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Chemical Processes for the Extraction and Modification of Dietary Fiber

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Science and Technology of Fibers in Food Systems

Part of the book series: Food Engineering Series ((FSES))

Abstract

Dietary fiber (DF) products are often obtained from plant sources using chemical processes. The main purpose of the extraction, purification and isolation of DFs by chemical methods is to obtain the best possible yield of DF compounds generating food ingredients with the best functionality and health benefits. Functional properties of interest include those related to gelling capacity, oil and water holding capacity, and swelling capacity, while physiological benefits relate to the production of short chain fatty acids during the microbiota fermentation of DFs, and the ones related to the presence of phenolic compounds in DFs. An understanding of chemical extraction requires knowing the DF distribution in plant tissues, the organization of DF polysaccharides in the cell wall, and the chemical interactions of these polysaccharides with other cell components. Alkaline, acid, chelating, and oxidant/bleach extractions are most often used to obtain DFs. The choice of a chemical method depends on the polysaccharide of interest. If the solution concentration, pH, time, and temperature condition of the chemical method used are extreme, the structure of the polysaccharides obtained will be modified, changing the functionality of the DFs. Novel approaches, including the use of combined methods, seek to reduce this processing severity.

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Acknowledgements

The support from Tecnológico de Monterrey Research Chair Funds GEE 1A01001 and CDB081, and Mexico’s CONACYT Scholarship Program [Grant Nos. 260692 and 205265] and Project CB2014-237271 are gratefully acknowledged.

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Authors and Affiliations

  1. Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Querétaro, QRO, Mexico

    Viridiana Tejada-Ortigoza

  2. Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Zapopan, JC, Mexico

    Luis Eduardo Garcia-Amezquita

  3. Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Monterrey, NL, Mexico

    J. Antonio Torres & Jorge Welti-Chanes

Authors
  1. Viridiana Tejada-Ortigoza
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  2. Luis Eduardo Garcia-Amezquita
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  3. J. Antonio Torres
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  4. Jorge Welti-Chanes
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Correspondence to Viridiana Tejada-Ortigoza .

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Editors and Affiliations

  1. Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Monterrey, Nuevo León, Mexico

    Jorge Welti-Chanes

  2. Tecnologico de Monterrey Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Monterrey, Nuevo León, Mexico

    Sergio O. Serna-Saldívar

  3. Food Science and Technology Department, The Ohio State University, Colombo, OH, USA

    Osvaldo Campanella

  4. Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Querétaro, Querétaro, Mexico

    Viridiana Tejada-Ortigoza

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Tejada-Ortigoza, V., Garcia-Amezquita, L.E., Torres, J.A., Welti-Chanes, J. (2020). Chemical Processes for the Extraction and Modification of Dietary Fiber. In: Welti-Chanes, J., Serna-Saldívar, S., Campanella, O., Tejada-Ortigoza, V. (eds) Science and Technology of Fibers in Food Systems. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-38654-2_15

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