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Extraction and Modification of Dietary Fiber Applying Thermal Processes

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Science and Technology of Fibers in Food Systems

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

Abstract

This chapter describes the application of thermal treatments for the extraction and modification of dietary fiber (DF). In the last decades, the food industry has focused its attention on developing innovative food ingredients capable of providing health benefits without compromising their safety and technological functionality. The inclusion of DFs in the formulation of foods providing health benefits is of consumer and industry interest. Thermal processes, without the use of chemical reagents, have been widely utilized for the extraction and modification of DFs. Hot and boiling water, scalding, blanching, steam explosion, and thermal extrusion have been used to extract DFs, and to modify DF fractions and components. DF extraction at elevated temperatures results in higher extraction yields, particularly of highly insoluble compounds. Thermal treatments can also modify the composition of DFs by solubilizing their insoluble fraction. This modification has the potential of improving their functionality. Additional thermal treatment used as a final conditioning step of previously extracted and modified DF products, such as hot air-drying, have also been proven to further modify DFs.

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Authors and Affiliations

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

    Luis Eduardo Garcia-Amezquita

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

    Viridiana Tejada-Ortigoza

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

    J. Antonio Torres & Jorge Welti-Chanes

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

Correspondence to Luis Eduardo Garcia-Amezquita .

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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Garcia-Amezquita, L.E., Tejada-Ortigoza, V., Torres, J.A., Welti-Chanes, J. (2020). Extraction and Modification of Dietary Fiber Applying Thermal Processes. 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_14

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