Dietary fiber modification: structure, physicochemical properties, bioactivities, and application—a review
Wei Tang, Xinyi Lin, Noman Walayat, Jianhua Liu, Peicheng Zhao
Critical Reviews in Food Science and Nutrition
Abstract
There is increasing attention on the modification of dietary fiber (DF), since its effective improvement on properties and functions of DF. Modification of DF can change their structure and functions to enhance their bioactivities, and endow them with huge application potential in the field of food and nutrition. Here, we classified and explained the different modification methods of DF, especially dietary polysaccharides. Different modification methods exert variable effects on the chemical structure of DF such as molecular weight, monosaccharide composition, functional groups, chain structure, and conformation. Moreover, we have discussed the change in physicochemical properties and biological activities of DF, resulting from alterations in the chemical structure of DF, along with a few applications of modified DF. Finally, we have summarized the modified effects of DF. This review will provide a foundation for further studies on DF modification and promote the future application of DF in food products.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
dietary fiber modification change structure
“Modification of DF can change their structure and functions to enhance their bioactivities”
dietary fiber modification enhance bioactivities
“Modification of DF can change their structure and functions to enhance their bioactivities”
dietary fiber modification affect biological activities
“Moreover, we have discussed the change in physicochemical properties and biological activities of DF, resulting from alterations in the chemical structure of DF”