Browsing by Subject "Dietary fibre"

Now showing 1 - 4 of 4
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    Effect of chlorophyll removal and particle size upon the nutritional and technological properties of powdered by-products from artichoke (Cynara scolymus, L.) industrial canning
    (2015) Frutos Fernández, M. J.; Hernández Herrero, J. A.; Pérez Llamas, Francisca; Zamora Navarro, S.; Fisiología
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    In vitro colonic fermentation of orange peel fibres: effect on microbial modulation, SCFAs production and carotenoid degradation
    (Elsevier, 2025-02-12) Núñez Gómez, Vanesa; Gómez-Gallego, Carlos; Kolehmainen, Marjukka; González-Barrio, Rocío; Periago Castón, María Jesús; Tecnología de Alimentos, Nutrición y Bromatología
    Orange peel by-products are valuable for their content of dietary fibre and bioactive compounds that offer health benefits, such as the production of short-chain fatty acids (SCFAs) and modulation of gut microbiota. The aim of this study is to evaluate the prebiotic effect of three fibre-rich fractions of orange peel (orange peel extract, OP; insoluble fibre fraction, IFF; and water-soluble extract, WSE) by means of in vitro fermentation. Degradation of carotenoids during fermentation was examined to explore their interaction with the microbiota. The results indicate that in vitro fermentation of fibre-rich ingredients increased Lactobacillus and Bifidobacterium populations. WSE, rich in bioactive compounds, increased Bifidobacterium by 2.5 times compared with the other fractions, and gave a 1.5-fold higher total SCFAs production and a noteworthy evolution of butyrate. Moreover, although carotenoids decreased during fermentation, they remained detectable at the end of the process, suggesting that they are not efficiently metabolized by microbiota and could persist in the colon for a longer period. These findings open up new avenues of research in the use of by-products to develop novel ingredients. In addition, future research should focus on investigating the behaviour of carotenoids during digestion, as well as their antioxidant, anti-inflammatory, and microbiota-modulating effects.
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    Influence of raspberry and its dietary fractions on the In vitro activity of the colonic microbiota from normal and overweight subjects
    (2021-10-26) Núñez-Gómez, Vanesa; Periago, María Jesús; Navarro-González, Inmaculada; Campos-Cava, María Piedad; Baenas, Nieves; González-Barrio, Rocío; Tecnología de Alimentos, Nutrición y Bromatología
    Raspberry is a source of dietary fibre and phenolic compounds, which are metabolised by the gut microbiota, resulting in the production of short chain fatty acids (SCFAs) and phenolic catabolites; but the formation of these compounds depends on the microbiota composition. The aim of this study was to investigate whether the raspberry and its fractions (phenolic extract, total and insoluble dietary fibre) affect the microbial activity depending on the body weight condition. For this, in vitro fermentations of raspberry fractions were carried out using faeces from normal-weight (NW) and overweight volunteers (OW) during 48 h, and phenolic catabolites and SCFAs were analysed at 0, 6, 24 and 48 h. The whole raspberry and the phenolic extract produced greater quantities of urolithins and total SCFAs when compared with fibre fractions, reaching the highest amount between 24 and 48 h. The body weight condition was an important factor, since faeces from NW led to greater production of urolithins from non-extractable phenolic compounds bound to fibre fractions, whereas in OW the urolithins production was higher from the fractions with more extractable polyphenols. In summary, the whole raspberry has been shown to have a prebiotic effect, mainly due to its phenolic compounds content rather than its fibre content.
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    Interaction between dietary fibre and bioactive compounds in plant by-products: impact on bioaccessibility and bioavailability
    (MDPI, 2023-04-21) Núñez-Gómez, Vanesa; Periago, María Jesús; González-Barrio, Rocío
    In Europe, around 31 million tonnes of food by-products are generated during primary production and trade. The management of these by-products may cause a negative impact, both at the economic and environmental levels, for both industry and society. In this regard, taking into consideration that these by-products retain the dietary fibre compositions and the bioactive compounds of the starting materials, plant food agro-industries have an interest in taking advantage of them, from a nutritional point of view. Therefore, this review evaluates the role of dietary fibre and bioactive compounds in these by-products as well as the potential interactions of both components and their implications for health, since the bioactive compounds associated with fibre may reach the colon, where they can be metabolised into postbiotic compounds, providing important health benefits (prebiotic, antioxidant, anti-inflammatory, etc.). Consequently, this aspect, on which there are few studies, is very relevant and must be considered in the revaluation of by-products to obtain new ingredients for food processing with improved nutritional and technological properties.