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Enzymatic Processes of Dietary Fibers

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Science and Technology of Fibers in Food Systems

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

Abstract

Different types of dietary fibers, such as fruits fibers, inulin and gums, are incorporated into foods not only due to their functional and technological properties (e.g. gelling or thickening properties), but also due to their numerous nutritional benefits. Often, the structure of these compounds, in their native forms, is such that they are not able to provide suitable functional properties when they are incorporated into foods. Thus, they are modified using physical, chemical or enzymatic means. Enzymatic processes are considered an ecofriendly option in many processes carried out in the food industry. Particularly, enzymes are an important tool for extracting fibers from different sources, such as fruit and vegetables waste, cereal bran, etc., and also for modifying their functional and/or nutritional properties. Enzymes involved in enzymatic processes to extract and modify fibers as well as fiber-enriched products and by-products are reviewed and discussed in this chapter.

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Authors and Affiliations

  1. Laboratory of Food physicochemical studies, Food Technology Institute, Faculty of Chemical Engineering, National University of Litoral, Santa Fe, Argentina

    Maria Julia Spotti

  2. Food Science and Technology Department, The Ohio State University, Columbus, OH, USA

    Osvaldo H. Campanella

Authors
  1. Maria Julia Spotti
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  2. Osvaldo H. Campanella
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Correspondence to Osvaldo H. Campanella .

Editor information

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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Spotti, M.J., Campanella, O.H. (2020). Enzymatic Processes of Dietary Fibers. 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_13

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