Insights into the Structural and Nutritional Variations in Soluble Dietary Fibers in Fruits and Vegetables Influenced by Food Processing Techniques
Fruits and vegetables represent important dietary sources of soluble dietary fiber (SDF), a functionally essential component that contributes substantially to human health maintenance. The molecular structure of SDFs in fruits and vegetables is influenced by food processing techniques, which can con...
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| Format: | Article |
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MDPI AG
2025-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/11/1861 |
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| author | Wenjie Sui Shuiqing Wang Yue Chen Xiaoxuan Li Xin Zhuang Xinhuan Yan Ye Song |
| author_facet | Wenjie Sui Shuiqing Wang Yue Chen Xiaoxuan Li Xin Zhuang Xinhuan Yan Ye Song |
| author_sort | Wenjie Sui |
| collection | DOAJ |
| description | Fruits and vegetables represent important dietary sources of soluble dietary fiber (SDF), a functionally essential component that contributes substantially to human health maintenance. The molecular structure of SDFs in fruits and vegetables is influenced by food processing techniques, which can contribute to improving the physiological activities of SDFs and promoting health benefits. This article presents a systematic review of the effects of common processing methods mainly involving drying, heating, powdering, fermentation, etc., on the structural and nutritional properties of SDFs, particularly focused on structural changes in molecular weight, monosaccharide composition, and functional groups, as well as nutritional functions including obesity prevention, hypolipidemic and hypoglycemic properties, etc. Processing-induced structure variations in SDFs inevitably change their fermentability and gelling ability, promote the growth of beneficial bacteria and the production of short-chain fatty acids, enhance immunity, and reduce the risk of chronic diseases. This highlights the prebiotic efficacy and metabolic disease intervention potential of processing methods to moderate SDFs by altering their structure. This paper comparatively summarizes the effects of physical, physicochemical, and biological processing technologies on the common structural and nutritional properties of SDFs, aiming to provide theoretical guidance for the application of SDFs in the food industry. This paper not only provides a theoretical basis for the precise application of SDFs in functional foods but also reveals the potential mechanisms involved in regulating the structure of SDFs through processing technology to achieve nutritional intervention in metabolic diseases, which is an important guiding value for the development of food ingredients with specific health effects. |
| format | Article |
| id | doaj-art-e998e099e66c46ee8836fbd763cc89dd |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-e998e099e66c46ee8836fbd763cc89dd2025-08-20T02:33:11ZengMDPI AGFoods2304-81582025-05-011411186110.3390/foods14111861Insights into the Structural and Nutritional Variations in Soluble Dietary Fibers in Fruits and Vegetables Influenced by Food Processing TechniquesWenjie Sui0Shuiqing Wang1Yue Chen2Xiaoxuan Li3Xin Zhuang4Xinhuan Yan5Ye Song6Jinan Fruit Research Institute, All-China Federation of Supply & Marketing Co-Operatives, Jinan 250014, ChinaState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, ChinaJinan Fruit Research Institute, All-China Federation of Supply & Marketing Co-Operatives, Jinan 250014, ChinaJinan Fruit Research Institute, All-China Federation of Supply & Marketing Co-Operatives, Jinan 250014, ChinaFruits and vegetables represent important dietary sources of soluble dietary fiber (SDF), a functionally essential component that contributes substantially to human health maintenance. The molecular structure of SDFs in fruits and vegetables is influenced by food processing techniques, which can contribute to improving the physiological activities of SDFs and promoting health benefits. This article presents a systematic review of the effects of common processing methods mainly involving drying, heating, powdering, fermentation, etc., on the structural and nutritional properties of SDFs, particularly focused on structural changes in molecular weight, monosaccharide composition, and functional groups, as well as nutritional functions including obesity prevention, hypolipidemic and hypoglycemic properties, etc. Processing-induced structure variations in SDFs inevitably change their fermentability and gelling ability, promote the growth of beneficial bacteria and the production of short-chain fatty acids, enhance immunity, and reduce the risk of chronic diseases. This highlights the prebiotic efficacy and metabolic disease intervention potential of processing methods to moderate SDFs by altering their structure. This paper comparatively summarizes the effects of physical, physicochemical, and biological processing technologies on the common structural and nutritional properties of SDFs, aiming to provide theoretical guidance for the application of SDFs in the food industry. This paper not only provides a theoretical basis for the precise application of SDFs in functional foods but also reveals the potential mechanisms involved in regulating the structure of SDFs through processing technology to achieve nutritional intervention in metabolic diseases, which is an important guiding value for the development of food ingredients with specific health effects.https://www.mdpi.com/2304-8158/14/11/1861soluble dietary fiberfood processing technologystructural propertiesnutritional propertiesfruits and vegetables |
| spellingShingle | Wenjie Sui Shuiqing Wang Yue Chen Xiaoxuan Li Xin Zhuang Xinhuan Yan Ye Song Insights into the Structural and Nutritional Variations in Soluble Dietary Fibers in Fruits and Vegetables Influenced by Food Processing Techniques Foods soluble dietary fiber food processing technology structural properties nutritional properties fruits and vegetables |
| title | Insights into the Structural and Nutritional Variations in Soluble Dietary Fibers in Fruits and Vegetables Influenced by Food Processing Techniques |
| title_full | Insights into the Structural and Nutritional Variations in Soluble Dietary Fibers in Fruits and Vegetables Influenced by Food Processing Techniques |
| title_fullStr | Insights into the Structural and Nutritional Variations in Soluble Dietary Fibers in Fruits and Vegetables Influenced by Food Processing Techniques |
| title_full_unstemmed | Insights into the Structural and Nutritional Variations in Soluble Dietary Fibers in Fruits and Vegetables Influenced by Food Processing Techniques |
| title_short | Insights into the Structural and Nutritional Variations in Soluble Dietary Fibers in Fruits and Vegetables Influenced by Food Processing Techniques |
| title_sort | insights into the structural and nutritional variations in soluble dietary fibers in fruits and vegetables influenced by food processing techniques |
| topic | soluble dietary fiber food processing technology structural properties nutritional properties fruits and vegetables |
| url | https://www.mdpi.com/2304-8158/14/11/1861 |
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