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Dietary fiber modification: structure, physicochemical properties, bioactivities, and application-a review
Wei Tang1, Xinyi Lin1, Noman Walayat1
1College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China.
Critical Reviews in Food Science and Nutrition
|March 30, 2023
Summary
Modifying dietary fiber (DF) enhances its properties and bioactivities. This review details DF modification methods, structural changes, and applications in food and nutrition.
Area of Science:
- Food Science
- Nutrition Science
- Biochemistry
Background:
- Dietary fiber (DF) modification is gaining attention for improving its functional properties.
- Modified DF offers enhanced bioactivities and significant potential in food and nutrition applications.
Purpose of the Study:
- To classify and explain various modification methods for dietary fiber, particularly dietary polysaccharides.
- To discuss the impact of these modifications on DF's chemical structure, physicochemical properties, and biological activities.
Main Methods:
- Review and classification of existing literature on dietary fiber modification techniques.
- Analysis of how different modification methods alter key structural aspects of DF (e.g., molecular weight, composition).
Main Results:
- Modification methods significantly impact DF's chemical structure, including molecular weight, monosaccharide composition, and conformation.
- Altered chemical structures lead to changes in physicochemical properties and enhanced biological activities of DF.
- Examples of applications for modified DF in food products are presented.
Conclusions:
- DF modification is a viable strategy to improve its functionality and expand its use in food and nutrition.
- Understanding modification effects is crucial for future research and application development of DF.
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