Dietary Fibre from Berry‐Processing waste and its impact on bread structure: A review

Jekaterina Alba, Grant Campbell, Vasileios Kontogiorgos

Research output: Contribution to journalReview article

4 Citations (Scopus)

Abstract

The structure and function of by-products of berry-processing industries are reviewed, with particular attention to dietary fibre (DF) and its effects in food products. The complex chemical composition and physicochemical characteristics of DF have been investigated and strategies for extraction of specific fractions that provide tailored technological and physiological functionality have been reviewed. The aim of this review is to describe in detail the structural composition and isolation methods of dietary fibre derived from berry by-products, and to explore their potential functionality in foods. The goal is to introduce DF from berry waste streams into the food chain, for which bread is a major vehicle. However, the appeal of bread lies in its aerated structure, for which DF is generally detrimental. The technological influence of DF on the formation and stabilization of the aerated structure of bread is therefore reviewed, in order to understand how to incorporate DF into bread while maintaining palatability. The aerated structure of bread is stabilized by two mechanisms: the gluten matrix and the liquid film surrounding bubbles. Incorporating DF successfully into bread requires understanding its interactions with both of these mechanisms. DF fractions from berries offer superior nutritional value compared to cereal fibre, potentially with less damage to bread structure, due to the higher proportion of soluble fibre. By-products from berry-processing industries could be used as a source of technologically and nutritionally distinctive DF to fabricate foods with enhanced nutritional value.

Original languageEnglish
Pages (from-to)4189-4199
Number of pages11
JournalJournal of the Science of Food and Agriculture
Volume99
Issue number9
Early online date8 Feb 2019
DOIs
Publication statusPublished - 1 Jul 2019

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