Cargando…
Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds
Dietary fiber (DF) has wide applications, especially in the food and pharmaceutical industries due to its health-promoting effects and potential techno-functional properties in developing functional food products. There is a growing interest in studies related to DF; nevertheless, there is less focu...
Autores principales: | , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066650/ https://www.ncbi.nlm.nih.gov/pubmed/33918108 http://dx.doi.org/10.3390/foods10040754 |
_version_ | 1783682618600980480 |
---|---|
author | Nevara, Gita Addelia Muhammad, Sharifah Kharidah Syed Zawawi, Norhasnida Mustapha, Nor Afizah Karim, Roselina |
author_facet | Nevara, Gita Addelia Muhammad, Sharifah Kharidah Syed Zawawi, Norhasnida Mustapha, Nor Afizah Karim, Roselina |
author_sort | Nevara, Gita Addelia |
collection | PubMed |
description | Dietary fiber (DF) has wide applications, especially in the food and pharmaceutical industries due to its health-promoting effects and potential techno-functional properties in developing functional food products. There is a growing interest in studies related to DF; nevertheless, there is less focus on the fractionation and characterization of DF. The characteristics of DF fractions explain their functionality in food products and provide clues to their physiological effects in food and pharmaceutical industrial applications. The review focuses on a brief introduction to DF and methods for its fractionation. It discusses the characterization of DF in terms of structural, physicochemical and rheological properties. The potential sources of DF from selected defatted oilseeds for future studies are highlighted. |
format | Online Article Text |
id | pubmed-8066650 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-80666502021-04-25 Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds Nevara, Gita Addelia Muhammad, Sharifah Kharidah Syed Zawawi, Norhasnida Mustapha, Nor Afizah Karim, Roselina Foods Review Dietary fiber (DF) has wide applications, especially in the food and pharmaceutical industries due to its health-promoting effects and potential techno-functional properties in developing functional food products. There is a growing interest in studies related to DF; nevertheless, there is less focus on the fractionation and characterization of DF. The characteristics of DF fractions explain their functionality in food products and provide clues to their physiological effects in food and pharmaceutical industrial applications. The review focuses on a brief introduction to DF and methods for its fractionation. It discusses the characterization of DF in terms of structural, physicochemical and rheological properties. The potential sources of DF from selected defatted oilseeds for future studies are highlighted. MDPI 2021-04-02 /pmc/articles/PMC8066650/ /pubmed/33918108 http://dx.doi.org/10.3390/foods10040754 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ). |
spellingShingle | Review Nevara, Gita Addelia Muhammad, Sharifah Kharidah Syed Zawawi, Norhasnida Mustapha, Nor Afizah Karim, Roselina Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds |
title | Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds |
title_full | Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds |
title_fullStr | Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds |
title_full_unstemmed | Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds |
title_short | Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds |
title_sort | dietary fiber: fractionation, characterization and potential sources from defatted oilseeds |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066650/ https://www.ncbi.nlm.nih.gov/pubmed/33918108 http://dx.doi.org/10.3390/foods10040754 |
work_keys_str_mv | AT nevaragitaaddelia dietaryfiberfractionationcharacterizationandpotentialsourcesfromdefattedoilseeds AT muhammadsharifahkharidahsyed dietaryfiberfractionationcharacterizationandpotentialsourcesfromdefattedoilseeds AT zawawinorhasnida dietaryfiberfractionationcharacterizationandpotentialsourcesfromdefattedoilseeds AT mustaphanorafizah dietaryfiberfractionationcharacterizationandpotentialsourcesfromdefattedoilseeds AT karimroselina dietaryfiberfractionationcharacterizationandpotentialsourcesfromdefattedoilseeds |