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Raspberry dietary fibre: Chemical properties, functional evaluation and prebiotic in vitro effect

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dc.contributor.authorPeriago, María Jesús
dc.contributor.authorBaenas, Nieves
dc.contributor.authorNúñez-Gómez, Vanesa
dc.contributor.authorNavarro-González, Inmaculada
dc.contributor.authorSánchez-Martínez, Lorena
dc.contributor.authorGarcía-Alonso, Javier
dc.contributor.authorGonzález-Barrio, Rocío
dc.contributor.departmentTecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned2024-01-28T08:38:26Z
dc.date.available2024-01-28T08:38:26Z
dc.date.created2020-02-20
dc.date.issued2020-09-09
dc.description©2020. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ This document is the, Published, version of a Published Work that appeared in final form in LWT - Food Science and Technology. To access the final edited and published work see https://doi.org/10.1016/j.lwt.2020.110140es
dc.description.abstractRaspberries have high content of antioxidants; however, there is a lack of information about the functional composition of their dietary fibre. In this work, the total dietary fibre and its soluble and insoluble fractions were analysed for extractable and hydrolysable (poly)phenols, non-starch polysaccharides and functional properties with physiological effects and health implications (fat and water retention and swelling capacity, glucose diffusion retardation index, osmotic pressure and antioxidant capacity). Additionally, their prebiotic effect was assessed by an in vitro fermentation model by the analysis of short chain fatty acids. Results show that raspberry fibre contained mainly hydrolysable (poly)phenols; insoluble dietary fibre was the fraction richest in these compounds and also had the highest antioxidant and fat retention capacity, whereas soluble dietary fibre underwent greater hydration. The in vitro fermentations showed that (poly)phenols were responsible to a great extent for the raspberry prebiotic-like effect, in comparison with the fibre fractions. The results confirm that raspberry dietary fibre fractions could be used as functional and prebiotic ingredients for the development of food products with enhanced physical and nutritional properties.es
dc.formatapplication/pdfes
dc.format.extent10es
dc.identifier.citationLWT - Food Science and Technology
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2020.110140
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10201/137863
dc.languageenges
dc.relation“Fundación Robles Chillida” (Caravaca, Murcia). Contrato postdoctoral de Nieves Baenas Programa “Juan de la Cierva Formación” (FJCI-2017-33658) MICIIN (España), contrato predoctoral de Vanesa Núñez Gómez “Fundación Séneca” (Agencia Regional de Investigación, CARM, Murcia).es
dc.rightsinfo:eu-repo/semantics/openAccesses
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectSoluble fibrees
dc.subjectInsoluble fibrees
dc.subjectAntioxidantses
dc.subjectPhenolic compoundses
dc.subjectIn vitro fermentationes
dc.subjectShort chain fatty acidses
dc.subject.otherCDU::6 - Ciencias aplicadases
dc.titleRaspberry dietary fibre: Chemical properties, functional evaluation and prebiotic in vitro effectes
dc.typeinfo:eu-repo/semantics/articlees
dspace.entity.typePublicationes
relation.isAuthorOfPublicationd9e3f508-0cfc-4365-a94a-2e2696f4f7e3
relation.isAuthorOfPublication.latestForDiscoveryd9e3f508-0cfc-4365-a94a-2e2696f4f7e3
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