Page 322 - Natural Antioxidants, Applications in Foods of Animal Origin

Antioxidant Dietary Fiber: An Approach to Develop Healthy 301
VetBooks.ir texture, and nutritional value (Mielnick et al., 2006). This oxidation is a highly

complex process involving numerous reactions which produce a variety of
chemical and physical changes (Sánchez-Alonso et al., 2008). The nutritional
quality of meat and meat products is often being challenged due to absence
of DF in them. However, this can be overcome by addition of DF rich ingre-
dients while processing of meat products. There are several DF ingredients
which are also gifted with many phytochemicals like polyphenols. Phenolic
compounds present in fruits have been demonstrated to possess antioxidant,
anti-inflammatory and anti-carcinogenic properties and the ability to prevent
a variety of chronic diseases (Boyer & Liu, 2004). Adding these ingredients
to meat products, which has almost negligible amount of DF, can be helpful
in enhancing their nutritional and functional values, quality, and storage
stability. Moreover, intake of natural antioxidant through these fiber rich meat
products can help fighting stress of modern day hectic lifestyle. This chapter
broadly deals with antioxidant dietary fiber (ADF), sources and effects of
their incorporation on quality of meat products.

8.2 ANTIOXIDANT DIETARY FIBER

DFs are plentiful in plant products like fruits, vegetables, and grains. They
are very well known as a beneficial component of healthy diet and their
consumption is being linked with reductions in risks associated with cardio-
vascular disease, cancer, and diabetes (Cho & Dreher, 2001). DF has hetero-
geneous chemical structures and conventionally classified according to their
solubility in water as soluble dietary fiber (SDF) and insoluble dietary fiber
(IDF). In cereal bran, the IDF is largely predominant while fruit DFs are rich
in SDF (Gorinstein et al., 2001; Grigelmo-Miguel & Martı ́ n-Belloso, 1998;
Prosky et al., 1988). It is important to consume the DF in a balanced propor-
tion, that is, the water-soluble fraction should represent between 30 and 50%
of the total dietary fiber (TDF) (Eastwood, 1987; Spiller, 1986).
Interests in applying fruit processing wastes as functional food ingredi-
ents is consistently increasing as they are rich source of DF, and several bene-
ficial bioactive compounds (Balasundram et al., 2006) such as polyphenols.
Such association of DF and polyphenols led to the proposal of the concept of
ADF by Saura-Calixto (1998) with the criteria that 1 g of ADF should have
2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging capacity
equivalent to at least 50 mg vitamin E and DF content should be higher than
50% dry matter from the natural constituents of the material. Antioxidant DF
is thus defined as a natural product that combines the beneficial effects of