Data/hora: 02/06/2024 02:09:27

Provedor de dados: 	Ciência Rural	
País: 	Brazil	
Título: 	Micronization and extrusion processing on the physicochemical properties of dietary fiber	
Autores: 	Bender,Ana Betine Beutinger; Goulart,Fernanda Rodrigues; Silva,Leila Picolli da; Penna,Neidi Garcia.	
Data: 	2019-01-01	
Ano: 	2019	
Palavras-chave: 	Grinding; Hydration properties; Mechanical shearing; Particle size; Soluble dietary fiber.	
Resumo: 	ABSTRACT:  Dietary fiber plays an important physiological role, which is directly linked to its physicochemical properties, water-holding, oil-binding, and cation-exchange capacities. These properties can be altered by employing enzymatic, mechanical, and physical processes. Enzymatic and chemical processes require solvents and special conditions that make it unfeasible to use. Thus, the use of physical methods, such as micronization and extrusion, make promising options to change the physicochemical properties of dietary fiber. In this way, this review aimed to approach relevant information about the use of physical processes, specifically micronization and extrusion, for this purpose. Furthermore, conceptual aspects, such as definition, classification, and properties of dietary fiber and mainly characteristics about the micronization and extrusion processes, are reported. Micronization and extrusion are based on the decrease of the particle size to a micro scale and on the combination of high temperature, mechanical shearing and pressure, respectively. Applying these methods, modifications on the food matrix occurred by increasing the surface area and disruption of the glycosidic bonds. Consequently, there is a change in physicochemical properties of dietary fiber, which predict the physiological effect associated with dietary fiber consumption, such as decrease in blood cholesterol and glucose levels and improvement of intestinal transit. Moreover, these changes increase the bio accessibility of bioactive compounds present in the food matrix and improve the antioxidant capacity of products.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000700654	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/0103-8478cr20190154	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.49 n.7 2019	
Fonte: 	info:eu-repo/semantics/openAccess