Abstract
The importance of food fibres has led to the development of a large and potential market for fibre-rich products and ingredients and nowadays there is a trend to find new sources of dietary fibre (DF), such as agronomic by-products that have traditionally been undervalued. Although there have been great achievements in this research field, further investigations are needed for designing ‘new food systems’ that consider the precise functionality of DF from both technological and physiological points of view. Present knowledge about different aspects of DF and future potential applications of fibres and/or its components as functional foods or ingredients will be the focus of this report.
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