文章基本信息

标题：Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products
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作者：SUBIRIA-CUETO Rodrigo ; CORIA-OLIVEROS Alma Janet ; WALL-MEDRANO Abraham 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2022
卷号：42
DOI：10.1590/fst.57520
语种：English
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Agro-industrial processing activities generate by-products that are discarded at high economic and environmental costs; however, many of them still contain high levels of bioactive compounds (BCs) such as dietary fiber (DF) and phenolic compounds (PCs), which, when combined, are known as antioxidant dietary fiber (ADF). These BCs have properties that are beneficial to our health, among them anti-inflammatory, antioxidant and cardioprotective. Moreover, DF can regulate glucose and cholesterol levels. The mechanism of ADF action depends on its chemical structure and the interactions between the DF and PCs in it. Recent studies have reported the incorporation of several of these by-products on a diet through food products consumed worldwide, such as bread. This review describes the chemical characteristics of the ADF complex and the effect of its molecular interactions on sensory, nutritional and health-promoting properties of functional bakery goods.
关键词：by;product;phenolic compounds;dietary fiber;interactions;antioxidant dietary fiber;health benefits