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

Detalhes bibliográficos
Autor(a) principal: SUBIRIA-CUETO,Rodrigo
Data de Publicação: 2022
Outros Autores: CORIA-OLIVEROS,Alma Janet, WALL-MEDRANO,Abraham, RODRIGO-GARCÍA,Joaquín, GONZÁLEZ-AGUILAR,Gustavo Adolfo, MARTINEZ-RUIZ,Nina del Rocio, ALVAREZ-PARRILLA,Emilio
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102005
Resumo: 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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spelling Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-productsby-productphenolic compoundsdietary fiberinteractionsantioxidant dietary fiberhealth benefitsAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102005Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.57520info:eu-repo/semantics/openAccessSUBIRIA-CUETO,RodrigoCORIA-OLIVEROS,Alma JanetWALL-MEDRANO,AbrahamRODRIGO-GARCÍA,JoaquínGONZÁLEZ-AGUILAR,Gustavo AdolfoMARTINEZ-RUIZ,Nina del RocioALVAREZ-PARRILLA,Emilioeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000102005Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products
title Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products
spellingShingle Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products
SUBIRIA-CUETO,Rodrigo
by-product
phenolic compounds
dietary fiber
interactions
antioxidant dietary fiber
health benefits
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
author SUBIRIA-CUETO,Rodrigo
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_role author
author2 CORIA-OLIVEROS,Alma Janet
WALL-MEDRANO,Abraham
RODRIGO-GARCÍA,Joaquín
GONZÁLEZ-AGUILAR,Gustavo Adolfo
MARTINEZ-RUIZ,Nina del Rocio
ALVAREZ-PARRILLA,Emilio
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv 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
dc.subject.por.fl_str_mv by-product
phenolic compounds
dietary fiber
interactions
antioxidant dietary fiber
health benefits
topic by-product
phenolic compounds
dietary fiber
interactions
antioxidant dietary fiber
health benefits
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.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102005
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102005
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.57520
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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