Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products

Abstract Agro-industrial processing activities generate by-products that are discarded at high economic and environmental costs; however, many of them still contain high levels of bioactive compounds (BCs) such as dietary fiber (DF) and phenolic compounds (PCs), which, when combined, are known as antioxidant dietary fiber (ADF). These BCs have properties that are beneficial to our health, among them anti-inflammatory, antioxidant and cardioprotective. Moreover, DF can regulate glucose and cholesterol levels. The mechanism of ADF action depends on its chemical structure and the interactions between the DF and PCs in it. Recent studies have reported the incorporation of several of these by-products on a diet through food products consumed worldwide, such as bread. This review describes the chemical characteristics of the ADF complex and the effect of its molecular interactions on sensory, nutritional and health-promoting properties of functional bakery goods.

摘要：农业食品加工活动会产生大量副产物，这类副产物的丢弃会带来高昂的经济与环境成本；然而其中多数仍富含高浓度的生物活性物质（bioactive compounds, BCs），比如膳食纤维（dietary fiber, DF）与酚类物质（phenolic compounds, PCs），二者结合后被称为抗氧化膳食纤维（antioxidant dietary fiber, ADF）。这类生物活性物质具备多项对人体健康有益的特性，包括抗炎、抗氧化与心脏保护作用。此外，膳食纤维还可调节血糖与胆固醇水平。抗氧化膳食纤维的作用机制取决于其化学结构，以及其中膳食纤维与酚类物质之间的相互作用。已有研究表明，人们可通过面包这类全球广受欢迎的食品，将多种此类副产物纳入日常膳食。本综述阐述了抗氧化膳食纤维复合物的化学特性，及其分子相互作用对功能性烘焙制品感官、营养与健康促进特性的影响。