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...

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Main Authors:	Gita Addelia Nevara, Sharifah Kharidah Syed Muhammad, Norhasnida Zawawi, Nor Afizah Mustapha, Roselina Karim
Format:	Article
Language:	English
Published:	MDPI AG 2021-04-01
Series:	Foods
Subjects:	dietary fiber fractionation functional oilseed by-product rheological
Online Access:	https://www.mdpi.com/2304-8158/10/4/754

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spelling	doaj-3457c58bb8a74ec6a7c6598cf3ab83e12021-04-02T23:00:04ZengMDPI AGFoods2304-81582021-04-011075475410.3390/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
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Gita Addelia Nevara Sharifah Kharidah Syed Muhammad Norhasnida Zawawi Nor Afizah Mustapha Roselina Karim
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
author_facet	Gita Addelia Nevara Sharifah Kharidah Syed Muhammad Norhasnida Zawawi Nor Afizah Mustapha Roselina Karim
author_sort	Gita Addelia Nevara
title	Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds
title_short	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_sort	dietary fiber: fractionation, characterization and potential sources from defatted oilseeds
publisher	MDPI AG
series	Foods
issn	2304-8158
publishDate	2021-04-01
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.
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
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Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds

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