The consequence of food fiber has led to the expansion of a potential market for fiber-rich products and ingredients. Now days, research is being carried on novel resources of dietary fiber (DF), such as agronomic by-products which have traditionally been undervalued. The dietary fibers have its vital role in many physiological processes as well as in the avoidance of many ailments. However, dietary fibers have a number of scientific properties that can be applied in the formulation of foods resulting in surface modification and augmentation of the stability of the foods during their manufacturing and storage. There is a limited study on the effects of dietary fiber on vitamins. This signifies that less-fiber diets can increase the risk of ailment like colon cancer. The usage of fibers from new origins that are currently not fully exploited such as from bacteria, mosses, seaweeds, fruits and vegetables and the prospect of modifying the fibers joining them with other constituents and enhancing their nutritional and sensory attributes, would possibly broaden the field of application for dietary fibers. The present review assesses the classification, nutritional properties, physico-chemical properties and therapeutic functions of dietary fiber. The diets with the high intake of fiber are known to have positive effects on the health.
Antioxidant, Cereals, Dietary fiber, Roasting
Anita, F.P. and Abraham, P.(1997). Clinical dietetics and nutrition. Oxford University Press, Calcutta, pp 73–77
Aspinall, G.O. (1970). Analysis of Toxic Extracellular Polysaccharides. Pergamon Press, Oxford, pp 130–144
Azad Azaz Ahmad, Z. R. (2003). Effects of Treatments, Packaging Materials and Storage Conditions on Physico-Chemical Characteristics and Shelf-Life of Buffalo Meat (Doctoral dissertation, Aligarh Muslim University).
Banerjee, S., and Bhattacharya, S. (2012). Food gels: gelling process and new applications. Critical Reviews in Food Science and Nutrition, 52: 334-346.
Beecher, G.R. (1999). Phytonutrients role in metabolism: effects on resistance to degenerative processes, Nutritional Review, 57: 3–6
Boerjan, W., Ralph, J., and Baucher, M. (2003). Lignin biosynthesis. Annual review of Plant Biology, 54: 519-546.
Brennan, C. S., and Cleary, L. J. (2005). The potential use of cereal (1? 3, 1? 4)-?-D-glucans as functional food ingredients. Journal of Cereal Science, 42: 1-13.
Breslau, N. A., Brinkley, L., Hill, K. D., and PAK, C. Y. (1988). Relationship of animal protein-rich diet to kidney stone formation and calcium metabolism. The Journal of Clinical Endocrinology and Metabolism, 66:140-146.
Burkitt, D.P. (1975) Large-bowel cancer: an epidemiological jigsaw puzzle. J. National Cancer Institute, 54: 3–6
Butsat, S., Weerapreeyakul, N., and Siriamornpun, S. (2009). Changes in phenolic acids and antioxidant activity in Thai rice husk at five growth stages during grain development. Journal of agricultural and food chemistry, 57: 4566-4571.
Byrne, M. (1997). Low-fat with taste. Food Engineering International, 22: 36–41
Camire, M. E., Violette, D., Dougherty, M. P., and McLaughlin, M. A. (1997). Potato peel dietary fiber composition: effects of peeling and extrusion cooking processes. Journal of Agricultural and Food Chemistry, 45: 1404-1408.
Caprez, A., Arrigoni, E., Amado, R., and Zeukom, H. (1986). Influence of different types of thermal treatment on the chemical composition and physical properties of wheat bran. Journal of Cereal Science, 4: 233–239.
Cencic, A., and Chingwaru, W. (2010). The role of functional foods, nutraceuticals, and food supplements in intestinal health. Nutrients, 2: 611-625.
Chau, C.F., and Huang, Y. L. (2003). Comparison of the chemical composition and physicochemical properties of different fibers prepared from peel of Citrus sinensis L. Cv. Liucheng. Journal of Agricultural and Food Chemistry, 51: 2615–2618
Chawla, R. P. G. R., and Patil, G. R., (2010). Soluble dietary fiber. Comprehensive Reviews in Food Science and Food Safety, 9: 178-196.
Cho, S.S., and Prosky, L., (1999). Application of complex carbohydrates to food product fat mimetics. Complex Carbohydrates in Foods, (pp. 411–430). New York: Marcel Dekker
Colleoni-Sirghie, M., Fulton, D. B., & White, P. J. (2003). Structural features of water soluble (1, 3)(1, 4)-?-D-glucans from high-?-glucan and traditional oat lines. Carbohydrate Polymers, 54: 237-249.
Cummings, J. H. (2001). The effect of dietary fiber on fecal weight and composition. CRC Handbook of Dietary Fiber in Human Nutrition, 3: 183-252.
Cushen, M., Kerry, J., Morris, M., Cruz-Romero, M., and Cummins, E. (2012). Nanotechnologies in the food industry–Recent developments, risks and regulation. Trends in Food Science & Technology, 24:30-46
David, M. (2011). Nourishing wisdom: A mind-body approach to nutrition and well-being. Harmony.
Dhingra, D., Michael, M., Rajput, H., and Patil, R. T. (2012). Dietary fibre in foods: a review. Journal of Food Science and Technology, 49: 255-266
Diplock, A. T., Aggett, P. J., Ashwell, M., Bornet, F., Fern, E. B., and Roberfroid, M. B. (1999). Scientific concepts of functional foods in Europe: Consensus document. British Journal of Nutrition, 81: 1–27
Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., and Attia, H. (2011). Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food chemistry, 124:411-421
Fernandez-Garcia, E., Carvajal-Lerida, I., Jaren-Galan, M., Garrido-Fernandez, J., Perez-Galvez, A., and Hornero-Mendez, D. (2012). Carotenoids bioavailability from foods: From plant pigments to efficient biological activities. Food Research International, 46: 438-450.
Fleury, N., and Lahaye, M. (1991). Chemical and physico-chemical characterization of fibers from Lamiaria digitata (Kombu Breton): A physiological approach. Journal of the Science of Food and Agriculture, 55: 389–400
Galisteo, M., Duarte, J., and Zarzuelo, A. (2008). Effects of dietary fibers on disturbances clustered in the metabolic syndrome. The Journal of Nutritional Biochemistry, 19: 71-84.
Glore, S. R., Van Treeck, D., Knehans, A. W., and Guild, M. (1994). Soluble fiber and serum lipids: a literature review. Journal of the American Dietetic Association, 94: 425-436.
Gorinstein, S., Zachwieja, Z., Folta, M., Barton, H., Piotrowicz, J., Zemser, M., and Martin-Belloso, O. (2001). Comparative contents of dietary fiber, total phenolics, and minerals in persimmons and apples. Journal of Agricultural and Food Chemistry, 49:952-957
Graham S, Dayal H, Swanson M, Mittleman A, and Wilkinson G (1978) Diet in the epidemiology of cancer of the colon and rectum. J. Natl. Cancer Znst., 61: 709–714
Grigelmo-Miguel, N., Carreras-Boladeras, E., and Martin-Belloso, O. (1999). Development of high-fruit-dietary-fibre muffins. European Food Research and Technology, 210: 123–128
Guillon, F., and Champ, M. (2000). Structural and physical properties of dietary fibres and consequences of processing on human physiology. Food Research International, 33: 233-245.
Heredia-Tapia, A., Arredondo-Vega, B. O., Nunez-Vazquez, E. J., Yasumoto, T., Yasuda, M., and Ochoa, J. L. (2002). Isolation of Prorocentrum lima (Syn. Exuviaella lima) and diarrhetic shellfish poisoning (DSP) risk assessment in the Gulf of California, Mexico. Toxicon, 40: 1121-1127.
Herranz, J., Vidal?Valverde, N., and Rojas?Hidalgo, E. (1983). Cellulose, hemicellulose and lignin content of raw and cooked processed vegetables. Journal of Food Science, 48: 274-275.
Hill, A. (1974). Experimental and natural infection of the conjunctiva of rats. Laboratory animals, 8:305-310
Hipsley, E. H. (1953). Dietary “fiber” and pregnancy toxaemia. Brit. Med. J, 2: 411-420
Hunt, J. R. (2003). Bioavailability of iron, zinc, and other trace minerals from vegetarian diets. The American Journal of Clinical Nutrition, 78: 633-639.
Jalili, T., Wildman, R. E., and Medeiros, D. M. (2000). Nutraceutical roles of dietary fiber. Journal of Nutraceuticals, Functional & Medical Foods, 2:19-34
Jani, G. K., Shah, D. P., Prajapati, V. D., and Jain, V. C. (2009). Gums and mucilages: versatile excipients for pharmaceutical formulations. Asian J. Pharm. Sci., 4: 309-323.
Jenkins, D. J. (1980). Dietary fiber and carbohydrate metabolism. In Medical aspects of dietary fiber (pp. 175-192). Springer, Boston, MA.
Jenkins, D.J.A., Wolever, T.M.S., Leeds, A.R., Gassull, M.A., Haisman, P., Dilawari, J., Goff, D.V., and Meta, G.L. (1978) Dietary fibres, fibre analogues and glucose tolerance: importance of viscosity. Br Med J., 1: 1392–1394
Kay, R. M. (1982). Dietary fiber. Journal of lipid research, 23: 221-242.
Kay, R. M. and Truswell, A. S. (1977). Effect of citrus pectin on blood lipids and fecal steroid excretion in man. The American journal of Clinical Nutrition, 30: 171-175.
Kritchersky, D. (1990). In I. Furda, and Ch. J. Brine, Dietary fiber. A glance into the future: New developments in dietary fiber (Vol. 3) (pp. 1–5). New York: Plenum Press
Kushi, L. H., Doyle, C., McCullough, M., Rock, C. L., Demark?Wahnefried, W., Bandera, E. V., and American Cancer Society 2010 Nutrition and Physical Activity Guidelines Advisory Committee. (2012). CA: A Cancer Journal for Clinicians, 62: 30-67.
Lambo, A. M., Oste, R., and Nyman, M. E. L. (2005). Dietary fiber in fermented oat and barley ?-glucan rich concentrates. Food Chemistry, 89: 283-293.
Lattimer, J. M., and Haub, M. D. (2010). Effects of dietary fiber and its components on metabolic health. Nutrients, 2: 1266-1289.
McDougall, G. J., Morrison, I. M., Stewart, D., and Hillman, J. R. (1996). Plant cell walls as dietary fiber: range, structure, processing and function. Journal of the Science of Food and Agriculture, 70: 133-150.
Metzler, B. U., and Mosenthin, R. (2008). A review of interactions between dietary fiber and the gastrointestinal microbiota and their consequences on intestinal phosphorus metabolism in growing pigs. Asian Australasian Journal of Animal Sciences, 21:603-615
Milton, K. (2003). The critical role played by animal source foods in human (Homo) evolution. The Journal of Nutrition, 133: 3886-3892.
Mongeau, R. (2003). Dietary fiber. In R. Macrae, R. K. Robinson, M. J. Sadler (Eds.), Encyclopaedia of Food Science and Nutrition, (pp. 1362–1387). New York: Academic Press.
Mongeau, R., and Brassard, R. (1982). Determination of neutral detergent fiber in breakfast cereals: pentose, hemicellulose, cellulose and lignin content. Journal of Food Science, 47: 550-555.
Nair, H., Nokes, D. J., Gessner, B. D., Dherani, M., Madhi, S. A., Singleton, R. J., and Chandran, A. (2010). Global burden of acute lower respiratory infections due to respiratory syncytial virus in young children: a systematic review and meta-analysis. The Lancet, 375: 1545-1555.
Nelson, D. R. (2001). Compilation of geochronology data, 2000. Geological Survey of Western Australia.
Pérez, J., Munoz-Dorado, J., de la Rubia, T. D. L. R., and Martinez, J. (2002). Biodegradation and biological treatments of cellulose, hemicellulose and lignin: an overview. International Microbiology, 5: 53-63.
Rodriguez-Viciana, P., Tetsu, O., Tidyman, W. E., Estep, A. L., Conger, B. A., Santa Cruz, M., and Rauen, K. A. (2006). Germline mutations in genes within the MAPK pathway cause cardio-facio-cutaneous syndrome. Science, 311: 1287-1290.
Roehrig, K. L. (1988). The physiological effects of dietary fiber—a review. Food Hydrocolloids, 2: 1-18.
Salminen, S., Bouley, C., Boutron, M. C., Cummings, J. H., Franck, A., Gibson, G. R., and Rowland, I. (1998). Functional food science and gastrointestinal physiology and function. British Journal of Nutrition, 80: 147-171.
Saura-Calixto, F. (2010). Dietary fiber as a carrier of dietary antioxidants: an essential physiological function. Journal of Agricultural and Food Chemistry, 59: 43-49.
Selvendran, R. R., and Robertson, J. A. (1994). Dietary fibre in foods: amount and type. Metabolic and physiological aspects of dietary fibre in food. Commission of the European Communities, Luxembourg, 11-20.
Shulman, J. (2010). The Natural Makeover Diet: A 4-step Program to Looking and Feeling You Best from the Inside Out. John Wiley and Sons.
Singh, K. (2017). “Studies on Effect of pretreatments on Quality Attributes of Guava” (Psidium guajava var. Allahabad safeda) (Doctoral dissertation, Sam Higginbottom University of Agriculture Technology and Sciences (Formerly Allahabad Agricultural Institute) Allahabad–211007).
Sinha, A. K., Kumar, V., Makkar, H. P., De Boeck, G., and Becker, K. (2011). Non-starch polysaccharides and their role in fish nutrition–A review. Food Chemistry, 127: 1409-1426.
Slavin, J. (2013). Fiber and prebiotics: mechanisms and health benefits. Nutrients, 5: 1417-1435.
Spiller, P. T., and Huang, C. J. (1986). On the extent of the market: wholesale gasoline in the northeastern United States. The Journal of Industrial Economics, 131-145.
Talley, N. J. (2006). Conquering irritable bowel syndrome: a guide to liberating those suffering with chronic stomach or bowel problems. PMPH-USA.
Theander, O., and Aman, P. (1979). Studies on dietary fibers, 1: Analysis and chemical characterization of water-soluble and water-insoluble dietary fibers [wheat bran, rye bran, rye biscuits, potatoes, carrots, peas, white cabbage, lettuce, apples]. Swedish Journal of Agricultural Research (Sweden).
Thebaudin J.Y., Lefebvre A.C., Harrington M. and Bourgeois C.M. (1997). Trends in Food Science and Technology, 81: 41- 47
Thed, S. T., and Phillips, R. D. (1995). Changes of dietary fiber and starch composition of processed potato products during domestic cooking. Food Chemistry, 52: 301-304.
Toma, R. B., Orr, P. H., D'appolonia, B., Dintzis, F. R., and Tabekhia, M. M. (1979). Physical and chemical properties of potato peel as a source of dietary fiber in bread. Journal of Food Science, 44:1403-1407
Topping, D. L., Illman, R. J., Roach, P. D., Trimble, R. P., Kambouris, A., and Nestel, P. J. (1990). Modulation of the hypolipidemic effect of fish oils by dietary fiber in rats: studies with rice and wheat bran. The Journal of nutrition, 120: 325-330.
Trock, B., Lanza, E., and Greenwald, P. (1990). Dietary fiber, vegetables, and colon cancer: critical review and meta-analyses of the epidemiologic evidence. JNCI: Journal of the National Cancer Institute, 82: 650-661
Trowell, H., Burkitt, D., and Heaton, K. (1985). Dietary fibre, fibre-depleted foods and disease. Trowell, H., Southgate, D. T., Wolever, T. S., Leeds, A., Gassull, M., and Jenkins, D. A. (1976). Dietary fiber redefined. The Lancet, 307: 967.
Tudorica, C. M., Kuri, V., and Brennan, C. S. (2002). Nutritional and physicochemical characteristics of dietary fiber enriched pasta. Journal of Agricultural and Food chemistry, 50: 347-356.
Tungland, B. C. and Meyer, D. (2002). Nondigestible oligo?and polysaccharides (Dietary Fiber): their physiology and role in human health and food. Comprehensive reviews in food science and food safety, 1: 90-109.
Van Denffer, D., Schumacher, W., Magdefrau, K., and Ehrendorfer, F. (1976). Excretory and secretory tissues. Strasbueger’s textbook of botany. Longman, New York, 118-121.
Varo, P., Laine, R., and Koivistoinen, P. (1983). Effect of heat treatment of dietary fiber: interlaboratory study. Journal-Association of Official Analytical Chemists, 66: 933-938.
Willats, W. G., McCartney, L., Mackie, W., and Knox, J. P. (2001). Pectin: cell biology and prospects for functional analysis. Plant Molecular Biology, 47: 9-27.
Zha, X.Q., Wang, J.H., Yang, X.F., Liang, H., Zhao, L.L., and Bao, S. H. (2009). Antioxidant properties of polysaccharide fraction with different molecular mass extracted with hot-water from rice bran. Carbohydrate Polymers, 78: 570–575
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) © Author (s)