Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds

Abstract

Dietary fiber (DF) has wide applications, especially in the food and pharmaceutical industries due to its health-promoting effects and potential techno-functional properties in developing functional food products. There is a growing interest in studies related to DF; nevertheless, there is less focus on the fractionation and characterization of DF. The characteristics of DF fractions explain their functionality in food products and provide clues to their physiological effects in food and pharmaceutical industrial applications. The review focuses on a brief introduction to DF and methods for its fractionation. It discusses the characterization of DF in terms of structural, physicochemical and rheological properties. The potential sources of DF from selected defatted oilseeds for future studies are highlighted.

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

“…The parameter is important for determining the storage conditions. The difference found between the two oilcakes was significant (p < 0.05) [79]. SFOC/C presented higher moisture content that provoked a reduction of the degradation of the molecule and hence the reduction of the parameter.…”

“…The findings met consumers' demands for fiber-rich food. In addition, fibers have numerous beneficial effects (increase laxation and decrease blood pressure, cholesterol level, reabsorption of bile acids and starch digestion) [76][77][78][79].…”

Blanching effect on physicochemical and functional properties of flours processed from peeled and unpeeled white‐fleshed sweet potato Algerian cultivar

“…Insoluble fibers present in unpeeled SP flours retain water and swell contributing consequently to reduce food intake and promote satiety (Tan et al, 2016). In parallel, WAC and SWP of fibers are associated with the rheological attributes and the palatability of food products experienced by consumers (Nevara et al, 2021). Moreover, the high SWP has the advantage that only a small amount of flour will be required to achieve significant swelling, this has implications for commercial purposes in terms of profit expectations (Fetuga et al, 2014).…”

Valorization Potentials of Rapeseed Meal in a Biorefinery Perspective: Focus on Nutritional and Bioactive Components

“…Based on its high fiber content and with respect to the physiological importance of fiber in the human diet, rapeseed meal could be considered a feasible, low-cost source of this functional ingredient for the food industry. Nevertheless, for rapeseed meal as well as other oilseed cakes, the recovery of fiber fractions as value-added ingredients for the food industry is still an undeveloped field [31]. However, as the market of bakery and breakfast products is under constant search for innovative ingredients, a possible direct application of rapeseed meal as a functional food ingredient by virtue of its composition is being considered [32,33].…”