| Title |
Antioxidant Dietary Fiber Sourced from Agroindustrial Byproducts and Its Applications |
| ID_Doc |
8833 |
| Authors |
Angulo-López, JE; Flores-Gallegos, AC; Ascacio-Valdes, JA; Esquivel, JCC; Torres-León, C; Rúelas-Chácon, X; Aguilar, CN |
| Title |
Antioxidant Dietary Fiber Sourced from Agroindustrial Byproducts and Its Applications |
| Year |
2023 |
| Published |
Foods, 12.0, 1 |
| DOI |
10.3390/foods12010159 |
| Abstract |
Agroindustrial activities generate various residues or byproducts which are inefficiently utilized, impacting the environment and increasing production costs. These byproducts contain significant amounts of bioactive compounds, including dietary fiber with associated phenolic compounds, known as antioxidant dietary fiber (ADF). Phenolic compounds are related to the prevention of diseases related to oxidative stress, such as neurodegenerative and cardiovascular diseases. The mechanism of ADF depends on its chemical structure and the interactions between the dietary fiber and associated phenolic compounds. This work describes ADF, the main byproducts considered sources of ADF, its mechanisms of action, and its potential use in the formulation of foods destined for human consumption. ADF responds to the demand for low-cost, functional ingredients with great health benefits. A higher intake of antioxidant dietary fiber contributes to reducing the risk of diseases such as type II diabetes, colon cancer, obesity, and kidney stones, and has bile-acid retention-excretion, gastrointestinal laxative, hypoglycemic, hypocholesterolemic, prebiotic, and cardioprotective effects. ADF is a functional, sustainable, and profitable ingredient with different applications in agroindustry; its use can improve the technofunctional and nutritional properties of food, helping to close the cycle following the premise of the circular economy. |
| Author Keywords |
dietary fiber; byproducts; functional ingredient; antioxidant; bioactive compounds |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:000908496500001 |
| WoS Category |
Food Science & Technology |
| Research Area |
Food Science & Technology |
| PDF |
https://www.mdpi.com/2304-8158/12/1/159/pdf?version=1672219482
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