مروری بر جایگاه فیبر در تغذیه، سلامت و کاربرد و روش‌های اصلاح آن در صنایع غذایی
الموضوعات :
1 - دانشجوی دکتری گروه علوم و صنایع غذایی، واحد ورامین پیشوا، دانشگاه آزاد اسلامی، تهران، ایران
2 - استادیار گروه علوم و صنایع غذایی، واحد ورامین پیشوا، دانشگاه آزاد اسلامی، تهران، ایران
الکلمات المفتاحية: پری‌بیوتیک, دیابت, فیبر رژیمی, کاهش سرطان, کربوهیدرات,
ملخص المقالة :
امروزه اثرات سلامت بخش فیبر رژیمی بسیار مورد توجه قرار گرفته است. فیبر رژیمی در مواد غذایی مانند میوه‌ها، سبزیجات و غلات وجود دارند و دارای کالری و چربی کمی هستند. فیبر کربوهیدراتی است که در بدن قابل تجزیه نیست و در دستگاه گوارش توسط آنزیمها هضم نمی‌گردد. فیبرها شامل سلولز، همی‌سلولز، صمغ، مواد پکتیک و لیگنین هستند که به علت ظرفیت جذب گلوکز، ظرفیت جذب کلسترول، ظرفیت نگهداری روغن و کالری بسیار کم در کاهش و درمان بیماری‌هایی مانند چاقی، دیابت، انواع سرطان‌ها، بیماریهای روده‌ای و بیماریهای قلبی عروقی موثر هستند. بسیاری از ضایعات صنایع غذایی مانند تفاله میوه‌ها، هسته خرما و سبوس غلات منابع مهم فیبر رژیمی میباشند که میتوان از آن‌ها به عنوان پری‌بیوتیک برای رشد و تکثیر باکتری‌های مفید روده استفاده نمود. فیبرها بر اساس خصوصیات فیزیکی به دو دسته محلول و نامحلول در آب تقسیم می‌گرددند. فیبرهای نامحلول به علت طعم نامطلوب و عملکرد ضعیف مورد استفاده قرار نمی‌گیرند که به وسیله روش‌هایی مانند اصلاح فیزیکی، شیمیایی، آنزیمی و ترکیبی به فیبر محلول تبدیل می‌شوند. به دلیل هزینه پایین، زمان کوتاه، عملیات ساده و بدون تولید زباله سمی روش فیزیکی بیشترین کاربرد را دارد. در این مقاله به بررسی انواع فیبر، خواص درمانی و روش‌های اصلاح آن پرداخته شده است.
المصادر:
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Hadri, Z. (2020). Unravelling the effect of viscous fiber on food intake: A review of studies. South Asian Journal of Experimental Biology, 10(5).
He, Y., Wang, B., Wen, L., Wang, F., Yu, H., Chen, D., Su, X. & Zhang, C. (2022). Effects of dietary fiber on human health. Food Science and Human Wellness, 11(1), 1-10. https://doi.org/10.1016/j.fshw.2021.07.001
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Hervik, A.K. & Svihus, B. (2019). The role of fiber in energy balance. Journal of nutrition and metabolism. https://doi.org/10.1155/2019/4983657
Hosseiny, M. & Sedaghati, M. (2023). Production and Characterization of Milk Dessert Supplemented with Date Seed Powder. Iranian Journal of Chemistry and Chemical Engineering, 42(9), 2908-2915. https://doi.org/10.30492/ijcce.2023.560928.5551
Hussain, S., Jõudu, I. & Bhat, R. (2020). Dietary fiber from underutilized plant resources—A positive approach for valorization of fruit and vegetable wastes. Sustainability, 12(13), 5401. https://doi.org/10.3390/su12135401
Iqbal, S., Tirpanalan-Staben, Ö. & Franke, K. (2022). Modification of Dietary Fibers to Valorize the By-Products of Cereal, Fruit and Vegetable Industry—A Review on Treatment Methods. Plants, 11(24), 3466. https://doi.org/10.3390/plants11243466
Jakobsdottir, G., Nyman, M. & Fåk, F. (2014). Designing future prebiotic fiber to target metabolic syndrome. Nutrition, 30(5), 497-502. https://doi.org/10.1016/j.nut.2013.08.013
Joye, I.J. (2020). Dietary fibre from whole grains and their benefits on metabolic health. Nutrients, 12(10), 3045. https://doi.org/10.3390/nu12103045
Lattimer, J.M. & Haub, M.D. (2010). Effects of dietary fiber and its components on metabolic health. Nutrients, 2(12), 1266-1289. https://doi.org/10.3390/nu2121266
Lavanya, D.K.P.K., Kulkarni, P.K., Dixit, M., Raavi, P.K. & Krishna, L.N.V. (2011). Sources of cellulose and their applications—A review. International Journal of Drug Formulation and Research, 2(6), 19-38.
Illippangama, A.U., Jayasena, D.D., Jo, C. & Mudannayake, D.C. (2022). Inulin as a functional ingredient and their applications in meat products. Carbohydrate Polymers, 275, 118706. https://doi.org/10.1016/j.carbpol.2021.118706
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