Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products

Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products

Abstract Agro-industrial processing activities generate by-products that are discarded at high economic and environmental costs; however, many of them still contain high levels of bioactive compounds (BCs) such as dietary fiber (DF) and phenolic compounds (PCs), which, when combined, are known as antioxidant dietary fiber (ADF). These BCs have properties that are beneficial to our health, among them anti-inflammatory, antioxidant and cardioprotective. Moreover, DF can regulate glucose and cholesterol levels. The mechanism of ADF action depends on its chemical structure and the interactions between the DF and PCs in it. Recent studies have reported the incorporation of several of these by-products on a diet through food products consumed worldwide, such as bread. This review describes the chemical characteristics of the ADF complex and the effect of its molecular interactions on sensory, nutritional and health-promoting properties of functional bakery goods.

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Main Authors: SUBIRIA-CUETO,Rodrigo, CORIA-OLIVEROS,Alma Janet, WALL-MEDRANO,Abraham, RODRIGO-GARCÍA,Joaquín, GONZÁLEZ-AGUILAR,Gustavo Adolfo, MARTINEZ-RUIZ,Nina del Rocio, ALVAREZ-PARRILLA,Emilio
Format: Digital revista
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2022
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102005
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spelling oai:scielo:S0101-206120220001020052022-02-22Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-productsSUBIRIA-CUETO,RodrigoCORIA-OLIVEROS,Alma JanetWALL-MEDRANO,AbrahamRODRIGO-GARCÍA,JoaquínGONZÁLEZ-AGUILAR,Gustavo AdolfoMARTINEZ-RUIZ,Nina del RocioALVAREZ-PARRILLA,Emilio by-product phenolic compounds dietary fiber interactions antioxidant dietary fiber health benefits Abstract Agro-industrial processing activities generate by-products that are discarded at high economic and environmental costs; however, many of them still contain high levels of bioactive compounds (BCs) such as dietary fiber (DF) and phenolic compounds (PCs), which, when combined, are known as antioxidant dietary fiber (ADF). These BCs have properties that are beneficial to our health, among them anti-inflammatory, antioxidant and cardioprotective. Moreover, DF can regulate glucose and cholesterol levels. The mechanism of ADF action depends on its chemical structure and the interactions between the DF and PCs in it. Recent studies have reported the incorporation of several of these by-products on a diet through food products consumed worldwide, such as bread. This review describes the chemical characteristics of the ADF complex and the effect of its molecular interactions on sensory, nutritional and health-promoting properties of functional bakery goods.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.42 20222022-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102005en10.1590/fst.57520
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language English
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author SUBIRIA-CUETO,Rodrigo
CORIA-OLIVEROS,Alma Janet
WALL-MEDRANO,Abraham
RODRIGO-GARCÍA,Joaquín
GONZÁLEZ-AGUILAR,Gustavo Adolfo
MARTINEZ-RUIZ,Nina del Rocio
ALVAREZ-PARRILLA,Emilio
spellingShingle SUBIRIA-CUETO,Rodrigo
CORIA-OLIVEROS,Alma Janet
WALL-MEDRANO,Abraham
RODRIGO-GARCÍA,Joaquín
GONZÁLEZ-AGUILAR,Gustavo Adolfo
MARTINEZ-RUIZ,Nina del Rocio
ALVAREZ-PARRILLA,Emilio
Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products
author_facet SUBIRIA-CUETO,Rodrigo
CORIA-OLIVEROS,Alma Janet
WALL-MEDRANO,Abraham
RODRIGO-GARCÍA,Joaquín
GONZÁLEZ-AGUILAR,Gustavo Adolfo
MARTINEZ-RUIZ,Nina del Rocio
ALVAREZ-PARRILLA,Emilio
author_sort SUBIRIA-CUETO,Rodrigo
title Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products
title_short Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products
title_full Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products
title_fullStr Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products
title_full_unstemmed Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products
title_sort antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products
description Abstract Agro-industrial processing activities generate by-products that are discarded at high economic and environmental costs; however, many of them still contain high levels of bioactive compounds (BCs) such as dietary fiber (DF) and phenolic compounds (PCs), which, when combined, are known as antioxidant dietary fiber (ADF). These BCs have properties that are beneficial to our health, among them anti-inflammatory, antioxidant and cardioprotective. Moreover, DF can regulate glucose and cholesterol levels. The mechanism of ADF action depends on its chemical structure and the interactions between the DF and PCs in it. Recent studies have reported the incorporation of several of these by-products on a diet through food products consumed worldwide, such as bread. This review describes the chemical characteristics of the ADF complex and the effect of its molecular interactions on sensory, nutritional and health-promoting properties of functional bakery goods.
publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publishDate 2022
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102005
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