Enhancing the Gastrointestinal Stability of Curcumin by Using Sodium Alginate-Based Nanoemulsions Containing Natural Emulsifiers.

Curcumin presents interesting biological activities but low chemical stability, so it has been incorporated into different emulsion-based systems in order to increase its bioaccessibility. Many strategies are being investigated to increase the stability of these systems. Among them, the use of polysaccharides has been seen to highly improve the emulsion stability but also to modulate their digestibility and the release of the encapsulated compounds. However, the effect of these polysaccharides on nanoemulsions depends on the presence of other components. Then, this work aimed to study the effect of alginate addition at different concentrations (0-1.5%) on the gastrointestinal fate and stability of curcumin-loaded nanoemulsions formulated using soybean lecithin or whey protein as emulsifiers. Results showed that, in the absence of polysaccharides, whey protein was more effective than lecithin in preventing curcumin degradation during digestion and its use also provided greater lipid digestibility and higher curcumin bioaccessibility. The addition of alginate, especially at ≥1%, greatly prevented curcumin degradation during digestion up to 23% and improved the stability of nanoemulsions over time. However, it reduced lipid digestibility and curcumin bioaccessibility. Our results provide relevant information on the use of alginate on different emulsifier-based nanoemulsions to act as carriers of curcumin.

Formation and Stabilization of W1/O/W2 Emulsions with Gelled Lipid Phases.

Water-in-oil-in-water (W1/O/W2) emulsions are emulsion-based systems where the dispersed phase is an emulsion itself, offering great potential for the encapsulation of hydrophilic bioactive compounds. However, their formation and stabilization is still a challenge mainly due to water migration, which could be reduced by lipid phase gelation. This study aimed to assess the impact of lipid phase state being liquid or gelled using glyceryl stearate (GS) at 1% (w/w) as well as the hydrophilic emulsifier (T80: Tween 80 or lecithin) and the oil type (MCT:medium chain triglyceride or corn oil (CO) as long chain triglyceride) on the formation and stabilization of chlorophyllin W1/O/W2 emulsions. Their colloidal stability against temperature and light exposure conditions was evaluated. Gelling both lipid phases (MCT and CO) rendered smaller W1 droplets during the first emulsification step, followed by formation of W1/O/W2 emulsions with smaller W1/O droplet size and more stable against clarification. The stability of W1/O/W2 emulsions was sensitive to a temperature increase, which might be related to the lower gelling degree of the lipid phase at higher temperatures. This study provides valuable insight for the formation and stabilization of W1/O/W2 emulsions with gelled lipid phases as delivery systems of hydrophilic bioactive compounds under common food storage conditions.

Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods.

Phenolic compounds are important constituents of plant-based foods, as their presence is related to protective effects on health. To exert their biological activity, phenolic compounds must be released from the matrix during digestion in an absorbable form (bioaccessible) and finally absorbed and transferred to the bloodstream (bioavailable). Chemical structure and matrix interactions are some food-related factors that hamper phenolic compounds bioaccessibility and bioavailability, and that can be counteracted by food processing. It has been shown that food processing can induce chemical or physical modifications in food that enhance phenolic compounds bioaccessibility and bioavailability. These changes include: (i) chemical modifications into more bioaccessible and bioavailable forms; (ii) cleavage of covalent or hydrogen bonds or hydrophobic forces that attach phenolic compounds to matrix macromolecules; (iii) damaging microstructural barriers such as cell walls that impede the release from the matrix; and (iv) create microstructures that protect phenolic compounds until they are absorbed. Indeed, food processing can produce degradation of phenolic compounds, however, it is possible to counteract it by modulating the operating conditions in favor of increased bioaccessibility and bioavailability. This review compiles the current knowledge on the effects of processing on phenolic compounds bioaccessibility or bioavailability, while suggesting new guidelines in the search of optimal processing conditions as a step forward towards the design of healthier foods.

Physicochemical and Antimicrobial Characterization of Beeswax-Starch Food-Grade Nanoemulsions Incorporating Natural Antimicrobials.

Nanoemulsions are feasible delivery systems of lipophilic compounds, showing potential as edible coatings with enhanced functional properties. The aim of this work was to study the effect of emulsifier type (stearic acid (SA), Tween 80 (T80) or Tween 80/Span 60 (T80/S60)) and emulsification process (homogenization, ultrasound or microfluidization) on nanoemulsion formation based on oxidized corn starch, beeswax (BW) and natural antimicrobials (lauric arginate and natamycin). The response variables were physicochemical properties, rheological behavior, wettability and antimicrobial activity of BW-starch nanoemulsions (BW-SN). The BW-SN emulsified using T80 and microfluidized showed the lowest droplet size (77.6 ± 6.2 nm), a polydispersion index of 0.4 ± 0.0 and whiteness index (WI) of 31.8 ± 0.8. This BW-SN exhibited a more negative ζ-potential: -36 ± 4 mV, and Newtonian flow behavior, indicating great stability. BW-SN antimicrobial activity was not affected by microfluidization nor the presence of T80, showing inhibition of the deteriorative fungi R. stolonifer, C. gloeosporioides and B. cinerea, and the pathogenic bacterium S. Saintpaul. In addition, regardless of emulsifier type and emulsification process, BW-SN applied on the tomato surface exhibited low contact angles (38.5° to 48.6°), resulting in efficient wettability (-7.0 mN/m to -8.9 mN/m). These nanoemulsions may be useful to produce edible coatings to preserve fresh-produce quality and safety.

Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach.

BACKGROUND: Pulsed light (PL) treatments stand as an alternative for the shelf-life extension of fresh-cut products. The antimicrobial effects of PL are well known; however, its influence on quality attributes needs to be assessed. This study was aimed at evaluating the application of PL treatments in combination with pectin-based edible coatings enriched with dietary fiber for the preservation of fresh-cut apples. RESULTS: Dipping of fresh-cut apples in ascorbic acid/calcium chloride solution prior to pectin coating and PL treatments was effective to minimize browning and softening of apple surfaces. Incorporation of fiber in the pectin coating did not cause any change in microbial loads and sensory acceptability of apple cubes. Pectin-coated PL-treated apple pieces exhibited significantly higher antioxidant activity values than fresh and PL control samples. At the end of storage, the combination of both treatments resulted in an almost 2 log CFU g-1 reduction of microbial counts. Sensory attribute scores did not fall below the rejection limit throughout 14 days, although the presence of off-odors limited the acceptability of the pectin-coated samples. CONCLUSION: The results demonstrate that PL treatments applied to pectin-coated fresh-cut apples may be used to maintain quality attributes, thus conferring prebiotic potential and extending the shelf-life of the product. © 2016 Society of Chemical Industry.

Influence of Cooking Conditions on Carotenoid Content and Stability in Porridges Prepared from High-Carotenoid Maize.

Maize is a staple food crop in many developing countries, hence becoming an attractive target for biofortification programs toward populations at risk of micronutrient deficiencies. A South African white endosperm maize inbred line was engineered with a carotenogenic mini-pathway to generate high-carotenoid maize, which accumulates ß-carotene, lutein and zeaxanthin. As maize porridge is a traditional meal for poor populations in sub-Saharan African countries, high-carotenoid maize was used as raw material to prepare different maize meals. The objective of this work was to assess the impact of popular home-cooking techniques and different cooking parameters (temperature, time and pH) on the final carotenoid content in the cooked product, using a spectrophotometric technique based on the mean absorption of carotenoids at 450 nm. Carotenoid levels were not only preserved, but also enhanced in high-carotenoid maize porridges. The carotenoid content was increased when temperatures ≤95 °C were combined with short cooking times (10-60 min). The most optimum thermal treatment was 75 °C/10 min. When treated under those conditions at pH 5, high-carotenoid maize porridges doubled the initial carotenoid content up to 88 µg/g dry weight. Regarding to cooking techniques, the highest carotenoid content was found when unfermented thin porridges were prepared (51 µg/g dry weight of high-carotenoid maize porridge). We conclude that high-carotenoid maize may contribute to enhance the dietary status of rural populations who depend on maize as a staple food.

Modulating Biopolymer Electrical Charge to Optimize the Assembly of Edible Multilayer Nanofilms by the Layer-by-Layer Technique.

The aim of this work was to study the influence of biopolymer (alginate, ALG; chitosan, CHI) charge on the formation of multilayer nanofilms by the layer-by-layer (LbL) technique. The electrical charge of ALG and CHI (high, medium, or low) was modulated by adjusting the pH of biopolymer solutions. The amount of biopolymer deposited in multilayers depended on the charge of ALG and CHI solutions. The lower the charge the higher the deposition rate due to the higher number of biopolymer molecules needed to neutralize the previous layer. Medium and low charge biopolymers led to a drastic change in the wettability of multilayers, with ALG layers being strongly hydrophilic and CHI layers strongly hydrophobic. The surface ζ-potential alternatively changed from negative to positive using ALG or CHI. This effect was more pronounced using highly charged biopolymers. Results obtained in this study evidenced that the multilayers properties can be tuned by controlling the biopolymer electrical charge.

Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples.

Little information is available regarding the incorporation of dietary fiber into edible films and coatings. In this work, apple fiber and inulin were incorporated into polysaccharide-based (alginate, pectine and gellan gum) edible coating formulations and their effects on the quality attributes of fresh-cut apples were evaluated. Antioxidant properties, color, firmness, sensory quality and microbial growth of fresh-cut apple were studied during 16 days of storage at 4 °C. Results show that dietary fiber extracts incorporated to gellan gum, pectin and alginate-based coatings together with calcium chloride and ascorbic acid successfully maintained the firmness and color of coated fresh-cut apples in comparison with uncoated control samples, which presented severe texture softening and browning. The firmness of apple pieces coated with polysaccharide-based coating formulations incorporating apple fiber doubled, and sometimes tripled, that of uncoated samples. Any of the assayed coatings exhibited a positive effect on the sensory properties of fresh-cut apples. The incorporation of apple fiber, together with the use of ascorbic acid, contributed to keep the antioxidant potential of the fruit at least during the first week of storage. Furthermore, gellan gum coatings had a marked effect in reducing mesophilic and psychrophilic counts on fresh-cut apples throughout storage regardless the addition of dietary fibers. The results achieved demonstrate the feasibility of the addition of dietary fiber to edible coating formulations for increasing the nutritional value of fresh-cut apples without compromising their fresh-like quality attributes.

Pulsed light inactivation of naturally occurring moulds on wheat grain.

BACKGROUND: Pulsed light (PL) is emerging as a non-thermal technology with excellent prospects for the decontamination of foods and food contact surfaces. Its application for mould inactivation on cereal grains would allow a reduction of storage losses as well as the prevention of mycotoxin contamination at a post-harvest level. The potential of PL for the decontamination of naturally occurring moulds on wheat grain was investigated in this study. RESULTS: Treatments of up to 40 flashes of a fluence of 0.4 J cm⁻² per pulse were applied to both sides of the grain, with an overall energy release ranging from 6.4 to 51.2 J g⁻¹. The most powerful treatment applied to wheat in this study (51.2 J g⁻¹) resulted in a mould reduction of approximately 4 log cycles on samples displaying an initial mould contamination level of 2.2 × 105 CFU g⁻¹. At the same time, the seed germination percentage was only slightly affected. For PL treatments causing an inactivation of 3-4 log cycles, only 14-15% of the germination power of the wheat seeds was lost. CONCLUSION: The PL treatments attained greater microbial reductions for higher treatment times and lower initial mould loads. The absence of the UV portion of the radiation spectrum was found to significantly reduce the treatment effectiveness.

Modulating edible-oleogels physical and functional characteristics by controlling their microstructure.

The influence of co-oleogelators like lecithin or hydrogenated lecithin together with the addition of dispersed water droplets to modulate the microstructure and thus the physical properties of glyceryl stearate (GS)-corn oil oleogels was investigated by thermal profile, microstructure, hardness, and oil binding capacity (OBC). The addition of ß-carotene (ßC) was also assessed. With lecithin, crystallization and melting temperatures were reduced, resulting in less-ordered crystal networks with a lower hardness and OBC, while with hydrogenated lecithin, the opposite effect was observed. In the presence of water, oleogels became harder but more brittle. Finally, ßC acted as a crystal modifier increasing the hardness and OBC in the presence of lecithin, but decreased these parameters in hydrogenated lecithin-containing and water-filled oleogels. This study provides a better understanding on how the composition of GS-based oleogels can affect their physical properties.

Tailoring the Techno-Functional Properties of Fava Bean Protein Isolates: A Comparative Evaluation of Ultrasonication and Pulsed Electric Field Treatments.

The fava bean protein isolate (FBPI) holds promise as a sustainable plant-based protein ingredient. However, native FBPIs exhibit limited functionality, including unsuitable emulsifying activities and a low solubility at a neutral pH, restricting their applications. This study is focused on the effect of ultrasonication (US) and pulsed electric fields (PEF) on modulating the techno-functional properties of FBPIs. Native FBPIs were treated with US at amplitudes of 60-90% for 30 min in 0.5 s on-and-off cycles and with PEF at an electric field intensity of 1.5 kV/cm with 1000-4000 pulses of 20 µs pulse widths. US caused a reduction in the size and charge of the FBPIs more prominently than the PEF. Protein characterization by means of SDS-PAGE illustrated that US and PEF caused severe-to-moderate changes in the molecular weight of the FBPIs. In addition, a spectroscopic analysis using Fourier-transform infrared (FTIR) and circular dichroism (CD) revealed that US and the PEF induced conformational changes through partial unfolding and secondary structure remodeling from an α-helix to a ß-sheet. Crystallographic and calorimetric determinations indicated decreased crystallinity and lowered thermal transition temperatures of the US- and PEF-modified FBPIs. Overall, non-thermal processing provided an effective strategy for upgrading FBPIs' functionality, with implications for developing competitive plant-based protein alternatives.

Influence of oleogel composition on lipid digestibility and ß-carotene bioaccessibility during in vitro digestion.

This study explored how co-oleogelator type, concentration, and water addition affect lipid digestion and ß-carotene (ßC) bioaccessibility in corn oil oleogels. Oleogels containing 0.1% ßC, 20% glyceryl stearate (GS), with lecithin (L) or hydrogenated lecithin (HL) (at 0, 0.5, or 2.5%) and their water-filled counterparts (1% water) were examined. In vitro intestinal digestion revealed HL-oleogels experienced higher lipolysis due to their smaller crystal size enhancing surface area for lipase action, whereas L-oleogels presented lower digestibility, attributed to larger oil droplets and a minimized surface area. Water addition didn't significantly change lipid digestibility. ßC bioaccessibility was inversely related to co-oleogelator concentration, with L-oleogels demonstrating the largest decrease, likely due to less free fatty acids released for micelle formation. However, water-filled oleogels enhanced ßC bioaccessibility. These findings highlight that tailored microstructure in oleogels can control lipid digestion and ßC bioaccessibility, paving the way for designing efficient delivery systems for targeted nutrient delivery.

Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion.

The emulsification potential of plant-based emulsifiers, that is, pea (PPI) and lentil (LPI) proteins (4%), corn arabinoxylans (CAX, 1%), and legume protein-arabinoxylan mixtures (4% proteins + 0.15 or 0.9% CAX), was evaluated by assessing: the surface tension and potential of emulsifiers, emulsifier antinutritional contents, emulsion droplet size, emulsion physical stability, and vitamin E bioaccessibility from 10% oil-in-water emulsions. Tween 80 (2%) was used as a control. All emulsions presented small droplet sizes, both fresh and upon storage, except 4% LPI + 0.9% CAX emulsion that exhibited bigger droplet sizes (d(4,3) of approximately 18.76 µm vs 0.59 µm for the control) because of droplet bridging. Vitamin E bioaccessibility from emulsions stabilized with the combination of 4% PPI and either 0.15% or 0.9% CAX (28 ± 4.48% and 28.42 ± 3.87%, respectively) was not significantly different from that of emulsions stabilized with Tween 80 (43.56 ± 3.71%), whereas vitamin E bioaccessibility from emulsions stabilized with individual emulsifiers was significantly lower.

Effect of virgin olive oil as spreadable preparation on atherosclerosis compared to dairy butter in Apoe-deficient mice.

Olive oil is the main source of lipid energy in the Mediterranean diet and there is strong evidence of its health benefits. The effect of extra virgin olive oil (EVOO) in the form of a preparation of spreadable virgin olive oil (S-VO) on the progression of atheroma plaques was investigated in Apoe-deficient mice, a model of accelerated atherosclerosis. METHODS: Two isocaloric Western purified diets containing 20% fat, either as S-VO or as dairy butter, were used to feed 28 males and 16 females of two-month-old Apoe-deficient mice for 12 weeks. S-VO was prepared by blending more than 75% virgin olive oil with other vegetal natural fat to obtain a solid fat. Plasma total cholesterol, triglycerides and HDL cholesterol were measured. Hepatic lipid droplets were analyzed. Areas of atherosclerotic aortic lesions were quantified in cross-sectional images of the proximal aorta and en face analysis of the whole aorta. RESULTS: Total plasma cholesterol was increased in mice on the butter-supplemented diet in both female and male mice compared to S-VO, and the ratio of TC/HDL-cholesterol was significantly lower in S-VO than in the butter diet, although only in males, and no differences in plasma triglycerides were observed. No significant differences in hepatic lipid droplets were observed between diets in either sex. Aortic lesion areas were significantly higher in mice consuming the butter versus the S-VO diet in both sexes. CONCLUSION: Extra virgin olive oil prepared in spreadable form maintained the delay in atheroma plaque progression compared to butter.

Enhancing in vivo retinol bioavailability by incorporating ß-carotene from alga Dunaliella salina into nanoemulsions containing natural-based emulsifiers.

The use of microalgae as a source of bioactive compounds has gained interest since they present advantages vs higher plants. Among them, Dunaliella salina is one of the best sources of natural ß-carotene, which is the precursor of vitamin A. However, ß-carotene shows reduced oral bioavailability due to its chemical degradation and poor absorption. The work aimed to evaluate the influence of the emulsifier and oil concentration on the digestive stability of Dunaliella Salina-based nanoemulsions and study their influence on the digestibility and the ß-carotene bioaccessibility. In addition, the effect of the emulsifier nature on the absorption of ß-carotene and its conversion to retinol in vivo was also investigated. Results showed that the coalescence observed in soybean lecithin nanoemulsion during the gastrointestinal digestion reduced the digestibility and ß-carotene bioaccessibility. In contrast, whey protein nanoemulsion that showed aggregation in the gastric phase could be redispersed in the intestinal phase facilitating the digestibility and bioaccessibility of the compound. In vivo results confirmed that whey protein nanoemulsion increased the bioavailability of retinol to a higher extent (Cmax 685 ng/mL) than soybean lecithin nanoemulsion (Cmax 394 ng/mL), because of an enhanced ß-carotene absorption.

Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources.

In recent years, the trend in the population towards consuming more natural and sustainable foods has increased significantly. This claim has led to the search for new sources of bioactive compounds and extraction methods that have less impact on the environment. Moreover, the formulation of systems to protect these compounds is also focusing on the use of ingredients of natural origin. This article reviews novel, natural alternative sources of bioactive compounds with a positive impact on sustainability. In addition, it also contains information on the most recent studies based on the use of natural (especially from plants) emulsifiers in the design of emulsion-based delivery systems to protect bioactive compounds. The properties of these natural-based emulsion-delivery systems, as well as their functionality, including in vitro and in vivo studies, are also discussed. This review provides relevant information on the latest advances in the development of emulsion delivery systems based on ingredients from sustainable natural sources.

Effect of the Emulsifier Used in Dunaliella salina-Based Nanoemulsions Formulation on the ß-Carotene Absorption and Metabolism in Rats.

SCOPE: Microalgae such as Dunaliella salina are a potential sustainable source of natural ß-carotene due to their fast growth and high adaptability to environmental conditions. This work aims to evaluate the effect of the incorporation of ß-carotene from this alga into different emulsifier-type nanoemulsions (soybean lecithin [SBL], whey protein isolate [WPI], sodium caseinate [SDC]) on its absorption, metabolization, and biodistribution in rats. METHODS AND RESULTS: Nanoemulsions formulated with different emulsifiers at 8% concentration are obtained by five cycles of microfluidization at 130 mPa, then expose to an in vitro digestion or orally administer to rats. Feeding rats with nanoemulsions improves ß-carotene uptake compared to control suspension, especially using SDC and WPI as emulsifiers. A greater presence of ß-carotene and retinol in the intestine, plasma, and liver is observed, being the liver the tissue that shows the highest accumulation. This fact can be a consequence of the smaller droplets that protein-nanoemulsions present compared to that with SBL in the intestine of rats, which promote faster digestibility and higher ß-carotene bioaccessibility (35%-50% more) according to the in vitro observations. CONCLUSIONS: Nanoemulsions, especially those formulated with protein emulsifiers, are effective systems for increasing ß-carotene absorption, as well as retinol concentration in different rat tissues.

Effect of digestible versus non-digestible citral nanoemulsions on human gut microorganisms: An in vitro digestion study.

Essential oil (EO) nanoemulsions have been recently studied due to their antimicrobial properties. Nevertheless, little is known about their possible negative effect against human gut microorganisms during their passage though the gastrointestinal tract. This work studied the effect of digestible (corn oil) or non-digestible (paraffin oil) citral nanoemulsions against specific microorganisms of human microflora under in vitro digestion conditions. The use of a citral lipid carrier (paraffin oil or corn oil) decreased the nanoemulsion particle size and increased its stability after gastric conditions with regards to the pure citral nanoemulsions. Digestible nanoemulsions formulated with corn oil and citral presented a lower bactericidal activity against Lactobacillus acidophilus and Escherichia coli after being subjected to in vitro digestion conditions in comparison to the initial nanoemulsion. However, a non-digestible nanoemulsion formulated with paraffin oil and citral presented a similar antimicrobial activity against L. acidophilus and E. coli to the one of the initial nanoemulsion. This evidences that non-digestible nanoemulsions may entrap the citral in the lipid core and thus retaining its antimicrobial potential during their passage though the gastrointestinal tract. Hence, this work evidences the impact of the lipid carrier digestibility when formulating antimicrobial nanoemulsions on certain intestinal probiotic bacteria.

Impact of the lipid phase composition and state on the in vitro digestibility and chlorophyllin bioaccessibility of W1/O/W2 emulsions into whole milk.

Water-in-oil-in-water (W1/O/W2) emulsions offer the potential to deliver hydrophilic bioactive compounds into foods, yet their application remains limited due to their instability. Thus, the impact of lipid phase composition and state on the colloidal stability, in vitro lipid digestibility and chlorophyllin (CHL) bioaccessibility of W1/O/W2 emulsions before and after incorporation into whole milk was studied. Medium-chain triglyceride oil (MCT) was used as a liquid lipid phase and MCT with glyceryl stearate (GS) or pure hydrogenated palm oil (HPO) as gelled lipid phases. The lipid phase composition was crucial to forming W1/O/W2 emulsions. MCT or MCT+GS allowed the successful formation of W1/O/W2 emulsions, being more stable upon gastric conditions those formulated with MCT+GS than pure MCT. In contrast, the use of HPO led to phase separation, which was maintained after the gastric conditions. Regarding their lipid digestibility, W1/O/W2 emulsions formulated with MCT or MCT+GS were fully digested, whereas only 40% of the lipid was digested using HPO. In accordance, the CHL bioaccessibility was higher using MCT or MCT+GS than HPO. When co-digested with whole milk, the colloidal stability and lipid digestibility of the W1/O/W2 emulsions with MCT or MCT+GS were not altered, whereas the W1/O/W2 emulsion-HPO showed enhanced colloidal stability and lipid digestibility (57.71 ± 3.06%), due to the surface-active properties of milk protein. The present study provides useful information to develop stable functional foods enriched with hydrophilic bioactive compounds by using W1/O/W2 emulsions.

Relationship between Physicochemical, Techno-Functional and Health-Promoting Properties of Fiber-Rich Fruit and Vegetable By-Products and Their Enhancement by Emerging Technologies.

The preparation and processing of fruits and vegetables produce high amounts of underutilized fractions, such as pomace and peel, which present a risk to the environment but constitute a valuable source of dietary fiber (DF) and bioactive compounds. The utilization of these fiber-rich products as functional food ingredients demands the application of treatments to improve their techno-functional properties, such as oil and water binding, and health-related properties, such as fermentability, adsorption, and retardation capacities of glucose, cholesterol, and bile acids. The enhancement of health-promoting properties is strongly connected with certain structural and techno-functional characteristics, such as the soluble DF content, presence of hydrophobic groups, and viscosity. Novel physical, environmentally friendly technologies, such as ultrasound (US), high-pressure processing (HPP), extrusion, and microwave, have been found to have higher potential than chemical and comminution techniques in causing desirable structural alterations of the DF network that lead to the improvement of techno-functionality and health promotion. The application of enzymes was related to higher soluble DF content, which might be associated with improved DF properties. Combined physical and enzymatic treatments can aid solubilization and modifications, but their benefit needs to be evaluated for each DF source and the desired outcome.