Lignocellulose, dietary fibre, inulin and their potential application in food

Quality characteristics of cereal-based foods enriched with different degree of polymerization inulin: A review

Vegetables, cereals and fruit are foods rich in fibre with beneficial and nutritional effects as their consumption reduces the onset of degenerative diseases, especially cardiovascular ones. Among fibres, inulin, oligofructose or fructooligosaccharide (FOS) are the best-studied. Inulin is a generic term to cover all linear β(2-1) fructans, with a variable degree of polymerization. In this review a better understanding of the importance of the degree of polymerization of inulin as a dietary fibre, functions, health benefits, classifications, types and its applications in the food industry was considered in different fortified foods. Inulin has been used to increase the nutritional and healthy properties of the product as a sweetener and as a substitute for fats and carbohydrates, improving the nutritional value and decreasing the glycemic index, with the advantage of not compromising taste and consistency of the product. Bifidogenic and prebiotic effects of inulin have been well established, inulin-type fructans are fermented by the colon to produce short-chain fatty acids, with important local and systemic actions. Addition of inulin with different degrees of polymerization to daily foods for the production of fortified pasta and bread was reviewed, and the impact on sensorial, technological and organoleptic characteristics even of gluten-free bread was also reported.

Molecular docking and in vivo protective effects of okra (Abelmoschus esculentus) against metabolic dysfunction in high-fat, high-sodium diet-fed rats

Okra pods (Abelmoschus esculentus L. Moench) have been used as a functional vegetable as they contain polysaccharides, flavonoids, and other bioactive molecules that protect the body from several chronic diseases. The purpose of this study was to look at the involvement of okra constituents (mucilage and flesh) in the prevention of metabolic dysfunctions induced in a rat model by a high-fat, high-salt (HF/NaCl) diet. Okra mucilage was extracted using an ultrasonic method, freeze-dried, characterized using Fourier transform infrared (FTIR) and scanning electron microscopy (SEM), and tested for swelling ratio and radical scavenging activity. Okra flesh (skin and seeds) was separated from pods; characterized using SEM; and tested for dietary fiber content, phenolic profile, and radical scavenging activity. The significance of okra bioactive compounds in inhibiting human salivary amylase, glutamine : fructose-6-phosphate amidotransferase (GFAT), tumor necrosis factor-alpha (TNF-α), and C-reactive protein (CRP) was investigated using molecular docking. Rats were fed an HF/NaCl diet and orally treated daily with freeze-dried okra mucilage or flesh (100 mg per kg body weight) for 8 weeks. Glucose, insulin, inflammatory indicators (CRP, TNF-α, and interleukin 6), oxidative markers (red blood cell lipid peroxidation, glutathione peroxidase, nitric oxide, and superoxide dismutase), lipid profile, estradiol, feces lipids as well as femur and urine calcium were measured. The molecular docking findings showed the interaction of quercetin and chlorogenic acid, which are the most abundant phenolic compounds in okra pods, with the studied proteins, which gives an indication of the mechanism of okra's anti-diabetic, anti-oxidant, and anti-inflammatory effects. Okra mucilage and flesh significantly reduced glucose, insulin, cholesterol, lipid peroxidation, CRP, TNF-α, IL-6, and urine calcium levels while significantly increasing feces lipid and femur calcium levels. The findings suggested that okra mucilage and flesh seem to be promising candidates for protection against metabolic dysfunction.

Ecological factors affecting minerals and nutritional quality of "Dryopteris filix-mas (L.) Schott": an underutilized wild leafy vegetable in rural communities

Dryopteris filix-mas (hereafter D. filix-mas), a wild leafy vegetable, has gained popularity among high mountain residents in the Hindukush-Himalaya region due to its exceptional nutritional profile, and their commercial cultivation also offers viable income alternatives. Nevertheless, besides phytochemicals with medicinal applications, ecological factors strongly affect their mineral contents and nutritional composition. Despite this, little has been known about how this wild fern, growing in heterogeneous ecological habitats with varying soil physiochemical properties and coexisting species, produces fronds with optimal mineral and nutritional properties. Given its nutritional and commercial significance, we investigated how geospatial, topographic, soil physiochemical characteristics and coexisting plants influence this widely consumed fern's mineral and nutrient content. We collected soil, unripe fern fronds, and associated vegetation from 27 D. filix-mas populations in Swat, NW Pakistan, and were analyzed conjointly with cluster analysis and ordination. We found that the fronds from sandy-loam soils at middle elevation zones exhibited higher nitrogen contents (9.17%), followed by crude fibers (8.62%) and fats (8.09%). In contrast, juvenile fronds from the lower and high elevation zones had lower moisture (1.26%) and ash (1.59%) contents, along with fewer micronutrients such as calcium (0.14-0.16%), magnesium (0.18-0.21%), potassium (0.72-0.81%), and zinc (12% mg/kg). Our findings indicated the fern preference for middle elevation zones with high organic matter and acidic to neutral soil (pH ≥ 6.99) for retaining higher nutritional contents. Key environmental factors emerged from RDA analysis, including elevation (r = -0.42), aspect (r = 0.52), P-3 (r = 0.38), K+ (r = 0.41), EC (r = 0.42), available water (r = -0.42), and field capacity (r = -0.36), significantly impacting fern frond's mineral accumulation and nutrient quality enhancement. Furthermore, coexisting plant species (r = 0.36) alongside D. filix-mas played a pivotal role in improving its mineral and nutritional quality. These findings shed light on the nutritional potential of D. filix-mas, which could help address malnutrition amidst future scarcity induced by changing climates. However, the prevalent environmental factors highlighted must be considered if the goal is to cultivate this fern on marginal lands for commercial exploitation with high mineral and nutrient yields in Hindukush-Himalaya.

Waste-to-energy: Co-pyrolysis of potato peel and macroalgae for biofuels and biochemicals

Waste-to-energy conversion presents a pivotal strategy for mitigating the energy crisis and curbing environmental pollution. Pyrolysis is a widely embraced thermochemical approach for transforming waste into valuable energy resources. This study delves into the co-pyrolysis of terrestrial biomass (potato peel) and marine biomass (Sargassum angastifolium) to optimize the quantity and quality of the resultant bio-oil and biochar. Initially, thermogravimetric analysis was conducted at varying heating rates (5, 20, and 50 °C/min) to elucidate the thermal degradation behavior of individual samples. Subsequently, comprehensive analyses employing FTIR, XRD, XRF, BET, FE-SEM, and GC-MS were employed to assess the composition and morphology of pyrolysis products. Results demonstrated an augmented bio-oil yield in mixed samples, with the highest yield of 27.1 wt% attained in a composition comprising 75% potato peel and 25% Sargassum angastifolium. As confirmed by GC-MS analysis, mixed samples exhibited reduced acidity, particularly evident in the bio-oil produced from a 75% Sargassum angastifolium blend, which exhibited approximately half the original acidity. FTIR analysis revealed key functional groups on the biochar surface, including O-H, CO, and C-O moieties. XRD and XRF analyses indicated the presence of alkali and alkaline earth metals in the biochar, while BET analysis showed a surface area ranging from 0.64 to 1.60 m2/g. The favorable characteristics of the products highlight the efficacy and cost-effectiveness of co-pyrolyzing terrestrial and marine biomass for the generation of biofuels and value-added commodities.

Nutritional regulation of microbiota-derived metabolites: Implications for immunity and inflammation

Nutrition profoundly shapes immunity and inflammation across the lifespan of mammals, from pre- and post-natal periods to later life. Emerging insights into diet-microbiota interactions indicate that nutrition has a dominant influence on the composition-and metabolic output-of the intestinal microbiota, which in turn has major consequences for host immunity and inflammation. Here, we discuss recent findings that support the concept that dietary effects on microbiota-derived metabolites potently alter immune responses in health and disease. We discuss how specific dietary components and metabolites can be either pro-inflammatory or anti-inflammatory in a context- and tissue-dependent manner during infection, chronic inflammation, and cancer. Together, these studies emphasize the influence of diet-microbiota crosstalk on immune regulation that will have a significant impact on precision nutrition approaches and therapeutic interventions for managing inflammation, infection, and cancer immunotherapy.

Sensory characterization of functional guava symbiotic petit cheese product

The consumption of functional dairy products continues to rise due to consumer needs. This study aimed to develop a dairy guava functional symbiotic petit cheese product that included probiotics (Bifidobacterium animalis subsp. lactis BB-12, Chr. Hansen, Denmark) and prebiotics (inulin), which had adequate organoleptic characteristics. Moreover, adequate physicochemical, microbiological, and sensory characteristics during its shelf life were expected. A pasteurized skim milk curd flavored with a guava pulp was stabilized with gelatin to formulate this product. As sweeteners, iso maltol, erythritol, and Luo Han Guo extract from monk fruit (Siraitia Grosvenorii) were added. The prebiotic used was inulin, and the probiotic (Bifidobacterium animalis subsp. lactis BB-12, Chr. Hansen, Denmark). The product was kept refrigerated (4 °C) during the shelf life of 28 days. For the organoleptic analysis (100 consumers), the evaluations performed were: (1) overall liking (OL), (2) CATA (Check all that apply) testing 19 attributes, and (3) purchase intention was evaluated. Results were analyzed with FIZZ Software Biosystèmes. During shelf life, (1) physicochemical, microbiological, and sensory tests were performed. The product was evaluated as "liked much'' (7.16 out of 9); it was described as a creamy (71 %) natural product (73 %) with a fruity odor (57 %). It could be suitable for marketing because 82 % of the consumers would buy it. The product's probiotic character (over 1 × 106) was established through a microbiological count. On day one, the CFU was found to be 4.15 × 108, and after 28 days, 1.98 × 108 CFU of viable Bifidobacterium animalis subsp. lactis BB-12, leading us to establish its probiotic characteristics. The shelf life was estimated at 21 days.

Biofortified Beverage with Chlorogenic Acid from Stressed Carrots: Anti-Obesogenic, Antioxidant, and Anti-Inflammatory Properties

Using wounding stress to increase the bioactive phenolic content in fruits and vegetables offers a promising strategy to enhance their health benefits. When wounded, such phenolics accumulate in plants and can provide antioxidant, anti-inflammatory, and anti-obesogenic properties. This study investigates the potential of using wounding stress-treated carrots biofortified with phenolic compounds as a raw material to extract carrot juice with increased nutraceutical properties. Fresh carrots were subjected to wounding stress via slicing and then stored at 15 °C for 48 h to allow phenolic accumulation. These phenolic-enriched slices were blanched, juiced, and blended with orange juice (75:25 ratio) and 15% (w/v) broccoli sprouts before pasteurization. The pasteurized juice was characterized by its physicochemical attributes and bioactive compound content over 28 days of storage at 4 °C. Additionally, its antioxidant, anti-inflammatory, and anti-obesogenic potentials were assessed using in vitro assays, both pre- and post-storage. The results reveal that juice derived from stressed carrots (SJ) possessed 49%, 83%, and 168% elevated levels of total phenolics, chlorogenic acid, and glucosinolates, respectively, compared to the control juice (CJ) (p < 0.05). Both juices reduced lipid accumulation in 3T3-L1 cells and nitric oxide production in Raw 264.7 cells, without significant differences between them. SJ further displayed a 26.4% increase in cellular antioxidant activity. The juice's bioactive characteristics remained stable throughout storage time. In conclusion, the utilization of juice obtained from stressed carrots in a blend with orange juice and broccoli sprouts offers a promising method to produce a beverage enriched in bioactive compounds and antioxidant potential.

A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production

In recent years, a main goal of research has been to exploit waste from agribusiness industries as new sources of bioactive components, with a view to establishing a circular economy. Non-compliant avocado fruits, as well as avocado seeds and peels, are examples of promising raw materials due to their high nutritional yield and antioxidant profiles. This study aimed to recycle avocado food waste and by-products through dehydration to produce functional bread. For this purpose, dehydrated avocado was reduced to powder form, and bread was prepared with different percentages of the powder (5% and 10%) and compared with a control bread prepared with only semolina. The avocado pulp and by-products did not alter organoleptically after dehydration, and the milling did not affect the products' color and retained the avocado aroma. The firmness of the breads enriched with avocado powder increased due to the additional fat from the avocado, and alveolation decreased. The total phenolic content of the fortified breads was in the range of 2.408-2.656 mg GAE/g, and the antiradical activity was in the range of 35.75-38.235 mmol TEAC/100 g (p < 0.0001), depending on the percentage of fortification.

Inulin Functionalized "Giuncata" Cheese as a Source of Prebiotic Fibers

The development of functional foods in the dairy sector represents a flourishing field of technological research. In this study, an Italian fresh cheese as "giuncata" was enriched with inulin, a dietary fiber, with the aim of developing a product with improved nutritional properties in terms of prebiotic action on intestinal microbiota. An inulin concentration of ~4% w/w was determined in the fresh cheese after the fortification process, enabling the claim of being a "source of dietary fiber" (inulin > 3 g/100 g) according to the European regulation. The addition of inulin has no effect on the pH of cheese and does not relevantly influence its color as well as the total fat content (fat reduction ~0.61%) in comparison to the control. Mechanical properties of the cheese were also not markedly affected as evidenced from rheological and tensile testing analyses. Indeed, the incorporation of inulin in "giuncata" only exerts a slight "softening effect" resulting in a slightly lower consistency and mechanical resistance in comparison to the control. Overall, this study demonstrates the feasibility of producing a fiber-enriched dairy functional food from a large consumed fresh and soft cheese as "giuncata".

Prebiotic and Anti-Adipogenic Effects of Radish Green Polysaccharide

Radish (Raphanus sativus L.) greens are consumed as a source of nutrition, and their polysaccharides such as rhamnogalacturonan-I possess certain beneficial properties. This study investigated the prebiotic effects of a radish green polysaccharide (RGP) on gut health and obesity. The prebiotic activity of RGP was evaluated based on the pH changes and short-chain fatty acids (SCFAs) concentration. The results showed that 0.5% RGP had a higher prebiotic activity score than inulin and increased SCFAs production in all five prebiotic strains. Moreover, RGP inhibited fat accumulation in 3T3-L1 adipocytes, indicating its potential to reduce obesity. Overall, these findings suggested that the polysaccharide of radish greens has prebiotic effects and may serve as a beneficial prebiotic for gut health and obesity.

Shotgun Metagenomic Sequencing Revealed the Prebiotic Potential of a Fruit Juice Drink with Fermentable Fibres in Healthy Humans

Fibre-based dietary interventions are at the forefront of gut microbiome modulation research, with a wealth of 16S rRNA information to demonstrate the prebiotic effects of isolated fibres. However, there is a distinct lack of data relating to the effect of a combination of soluble and insoluble fibres in a convenient-to-consume fruit juice food matrix on gut microbiota structure, diversity, and function. Here, we aimed to determine the impact of the MOJU Prebiotic Shot, an apple, lemon, ginger, and raspberry fruit juice drink blend containing chicory inulin, baobab, golden kiwi, and green banana powders, on gut microbiota structure and function. Healthy adults (n = 20) were included in a randomised, double-blind, placebo-controlled, cross-over study, receiving 60 mL MOJU Prebiotic Shot or placebo (without the fibre mix) for 3 weeks with a 3-week washout period between interventions. Shotgun metagenomics revealed significant between-group differences in alpha and beta diversity. In addition, the relative abundance of the phyla Actinobacteria and Desulfobacteria was significantly increased as a result of the prebiotic intervention. Nine species were observed to be differentially abundant (uncorrected p-value of <0.05) as a result of the prebiotic treatment. Of these, Bifidobacterium adolescentis and CAG-81 sp900066785 (Lachnospiraceae) were present at increased abundance relative to baseline. Additionally, KEGG analysis showed an increased abundance in pathways associated with arginine biosynthesis and phenylacetate degradation during the prebiotic treatment. Our results show the effects of the daily consumption of 60 mL MOJU Prebiotic Shot for 3 weeks and provide insight into the functional potential of B. adolescentis.

Rhizopus oryzae Inulinase Production and Characterization with Application in Chicory Root Saccharification

The objective of this study was to create a fermentation process for the production of inulinase, an important enzyme with numerous applications in the food and pharmaceutical industries, using low-cost agricultural waste as substrates for Rhizopus oryzae NRRL 3563. High titer inulinase production in chicory roots by Rhizopus oryzae in a submerged culture was accomplished using a statistical experimental design. A two-level Plackett–Burman design followed by a three-level Box–Behnken design producing a high inulinase titer of 1085.11 U/mL, 2.83-fold the maximum level, was obtained in the screening experiment. The optimal levels were as follows: chicory root, 10 g/L; NaNO3, 5 g/L; and KCl, 0.2 g/L. The produced inulinase enzyme was purified using 70% ammonium sulfate precipitation and ultra-filtration causing 3.63-fold purification with 60% activity recovery. The enzyme had a molecular weight of approximately 130 KDa. The purified enzyme showed optimum activity at 50 °C and pH 6.0. The pH stability range was three to six and the temperature stability was up 70 °C. The purified inulinase could hydrolyze inulin and sucrose, but not cellobiose or soluble starch. Km and Vmax for inulin were determined to be 0.8 mg/mL and 50,000 U/mg, respectively. The two-level Plackett–Burman design was applied followed by a Box–Behnken model for optimization of fermentation conditions. Accordingly, the optimal combination of fermentation was a reaction time of seven hours, a temperature of 60 °C, and an enzyme concentration of 40,000 U/mL, which resulted in a 58.07% saccharification yield. The characteristics of the enzyme and its kinetic parameters suggested that it was highly effective in the fermentation of inulin and inulin-containing substrates. Additionally, it raises the potential of using inulinase enzymes in pharmaceutical and food industries.

Dietary fiber from fruit waste as a potential source of metabolites in maintenance of gut milieu during ulcerative colitis: A comprehensive review

The prevalence of inflammatory bowel disease, particularly ulcerative colitis (UC), has increased dramatically in the past few years owing to a changed lifestyle. Despite various therapeutic treatments, management of the disease is still an issue due to several limitations, including cost and adverse reactions. In this regard, researchers and consumers are inclined towards natural herbal medicines and prophylactic agents. Of these, dietary fiber (DF) (polysaccharides) has become an important topic of interest owing to various putative health attributes, particularly for diseases associated with the large intestine, such as UC. To fulfil industrial and scientific demands of dietary fibers, waste utilization can prove advantageous. Here, the present review highlights recent comprehensive advances in dietary fiber from waste resources in improving UC. Additionally, their role in the gut-associated microbiome, pathway for metabolites synthesis, inflammation, and its mediators. Moreover, here we also discussed short-chain fatty acids (SCFAs) transport and epithelial barrier function along with the mechanism of inflammation regulation. Collectively, it depicts dietary fiber from waste resources that could regulate various cellular processes and molecular mechanisms involved in perpetuating UC and can be used as a promising therapeutic candidate.