Enhanced Health Benefits Research Articles

Developments in understanding and applying prebiotics in research and practice-an ISAPP conference paper.

The concept of using specific dietary components to selectively modulate the gut microbiota to confer a health benefit, defined as prebiotics, originated in 1995. In 2018, a group of scientists met at the International Scientific Association for Probiotics and Prebiotics annual meeting in Singapore to discuss advances in the prebiotic field, focussing on issues affecting functionality, research methodology and geographical differences. The discussion ranged from examining scientific literature supporting the efficacy of established prebiotics, to the prospects for establishing health benefits associated with novel compounds, isolated from different sources. While many promising candidate prebiotics from across the globe have been highlighted in preliminary research, there are a limited number with both demonstrated mechanism of action and defined health benefits as required to meet the prebiotic definition. Prebiotics are part of a food industry with increasing market sales, yet there are great disparities in regulations in different countries. Identification and commercialization of new prebiotics with unique health benefits means that regulation must improve and remain up-to-date so as not to risk stifling research with potential health benefits for humans and other animals. This summary of the workshop discussions indicates potential avenues for expanding the range of prebiotic substrates, delivery methods to enhance health benefits for the end consumer and guidance to better elucidate their activities in human studies.

Toxicological evaluation of lotus, ginkgo, and garlic tailored fermented Korean soybean paste (Doenjang) for biogenic amines, aflatoxins, and microbial hazards

The present study aimed to develop a consortium of nutritive fermented food products, supplemented with phytochemicals, with reduced toxicological contents. We developed new flavored Doenjang products (protein rich) fermented with lotus, ginkgo, and garlic plant extract-based Meju (termed as EMD) as the starter culture and by using traditional Meju (termed as TMD), where these plant extracts were added later during the fermentation process. Fermented Doenjang samples were analyzed for reduced levels of biogenic amines (BAs), aflatoxins, and microbial hazards, (including Bacillus cereus) as well as for their nutritive contents and antioxidant potential, after varying periods of fermentation (0, 3, 6, 9 and 12 months). All Doenjang samples prepared using plant extracts and their mixtures (1% and 10%) showed desired reduction in B. cereus counts, BAs, aflatoxins, and other foodborne pathogens as well as showed potent antioxidant abilities, including phenolic/flavonoid contents. Based on the higher efficiency in reducing various toxicants, Ginkgo biloba leaf extract added TMD samples were selected for the development of Doenjang products as an innovative approach, with great potential to improve the quality and safety of soybean fermented products in the Korean market, offering enhanced health benefits and reduced risks of toxicity.

Functional and antioxidant properties of cookies incorporated with foxtail millet and ginger powder.

The functional, sensory, nutritive, phytochemical and antioxidant properties of flours derived from wheat, foxtail millet and ginger along with the cookies formulated from these ingredients was studied. The foxtail millet (20, 30 and 40%) and ginger powder (5, 10 and 15%) blended wheat flours were investigated and compared to control (100% wheat flour). The increase in substitution levels of both the alternatives improved the functional properties of the composite flour and cookies formulated. Sensory analysis revealed that cookies prepared from 30% foxtail millet and 10% ginger powder had comparable scores. These were further subjected to nutritive and phytochemical analyses. The results revealed that cookies formulated using both the alternatives had reasonable proximate composition comparable to control. The substituted cookies had higher total soluble phenolic content and antioxidant capacities in terms of DPPH and ABTS scavenging potential and a strongly positive correlation was observed between the total soluble phenolic content and antioxidant capacities in composite flour and the cookies formulated from the flours. Overall the addition of foxtail millet flour (30%) and ginger powder (10%) improved the nutritional and phenolic linked antioxidant potential which can lead to shelf life extension and enhanced health benefits.

Technological properties and probiotic potential of yeasts isolated from traditional low‐salt fermented Chinese fish Suan yu

This study aims to investigate the technological properties of yeast strains isolated from traditional low-salt fermented Suan yu fish as starter culture. A step-by-step approach was used to determine the technological properties of the isolated yeast strains. The enzymatic activity (catalase, urease, β-glucosidase, protease, and lipase) under adverse conditions (pH, salt, and temperature) were evaluated. Principal component analysis was used to assess data. Twenty-five strains with desirable technological properties were selected for evaluation of probiotic traits (tolerance at pH 2.5 and 0.3% bile salts, antimicrobial activity, hydrophobic properties, and biofilm production). These isolates were identified by sequencing the D1/D2 region of 26S rDNA. Finally, seven isolates with desirable probiotic traits were analyzed for their ability to survive through gastric transit using a gastrointestinal simulation model. An In vitro test showed that isolates 3, 12, 19, 24, and 43 exhibited high survival levels (60%-70%), similar to those of the indicator strain (Saccharomyces cerevisiae). The results suggest that five isolates (S. cerevisiae strains 3, 12, 19, 24, and 43) showed desirable technological properties and probiotic traits and therefore can be used as functional starter cultures to produce fermented fish products. PRACTICAL APPLICATIONS: Researchers have investigated the activity of LAB as functional and probiotic microorganisms; however, information on the probiotic potential of yeasts remains limited. Yeasts are microorganisms that present and induce biochemical changes in several fermented meat and fish products. In the present study, the technological and probiotic properties of 52 isolates from Suan yu were investigated to identify potential probiotic strains for starter cultures. Our results suggest that five isolated S. cerevisiae strains showed desirable technological properties and probiotic traits and therefore can be used as functional starter cultures to produce fermented fish products, and other fermented foods. Functional yeast isolates are used to effectively improve the quality of fermented fish products for consumer acceptance.This study has focused on the possibility to produce a functional Suan yu using a potential probiotic S. cerevisiae as starter culture to enhance health benefits.

Nutritional composition and antioxidant activity of different walnut varieties (<em>Juglans regia</em> L.) from Nerpio (Spain) in comparison to commercial varieties

In the Nerpio region (Albacete, Spain), endogenous walnut cultivars have been grown since ancient times. None of them has been chemically characterized to valorize them in comparison to commercial varieties. In this work, 47 native (N) and 7 foreign (F) walnut cultivars grown in Nerpio, and 13 commercial (C) samples were studied during three seasons. The average yield, moisture, and protein and oil contents were slightly lower in the N samples than in C. The composition of fatty acid suggested that the N walnuts could be more stable against oxidation due to their higher amount of MUFA and lower amount of PUFA. The biological protein value for the samples was similar but the antioxidant capacity marked important differences among them: N cultivars reached the highest scores, with intermediate F values. Local walnut varieties from Nerpio should be valorized on the basis of their potentially enhanced health benefits, although further studies must be developed on their phytochemicals.

Characterization of amaranth and bean flour blends and the impact on quality of gluten-free breads

Both amaranth and bean flours were higher in protein, minerals and vitamins than whole wheat flour along with gluten-free benefits. Nutritious gluten-free breads were developed using amaranth flour combined with 15% or 30% soybean, lupin, or navy bean flour, respectively. Amaranth and bean flours exhibited higher water holding capacity than whole wheat flour. The pasting property of amaranth flour was lower than that of whole wheat flour but higher than bean flours. All blends revealed shear thinning properties that are important for mouthfeel and industrial applications. Volumes of breads using amaranth-soy 85:15 and 70:30 and amaranth-lupin 85:15 were larger than amaranth bread, and had less reductions compared to whole wheat bread. The amaranth bread and breads substituted with soybean, lupin and navy bean flours showed significantly higher or similar springiness compared to the whole wheat flour breads because of their high proteins and water holding capacity. The firmness of bread using amaranth-soy 85:15 and 70:30, and amaranth-lupin 85:15 was improved by amaranth, which was very close to whole wheat bread. Amaranth breads with bean flours added high-value plant protein and nutrients in foods along with enhancing health benefits compared to the gluten-free bread using starches currently on market.

Wheat bran stabilization and its effect on cookies quality

Wheat bran are widely used as a source of dietary fiber with enhanced health benefits. However, its hight application level in bakery products caused lower quality of these products (eg. reduced volume and increased hardness of product). Different mechanical, physical or chemical methods are used for modification of wheat bran physicochemical properties. Wheat bran obtained from two wheat variety was used to evaluate the effect of bran stabilization process on qualitative properties of baked goods. Stabilization was performed using hot air and microwave heating. Threated and unthreated wheat bran were blended with wheat flour at 5, 10 and 15% substitution level. Influence of bran addition on rheological properties was evaluated using Mixolab 2. Stabilized wheat bran increased water absorption up to 11.7% (hot air stabilization) and 11.9% (microwave stabilization), respectively. Hot air stabilization of wheat bran improved heat resistance of dough proteins during mixing and the stability of hot gel during heating. Stabilization process of wheat bran using both methods also increased the volume and spread ratio values of enriched cookies. Cookies incorporated with hot air treated bran were significantly softer than cookies contained raw bran. Sensory evaluation showed that addition of stabilized bran improved the shape and taste of cookies. Additionally, it was concluded that the most acceptable cookies were obtained at 5% addition level of bran stabilized using microwave heating.

Enhancing antioxidant capacity of Lactobacillus acidophilus-fermented milk fortified with pomegranate peel extracts

Both polyphenols and probiotics have beneficial effects on the human body, so it might be beneficial to develop new functional-enhanced food products containing both components. This study investigated the interactions between pomegranate peel polyphenols and Lactobacillus (L.) acidophilus in milk fermentation. There was no inhibitory effect of pomegranate peel extract (PPE) on the growth of L. acidophilus, suggesting that PPE at < 2% (w/v) did not affect cell viability during milk fermentation. On the other hand, total phenolic content and antioxidant capacity in the hydrophilic fraction of fermented milk increased after L. acidophilus fermentation, likely due to the effects of the fermentation. Meanwhile, 13 different phenolic compounds were identified based on LC-MS/MS analysis in L. acidophilus-fermented milk fortified with PPE. L. acidophilus and polyphenolic extracts could co-exist in the same food system with enhanced antioxidant capacity. Hence, it might be feasible to develop new polyphenol-enriched food products, such as fermented milk to provide enhanced health benefits.

Extrusion cooking increases soluble dietary fibre of lupin seed coat

Extrusion cooking is widely used to improve the functional properties of dietary fibre of food processing by-products. This study investigated the capacity of extrusion cooking to increase the proportion of dietary fibre in the Australian sweet lupin seed coat which is soluble and modify its physicochemical properties (water binding capacity and water solubility). Fractional factorial design was used to identify which of the extrusion cooking factors most affected seed coat dietary fibre composition and physicochemical properties. Extrusion cooking significantly increased soluble dietary fibre content of lupin seed coat, from 29.03 g/kg dry basis to a maximum of 90.28 g/kg dry basis, while decreasing insoluble dietary fibre content from 898.91 g/kg dry basis to 828.85 g/kg dry basis. Water solubility increased (4.02–4.47% vs. 5.37–9.64% dry basis) whereas water binding capacity slightly decreased (3.84–3.88 g/g vs. 3.15–3.73 g/g dry basis) after extrusion cooking. The screw speed, total moisture content in barrel and barrel temperature were identified as the most important processing factors. These findings suggest that extrusion cooking could be a practical technology to increase the soluble dietary fibre content in lupin seed coat and enhance health benefits of the seed coat.

Microfluidization trends in the development of nanodelivery systems and applications in chronic disease treatments.

Plant bioactive compounds are known for their extensive health benefits and therefore have been used for generations in traditional and modern medicine to improve the health of humans. Processing and storage instabilities of the plant bioactive compounds, however, limit their bioavailability and bioaccessibility and thus lead researchers in search of novel encapsulation systems with enhanced stability, bioavailability, and bioaccessibility of encapsulated plant bioactive compounds. Recently many varieties of encapsulation methods have been used; among them, microfluidization has emerged as a novel method used for the development of delivery systems including solid lipid nanocarriers, nanoemulsions, liposomes, and so on with enhanced stability and bioavailability of encapsulated plant bioactive compounds. Therefore, the nanodelivery systems developed using microfluidization techniques have received much attention from the medical industry for their ability to facilitate controlled delivery with enhanced health benefits in the treatment of various chronic diseases. Many researchers have focused on plant bioactive compound-based delivery systems using microfluidization to enhance the bioavailability and bioaccessibility of encapsulated bioactive compounds in the treatment of various chronic diseases. This review focuses on various nanodelivery systems developed using microfluidization techniques and applications in various chronic disease treatments.

Bee Collected Pollen with Enhanced Health Benefits, Produced by Fermentation with a Kombucha Consortium.

The bioavailability of pollen bioactive compounds for humans is limited. In this study, our aim was to enhance the health-related benefits of pollen by fermentation with a Kombucha/SCOBY (symbiotic culture of bacteria and yeasts) consortium. We performed the fermentation of pollen suspended from the beginning with SCOBY on sweetened green tea or on Kombucha vinegar, by adding pollen after 20 days of Kombucha fermentation. We analyzed: formation of bioactive compounds (anti-oxidant polyphenols, soluble silicon, hydroxy-acids, short chain fatty acids—SCFA); parameters related to Kombucha fermentation (dynamics of lactic acid bacteria—LAB, formation of organic acids, soluble sugar evolution on Kombucha vinegar); the influence of Kombucha fermentation on pollen morphology and ultrastructure; in vitro cytotoxic and antitumoral effects of the Kombucha fermented pollen. The pollen addition increases LAB proportion in the total number of SCOBY microbial strains. SEM images highlight the adhesion of the SCOBY bacteria to pollen. Ultrastructural analysis reveals the release of the pollen content. The content of bioactive compounds (polyphenols, soluble silicon species and SCFA) is higher in the fermented pollen and the product shows a moderate antitumoral effect on Caco-2 cells. The health benefits of pollen are enhanced by fermentation with a Kombucha consortium.

Effects of different solvents on total phenolic and total anthocyanin contents of Clitoria ternatea L. petal and their anti‐cholesterol oxidation capabilities

SummaryClitoria ternatea (CT) petals have a high content of polyphenolic compounds, including anthocyanins, which protect against lipid oxidation. This research evaluated total phenolic content, total anthocyanin content and antioxidant activity of CT extracts obtained using distilled water, methanol, and/or water‐methanol combination (1:1) solvents after 6, 12 and 24 h soaking times. The predominant bioactive compounds of CT petals were kaempferol 3‐neohesperidoside (462.63 mg per 100 g), caffeoylmalic acid (137.59 mg per 100 g), and kaempferol 3‐(2G‐rhamnosylrutinoside) (129.28 mg per 100 g). The capacity of each solvent‐type extract obtained from 6 h soaking time to inhibit cholesterol oxidation was determined after 24 and 48 h in an emulsion model. At 6 h soaking time, the combination‐solvent yielded an extract with the highest anthocyanin content (63.9 μg mL−1) and inhibited 89.8% of 7‐ketocholesterol production in emulsion, compared to the control. This study demonstrated that CT petal extracts can enhance health benefits and lengthen shelf life of emulsion‐type products.

Fortification of milk with phytosterol and its effect on sensory and physicochemical properties

AbstractPhytosterols are a group of lipophilic steroid alcohols found in plants, which have been shown to lower cholesterol when supplemented in the diet. A commercial phytosterol preparation was added to milk in the form of an oil-in-water emulsion. For the preparation of an emulsion, diacetyl tartaric acid ester of mono- and diglycerides was used as an emulsifier and butteroil was used as a source of fat. Three emulsion formulations, i.e. A (8% phytosterols), B (10% phytosterols) and C (12% phytosterols), were prepared in which the levels of emulsifier (6.5%) and butteroil (10%) were kept constant, and each emulsion was added to milk at a rate of 5% (w/w). Based on sensory evaluation, B-emulsion formulation was selected for fortification of milk. The phytosterol content of the fortified milk determined by reverse-phase high-performance liquid chromatography was 410.8 mg/100 g. No significant loss in the initial content of phytosterol was observed after 1 week of storage. Sensory and physicochemical analyses indicated that significant differences were not observed between control and fortified milk samples up to 7 days of refrigerated storage. The present study suggests that it is feasible to add phytosterol as a functional ingredient in milk in the form of water-soluble emulsion to enhance health benefits of consumers. Two servings of such fortified milk per day provide almost the entire recommended daily requirement of phytosterol.

Dihydromyricetin as a Functional Additive to Enhance Antioxidant Capacity and Inhibit the Formation of Thermally Induced Food Toxicants in a Cookie Model.

Recently, there is a growing interest in fortifying food products with flavonoids to enhance health benefits. Naringenin, naringin, hesperetin, and dihydromyricetin are four typical flavonoids constituting a natural part of our diet. In the present work, they were fortified into a chia oil cookie model to evaluate their thermal stability during baking as well as their impact on antioxidant capacity and toxicant formation. Among them dihydromyricetin was the most unstable one (only 36.1% of which was left after baking at 180 °C for 20 min) and led to a loss of brightness in cookie. However, the antioxidant capacity of cookie fortified with dihydromyricetin was significantly enhanced compared with untreated cookie; on the other hand, dihydromyricetin showed the strongest effect to attenuate lipid and protein oxidation as well as decrease the level of fluorescent advanced glycation endproducts and carboxymethyl lysine in cookie model. Overall, among the four selected flavonoids, dihydromyricetin might be the most promising functional bakery additive enhancing the antioxidant capacity while decreasing the formation of toxicants.

Harvest maturity stage affects the concentrations of health-promoting compounds: Lupeol, mangiferin and phenolic acids in the pulp and peel of ripe ‘Kensington Pride’ mango fruit

Mango (Mangifera indica L.) fruit is known as a good source of lupeol, mangiferin and phenolic acids. However, the effect of harvest maturity on the concentrations of these compounds in the pulp and peel of ripe ‘Kensington Pride’ mango fruit has not been reported. Thus, quantitative analysis of lupeol, mangiferin, phenolic acids and other important health-promoting compounds in the pulp and peel of ripe mango fruit harvested at four different maturity stages namely, green mature (commercial standard), sprung stage, half ripe and tree ripe was carried out. The highest concentrations of lupeol, mangiferin, vanillic acid, ferulic acid and caffeic acid in both pulp and peel and gallic acid, chlorogenic acid and total phenols in the peel were recorded in ripe fruit harvested at the sprung stage. The highest concentrations of ascorbic acid and total carotenoids in pulp and total antioxidant capacity in peel were recorded in the fruit harvested at tree ripe stage, whilst the highest antioxidant capacity in ripe pulp was recorded in those fruit harvested at half ripe stage. The sprung stage could, therefore, be considered as the best stage to harvest to obtain mango fruit with enhanced health benefits.

A new nanofibrillated and hydrophobic grafted dietary fibre derived from bamboo leaves: enhanced physicochemical properties and real adsorption capacity of oil

SummaryDietary fibre (DF) has been used for enhancing health benefits for centuries. In this study, an innovative nanofibrillated cellulose (NFC) was obtained by the combined application of high‐density steam flash‐explosion and enzymatic hydrolysis of bamboo leaves. The NFC prepared in this study was characterised by long, well‐defined and distinct NFC fibres, exhibiting excellent functional properties (water retention capacity: 20 g water g−1, swelling capacity: 97 mL g−1, oil‐holding capacity: 13 g oil g−1, and higher adsorption of bile acids and cholesterol). Octenyl succinic anhydride (OSA) was further successfully grafted onto the NFC to improve its hydrophobicity. Thus, the oil‐holding capacity of the NFC reached 18.5 g oil g−1 and the adsorption of bile acids and cholesterol increased twofold. A gastrointestinal digestion experiment further showed that the nanofibrillated and hydrophobic grafted dietary fibre represented a high‐quality dietary supplement providing enhanced health benefits, highlighted by the strong ability to absorb oil. These results indicate that the OSA‐NFC has a great potential for use as a functional ingredient in food products.

Polyphenols from selected dietary spices and medicinal herbs differentially affect common food-borne pathogenic bacteria and lactic acid bacteria

Phenolic rich extracts from edible plants exhibit antimicrobial ability against various pathogens, however, their effects on probiotic bacteria have been much less investigated. This study, therefore, investigated and compared the effects of phenolic rich extracts from six dietary spices and medicinal herbs (Padang cassia, Chinese cassia, oregano, Japanese knotweed, pomegranate peel and clove) on five common food-borne pathogenic bacteria, including Bacillus cereus, Escherichia coli, Salmonella enterica subsp. enterica serovar typhimurium, Shigella flexneri and Staphylococcus aureus, and five selected lactic acid bacteria (LAB), including Lactobacillus (L.) acidophilus, L. delbrueckii subsp. bulgaricus, L. casei, L. plantarum and L. rhamnosus. Antimicrobial tests, included diameter of inhibition zone (DIZ), minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC), were performed. Considering the food-borne pathogenic bacteria, the DIZ values ranged from 9.33 to 26 mm, while the DIZ for LAB were overall less than 8 mm. From the results of MIC, Japanese knotweed, pomegranate peel and clove extracts showed stronger inhibitory effects on Shigella flexneri and Staphylococcus aureus, about 313–2500 μg/mL, while the MIC values of phenolic rich extracts on other bacteria, including LAB, were generally more than 2500 μg/mL. Overall, the phenolic rich extracts possessed evident antibacterial ability against food-borne pathogenic bacteria, but not against LAB, suggesting that these phenolic rich extracts did not inhibit the growth of probiotic bacteria. Furthermore, the main phenolic compounds of selected edible plants, including carvacrol, trans-cinnamaldehyde, p-coumaric acid, eugenol, gallic acid and rosmarinic acid, were confirmed to possess strong antibacterial effect against the selected food-borne pathogenic bacteria, suggesting that they were mainly responsible for the antibacterial activity of phenolic rich extracts against pathogenic bacteria. In conclusion, natural phenolic rich extracts exhibit differential effects on food-borne pathogenic bacteria and probiotic LAB, providing a scientific basis for their application in foods not only to extend the shelf-life by controlling bacterial contamination but also to enhance health benefits of foods.

Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea

There are both soluble and insoluble-bound forms of phenolics in tea-leaf products. In order to increase total soluble phenolics contents, guava leaves tea (GLT) was first fermented with Monascus anka and Saccharomyces cerevisiae, and then hydrolyzed with complex enzymes. The changes in phenolics profiles, antioxidant activities and inhibitory effect on α-glucosidase in processed GLT were investigated. Compared with the un-fermented GLT, fermentation and complex enzymatic processing (FE) significantly increased the total phenolics, total flavonoids, quercetin and kaempferol contents by 2.1, 2.0, 13.0 and 6.8 times, respectively. After the FE, a major proportion of phenolics existed in the soluble form. Quercetin was released in the highest amount among different phenolics. In addition, soluble phenolic extracts from GLT following FE exhibited a highest antioxidant activity and inhibitory effect on α-glucosidase. The paper suggested an improved method for processing GLT into high-value products rich in phenolics and flavonoids aglycones with enhanced health benefits.

Health Care Provider Counseling for Weight Loss Among Adults with Arthritis and Overweight or Obesity - United States, 2002-2014.

In the United States, 54.4 million adults report having doctor-diagnosed arthritis (1). Among adults with arthritis, 32.7% and 38.1% also have overweight and obesity, respectively (1), with obesity being more prevalent among persons with arthritis than among those who do not have arthritis (2). Furthermore, severe joint pain among adults with arthritis in 2014 was reported by 23.5% of adults with overweight and 31.7% of adults with obesity (3). The American College of Rheumatology recommends weight loss for adults with hip or knee osteoarthritis and overweight or obesity,* which can improve function and mobility while reducing pain and disability (4,5). The Healthy People 2020 target for health care provider (hereafter provider) counseling for weight loss among persons with arthritis and overweight or obesity is 45.3%.† Adults with overweight or obesity who receive weight-loss counseling from a provider are approximately four times more likely to attempt to lose weight than are those who do not receive counseling (6). To estimate changes in the prevalence of provider counseling for weight loss reported by adults with arthritis and overweight or obesity, CDC analyzed National Health Interview Survey (NHIS) data.§ Overall, age-standardized estimates of provider counseling for weight loss increased by 10.4 percentage points from 2002 (35.1%; 95% confidence interval [CI]=33.0-37.3) to 2014 (45.5%; 95% CI=42.9-48.1) (p<0.001). Providing comprehensive behavioral counseling (including nutrition, physical activity, and self-management education) and encouraging evidence-based weight-loss program participation can result in enhanced health benefits for this population.

Innovative Nanofibrillated Cellulose from Rice Straw as Dietary Fiber for Enhanced Health Benefits Prepared by a Green and Scale Production Method

Increased focus has been directed toward the use of agricultural residues. Conversion of lignocellulosic biomass to nanocellulose, such as nanofibrillated cellulose (NFC) has prompted a revolution in biobased materials for diverse applications. Currently used chemical methods for the preparation of NFC are not environmentally friendly and even exhibit toxicity, limiting the application of NFC in food. The present study proposes an innovative NFC as dietary fiber, prepared using a green and scale production method. This technique provides an integrated approach that combines physicochemical pretreatment (high-density steam flash-explosion, HDSF at 2.0 MPa) and successively enzymatic catalysts (45 U/g xylanase for 3 h, 60 U/g laccase for 4 h, and 150 U/g cellulose for 12 h) for the conversion of rice straw into NFC which is characterized by long and distinct fibrillated cellulose with widths of 30–200 nm, exhibiting excellent water retention capacity (20 g water/g) and swelling capacity (105 mL/g). Based on...