.
Source:
Food reviews international 2019 v.35 no.5 pp. 467-484
ISSN:
1525-6103
Subject:
dietary fiber,   etc   ; fermented meat; nutrition information; probiotics;     Show all 4 Subjects
Abstract:
... Over the last decades, consumer´s preference for and their attention to food products presented as healthy and with favorable nutritional information has been significantly increased. In this line, both the addition of dietary fiber and the incorporation of probiotic strains in the elaboration of fermented meat products has been established as a useful tool for the development of healthy products. ...
DOI:
10.1080/87559129.2019.1584816

17. Undigested low-methoxy pectin prevents diarrhea and induces colonic contraction during liquid-diet feeding in rats

Author:
Hino, Kazuo; Miyatake, Sho; Yamada, Fumiyo; Endo, Naoyuki; Akiyama, Ryosuke; Ebisu, Goro
Source:
Nutrition 2020 v.78 pp. 110804
ISSN:
0899-9007
Subject:
dietary fiber,   etc   ; calcium; colon; diarrhea; feces; galacturonic acid; gastric juice; gelation; gels; ions; liquid diet; mechanism of action; pectins; rats;     Show all 14 Subjects
Abstract:
... Objectives: Dietary fibers, such as pectins, are blended in liquid diets (LDs) to prevent diarrhea; however, which type of pectin is more effective, along with its mechanism of action, remains unclear. This study aimed to investigate the gelling characteristics, fermentability, fecal properties, and motility of the colon during the administration of LDs blended with pectins.Methods: Male Sprague-D ...
DOI:
10.1016/j.nut.2020.110804

18. Nutritional variability and milling losses of rice landraces from Arunachal Pradesh, Northeast India

Author:
Longvah, T.; Prasad, V.S.S.
Source:
Food chemistry 2020 v.318 pp. 126385
ISSN:
0308-8146
Subject:
dietary fiber,   etc   ; breeding; brown rice; high-yielding varieties; hybrids; indigenous species; iron; landraces; milling; phytic acid; thiamin; zinc; India;     Show all 13 Subjects
Abstract:
... Rice landraces of North-East India have wide bio-diversity but remained nutritionally uncharacterized. Nutritional profiling of 33 indigenous rice landraces from the state of Arunachal Pradesh, Northeast India, and effect milling was evaluated. Total dietary fiber (5.22 g/100 g) was significantly higher than high yielding or hybrid cultivars. Principal nutrient variability of brown rice were: ash ...
DOI:
10.1016/j.foodchem.2020.126385

19. Formation, characterization and properties of resveratrol-dietary fiber composites: Release behavior, bioaccessibility and long-term storage stability

Author:
Ji, Suping; Jia, Chengsheng; Cao, Dandan; Muhoza, Bertrand; Zhang, Xiaoming
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.129 pp. 109556
ISSN:
0023-6438
Subject:
dietary fiber,   etc   ; Weibull statistics; antioxidants; bioavailability; corn; food additives; maltodextrins; resistant starch; resveratrol; storage quality; storage time; water solubility;     Show all 12 Subjects
Abstract:
... Resveratrol (Res) is a naturally occurring antioxidant with various health benefits, but the poor water solubility and low bioaccessibility of Res limit its application as a food additive. Corn soluble dietary fiber, resistant starch and resistant maltodextrin were used to increase the water solubility of Res via preparation of composite. High dissolution rate and rapid release was achieved for Re ...
DOI:
10.1016/j.lwt.2020.109556

20. Dietary fibre profiles of Turkish Tombul hazelnut (Corylus avellana L.) and hazelnut skin

Author:
Tunçil, Yunus E.
Source:
Food chemistry 2020 v.316 pp. 126338
ISSN:
0308-8146
Subject:
dietary fiber,   etc   ; Corylus avellana; arabinans; byproducts; cecum; cellulose; colon; gas chromatography-mass spectrometry; hazelnuts; lignin; pectins; prebiotics; roasting; xyloglucans;     Show all 14 Subjects
Abstract:
... Dietary fibre (DF) profiles of natural hazelnut, roasted hazelnut and hazelnut skin were analyzed. Insoluble (IDF) and soluble (SDF) DFs were examined for monosaccharide and glycosyl-linkage compositions using gas chromatography-mass spectrometry (GC–MS). Total DF contents of natural hazelnut, roasted hazelnut, and hazelnut skin were 17.8, 15.4, and 69.8%, respectively; majority of which (>96%) we ...
DOI:
10.1016/j.foodchem.2020.126338