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Special Issue "Dietary Fibers from Agro-Products and Agro-Byproducts and Their Health Benefits"

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: 19 April 2024 | Viewed by 4159

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Special Issue Editors

Prof. Dr. Dingtao Wu

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Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
Interests: dietary fiber; structural characterization; chemical modification; quality evaluation; metabolic disorders; gut microbiota
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Dr. Yichen Hu

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Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
Interests: proteins; polysaccharides; gut microbiota; metabolic syndrome; safety evaluation
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Dr. Ren-You Gan

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Guest Editor

Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science Technology and Research (A*STAR), 30 Medical Drive, Singapore 117609, Singapore
Interests: probiotics; gut microbiota; phytochemicals; bioactivities; analytical chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Dietary fibers (DFs) consist of indigestible carbohydrates, which exist in various agro-products, such as cereals, vegetables, fruits, and legumes. Increasing evidence supports that DFs can take part in human metabolism to promote human health, such as decreasing the risk of obesity, diabetes, colorectal cancer, and intestinal diseases. Therefore, DFs extracted and isolated from agro-products have attracted increasing attention for exploration and development into functional foods or health products.

In addition, a significant number of agro-by-products, especially fruit, vegetable, and cereal by-products, have been produced along the entire food supply chain. Generally, agro-byproducts are known as valuable sources of DFs. However, these agro-byproducts are commonly discarded, with consequent environmental pollution and economic lost. Therefore, it is necessary to recycle them to not only reduce environmental impacts but also valorize them by developing value-added health products.

This Special Issue focuses on the extraction and characterization of DFs from agro-products and agro-byproducts, and evaluation of their health benefits, especially health-promoting effects via regulating gut microbiota, as well as their potential applications in functional food development. We invite authors to submit research articles, perspectives, and review articles that focus on but are not limited to the following topics:

Novel techniques for extraction of dietary fibers from agro-products and agro-byproducts;
Modification and characterization of dietary fibers from agro-products and agro-byproducts;
Biological activities of dietary fibers from agro-products and agro-byproducts;
Health benefits of dietary fibers from agro-products and agro-byproducts via regulating gut microbiota;
Development and application of dietary fibers from agro-products and agro-byproducts

Prof. Dr. Dingtao Wu
Dr. Yichen Hu
Dr. Ren-You Gan
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

agro-products
agro-byproducts
dietary fibers
structural features
metabolic syndrome
gut microbiota
functional food

Published Papers (4 papers)

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Research

14 pages, 2990 KiB

Open AccessArticle

Comparative Study on In Vitro Fermentation Characteristics of the Polysaccharides Extracted from Bergamot and Fermented Bergamot

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Foods 2023, 12(15), 2878; https://doi.org/10.3390/foods12152878 - 28 Jul 2023

Viewed by 753

Abstract

This study aimed to compare the in vitro fermentation characteristics of polysaccharides from Bergamot and Laoxianghuang (fermented 1, 3, and 5 years from bergamot) using the stable in vitro human gut fermentation model. Results showed that bergamot polysaccharide (BP) and Laoxianghuang polysaccharides (LPs) with different surface topographies were characterized as mannorhamnan (comprising Mannose and Rhamnose) and polygalacturonic acid (comprising Galacturonic acid and Galactose), respectively. The distinct effects on the gut microbiota and metabolome of BP and LPs may be due to their different monosaccharide compositions and surface morphologies. BP decreased harmful Fusobacterium and promoted beneficial Bifidobacterium, which was positively correlated with health-enhancing metabolites such as acetic acid, propionic acid, and pyridoxamine. Lactobacillus, increased by LPs, was positively correlated with 4-Hydroxybenzaldehyde, acetic acid, and butyric acid. Overall, this study elucidated gut microbiota and the metabolome regulatory discrepancies of BP and LPs, potentially contributing to their development as prebiotics in healthy foods. Full article

(This article belongs to the Special Issue Dietary Fibers from Agro-Products and Agro-Byproducts and Their Health Benefits)

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16 pages, 1365 KiB

Open AccessArticle

A Feasible Approach to Developing Fiber-Enriched Bread Using Pomegranate Peel Powder: Assessing Its Nutritional Composition and Glycemic Index

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Foods 2023, 12(14), 2798; https://doi.org/10.3390/foods12142798 - 23 Jul 2023

Cited by 1 | Viewed by 1058

Abstract

The consumption of dietary fiber (DF) has been associated with a reduced incidence of non-communicable diseases. Despite various strategies implemented worldwide to increase DF intake, it remains low. Therefore, the development of new fiber-rich food products that are widely consumed could be a strategy to improve DF intake. In this study, an agro-industrial by-product, pomegranate peel powder (PPP), was used as an innovative source of DF and antioxidant. The objective was to develop a bread enriched with DF, antioxidants, and sensory characteristics by partially replacing wheat flour (WF) with PPP at levels of 0%, 2.5%, 5%, 7.5%, and 10%. Bread with 2.5% and 5% PPP was chosen for a clinical trial to evaluate glycemic response (GR) in healthy subjects and determine the bread’s glycemic index (GI). As the percentage of PPP increased, both the DF and total polyphenol content increased significantly. The highest overall acceptability was achieved with bread containing up to 5% PPP. Consumption of bread with 2.5% and 5.0% PPP significantly reduced the GI compared to the control bread, while the decrease in GR was not significant. PPP could be a potential food and low-cost ingredient to improve the bread’s nutritional quality through its contribution to DF and antioxidants. Full article

(This article belongs to the Special Issue Dietary Fibers from Agro-Products and Agro-Byproducts and Their Health Benefits)

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19 pages, 4457 KiB

Open AccessArticle

Comparison of Soluble Dietary Fibers Extracted from Ten Traditional Legumes: Physicochemical Properties and Biological Functions

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Foods 2023, 12(12), 2352; https://doi.org/10.3390/foods12122352 - 12 Jun 2023

Viewed by 899

Abstract

Soluble dietary fibers (SDFs) exist as the major bioactive components in legumes, which exhibit various biological functions. To improve the potential applications of legume SDFs as healthy value-added products in the functional food industry, the physicochemical properties and biological functions of SDFs from ten selected traditional legumes, including mung bean, adzuki bean, red bean, red sword bean, black bean, red kidney bean, speckled kidney bean, common bean, white hyacinth bean, and pea, were studied and compared. Results showed that the physicochemical properties of SDFs varied in different species of legumes. All legume SDFs almost consisted of complex polysaccharides, which were rich in pectic-polysaccharides, e.g., homogalacturonan (HG) and rhamnogalacturonan I (RG I) domains. In addition, hemicelluloses, such as arabinoxylan, xyloglucan, and galactomannan, existed in almost all legume SDFs, and a large number of galactomannans existed in SDFs from black beans. Furthermore, all legume SDFs exhibited potential antioxidant, antiglycation, immunostimulatory, and prebiotic effects, and their biological functions differed relative to their chemical structures. The findings can help reveal the physicochemical and biological properties of different legume SDFs, which can also provide some insights into the further development of legume SDFs as functional food ingredients. Full article

(This article belongs to the Special Issue Dietary Fibers from Agro-Products and Agro-Byproducts and Their Health Benefits)

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17 pages, 4180 KiB

Open AccessArticle

Effects of Extraction Methods on the Physicochemical Properties and Biological Activities of Polysaccharides from Polygonatum sibiricum

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Foods 2023, 12(10), 2088; https://doi.org/10.3390/foods12102088 - 22 May 2023

Cited by 1 | Viewed by 1032

Abstract

Polygonatum sibiricum polysaccharides (PSPs) have important biological functions, such as antioxidation, immunomodulatory, and hypolipidemic functions. Different extraction methods have effects on their structures and activities. In this study, six extraction methods, including hot water extraction (HWE), alkali extraction (AAE), ultrasound-assisted extraction (UAE), enzyme-assisted extraction (EAE), microwave-assisted extraction (MAE), and freeze–thaw-assisted extraction (FAE) were used to extract PSPs, and their structure–activity relationships were analyzed. The results showed that all six PSPs had similar functional group compositions, thermal stability, and glycosidic bond compositions. PSP-As (PSPs extracted by AAE) exhibited better rheological properties due to their higher molecular weight (Mw). PSP-Es (PSPs extracted by EAE) and PSP-Fs (PSPs extracted by FAE) had better lipid-lowering activity due to their lower Mw. PSP-Es and PSP-Ms (PSPs extracted by MAE), which do not contain uronic acid and have a moderate Mw, had better 1,1-diphenyl-2-picrylhydrazyl (DPPH)-radical-scavenging activity. On the contrary, PSP-Hs (PSPs extracted by HWE) and PSP-Fs, with the Mw of uronic acid, had the best OH-radical-scavenging activity. The high-Mw PSP-As had the best Fe²⁺-chelating ability. In addition, mannose (Man) may play an important role in the immunomodulatory activity. These results indicate that different extraction methods affect the structure and biological activity of polysaccharides to varying degrees, and these results are helpful for understanding the structure–activity relationship of PSPs. Full article

(This article belongs to the Special Issue Dietary Fibers from Agro-Products and Agro-Byproducts and Their Health Benefits)

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