Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds
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 focu...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-04-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/4/754 |
| _version_ | 1797539090266062848 |
|---|---|
| author | Gita Addelia Nevara Sharifah Kharidah Syed Muhammad Norhasnida Zawawi Nor Afizah Mustapha Roselina Karim |
| author_facet | Gita Addelia Nevara Sharifah Kharidah Syed Muhammad Norhasnida Zawawi Nor Afizah Mustapha Roselina Karim |
| author_sort | Gita Addelia Nevara |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T12:40:23Z |
| format | Article |
| id | doaj.art-3457c58bb8a74ec6a7c6598cf3ab83e1 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:40:23Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-3457c58bb8a74ec6a7c6598cf3ab83e12023-11-21T13:55:33ZengMDPI AGFoods2304-81582021-04-0110475410.3390/foods10040754Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted OilseedsGita Addelia Nevara0Sharifah Kharidah Syed Muhammad1Norhasnida Zawawi2Nor Afizah Mustapha3Roselina Karim4Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, MalaysiaDepartment of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, MalaysiaDepartment of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, MalaysiaDepartment of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, MalaysiaDepartment of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, MalaysiaDietary 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.https://www.mdpi.com/2304-8158/10/4/754dietary fiberfractionationfunctionaloilseed by-productrheological |
| spellingShingle | Gita Addelia Nevara Sharifah Kharidah Syed Muhammad Norhasnida Zawawi Nor Afizah Mustapha Roselina Karim Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds Foods dietary fiber fractionation functional oilseed by-product rheological |
| title | Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds |
| title_full | Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds |
| title_fullStr | Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds |
| title_full_unstemmed | Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds |
| title_short | Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds |
| title_sort | dietary fiber fractionation characterization and potential sources from defatted oilseeds |
| topic | dietary fiber fractionation functional oilseed by-product rheological |
| url | https://www.mdpi.com/2304-8158/10/4/754 |
| work_keys_str_mv | AT gitaaddelianevara dietaryfiberfractionationcharacterizationandpotentialsourcesfromdefattedoilseeds AT sharifahkharidahsyedmuhammad dietaryfiberfractionationcharacterizationandpotentialsourcesfromdefattedoilseeds AT norhasnidazawawi dietaryfiberfractionationcharacterizationandpotentialsourcesfromdefattedoilseeds AT norafizahmustapha dietaryfiberfractionationcharacterizationandpotentialsourcesfromdefattedoilseeds AT roselinakarim dietaryfiberfractionationcharacterizationandpotentialsourcesfromdefattedoilseeds |