Enzymatic Processes of Dietary Fibers

Spotti, María Julia; Campanella, Osvaldo H.

doi:10.1007/978-3-030-38654-2_13

Cited by 3 publications

(2 citation statements)

References 95 publications

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“…In the last few decades, there has been a great interest from food scientists and technologists to modify the dietary fiber content and functionality using different methods (physical, chemical, biological and combined approaches) (Gan et al, 2021). Enzymatic modifications have been demonstrated as an ecofriendly and valuable option with high specificity for targeted functionalization of dietary fibers (Spotti & Campanella, 2020), particularly in the conversion of IDF into SDF (Liu et al, 2020; Nguyen et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Fiber‐enriched biscuits prepared with enzyme‐treated corncob powder: Nutritional composition, physical properties, and sensory acceptability

Hoang

Hiep

Dang

et al. 2022

Food Processing Preservation

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Biscuits are staple bakery foods that are popular worldwide due to their ready-to-eat nature, affordable cost, and prolonged shelflife (Arepally et al., 2020). However, they typically contain a high amount of sugar and fat and produce high calorie but low fiber content. Dietary fiber has received great public attention as it brings numerous health benefits associated with an increased intake of dietary fiber, including the potential to reduce the risk of diabetes, obesity, intestinal diseases, and some types of cancer (He et al., 2022). The use of fiber-rich ingredients in the formulation of food products has been an actual trend in marketing strategy to attract consumers (Soleimanian et al., 2021). Indeed, dietary fiber has been regulated for health and nutrient-related claims in food products labeling by many international markets (Domínguez Díaz et al., 2020). A ratio of approximately 3:1 of IDF:SDF is recommended for a well-balanced proportion to enhance the benefit of physiological effects of both the fiber fractions (Jha et al., 2017). In this context, biscuits and other food products have been fortified with different materials to improve their dietary fiber and nutrient

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Section: Introductionmentioning

confidence: 99%

Fiber‐enriched biscuits prepared with enzyme‐treated corncob powder: Nutritional composition, physical properties, and sensory acceptability

Hoang

Hiep

Dang

et al. 2022

Food Processing Preservation

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“…Microbial hemicellulases include xylanases, glucuronidases, arabinofuranosidases, galactosidases, and mannanases that cleave glycosidic bonds, plus esterases that hydrolyze acetate or ferulic acid side chains. Major hemicellulase producers are Aspergillus nidulans , A. niger , Trichoderma reesei , T. viride , and Penicillium chrysogenum [32].…”

Section: Main Bodymentioning

confidence: 99%

The Role of Microbial Diversity in Lignocellulosic Biomass Degradation: A Biotechnological Perspective

Rasool,

Irfan

2024

ChemBioEng Reviews

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Lignocellulosic biomass, such as plant residues and agricultural waste, holds immense potential as a renewable resource for the production of biofuels, chemicals, and animal feed. However, the efficient degradation of lignocellulose into fermentable sugars remains a significant challenge. Recent research has highlighted the critical role of microbial diversity in lignocellulosic biomass degradation, offering new insights from a biotechnological perspective. The comprehension and utilization of microbial diversity are crucial for developing efficient biotechnological strategies for lignocellulosic biomass degradation. By uncovering the intricate relationships between microbial communities and their enzymatic machinery, researchers can optimize degradation processes, enhance biofuel production, and contribute to a more sustainable bio‐based economy. Microorganisms, including bacteria, fungi, and archaea, possess diverse enzymatic capabilities, allowing them to secrete a plethora of lignocellulolytic enzymes. Microbial organisms inhabiting extreme environments, such as the rumen, hot and cold springs, deep sea trenches, and acidic and alkaline pH environments, exhibit significant potential in generating enzymes, including hemicellulolytic and lignocellulolytic enzymes, which possess superior biochemical properties essential for industrial bioconversion applications. This review explores the ability of lignocellulosic enzymes from microbial sources to efficiently break down the lignocellulosic biomass and their potential applications in industrial biotechnology.

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Fabrication of different nanocrystal (CNC)-based coatings for the enhancement of shelf life and quality of minimally processed fruits

Singkhonrat,

Ovatlarnporn,

Khan

et al. 2023

Cellulose

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Enzymatic Processes of Dietary Fibers

Cited by 3 publications

References 95 publications

Fiber‐enriched biscuits prepared with enzyme‐treated corncob powder: Nutritional composition, physical properties, and sensory acceptability

Fiber‐enriched biscuits prepared with enzyme‐treated corncob powder: Nutritional composition, physical properties, and sensory acceptability

The Role of Microbial Diversity in Lignocellulosic Biomass Degradation: A Biotechnological Perspective

Fabrication of different nanocrystal (CNC)-based coatings for the enhancement of shelf life and quality of minimally processed fruits

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