Physicochemical and Functional Properties of Soluble and Insoluble Dietary Fibers in Whole Grains and Their Health Benefits
The growing global prevalence of non-communicable diseases (NCDs) is drawing an increasing amount of attention to the health-promoting potential of whole-grain dietary fibers. Whole grains are rich sources of both soluble dietary fiber (SDF) and insoluble dietary fiber (IDF), contributing distinct p...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/14/2447 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849733034617602048 |
|---|---|
| author | Pathumi Ariyarathna Patryk Mizera Jarosław Walkowiak Krzysztof Dziedzic |
| author_facet | Pathumi Ariyarathna Patryk Mizera Jarosław Walkowiak Krzysztof Dziedzic |
| author_sort | Pathumi Ariyarathna |
| collection | DOAJ |
| description | The growing global prevalence of non-communicable diseases (NCDs) is drawing an increasing amount of attention to the health-promoting potential of whole-grain dietary fibers. Whole grains are rich sources of both soluble dietary fiber (SDF) and insoluble dietary fiber (IDF), contributing distinct physicochemical properties and playing vital roles in promoting human health. This review provides a comprehensive analysis of the dietary fiber compositions of various whole grains, including wheat, oats, barley, rye, corn, sorghum, and rice, highlighting their structural characteristics, physiochemical properties, and associated health benefits. The physicochemical properties of dietary fibers, such as solubility, water- and oil-holding capacity, viscosity, swelling ability, and bile-acid-binding capacity, contribute significantly to their technological applications and potential health benefits, particularly in the prevention of NCDs. Although there is growing evidence supporting their health benefits, global whole-grain intake remains below recommended levels. Therefore, promoting whole-grain intake and developing fiber-rich functional foods are essential for enhancing public health and preventing chronic diseases. Future research should focus on enhancing the bioavailability and functionality of whole-grain dietary fibers, optimizing the methods by which they are extracted, and exploring their potential applications in the food and pharmaceutical industries. |
| format | Article |
| id | doaj-art-1f01f3a9d16048df8f51f07136f9c2b9 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-1f01f3a9d16048df8f51f07136f9c2b92025-08-20T03:08:09ZengMDPI AGFoods2304-81582025-07-011414244710.3390/foods14142447Physicochemical and Functional Properties of Soluble and Insoluble Dietary Fibers in Whole Grains and Their Health BenefitsPathumi Ariyarathna0Patryk Mizera1Jarosław Walkowiak2Krzysztof Dziedzic3Department of Agriculture, Sri Lanka School of Agriculture, Dambulla 21100, Sri LankaFaculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, PolandDepartment of Pediatric Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, Szpitalna 27/33, 60-572 Poznan, PolandFaculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, PolandThe growing global prevalence of non-communicable diseases (NCDs) is drawing an increasing amount of attention to the health-promoting potential of whole-grain dietary fibers. Whole grains are rich sources of both soluble dietary fiber (SDF) and insoluble dietary fiber (IDF), contributing distinct physicochemical properties and playing vital roles in promoting human health. This review provides a comprehensive analysis of the dietary fiber compositions of various whole grains, including wheat, oats, barley, rye, corn, sorghum, and rice, highlighting their structural characteristics, physiochemical properties, and associated health benefits. The physicochemical properties of dietary fibers, such as solubility, water- and oil-holding capacity, viscosity, swelling ability, and bile-acid-binding capacity, contribute significantly to their technological applications and potential health benefits, particularly in the prevention of NCDs. Although there is growing evidence supporting their health benefits, global whole-grain intake remains below recommended levels. Therefore, promoting whole-grain intake and developing fiber-rich functional foods are essential for enhancing public health and preventing chronic diseases. Future research should focus on enhancing the bioavailability and functionality of whole-grain dietary fibers, optimizing the methods by which they are extracted, and exploring their potential applications in the food and pharmaceutical industries.https://www.mdpi.com/2304-8158/14/14/2447whole grainsdietary fiberphysicochemical propertiesnon-communicable diseases |
| spellingShingle | Pathumi Ariyarathna Patryk Mizera Jarosław Walkowiak Krzysztof Dziedzic Physicochemical and Functional Properties of Soluble and Insoluble Dietary Fibers in Whole Grains and Their Health Benefits Foods whole grains dietary fiber physicochemical properties non-communicable diseases |
| title | Physicochemical and Functional Properties of Soluble and Insoluble Dietary Fibers in Whole Grains and Their Health Benefits |
| title_full | Physicochemical and Functional Properties of Soluble and Insoluble Dietary Fibers in Whole Grains and Their Health Benefits |
| title_fullStr | Physicochemical and Functional Properties of Soluble and Insoluble Dietary Fibers in Whole Grains and Their Health Benefits |
| title_full_unstemmed | Physicochemical and Functional Properties of Soluble and Insoluble Dietary Fibers in Whole Grains and Their Health Benefits |
| title_short | Physicochemical and Functional Properties of Soluble and Insoluble Dietary Fibers in Whole Grains and Their Health Benefits |
| title_sort | physicochemical and functional properties of soluble and insoluble dietary fibers in whole grains and their health benefits |
| topic | whole grains dietary fiber physicochemical properties non-communicable diseases |
| url | https://www.mdpi.com/2304-8158/14/14/2447 |
| work_keys_str_mv | AT pathumiariyarathna physicochemicalandfunctionalpropertiesofsolubleandinsolubledietaryfibersinwholegrainsandtheirhealthbenefits AT patrykmizera physicochemicalandfunctionalpropertiesofsolubleandinsolubledietaryfibersinwholegrainsandtheirhealthbenefits AT jarosławwalkowiak physicochemicalandfunctionalpropertiesofsolubleandinsolubledietaryfibersinwholegrainsandtheirhealthbenefits AT krzysztofdziedzic physicochemicalandfunctionalpropertiesofsolubleandinsolubledietaryfibersinwholegrainsandtheirhealthbenefits |