ArticleFoods (Basel, Switzerland)2022
Physicochemical Properties and Bioaccessibility of Phenolic Compounds of Dietary Fibre Concentrates from Vegetable By-Products.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed, 38 citations in OpenAlex.
- Phytochemical Profiling (Phenolics and Carotenoids) and Antioxidant Potential of Apple, Plum, Carrot, and Beetroot Juice Pomaces: Towards Sustainable Food Ingredients.Foods (Basel, Switzerland) · 2026Article
- Metabolomic insights into residual Carrot biomass from a bioprospecting approach across Colombian microclimates.Scientific reports · 2026Article
- Green Extraction of Bioactive Compounds from Plant-Based Agri-Food Residues: Advances Toward Sustainable Valorization.Plants (Basel, Switzerland) · 2025Review
- Medicinal Plants for a Healthy Gut Microbiome: Scientific Insights into Modern Herbal Applications.International journal of molecular sciences · 2025Review
- A Comprehensive Review on Characterization of Pepper Seeds: Unveiling Potential Value and Sustainable Agrifood Applications.Foods (Basel, Switzerland) · 2025Review
- Methodological framework for supporting phytochemical bioprospecting re-search: A case study on carrot (Heliyon · 2025Article
- The bioaccessibility of phenolic compounds, nutritional quality, and textural properties of gluten-free muffins enriched with artichoke leaves and green lentil protein isolate.Journal of food science · 2025Article
- Globe Artichoke (Foods (Basel, Switzerland) · 2024Review
- Bioaccessibility of Carotenoids and Polyphenols in Organic Butternut Squash (Foods (Basel, Switzerland) · 2024Article
- The Use of Fruit and Vegetable by-Products as Enhancers of Health Status of Piglets after Weaning: The Role of Bioactive Compounds from Apple and Carrot Industrial Wastes.Veterinary sciences · 2023Review
- Antioxidant Properties of Bioactive Compounds in Fruit and Vegetable Waste.Antioxidants (Basel, Switzerland) · 2023Article
- Variation, during Shelf Life, of Functional Properties of Biscuits Enriched with Fibers Extracted from Artichoke (Nutrients · 2023Article
- Stability and Bioaccessibility of Phenolic Compounds in Rosehip Extracts during In Vitro Digestion.Antioxidants (Basel, Switzerland) · 2023Article
- Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources.Foods (Basel, Switzerland) · 2023Review
- A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry.Molecules (Basel, Switzerland) · 2023Review
- Implication of the Polymeric Phenolic Fraction and Matrix Effect on the Antioxidant Activity, Bioaccessibility, and Bioavailability of Grape Stem Extracts.Molecules (Basel, Switzerland) · 2023Article
- Phenolic Compounds from New Natural Sources-Plant Genotype and Ontogenetic Variation.Molecules (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
The agro-food industry generates a large volume of by-products, whose revaluation is essential for the circular economy. From these by-products, dietary fibre concentrates (DFCs) can be obtained. Therefore, the objective of this study was to characterise (a) the proximal composition by analysing soluble, insoluble and total Dietary Fibre (DF), (b) the physicochemical properties, and (c) the phenolic profile of artichoke, red pepper, carrot, and cucumber DFCs. In addition, the bioaccessibility of phenolic compounds was also evaluated after in vitro gastrointestinal and colonic digestions. The results showed that the DFCs had more than 30 g/100 g dw. The water holding and retention capacity of the DFCs ranges from 9.4 to 18.7 g of water/g. Artichoke DFC presented high concentration of phenolic compounds (8340.7 mg/kg) compared to the red pepper (304.4 mg/kg), carrot (217.4 mg/kg) and cucumber DFCs (195.7 mg/kg). During in vitro gastrointestinal digestion, soluble phenolic compounds were released from the food matrix, chlorogenic acid, the principal compound in artichoke and carrot DFCs, and hesperetin-7-rutinoside in red pepper cucumber DFCs. Total phenolic content decreased after in vitro colonic digestion hence the chemical transformation of the phenolic compounds by gut microbiota. Based on the results, DFCs could be good functional ingredients to develop DF-enriched food, reducing food waste.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.