Publication: Raspberry dietary fibre: Chemical properties, functional evaluation and
prebiotic in vitro effect
Authors
Periago, María Jesús ; Baenas, Nieves ; Núñez-Gómez, Vanesa ; Navarro-González, Inmaculada ; Sánchez-Martínez, Lorena ; García-Alonso, Javier ; González-Barrio, Rocío
item.page.secondaryauthor
item.page.director
Publisher
publication.page.editor
publication.page.department
DOI
https://doi.org/10.1016/j.lwt.2020.110140
item.page.type
info:eu-repo/semantics/article
Description
©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
Abstract
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.
publication.page.subject
Citation
LWT - Food Science and Technology
item.page.embargo
Collections
Ir a Estadísticas
Este ítem está sujeto a una licencia Creative Commons. http://creativecommons.org/licenses/by-nc-nd/4.0/