Research on the functional properties and extraction methods of dietary fiber

Abstract. Dietary fiber is a form of polysaccharide that does not yield energy and cannot be fully broken down and absorbed by the digestive enzymes in humans. Furthermore, the human body is unable to produce it; instead, food produced from plants is the only source of it. There are specific species of gut microbiota that ferment dietary fiber, producing short-chain fatty acids, monosaccharides, and gases as byproducts. Dietary fiber has both physicochemical (solubility, viscosity, absorption, water holding capacity, and oil holding capacity) and functional properties (glucose adsorption, cholesterol adsorption, and nitrite ion adsorption ). Dietary fiber can be extracted from plant using a variety of techniques, including chemical, mechanical, and enzymatic methods; however, these techniques have significant shortcomings, such as narrow extraction zones and poor extraction quality. Through the course of the last few centuries, the amount of dietary fiber has significantly decreased, which has led to unhealthy human conditions like obesity, cancer, type 2 diabetes, and constipation. Nowadays, these Dietary fibers, therefore, are given great attention because of their physicochemical and functional properties which are vital for human health. These products from plant resources and fruits can be further used for food manufacturing and processing.