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Beyond Insoluble Dietary Fiber: Bioactive Compounds in Plant Foods

NUTRIENTS (2023)

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Article Food Science & Technology

Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties

Rossella Caporizzi et al.

Summary: This study investigated the effects of teff enrichment and process parameters on the physical, microstructural, and nutritional properties of extruded gluten-free breakfast cereals. The incorporation of teff flour affected the sensory properties and increased the total phenolic content, antioxidant capacity, and insoluble dietary fibre of the cereals. By optimizing the extrusion cooking process, teff flour shows promise for producing gluten-free breakfast cereals with superior nutritional properties and good structural characteristics.

FOODS (2023)

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Article Food Science & Technology

Development of protein-enriched biscuit based on oat-milk byproduct fortified with chickpea flour

Aili Wang et al.

Summary: This study focuses on utilizing oat milk by-product (OMB) as the main food material to develop high-protein biscuits and evaluate the addition of chickpea flour on their physical parameters, chemical composition, and antioxidant capacity. Biscuits made from pure OMB flour showed high nutritional value, with a high content of protein, dietary fiber, 8-gluten, total polyphenol, and antioxidant capacity. The incorporation of chickpea flour further increased the protein content, total sugar, carbohydrates, TPC, antioxidant capacity, and improved the surface appearance of OMB biscuits. The study provides a sustainable way to convert oat milk by-products into a high-protein food ingredient, reducing environmental burden and generating economic value for the food industry.

LWT-FOOD SCIENCE AND TECHNOLOGY (2023)

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Article Biochemistry & Molecular Biology

Effects of Processing on Chemical Composition of Extracts from Sour Cherry Fruits, a Neglected Functional Food

Francesco Cairone et al.

Summary: Based on analysis and color analysis, it was found that the harvest year, freezing, homogenization, and thermic treatments have an impact on the bioactive components of sour cherries. The main polyphenolic components are anthocyanin compounds, primarily cyanidin-3-glucosyl-rutinoside, and immediate post-harvest freezing is the best way to preserve the bioactive content, color expression, and anti-radical activity.

ANTIOXIDANTS (2023)

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Article Food Science & Technology

Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp

Diego Garcia et al.

Summary: Mushroom by-products have the potential to be used as food ingredients due to their economical and eco-friendly nature. The protein by-product from mushrooms was characterized and found to have high fiber content, making it suitable for the formulation of high-fiber food products.

FOODS (2023)

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Article Food Science & Technology

Use of pitaya peel powder for partial replacement of wheat flour in cookie making: Effects of particle size of pitaya peel powder on the product quality

Thi Hai Anh Mai et al.

Summary: Replacing wheat flour with pitaya peel powder (PPP) of small particle size in cookies significantly increased the fiber, phenolic, and betacyanin content, as well as the antioxidant capacity of the product while slightly reducing protein and starch content. Furthermore, cookies with small particle size PPP showed increased density and hardness. These results suggest that PPP could be a potential antioxidant dietary fiber source for developing new food products with high fiber and antioxidant content in the food industry.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Review Pediatrics

Benefits of dietary fibre for children in health and disease

Iva Hojsak et al.

Summary: Fiber is an essential nutrient in the human diet that provides various benefits through the fermentation process by the gut microbiome. Lack of fiber is associated with multiple disorders in children. Current recommendations for daily fiber intake focus on quantity rather than quality.

ARCHIVES OF DISEASE IN CHILDHOOD (2022)

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Article Biochemistry & Molecular Biology

Antioxidant Properties of Gluten-Free Pasta Enriched with Vegetable By-Products

Amel Betrouche et al.

Summary: This research aimed to improve the nutritional value of gluten-free pasta by adding tomato waste or linseed meal. The enriched pastas showed increased fiber and lipid content, addressing the nutritional deficiencies often found in gluten-free products. Additionally, the addition of these by-products increased the presence of bioactive compounds, particularly polyphenols, enhancing the pasta's antioxidant capacity.

MOLECULES (2022)

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Editorial Material Medicine, General & Internal

Fibre intake for optimal health: how can healthcare professionals support people to reach dietary recommendations?

Nicola M. McKeown et al.

Summary: Fiber, historically defined as plant roughage, is much more complex than initially thought. Modern diets have less fiber compared to our ancestors, leading to inadequate intake worldwide. Definitions of dietary fiber have evolved and now include carbohydrates with three or more monomeric units.

BMJ-BRITISH MEDICAL JOURNAL (2022)

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Review Plant Sciences

Hemp (Cannabis sativa subsp. sativa) Chemical Composition and the Application of Hempseeds in Food Formulations

Jiaxin Xu et al.

Summary: This review summarizes the main functional components and chemical composition of hemp plants, highlighting the importance of hempseeds in terms of nutrition and functional food applications.

PLANT FOODS FOR HUMAN NUTRITION (2022)

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Article Food Science & Technology

Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals

Ravinder Singh et al.

Summary: The study shows that the inclusion of butterfly pea flower in extruded breakfast cereals can significantly improve antioxidant properties and dietary fiber content, resulting in healthier and tastier products with appealing color and longer shelf-life.

FOODS (2022)

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Article Food Science & Technology

The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread

Cindy Espinales et al.

Summary: This study evaluated the effects of substituting stabilized rice bran for wheat flour on the composition, nutritional, rheological, and sensory properties of white bread. Results showed that the incorporation of stabilized rice bran increased the bread's antioxidant properties and bioactive compound content, but also had an impact on sensory attributes.

FOODS (2022)

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Article Biotechnology & Applied Microbiology

Isolation and Molecular Characterization of Processed Soybean Waste for the Development of Synbiotic Yogurt

Aasma Asghar et al.

Summary: Okara, a byproduct of soybean processing, has nutritional and functional properties that make it a promising ingredient for the development of functional foods.

FERMENTATION-BASEL (2022)

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Article Chemistry, Applied

Blood orange (Citrus sinensis) as a rich source of nutraceuticals: investigation of bioactive compounds in different parts of the fruit by HPLC-PDA/MS

Marina Russo et al.

Summary: This study analyzed the by-products of the red orange industry in Sicily, finding significant amounts of bioactive compounds and dietary fiber. Pulp was identified as the best source of dietary fiber, rich in flavonoids and limonoids, while seeds were the optimal source of limonoids.

NATURAL PRODUCT RESEARCH (2021)

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Review Food Science & Technology

Lignanamides: sources, biosynthesis and potential health benefits - a minireview

William Leonard et al.

Summary: Lignanamides are natural plant secondary metabolites with powerful anti-inflammatory, antioxidant, anti-cancer, and anti-hyperlipidemic capacities, attracting researchers' interest for their potential in protecting against human chronic diseases. Although details in molecular regulation of the coupling process remain unclear, the general biosynthesis pathway for lignanamides is comprehensively summarized, calling for additional clinical studies to prove their health benefits.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

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Article Food Science & Technology

Varietal influence on phenolic constituents and nutritive characteristics of pomace obtained from apples grown in western Himalayas

Shalika Rana et al.

Summary: The study revealed that Royal Delicious apple variety is rich in dietary fibre and phenolic compounds, making it potentially valuable as a source of bioactive health-promoting constituents or dietary supplements in the food industry.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)

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Article Food Science & Technology

Sugar beet pectin as a natural carrier for curcumin, a water-insoluble bioactive for food and beverage enrichment: Formation and characterization

Yedidya Zagury et al.

Summary: The study explored the potential of sugar beet pectin as a natural encapsulator for solubilization and protection of curcumin, a hydrophobic nutraceutical. Results showed that increasing the CUR:SBP molar ratio led to higher encapsulation capacity but slightly reduced encapsulation efficiency. Additionally, encapsulation in SBP significantly reduced the particle size of CUR and provided substantial protection during storage.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

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Article Food Science & Technology

Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization

Vita Di Stefano et al.

Summary: The study developed and characterized spaghetti fortified with 40% lentil flours, which significantly affected the sensory attributes and cooking properties of dry spaghetti. Carboxymethyl cellulose was added to improve the quality of fortified pasta, focusing on sensory acceptability, cooking loss, swelling index, and water absorption. The chemical results showed an increase in lysine, threonine, essential amino acids, and branched-chain amino acids with the addition of lentil to semolina, but no increase in mono and polyunsaturated fatty acids due to their loss during cooking.

FOODS (2021)

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Article Biochemistry & Molecular Biology

Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties

Ada Krawecka et al.

Summary: Stinging nettle is a good source of biologically active compounds that can be used to enrich pasta, increasing the content of minerals and pigments. Supplementation of pasta with freeze-dried nettle also leads to higher levels of dietary fiber and lower glycemic response, especially when enriched with 3% nettle.

MOLECULES (2021)

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Article Food Science & Technology

Development of wheat bread added with insoluble dietary fiber from ginseng residue and effects on physiochemical properties, in vitro adsorption capacities and starch digestibility

Guihun Jiang et al.

Summary: The study demonstrates that addition of 4% GSI significantly improves the nutritional components, polyphenolic compounds, antioxidant activities, and sensory scores of the bread samples, while addition levels above 4% lead to undesirable texture and sensory properties.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Review Pharmacology & Pharmacy

A Review of Hemp as Food and Nutritional Supplement

Pellegrino Cerino et al.

Summary: Hemp is a valuable crop with a wide range of uses, including food, textiles, and biofuels. Different parts of the hemp plant contain beneficial compounds such as nonpsychoactive cannabinoids in the inflorescence and essential nutrients in hempseed. The marketing of hemp-derived products is regulated worldwide due to various factors, including the presence of CBD and restrictions on Cannabis inflorescence.

CANNABIS AND CANNABINOID RESEARCH (2021)

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Article Food Science & Technology

The Effect of Beetroot (Beta vulgaris L.) Leaves Powder on Nutritional, Textural, Sensorial and Antioxidant Properties of Cookies

Seyedeh Zeinab Asadi et al.

Summary: The addition of dried beetroot leaves powder (DBLP) at different percentages improved the nutrient and phytonutrient content of cookies. Cookies enriched with DBLP showed enhanced levels of various parameters such as moisture content, protein, dietary fiber, fat, phenolic content, and antioxidant activity, while experiencing an increase in hardness. Among all cookies, those containing 4.5% DBLP received the highest acceptability score.

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY (2021)

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Article Nutrition & Dietetics

Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients

Maria Ciudad-Mulero et al.

NUTRIENTS (2020)

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Article Food Science & Technology

Investigation of some properties of gluten-free tarhanas produced by red, green and yellow lentil whole flour

Ali Goencue et al.

FOOD SCIENCE AND TECHNOLOGY (2020)

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Article Nutrition & Dietetics

Definitions, regulations, and new frontiers for dietary fiber and whole grains

Renee Korczak et al.

NUTRITION REVIEWS (2020)

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Article Food Science & Technology

Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads

Dorota Gumul et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE (2020)

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Article Biochemistry & Molecular Biology

Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread)

Anita Kumari et al.

MOLECULES (2020)

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Article Chemistry, Applied

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Xinya Wang et al.

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Article Agricultural Economics & Policy

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Igor Ucella Dantas de Medeiros et al.

BRITISH FOOD JOURNAL (2019)

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Wild edible Swiss chard leaves (Beta vulgaris L. var. cicla): Nutritional, phytochemical composition and biological activities

Zeineb Mzoughi et al.

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Article Biochemistry & Molecular Biology

A Comparison of the Chemical Composition, In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds from Rice Bran and Its Dietary Fibres

Guanghe Zhao et al.

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Article Chemistry, Applied

Effect of tiger-nut (Cyperus esculentus) milk co-product on the surface and diffusional properties of a wheat-based matrix

Samuel Verdu et al.

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Functional properties, bioactive compounds, and in vitro gastrointestinal digestion study of dried fruit pomace powders as functional food ingredients

Virginia P. Gouw et al.

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Review Multidisciplinary Sciences

Dietary guidance for pulses: the challenge and opportunity to be part of both the vegetable and protein food groups

Stefanie Havemeier et al.

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