Burdock (Arctium lappa L) roots as a source of inulin-type fructans and other bioactive compounds: Current knowledge and future perspectives for food and non-food applications.

The roots and tubers of the Asteraceae family are known as a source of various oligosaccharides, and chicory roots and Jerusalem artichoke have stood out for its commercial viability. However burdock root (Arctium lappa L.), which is adapted to temperate climate, moist, and sandy soil, is still unknown as health food in the western world. This review showed the potential of burdock roots as a source of prebiotic fibers, chlorogenic acids, cinnarine, lignans, and quercetin. The extraction methods of burdock functional compounds are made with water, temperature and time variations only. Biological assays showed antioxidant activity, anti-inflammatory, and hypolipidemic properties, and gastric mucosal defense mechanisms, among others. Therefore, the use of burdock roots as functional food should be encouraged in countries that have imported products derived from other roots of the same family for health benefits.

Tubers and roots as a source of prebiotic fibers.

Tubers and roots have been used in human nutrition since ancient times once they are resistant to pests and easy to grow even in soils poor in nutrients. The most consumed include cassava, potatoes, taro, and yam. In many regions, they are the main source of energy, which has led to industrial-scale cultivation of some such as yacon, burdock, Jerusalem and artichoke, known as sources of fructooligosaccharides, due to the increased demand for prebiotic fibers and the need for lower energy foods. This chapter will present a general approach to tubers and roots and their important role in human nutrition. At the end of the chapter, those recognized as prebiotics and the processing methods for extracting fibers will be discussed.

Formulation and characterization of functional foods based on fruit and vegetable residue flour.

Fruits and vegetables are extensively processed and the residues are often discarded. However, due to their rich composition, they could be used to minimize food waste. This study aimed to develop food products based on the solid residue generated from the manufacture of an isotonic beverage. This beverage was produced based on integral exploitation of several fruits and vegetables: orange, passion fruit, watermelon, lettuce, courgette, carrot, spinach, mint, taro, cucumber and rocket. The remaining residue was processed into flour and its functional properties were evaluated. The fruit and vegetable residue (FVR) flour was incorporated with different levels (20 to 35 %) into biscuits and cereal bars. The proximate composition, microbiological stability until 90 days and consumer acceptance were analyzed. The FVR flour presented a higher water holding capacity than oil holding capacity, respectively 7.43 and 1.91 g g(-1) of flour, probably associated with its high levels of carbohydrates (53 %) and fibres (21.5 %). Biscuits enriched with 35 % of FVR flour presented significantly higher fibre, ranging from 57 % to 118 % and mineral contents, from 25 % to 37 % than when only 20 % was added. Cereal bars presented about 75 % of fibres and variable mineral contents between 14 % and 37 %. The incorporation of FVR did not change the fat content. The microbiological examinations are within acceptable limits according to international regulation. The incorporation of FVR flour did not impair consumer acceptance, the sensory attributes averaged around 6. The chemical, microbiological and sensorial results of the designed products attested for an alternative towards applying and reducing agro-industrial wastes.