Advances in the Functional Characterization and Extraction Processes of Dietary Fiber

摘要

Dietary fiber has attracted interest due to its well-known physiological and functional properties. Several sources of this compound have been evaluated; however, the use of non-conventional matrices, such as fruits and vegetables by-products obtained from food processing industry, has recently gained attention. These fiber-rich by-products can be used as sources of functional ingredients to improve hydration properties, oil-holding capacity and rheological characteristics in different food products and with an important impact on health benefits. Thermal, chemical, enzymatic and mechanical/physical extraction methods have been used to obtain dietary fiber from different sources. However, in most cases the conditions used for these extractions imply long times and high temperatures that may modify the structure of the fiber obtained, changing also its functionality. Recent research has been focused on the use of emerging technologies (ultrasound, microwave and high-pressure processing) for assisted extractions in order to improve the fiber yield and also to maintain or enhance its functionality, reducing processing times and temperatures, and optimizing the usage of solvents. The critical insight into the advances in functionality and extraction processes of dietary fiber along with its definition, structural composition and sources is described in this review.