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.
Highlights
In recent years, new trends in the food market are in constant motion as consumers change their demands when purchasing healthier food
Whereas some conventional ingredients in different food products offer low nutritional content and poor health benefits, functional ingredients (FIs) have a high content of bioactive compounds (BCs), among dietary fiber (DF) and phenolic compounds (PCs)
Since agro-industrial by-products contain high quantities of BCs that can be used to formulate new foods with high levels of BCs, recent studies have been focusing on the use of these by-products in the formulation of functional foods (Garcia et al, 2016; Lafarga et al, 2013), with DF and PCs among the primary BCs found in agro-industrial by-products
Summary
New trends in the food market are in constant motion as consumers change their demands when purchasing healthier food This interest in acquiring healthier foods has focused on the use of functional ingredients (FIs) that are safe while offering therapeutic and potential nutritional effects (Dziki et al, 2014). Functional foods have been defined as foods that contain a component, nutrient or non-nutrient, with selective activity related to one or several functions of the organism, with an added physiological effect above its nutritional value and whose positive actions justify the claim of their functional (physiological) or even healthy character by reducing the risk factor (Silveira Rodríguez et al, 2003) These beneficial properties are provided by molecules such as BCs found in biological matrices, mainly fruits, vegetables, cereals, dairy products, and meats. Since agro-industrial by-products contain high quantities of BCs that can be used to formulate new foods with high levels of BCs, recent studies have been focusing on the use of these by-products in the formulation of functional foods (Garcia et al, 2016; Lafarga et al, 2013), with DF and PCs among the primary BCs found in agro-industrial by-products
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