مروری بر جایگاه فیبر در تغذیه، سلامت و کاربرد و روش‌های اصلاح آن در صنایع غذایی
محورهای موضوعی : تغذیه
1 - دانشجوی دکتری گروه علوم و صنایع غذایی، واحد ورامین پیشوا، دانشگاه آزاد اسلامی، تهران، ایران
2 - استادیار گروه علوم و صنایع غذایی، واحد ورامین پیشوا، دانشگاه آزاد اسلامی، تهران، ایران
کلید واژه: پری‌بیوتیک, دیابت, فیبر رژیمی, کاهش سرطان, کربوهیدرات,
چکیده مقاله :
امروزه اثرات سلامت بخش فیبر رژیمی بسیار مورد توجه قرار گرفته است. فیبر رژیمی در مواد غذایی مانند میوه‌ها، سبزیجات و غلات وجود دارند و دارای کالری و چربی کمی هستند. فیبر کربوهیدراتی است که در بدن قابل تجزیه نیست و در دستگاه گوارش توسط آنزیمها هضم نمی‌گردد. فیبرها شامل سلولز، همی‌سلولز، صمغ، مواد پکتیک و لیگنین هستند که به علت ظرفیت جذب گلوکز، ظرفیت جذب کلسترول، ظرفیت نگهداری روغن و کالری بسیار کم در کاهش و درمان بیماری‌هایی مانند چاقی، دیابت، انواع سرطان‌ها، بیماریهای روده‌ای و بیماریهای قلبی عروقی موثر هستند. بسیاری از ضایعات صنایع غذایی مانند تفاله میوه‌ها، هسته خرما و سبوس غلات منابع مهم فیبر رژیمی میباشند که میتوان از آن‌ها به عنوان پری‌بیوتیک برای رشد و تکثیر باکتری‌های مفید روده استفاده نمود. فیبرها بر اساس خصوصیات فیزیکی به دو دسته محلول و نامحلول در آب تقسیم می‌گرددند. فیبرهای نامحلول به علت طعم نامطلوب و عملکرد ضعیف مورد استفاده قرار نمی‌گیرند که به وسیله روش‌هایی مانند اصلاح فیزیکی، شیمیایی، آنزیمی و ترکیبی به فیبر محلول تبدیل می‌شوند. به دلیل هزینه پایین، زمان کوتاه، عملیات ساده و بدون تولید زباله سمی روش فیزیکی بیشترین کاربرد را دارد. در این مقاله به بررسی انواع فیبر، خواص درمانی و روش‌های اصلاح آن پرداخته شده است.
Nowadays, the health effects of dietary fiber are very much considered. Dietary fiber is found in foods such as fruits, vegetables, and grains and is low in calories and fat. Fiber is a carbohydrate that cannot be broken down in the body and is not digested by enzymes in the digestive system. Fibers include cellulose, hemicellulose, gum, pectic substances, and lignin, which due to their glucose absorption capacity, cholesterol absorption capacity, oil storage capacity, and very low calories are used to reduce and treat diseases such as obesity, diabetes, various cancers, intestinal diseases, and cardiovascular diseases. They're effective. Many food industry wastes such as fruit pomace, date kernels and cereal bran are important sources of dietary fiber that can be used as prebiotics for the growth and proliferation of beneficial intestinal bacteria. Based on physical properties, fibers are divided into two categories, soluble and insoluble in water. Insoluble fibers are not used due to their unpleasant taste and poor performance, which are converted into soluble fiber by methods such as physical, chemical, enzymatic and combined modification. Due to low cost, short time, simple operation and no production of toxic waste, the physical method is the most widely used. In this article, the types of fiber, their therapeutic properties, and their modification methods have been investigated.
Abdi, R. & Joye, I.J. )2021(. Prebiotic potential of cereal components. Foods, 10(10), 2338. https://doi.org/10.3390/foods10102338
Ambuja, S. R. & Rajakumar, S. N. (2018). Review on “dietary fiber incorporated dairy foods: a healthy trend”. Int J Eng Res Appl, 8, 34-40.
Anderson, J.W., Baird, P., Davis Jr, R.H., Ferreri, S., Knudtson, M., Koraym, A., Waters, V. & Williams, C.L. (2009). Health benefits of dietary fiber. Nutrition reviews, 67(4), 188-205. https://doi.org/10.1111/j.1753-4887.2009.00189.x
Barber, T.M., Kabisch, S., Pfeiffer, A.F. & Weickert, M.O. (2020). The health benefits of dietary fibre. Nutrients, 12(10), 3209. https://doi.org/10.3390/nu12103209
Carlson, J.L., Erickson, J.M., Hess, J.M., Gould, T.J. & Slavin, J.L. (2017). Prebiotic dietary fiber and gut health: comparing the in
vitro fermentations of beta-glucan, inulin and xylooligosaccharide. Nutrients, 9(12), 1361. https://doi.org/10.3390/nu9121361
Chawla, R.P.G.R. & Patil, G.R. (2010). Soluble dietary fiber. Comprehensive reviews in food science and food safety, 9(2), 178-196. https://doi.org/10.1111/j.1541-4337.2009.00099.x
Chio, C., Sain, M. & Qin, W. (2019). Lignin utilization: A review of lignin depolymerization from various aspects. Renewable and Sustainable Energy Reviews, 107, 232-249. https://doi.org/10.1016/j.rser.2019.03.008
Dai, F.J. & Chau, C.F. (2017). Classification and regulatory perspectives of dietary fiber. Journal of food and drug analysis, 25(1), 37-42. https://doi.org/10.1016/j.jfda.2016.09.006
Dakia, P.A. (2011). Carob (Ceratonia siliqua L.) seeds, endosperm and germ composition, and application to health. In Nuts and seeds in health and disease prevention (pp. 293-299). Academic Press. https://doi.org/10.1016/B978-0-12-375688-6.10035-0
Dos Santos, J.M., Ignácio, E.O., Bis-Souza, C.V. & da Silva-Barretto, A.C. (2021). Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design. Meat Science, 175, 108433. https://doi.org/10.1016/j.meatsci.2021.108433
Fischer, F., Romero, R., Hellhund, A., Linne, U., Bertrams, W., Pinkenburg, O., Eldin, H.S., Binder, K., Jacob, R., Walker, A. & Stecher, B. (2020). Dietary cellulose induces anti-inflammatory immunity and transcriptional programs via maturation of the intestinal microbiota. Gut Microbes, 12(1), 1829962. https://doi.org/10.1080/19490976.2020.1829962
Freitas, C.M.P., Coimbra, J.S.R., Souza, V.G.L. & Sousa, R.C.S. (2021). Structure and applications of pectin in food, biomedical, and pharmaceutical industry: A review. Coatings, 11(8), 922. https://doi.org/10.3390/coatings11080922
Gan, J., Xie, L., Peng, G., Xie, J., Chen, Y. & Yu, Q. (2021). Systematic review on modification methods of dietary fiber. Food Hydrocolloids, 119, 106872. https://doi.org/10.1016/j.foodhyd.2021.106872
Gamonpilas, C., Buathongjan, C., Kirdsawasd, T., Rattanaprasert, M., Klomtun, M., Phonsatta, N. & Methacanon, P. (2021). Pomelo pectin and fiber: Some perspectives and applications in food industry. Food Hydrocolloids, 120, 106981. https://doi.org/10.1016/j.foodhyd.2021.106981
Gao, Y., Guo, M., Wang, D., Zhao, D. & Wang, M. (2023). Advances in extraction, purification, structural characteristics and biological activities of hemicelluloses: A review. International Journal of Biological Macromolecules, 225, 467-483. https://doi.org/10.1016/j.ijbiomac.2022.11.099
Hadri, Z. (2020). Unravelling the effect of viscous fiber on food intake: A review of studies. South Asian Journal of Experimental Biology, 10(5).
He, Y., Wang, B., Wen, L., Wang, F., Yu, H., Chen, D., Su, X. & Zhang, C. (2022). Effects of dietary fiber on human health. Food Science and Human Wellness, 11(1), 1-10. https://doi.org/10.1016/j.fshw.2021.07.001
He, Y., Wang, B., Wen, L., Wang, F., Yu, H., Chen, D., Su, X. & Zhang, C. (2022). Effects of dietary fiber on human health. Food Science and Human Wellness, 11(1), 1-10. https://doi.org/10.1016/j.fshw.2021.07.001
Hervik, A.K. & Svihus, B. (2019). The role of fiber in energy balance. Journal of nutrition and metabolism. https://doi.org/10.1155/2019/4983657
Hosseiny, M. & Sedaghati, M. (2023). Production and Characterization of Milk Dessert Supplemented with Date Seed Powder. Iranian Journal of Chemistry and Chemical Engineering, 42(9), 2908-2915. https://doi.org/10.30492/ijcce.2023.560928.5551
Hussain, S., Jõudu, I. & Bhat, R. (2020). Dietary fiber from underutilized plant resources—A positive approach for valorization of fruit and vegetable wastes. Sustainability, 12(13), 5401. https://doi.org/10.3390/su12135401
Iqbal, S., Tirpanalan-Staben, Ö. & Franke, K. (2022). Modification of Dietary Fibers to Valorize the By-Products of Cereal, Fruit and Vegetable Industry—A Review on Treatment Methods. Plants, 11(24), 3466. https://doi.org/10.3390/plants11243466
Jakobsdottir, G., Nyman, M. & Fåk, F. (2014). Designing future prebiotic fiber to target metabolic syndrome. Nutrition, 30(5), 497-502. https://doi.org/10.1016/j.nut.2013.08.013
Joye, I.J. (2020). Dietary fibre from whole grains and their benefits on metabolic health. Nutrients, 12(10), 3045. https://doi.org/10.3390/nu12103045
Lattimer, J.M. & Haub, M.D. (2010). Effects of dietary fiber and its components on metabolic health. Nutrients, 2(12), 1266-1289. https://doi.org/10.3390/nu2121266
Lavanya, D.K.P.K., Kulkarni, P.K., Dixit, M., Raavi, P.K. & Krishna, L.N.V. (2011). Sources of cellulose and their applications—A review. International Journal of Drug Formulation and Research, 2(6), 19-38.
Illippangama, A.U., Jayasena, D.D., Jo, C. & Mudannayake, D.C. (2022). Inulin as a functional ingredient and their applications in meat products. Carbohydrate Polymers, 275, 118706. https://doi.org/10.1016/j.carbpol.2021.118706
Li, S., Hu, N., Zhu, J., Zheng, M., Liu, H. & Liu, J. (2022). Influence of modification methods on physicochemical and structural properties of soluble dietary fiber from corn bran. Food Chemistry: X, 14, 100298. https://doi.org/10.1016/j.fochx.2022.100298
Lin, D., Long, X., Huang, Y., Yang, Y., Wu, Z., Chen, H., Zhang, Q., Wu, D., Qin, W. & Tu, Z. (2020). Effects of microbial fermentation and microwave treatment on the composition, structural characteristics, and functional properties of modified okara dietary fiber. Lwt, 123, 109059. https://doi.org/10.1016/j.lwt.2020.109059
Li, D.Q., Li, J., Dong, H.L., Li, X., Zhang, J.Q., Ramaswamy, S. & Xu, F. (2021). Pectin in biomedical and drug delivery applications: A review. International Journal of Biological Macromolecules, 185, 49-65. https://doi.org/10.1016/j.ijbiomac.2021.06.088
Li, L. (2019). Study on the Application of Dietary Fiber on Special Medicine. Int. J. New Dev. Eng. Soc, 3, 19014.
Liang, L.I. & Luo, Y. (2020). Casein and pectin: Structures, interactions, and applications. Trends in Food Science & Technology, 97, 391-403. https://doi.org/10.1016/j.tifs.2020.01.027
Lyu, F., Luiz, S.F., Azeredo, D.R.P., Cruz, A.G., Ajlouni, S. & Ranadheera, C.S. (2020). Apple pomace as a functional and healthy ingredient in food products: A review. Processes, 8(3), 319. https://doi.org/10.3390/pr8030319
Ma, C., Ni, L., Guo, Z., Zeng, H., Wu, M., Zhang, M. & Zheng, B. (2022). Principle and Application of Steam Explosion Technology in Modification of Food Fiber. Foods, 11(21), 3370. https://doi.org/10.3390/foods11213370
Makki, K., Deehan, E.C., Walter, J. & Bäckhed, F. (2018). The impact of dietary fiber on gut microbiota in host health and disease. Cell host & microbe, 23(6), 705-715. https://doi.org/10.1016/j.chom.2018.05.012
Maphosa, Y. & Jideani, V.A. (2016). Dietary fiber extraction for human nutrition—A review. Food Reviews International, 32(1), 98-115. https://doi.org/10.1080/87559129.2015.1057840
McRorie Jr, J.W. & McKeown, N.M. (2017). Understanding the physics of functional fibers in the gastrointestinal tract: an evidence-based approach to resolving enduring misconceptions about insoluble and soluble fiber. Journal of the Academy of Nutrition and Dietetics, 117(2), 251-264. https://doi.org/10.1016/j.jand.2016.09.021
Mu, R., Hong, X., Ni, Y., Li, Y., Pang, J., Wang, Q., Xiao, J. & Zheng, Y. (2019). Recent trends and applications of cellulose nanocrystals in food industry. Trends in Food Science & Technology, 93, 136-144. https://doi.org/10.1016/j.tifs.2019.09.013
Mudgil, D. (2017). The interaction between insoluble and soluble fiber. In Dietary fiber for the prevention of cardiovascular disease (pp. 35-59). Academic Press. https://doi.org/10.1016/B978-0-12-805130-6.00003-3
Murtaza, M.S., Sameen, A., Rafique, S., Shahbaz, M., Gulzar, N., Murtaza, M.A., Farooq, U. & Hafiz, I. (2022). Impact of dietary fiber (inulin and resistant starch) on the quality parameters of low fat cheddar cheese from buffalo milk. Current Research in Nutrition and Food Science, 55(2). https://dx.doi.org/10.17582/journal.pjz/20200630120620
Nagy, R., Máthé, E., Csapó, J. & Sipos, P. (2020). Modifying effects of physical processes on starch and dietary fiber content of foodstuffs. Processes, 9(1), 17. https://doi.org/10.3390/pr9010017
Nsor-Atindana, J., Chen, M., Goff, H.D., Zhong, F., Sharif, H.R. & Li, Y. (2017). Functionality and nutritional aspects of microcrystalline cellulose in food. Carbohydrate polymers, 172, 159-174. https://doi.org/10.1016/j.carbpol.2017.04.021
Ötles, S. & Ozgoz, S. (2014). Health effects of dietary fiber. Acta scientiarum polonorum Technologia alimentaria, 13(2), 191-202. doi.org/10.17306/J.AFS.2014.2.8
Perinelli, D.R., Santanatoglia, A., Caprioli, G., Bonacucina, G., Vittori, S., Maggi, F. & Sagratini, G. (2023). Inulin Functionalized “Giuncata” Cheese as a Source of Prebiotic Fibers. Foods, 12(18), 3499. https://doi.org/10.3390/foods12183499
Pop, C., Suharoschi, R. & Pop, O.L. (2021). Dietary fiber and prebiotic compounds in fruits and vegetables food waste. Sustainability, 13(13), 7219. https://doi.org/10.3390/su13137219
Rezende, E.S.V., Lima, G.C. & Naves, M.M.V. (2021). Dietary fibers as beneficial microbiota modulators: A proposed classification by prebiotic categories. Nutrition, 89, 111217. https://doi.org/10.1016/j.nut.2021.111217
Slavin, J.L. (2005). Dietary fiber and body weight. Nutrition, 21(3), 411-418. https://doi.org/10.1016/j.nut.2004.08.018
Slavin, J. (2013). Fiber and prebiotics: mechanisms and health benefits. Nutrients, 5(4), 1417-1435. https://doi.org/10.3390/nu5041417
Snauwaert, E., Paglialonga, F., Vande Walle, J., Wan, M., Desloovere, A., Polderman, N., Renken-Terhaerdt, J., Shaw, V. & Shroff, R. (2023). The benefits of dietary fiber: the gastrointestinal tract and beyond. Pediatric Nephrology, 38(9), 2929-2938. https://doi.org/10.1007/s00467-022-05837-2
Soliman, G.A. (2019). Dietary fiber, atherosclerosis, and cardiovascular disease. Nutrients, 11(5), 1155. https://doi.org/10.3390/nu11051155
Swann, O.G., Kilpatrick, M., Breslin, M. and Oddy, W.H. (2020). Dietary fiber and its associations with depression and inflammation. Nutrition Reviews, 78(5), 394-411. https://doi.org/10.1093/nutrit/nuz072
Teferra, T.F. (2021). Possible actions of inulin as prebiotic polysaccharide: A review. Food Frontiers, 2(4), 407-416. https://doi.org/10.1002/fft2.92
Theuwissen, E. & Mensink, R.P. (2008). Water-soluble dietary fibers and cardiovascular disease. Physiology & behavior, 94(2), 285-292. https://doi.org/10.1016/j.physbeh.2008.01.001
Torres, L.A.Z., Woiciechowski, A.L., de Andrade Tanobe, V.O., Karp, S.G., Lorenci, L.C.G., Faulds, C. & Soccol, C.R. (2020). Lignin as a potential source of high-added value compounds: A review. Journal of Cleaner Production, 263, 121499. https://doi.org/10.1016/j.jclepro.2020.121499
Visuthranukul, C., Kwanbunbumpen, T., Chongpison, Y., Chamni, S., Panichsillaphakit, E., Uaariyapanichkul, J., Maholarnkij, S. & Chomtho, S. (2022). The impact of dietary fiber as a prebiotic on inflammation in children with obesity. Foods, 11(18), 2856. https://doi.org/10.3390/foods11182856
Wan, X., Guo, H., Liang, Y., Zhou, C., Liu, Z., Li, K., Niu, F., Zhai, X. & Wang, L. (2020). The physiological functions and pharmaceutical applications of inulin: A review. Carbohydrate polymers, 246, 116589. https://doi.org/10.1016/j.carbpol.2020.116589
Wu, T., Deng, C., Luo, S., Liu, C. & Hu, X. (2023). Effect of rice bran on properties of yogurt: Comparison between addition of bran before fermentation and after fermentation. Food Hydrocolloids, 135, 108122. https://doi.org/10.1016/j.foodhyd.2022.108122
Yangilar, F. (2013). The application of dietary fibre in food industry: structural features, effects on health and definition, obtaining and analysis of dietary fibre: a review. Journal of food and nutrition research, 1(3), 13-23.
Zhang, H., Wang, H., Cao, X. & Wang, J. (2018). Preparation and modification of high dietary fiber flour: A review. Food Research International, 113, 24-35. https://doi.org/10.1016/j.foodres.2018.06.068
Zhu, B.J., Zayed, M.Z., Zhu, H.X., Zhao, J. & Li, S.P. (2019). Functional polysaccharides of carob fruit: a review. Chinese medicine, 14(1), 40.
Zinina, O., Merenkova, S., Tazeddinova, D., Rebezov, M., Stuart, M., Okuskhanova, E., Yessimbekov, Z. & Baryshnikova, N. (2019). Enrichment of meat products with dietary fibers: a review. https://doi.org/10.15159/ar.19.163
