Enzymatic Processes of Dietary Fibers

Abstract

Different types of dietary fibers, such as fruits fibers, inulin and gums, are incorporated into foods not only due to their functional and technological properties (e.g. gelling or thickening properties), but also due to their numerous nutritional benefits. Often, the structure of these compounds, in their native forms, is such that they are not able to provide suitable functional properties when they are incorporated into foods. Thus, they are modified using physical, chemical or enzymatic means. Enzymatic processes are considered an ecofriendly option in many processes carried out in the food industry. Particularly, enzymes are an important tool for extracting fibers from different sources, such as fruit and vegetables waste, cereal bran, etc., and also for modifying their functional and/or nutritional properties. Enzymes involved in enzymatic processes to extract and modify fibers as well as fiber-enriched products and by-products are reviewed and discussed in this chapter.