Editorial Dietary Fiber: Chemistry, Structure, and...
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Editorial Dietary Fiber: Chemistry, Structure, and Properties Qingbin Guo, 1,2 Ji Kang , 1,2 Yanjie Bai , 3 and Feng Xu 4 1 State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300222, China 2 Department of Food Science, University of Guelph, Ontario, Canada N1G 2W1 3 School of Public Health, Soochow University, Suzhou, China 4 Merck & Co., Kenilworth, NJ 07033, USA Correspondence should be addressed to Ji Kang; [email protected] Received 18 July 2018; Accepted 18 July 2018; Published 26 September 2018 Copyright©2018QingbinGuoetal.isisanopenaccessarticledistributedundertheCreativeCommonsAttributionLicense, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Dietary fiber is defined as “the edible parts of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine.” It includes mainly non-starch polysaccharides, oligosaccharides, resistant starch, and lignins. Health benefits of dietary fiber including pro- motinglaxation,attenuatingbloodcholesterolandglucose,and preventing certain cancers have been extensively studied by manyhumanandanimalstudies.esehealthbenefitsmaybe attributed to several physiological properties such as bulking, water-holding capacity, cation- and cholesterol-binding properties, and fermentation properties. However, the de- tailedmechanismsofitshealthbenefitsarestillnotclearwhich deserve more investigations. In addition, the food application of dietary fiber is still facing many challenges including poor texture and unpleasant mouthfeel of the fiber-fortified food products. Journal of Chemistry setouttopublishaspecialissue devoted to the topic “Dietary Fiber: Chemistry, Structure, and Properties.”eresultisacollectionoftenoutstandingarticles. ese papers covered physicochemical properties of dietary fiber, its food applications, and novel fiber exploration. We believe these studies could make great contribution to dietary fiber in areas of both research and industrial applications. Zhang et al. studied a novel dietary fiber material: bamboo shoot dietary fiber (BSDF). e effects of BSDF on the mechanical properties, moisture distribution, and mi- crostructure of frozen dough were investigated. e results showed that the BSDF significantly improved the visco- elasticity and extensibility of frozen dough after thawing in a dose-dependent manner. Wheatbranisrichindietaryfiber,whichimprovesthe flour nutritional content and also endows the flour with aricherflavor.However,ahighcontentofinsolubledietary branfibermaybadlycompromisetheprocessingandedible quality of flour products. One study was conducted to explore ways to decrease the negative effects by using fermented bran, which showed longer dough extensibility and stability and better overall steam bread texture. is provided an innovative way to increase the dietary fiber content of steam bread. Li et al. demonstrated how the complex additives in- cluding sodium carboxymethyl cellulose (CMC-Na) affect the storage property of steamed bread during frozen dough storage. e results showed that adding complex additives could enhance gas-holding capacity of gluten and maintain yeast activity upon frozen storage. Another research was performed to investigate the quality of fresh wet noodles made from different flour milling streams. e basic composition, texture properties, cooking characteristics, and moisture status of the noodles were compared. e results indicated that as storage time increased, the springiness of fresh wet noodles gradually decreased, while the hardness increased. Yangetal.reviewedthemodificationandapplicationof dietary fiber in foods with respect to definition, classifica- tion, and methods for measurement, extraction, and mod- ification. e supplementation of dietary fiber for flour, meat, and dairy products is also included. e benefits and risks of increasing consumption of dietary fiber are discussed. Hindawi Journal of Chemistry Volume 2018, Article ID 1328797, 2 pages https://doi.org/10.1155/2018/1328797
Transcript of Editorial Dietary Fiber: Chemistry, Structure, and...
EditorialDietary Fiber: Chemistry, Structure, and Properties
Qingbin Guo,1,2 Ji Kang ,1,2 Yanjie Bai ,3 and Feng Xu4
1State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300222, China2Department of Food Science, University of Guelph, Ontario, Canada N1G 2W13School of Public Health, Soochow University, Suzhou, China4Merck & Co., Kenilworth, NJ 07033, USA
Correspondence should be addressed to Ji Kang; [email protected]
Received 18 July 2018; Accepted 18 July 2018; Published 26 September 2018
Copyright © 2018 Qingbin Guo et al. $is is an open access article distributed under the Creative Commons Attribution License,which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Dietary fiber is defined as “the edible parts of plants oranalogous carbohydrates that are resistant to digestion andabsorption in the human small intestine with complete orpartial fermentation in the large intestine.” It includes mainlynon-starch polysaccharides, oligosaccharides, resistant starch,and lignins. Health benefits of dietary fiber including pro-moting laxation, attenuating blood cholesterol and glucose, andpreventing certain cancers have been extensively studied bymany human and animal studies. $ese health benefits may beattributed to several physiological properties such as bulking,water-holding capacity, cation- and cholesterol-bindingproperties, and fermentation properties. However, the de-tailed mechanisms of its health benefits are still not clear whichdeserve more investigations. In addition, the food applicationof dietary fiber is still facing many challenges including poortexture and unpleasant mouthfeel of the fiber-fortified foodproducts. Journal of Chemistry set out to publish a special issuedevoted to the topic “Dietary Fiber: Chemistry, Structure, andProperties.”$e result is a collection of ten outstanding articles.$ese papers covered physicochemical properties of dietaryfiber, its food applications, and novel fiber exploration. Webelieve these studies could make great contribution to dietaryfiber in areas of both research and industrial applications.
Zhang et al. studied a novel dietary fiber material:bamboo shoot dietary fiber (BSDF). $e effects of BSDF onthe mechanical properties, moisture distribution, and mi-crostructure of frozen dough were investigated. $e resultsshowed that the BSDF significantly improved the visco-elasticity and extensibility of frozen dough after thawing ina dose-dependent manner.
Wheat bran is rich in dietary fiber, which improves theflour nutritional content and also endows the flour witha richer flavor. However, a high content of insoluble dietarybran fiber may badly compromise the processing and ediblequality of flour products. One study was conducted toexplore ways to decrease the negative effects by usingfermented bran, which showed longer dough extensibilityand stability and better overall steam bread texture. $isprovided an innovative way to increase the dietary fibercontent of steam bread.
Li et al. demonstrated how the complex additives in-cluding sodium carboxymethyl cellulose (CMC-Na) affectthe storage property of steamed bread during frozen doughstorage. $e results showed that adding complex additivescould enhance gas-holding capacity of gluten and maintainyeast activity upon frozen storage.
Another research was performed to investigate thequality of fresh wet noodles made from different flourmilling streams. $e basic composition, texture properties,cooking characteristics, and moisture status of the noodleswere compared. $e results indicated that as storage timeincreased, the springiness of fresh wet noodles graduallydecreased, while the hardness increased.
Yang et al. reviewed the modification and application ofdietary fiber in foods with respect to definition, classifica-tion, and methods for measurement, extraction, and mod-ification. $e supplementation of dietary fiber for flour,meat, and dairy products is also included. $e benefits andrisks of increasing consumption of dietary fiber arediscussed.
HindawiJournal of ChemistryVolume 2018, Article ID 1328797, 2 pageshttps://doi.org/10.1155/2018/1328797
Conflicts of Interest
$e editors declare that they have no conflicts of interest.
Qingbin GuoJi Kang
Yanjie BaiFeng Xu
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