Antioxidant Dietary Fiber Research Articles

Moringa pod derived antioxidant dietary fibre as a quality enhancer in goat meat nuggets

This study revealed significant phytochemical compounds in immature moringa pods, including cinnamic acid, 3-hydroxy-benzoic acid, 4-hydroxy-benzoic acid, phthalic acid, p-coumaric acid, vanillic acid, ferulic acid, caffeic acid, and catechin.

Spent coffee grounds and its antioxidant dietary fiber promote different colonic microbiome signatures: Benefits for subjects with chronodisruption

Chronodisruption, commonly displayed by people living with obesity (PLO), is linked to colonic microbiota dysbiosis, and may increase the risk of many chronic non-communicable diseases, whereas dietary interventions–called chrononutrition may mitigate it. We evaluated the in vitro effects of spent coffee grounds (SCG), and their antioxidant dietary fiber (SCG-DF) on the colonic microbiota of an obese donor displaying dysbiosis and chronodisruption. Basal microbiota pattern was associated with an increased risk of non-communicable chronic diseases. Both samples decrease species richness and increase microbiota diversity (p < 0.05; Chao and Shannon index, respectively), positively enhancing Firmicutes/Bacteroidetes index (SCG, p < 0.04; SCG-DF, p < 0.02). SCG and SCG-DF modulated the microbiota, but SCG-DF induced greater changes, significantly increasing. p_Actonobacterias (SCG p < 0.04; SCG-DF, p < 0.02), and reducing g_Alistipes; s_putredinis, g_Prevotella;s_copri. The highest increase was displayed by p_Proteobacteria (f_Desulfovibrionaceae and f_Alcanigenaceae, p < 0.05), while g_Haemophilus; s_parainfluenzae decreased (p < 0.05). However, neither SCG nor SCG-DF modulated g_Alistipes (evening-type colonic microbial marker) beneficially. SCG and SCG-DF reduced (p < 0.05) g_Lachnospira, a microbial evening-type marker, among other microbial populations, of an obese donor displaying chronodisruption and dysbiosis. SCG and SCG-DF displayed a prebiotic effect with the potential to mitigate diseases linked to chronodisruption.

Optimization of Ready-to-Cook Chicken Cutlet Mix Using Different Levels of Antioxidant Dietary Fiber Enriched Dehydrated Vegetable Mix

A study was conducted during a period of six (6) months from June to December, 2019 at the Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Uttar Pradesh, India to develop a nutritious, convenience and shelf stable ready-to-cook chicken cutlet mix extended with dried vegetables as a source of antioxidant dietary fiber. Dehydrated vegetable mix was added at three different levels (2.5, 5 and 7.5%) and compared with control having no added vegetables. The results revealed that the dehydrated vegetable mix proved to be an additional source of minerals and dietary fibre in the chicken cutlet mix. Extension of ready-to-cook cutlet mix improved the yield, and colour saturation of the mix. The chicken cutlets prepared using the extended mix offered improved juiciness and overall acceptability along with better textural profile. Physico-chemical analysis revealed that the mix was shelf stable due to its low water activity and moisture content and hence could probably be stored for long periods of time. Extension of the mix with DVM enhanced the functionality of the product by improving its antioxidant potential. However, as indicated by sensory evaluation higher levels of dehydrated vegetables (7.5%) altered the colour, texture and flavour of developed product. Hence, 5% level of DVM was found to be the most suitable level for extension of the ready-to-cook mix. Therefore, extension with dehydrated vegetables could serve to meet technological and functional properties in the development of convenient, nutritious and tasty ready-to-cook dehydrated mix, which could serve an alternative to fresh meat cutlets.

Microcrystalline Cellulose Isolation and Impregnation with Sappan Wood Extracts as Antioxidant Dietary Fiber for Bread Preparation.

Microcrystalline cellulose (MCC) has gained considerable attention as a functional ingredient in bread making. This work demonstrates the isolation of MCC from sugar cane bagasse (SCB) for preparing bread. The effect of MCC on bread attributes and antioxidant activity by impregnation with sappan wood extract (SAP) was evaluated. The highest crystallinity index and suitable size of MCC were achieved at 85 °C under 90 min hydrolysis condition. Increasing MCC/SAP levels in bread showed a significant increase in bread color with decreases in the specific volume and baking loss. There was a positive correlation between bread texture and the MCC/SAP level. The addition of MCC/SAP interfered with the bread hardness. Low MCC/SAP levels have no effect on springiness and cohesiveness; however, 4% MCC/SAP has significantly decreased these attributes, with the highest antioxidant activity and phenolic content. Therefore, MCC can be functionalized with SAP as an antioxidant fiber additive for health benefits in bakery products.

Use of different ratios of by‐product from mung bean dry‐dehulling in pasta making: nutritional quality, textural and cooking attributes, overall acceptability and in‐vitro antioxidant release from the pasta

SummaryThe production of dehulled mung bean seeds generates a by‐product which includes husk particles and finely broken endosperm. In this study, the mung bean by‐product flour (MBBF) was used as an antioxidant dietary fibre ingredient for pasta formulation. Increase in MBBF ratio in the pasta recipe from 0% to 25% enhanced total dietary fibre and total phenolic of the product by 4.2 and 4.5 times, respectively; in addition, the cooking loss of pasta increased while its optimal cooking time and swelling index were reduced. The pasta samples supplemented with MFFB had increased hardness but decreased cohesiveness, tensile strength, and elongation rate. The pasta samples incorporated with 10–20% MFFB were accepted by consumers and could be considered as a high‐fibre food product since their total dietary fibre content was varied from 7.5 to 13.5 g/100 g. The pasta cooking decreased its chlorophyll content but improved the phenolic level. At 20% MFFB level, the 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity and ferric‐reducing antioxidant power of the product released at the in‐vitro intestinal step were 2.2 and 6.8 times, respectively, higher than those of the undigested cooked pasta. MBBF is a potential antioxidant dietary fibre ingredient to produce healthy pasta and the use of this by‐product would contribute to sustainable development of circular economy in the near future.

Olive-Derived Antioxidant Dietary Fiber Modulates Gut Microbiota Composition and Attenuates Atopic Dermatitis Like Inflammation in Mice.

Epidemiological data suggest that altered gut microbiota contributes to the development of atopic dermatitis (AD). The effect of an olive-derived antioxidant dietary fiber (OADF) in relieving AD symptoms in a murine model of 2,4-dinitrofluorobenzene (DNFB)-induced AD is examined and the effect of OADF in modulating host gut microbiota is explored. Mice are fed with either standard diet or standard diet + OADF for 3 weeks prior to induction of AD and maintained on the same diet throughout the DNFB application period. Dietary OADF causes significant improvement of AD-like symptoms with reduced serum levels of immunoglobulin (Ig)E, interleukin (IL)-1β, IL-6, C-X-C motif ligand (CXCL)1, and increased serum levels of IL-10. OADF supplementation restore gut microbiota composition that are altered in AD mice. Specifically, OADF increases the proportion of intestinal bacteria (Ruminococcaceae UCG014, GCA900066575, UBA1819) associated with enhanced butyrate production, along with inhibiting Clostridiales vadin BB60 which are more prevalent in AD mice. OADF modulates gut microbiota composition, improves cytokine profile and butyrate production influencing AD-associated immune response. Results highlight the importance of the gut-skin axis for the AD dietary therapeutic agents.

Antioxidant Dietary Fiber Sourced from Agroindustrial Byproducts and Its Applications

Agroindustrial activities generate various residues or byproducts which are inefficiently utilized, impacting the environment and increasing production costs. These byproducts contain significant amounts of bioactive compounds, including dietary fiber with associated phenolic compounds, known as antioxidant dietary fiber (ADF). Phenolic compounds are related to the prevention of diseases related to oxidative stress, such as neurodegenerative and cardiovascular diseases. The mechanism of ADF depends on its chemical structure and the interactions between the dietary fiber and associated phenolic compounds. This work describes ADF, the main byproducts considered sources of ADF, its mechanisms of action, and its potential use in the formulation of foods destined for human consumption. ADF responds to the demand for low-cost, functional ingredients with great health benefits. A higher intake of antioxidant dietary fiber contributes to reducing the risk of diseases such as type II diabetes, colon cancer, obesity, and kidney stones, and has bile-acid retention-excretion, gastrointestinal laxative, hypoglycemic, hypocholesterolemic, prebiotic, and cardioprotective effects. ADF is a functional, sustainable, and profitable ingredient with different applications in agroindustry; its use can improve the technofunctional and nutritional properties of food, helping to close the cycle following the premise of the circular economy.

Amaranth Seeds and Sprouts as Functional Ingredients for the Development of Dietary Fiber, Betalains, and Polyphenol-Enriched Minced Tilapia Meat Gels

There is an increasing interest in the development of meat processed products enriched with antioxidant dietary fiber to augment the consumption of these health beneficial compounds. This study aimed to evaluate the nutritional, nutraceutical, and antioxidant potential, as well as the physicochemical properties of minced tilapia fillets (meat) gels with added amaranth seed or sprout flours (0%, 2%, 4%, 8%, and 10% w/w). Dietary fiber content was significantly increased with the addition of amaranth seed (1.25-1.75-fold) and sprout flours (1.99-3.21-fold). Tilapia gels with added 10% amaranth seed flour showed a high content of extractable dihydroxybenzoic acid and cinnamic acid, whereas the addition of 10% amaranth sprout flour provided a high and wide variety of bioactive compounds, mainly amaranthine and bound ferulic acid. The addition of amaranth seed and sprout flours increased hardness (1.01-1.73-fold) without affecting springiness, decreased luminosity (1.05-1.15-fold), and increased redness and yellowness. Therefore, amaranth seed and sprout flours could be used as functional ingredients for the development of fish products rich in bioactive compounds.

Baobab-Fruit Shell and Fibrous Filaments Are Sources of Antioxidant Dietary Fibers.

Since 2008, baobab-fruit dried pulp is listed as an ingredient on the European Union′s Novel Food Catalogue. By pulp production, 80% of the baobab fruit is discarded, forming side streams, namely, shell, fibrous filaments, and seeds. This study explored pulp and side-stream functional properties, including total dietary fiber (TDF), total antioxidant capacity (TAC), polyphenols, and water- (WHC) and oil-holding capacities (OHC), along with endocannabinoids (ECs) and N-acylethanolamines (NAEs) in pulp, seeds, and seed oil. Shell excelled in TDF (85%), followed by fibrous filaments (79%), and showed the highest soluble and direct TAC (72 ± 0.7 and 525 ± 1.0 µmol eq. Trolox/g, respectively). Pulp was the richest in polyphenols, followed by shell, fibrous filaments, and seeds. Quercetin predominated in shell (438.7 ± 2.5 µg/g); whereas epicatechin predominated in pulp (514 ± 5.7 µg/g), fibrous filaments (197.2 ± 0.1 µg/g), and seeds (120.1 ± 0.6 µg/g); followed by procyanidin B2 that accounted for 26–40% of total polyphenols in all the products. WHC and OHC ranged between 2–7 g H2O-Oil/g, with fibrous filaments showing the highest values. ECs were not found, whereas NAEs were abundant in seed oil (2408.7 ± 11.1 ng/g). Baobab shell and fibrous filaments are sources of polyphenols and antioxidant dietary fibers, which support their use as functional food ingredients.

Dwarf Kiwi (Actinidia arguta Miq.), a Source of Antioxidants for a Healthy and Sustainable Diet

The feasibility of using dwarf kiwi fruits (Actinia arguta Miq.) as a healthy and sustainable food, compared to other types of commercial kiwi fruits, was evaluated in the present study. The overall antioxidant capacity of these fruits was assessed by either extraction-dependent methods (ABTS, ORAC) or the direct method called Quick, Easy, New, CHEap, Reproducible (QUENCHER) (DPPH, FRAP, Folin–Ciocalteu), applied for the first time to analyze kiwi fruits. With this methodology, all the molecules with antioxidant capacity are measured together in a single step, even those with high molecular weight or poor solubility in aqueous extraction systems, such as antioxidant dietary fiber. The effect of kiwi extracts on physiological and induced intracellular reactive oxygen species (ROS) production on IEC-6 cells was also analyzed, as well as total phenolic content (TPC) by Fast Blue BB, flavonols, hydroxycinnamic acids, and hydroxybenzoic acids. A. arguta fruits showed the highest values in all the antioxidant assays, being remarkably higher than the other kiwi species for Q-FRAP and Q-DPPH. Dwarf kiwi showed the highest potential in reducing physiological ROS and the highest values of TPC (54.57 mgGAE/g), being hydroxybenzoic acids the main phenolic family found (2.40 mgGAE/g). Therefore, dwarf kiwi fruits are a natural source of antioxidants compared to conventional kiwi fruits, being a sustainable and healthy alternative to diversify fruits in the diet.

Effect of dragon fruit peel powder on quality and acceptability of fish nuggets stored in a solar cooler (5 ± 1°C).

Fish nuggets were prepared with dragon fruit peel powder (1.0, 1.5 and 2.0% w/w) to evaluate its quality and improvement in shelf-life during 15days storage in a prefabricated solar cooler (5 ± 1°C). Antioxidative and antimicrobial effects of dragon fruit peel powder in fish model system were also evaluated during storage. Results showed that dragon fruit peel is a good source of dietary fibre (59.8%) and phenolic compounds [65.7mg Gallic Acid Equivalent (GAE)/100g of sample] and contained 6.03% protein, 6.14% fat and 4.34% ash. Use of dragon fruit peel powder significantly (p < 0.05) improved the emulsion stability and cooking yield and nuggets with peel powder had lower pH value than control. Fish nuggets with peel powder showed gradual decrease (p < 0.05) in hardness, springiness, cohesiveness, gumminess and chewiness with advancement of storage period. Nuggets with 1.5% dragon fruit peel showed better sensory attributes compared to the others. Dragon fruit peel powder significantly inhibited (p < 0.05) the lipid oxidation and microbial load in fish nuggets during the storage period. So, it can be concluded that dragon fruit peel powder may be used as antioxidant dietary fibre for improved quality and acceptability of fish nuggets in prefabricated solar cooler. 1.5% level of incorporation showed better results in terms of antioxidant activity and better shelf-life of the fish nuggets.

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

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.

Construction of ferulic acid modified porous starch esters for improving the antioxidant capacity.

For exploration of a type of synthetic antioxidant dietary fiber (ADF), porous starch (PS), modified by esterification with ferulic acid (FA) moieties, was synthesized successfully, with different degree of substitution (DS). The ester linkage of FA modified PS was confirmed by 13C solid-state NMR and FT-IR. XRD analysis showed that starch ferulates had a different crystal structure from the V-type pattern of native starch, suggesting that the starch gelled during the esterification reaction, then re-crystallized into a different structure. Morphological studies revealed that FA modified PS esters had a different morphology of irregular beehive-like and dense fibrous-like structures compared with that of native starch. In vitro antioxidant assays showed that starch ferulates had excellent antioxidant capacity. In particular, FA modified PS esters had a much higher antioxidant capacity than free FA in the β-carotene–linoleic acid assay. This study has advanced the technology of using porous starches for modifying the biological activity of an antioxidant polyphenol. We expect this work would inspire further studies on the interactions of phenolics with other food ingredients in the food industry.

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

Pitaya peel powder (PPP) samples passed through 595, 420, 210, or 105-µm sieves were partially replaced with wheat flour in cookie making. The use of 10% PPP in the cookie formulation significantly increased the content of total dietary fiber, betacyanin, and total phenolics, as well as the antioxidant capacity of the product but slightly reduced its protein and starch content. When the sieve aperture for PPP decreased from 595 to 105 µm, the phenolic content of supplemented cookies increased by 19.2%, the DPPH radical scavenging activity and ferric reducing antioxidant power were enhanced by 14% and 38%, respectively, while their total fiber content was slightly reduced. The use of PPP with small particle size decreased the diameter, thickness, and volume of the cookies but enhanced their density and hardness. The cookies incorporated PPP passed through 210-µm sieve and had similar overall sensory acceptability to that of the control cookies. Novelty impact statement Dietary fiber with a balanced ratio of soluble and insoluble fiber as well as bioactive compounds with high antioxidant activity is provided by PPP. The use of PPP in cookie formulation improved the fiber, phenolic, and betacyanin content of the product and its antiradical activity and ferric reducing power. The results of this work reveal that PPP is a potential antioxidant dietary fiber source for the development of new food products with high fiber and antioxidant content in the food industry.

Grape pomace in equine nutrition: effect on antioxidant status

Grape pomace in equine nutrition: effect on antioxidant status

Preparation of Low Fat Probiotic Yoghurt Supplemented with Pomegranate Pomace Powder as Source of Antioxidant Dietary Fibers

The effect of fortification of low fat milk with pomegranate pomace powder on the chemical, rheological, antioxidant and sensory properties of low fat (1% fat) probiotic yoghurt was studied. Pomegranate pomace powder was added to low fat milk yoghurt at levels of 1, and 2%., low fat yoghurt was analyzed when fresh and during the passage of 5, 10 and 15 days of storage at the temperature of the refrigerator. The results showed that fortification of reduced-fat milk used in the manufacture of probiotic yoghurt significantly affected the chemical composition of the resulting yoghurt as it increased the contents of total solids, protein, ash, dietary fiber and phenolic , ​​ pH and viscosity values, and these increases were proportional to the supplementation ratio. While the values ​​of acidity and whey separation decreased as a supplementation ratio increased. Supplementation of reduced fat yoghurt with the pomegranate pomace powder improved the via­bility of probiotic starter culture. Low fat yoghurt containing 2% pomegranate pomace powder had the highest scores of the sensory evaluation was gained in the presence of 2% pomegranate pomace powder, compared to other low fat yoghurt treatments .Through the results, it can be recommended to fortify the low-fat milk used in the manufacture of yoghurt with pomegranate pulp powder by 2%, as this fortification improved the chemical, rheological, antioxidant and sensory properties of the resulting low-fat yoghurt.

Physicochemical, pasting, and sensory characteristics of antioxidant dietary fiber gluten-free donut made from cantaloupe by-products

Physicochemical, pasting, and sensory characteristics of antioxidant dietary fiber gluten-free donut made from cantaloupe by-products

Influence of antioxidant dietary fiber on dough properties and bread qualities: A review

• Antioxidant dietary fiber (ADF) is beneficial to human health. • ADF supplementation to bread alters rheological properties of dough. • ADF addition to bread affects bread qualities and sensory properties. • More studies are warranted for improving bread qualities supplemented with ADF. Antioxidant dietary fiber (ADF) is the dietary fiber with natural phenolic compounds, which are beneficial for human health. The addition of ADF to bread increased nutrition and health benefits for consumers. Besides improving the dietary fiber content, polyphenol content, and antioxidant capacity, the addition of ADF increased dough development time due to fiber reduced rate of hydration and gluten development. Literatures showed that the addition of ADF increased hardness, reduced loaf volume, and affected color, texture, and sensory attributes of resultant bread. Therefore, this review covers the current research of the addition of ADF on dough rheological properties and bread qualities, as well as the current challenges of bread enriched with ADF. In addition, promising research topics are recommended for future study including the effect of particle size of ADF, pre-treatment of ADF (e.g., extrusion processing) and inclusion of hydrocolloids on wheat bread with the addition of ADF.

Usage of freeze-dried vegetable and fruit-berry powders in milkshake technology

The paper considers the prospects for the use of freeze-dried vegetable powders in the technology of milkshakes. The main advantages of using enriching powders in the composition of functional dairy products are shown. The use of plant powders has been proven to enrich dairy products with antioxidant substances, dietary fiber, vitamins and plant protein. A significant increase in the amount of vitamins was noted - in a strawberry-raspberry cocktail, the content of vitamin C increased 2.5 times, β-carotene - 100 times, vitamin E - 6 times (for a carrot-pumpkin cocktail). The content of the main macro- and microelements has also increased - potassium - by 15%, sodium - by 29%, iron - doubled, which is due to the full chemical composition of vegetable and fruit and berry powders. The use of natural plant components as flavoring additives will significantly improve the organoleptic properties of the developed dairy products.

Compuestos de interés funcional del nanche (Byrsonima crassifolia (L.) H.B.K.)

El fruto de nanche (Byrsonima crassifolia (L.) H.B.K.) es un producto de consumo en fresco que aporta un alto contenido de compuestos bioactivos con actividad antioxidante, vitamina C y fibra dietética. Además, se ha reportado que el fruto, hojas y semillas poseen propiedades antioxidantes, antimicrobianas, antiinflamatorias, antiproliferativas, antidepresivas y antidiabéticas. El objetivo principal de esta investigación fue la recopilación de información de los últimos diez años sobre las propiedades fisicoquímicas, nutricionales y compuestos bioactivos funcionales para la salud (polifenoles, flavonoides, vitaminas, antocianinas, fibra) del fruto de nanche.