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https://doi.org/10.1016/j.lwt.2020.110140
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Título: | Raspberry dietary fibre: Chemical properties, functional evaluation and prebiotic in vitro effect |
Fecha de publicación: | 9-sep-2020 |
Fecha de defensa / creación: | 20-feb-2020 |
Cita bibliográfica: | LWT - Food Science and Technology |
ISSN: | 0023-6438 |
Materias relacionadas: | CDU::6 - Ciencias aplicadas |
Palabras clave: | Soluble fibre Insoluble fibre Antioxidants Phenolic compounds In vitro fermentation Short chain fatty acids |
Resumen: | Raspberries have high content of antioxidants; however, there is a lack of information about the functional composition of their dietary fibre. In this work, the total dietary fibre and its soluble and insoluble fractions were analysed for extractable and hydrolysable (poly)phenols, non-starch polysaccharides and functional properties with physiological effects and health implications (fat and water retention and swelling capacity, glucose diffusion retardation index, osmotic pressure and antioxidant capacity). Additionally, their prebiotic effect was assessed by an in vitro fermentation model by the analysis of short chain fatty acids. Results show that raspberry fibre contained mainly hydrolysable (poly)phenols; insoluble dietary fibre was the fraction richest in these compounds and also had the highest antioxidant and fat retention capacity, whereas soluble dietary fibre underwent greater hydration. The in vitro fermentations showed that (poly)phenols were responsible to a great extent for the raspberry prebiotic-like effect, in comparison with the fibre fractions. The results confirm that raspberry dietary fibre fractions could be used as functional and prebiotic ingredients for the development of food products with enhanced physical and nutritional properties. |
Autor/es principal/es: | Periago, María Jesús Baenas, Nieves Núñez-Gómez, Vanesa Navarro-González, Inmaculada Sánchez-Martínez, Lorena García-Alonso, Javier González-Barrio, Rocío |
Facultad/Departamentos/Servicios: | Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología |
URI: | http://hdl.handle.net/10201/137863 |
DOI: | https://doi.org/10.1016/j.lwt.2020.110140 |
Tipo de documento: | info:eu-repo/semantics/article |
Número páginas / Extensión: | 10 |
Derechos: | info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 Internacional |
Descripción: | ©2020. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ This document is the, Published, version of a Published Work that appeared in final form in LWT - Food Science and Technology. To access the final edited and published work see https://doi.org/10.1016/j.lwt.2020.110140 |
Aparece en las colecciones: | Artículos: Tecnología de Alimentos, Nutrición y Bromatología |
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Fichero | Descripción | Tamaño | Formato | |
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5. LWT 2020_MJ Periago.pdf | 1,7 MB | Adobe PDF | Visualizar/Abrir |
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