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| Dietary fibre basics: Health, nutrition, analysis, and applications |
| Yao Olive Li*, Andrew R. Komarek** |
| *Department of Human Nutrition and Food Science, California State Polytechnic University, Pomona and **ANKOM Technology Corporation, Macedon, New York, USA |
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Abstract Over the past decades, dietary fibre (DF) has been well studied with abundant evidence on its health benefits. Advances in nutritional studies always lead the way followed by the food applications. Food scientists and technologists then explored the applications of DF in a variety of food products through examination and utilization of fibres from various conventional and uncommon sources including agro-food processing by-products. However, the current intake levels of fibre and fibre-rich foods are still far below recommended values in most nations worldwide. In addition, research is needed to substantiate different mechanistic effects of intrinsic, intact fibres presented originally in the food matrix and the isolated, refined fibre added back to the novel food products. Standardized quantification methods for DF are needed for various reasons including broad range of sources, complicated chemical structures, and ever-changing definitions from various regulatory bodies. On the other hand, there are more consumer demands for clean labels or precise information on daily values (DV%), alongside more restricted regulations for certain nutritional claims such as ‘high fibre’. It is clear that all these demands create a practical pressure on professionals working in the food industry, particularly at quality assurance (QA) positions, on how to obtain reliable data from DF analysis to meet regulatory and labelling requirements. Fortunately, with the most recent Codex definition and advanced instruments that are capable to automate the analytical procedures and produce consistent results, it is foreseeable that global harmonization on DF studies can be achieved. Meanwhile, advanced processing technologies such as dry fractionation, enzymatic conversion, and micronization present promising opportunities for R&D professionals to advance the DF utilization and applications in functional food development.
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Received: 21 October 2016
Published: 26 March 2017
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Corresponding Authors:
Yao Olive Li, Department of Human Nutrition and Food Science, California State Polytechnic University, Pomona, 3801 W. Temple Ave., Pomona, CA 91768, USA.
E-mail: yaoli@cpp.edu
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膳食纤维基础：健康、营养、检测分析和应用
在过去的几十年里，已有大量的研究证据表明膳食纤维（dietary fibre, DF）有益健康。营养学的研究进展常常会引领食品的加工和应用。食品科技人员从不同来源的、常见或不常见的资源中（包括植物食品加工中的副产品），检测和利用其中的纤维，并探索其在不同食用产品中的应用。然而，目前在大多数国家，膳食纤维和富含膳食纤维食品的摄入水平还远远低于推荐值。另外，膳食纤维产品可分为原始食品基质中天然的、完整的膳食纤维与经过提纯、精制后的膳食纤维再加回新型食品中这两种形式，研究需要证实这两类膳食纤维产品的不同作用机理。因为不同行业协会对其定义千变万化，加上化学结构复杂，膳食纤维需要标准的定量方法，这也有利于拓宽膳食纤维的来源。另一方面，更多的消费者需要在食品标签上看到简洁明了的信息，如在根据严格的某种的营养声明条例旁边，标上属于“高纤维”。很明显，以上要求对食品行业的专业人员造成了压力，特别是对质量控制等相关职业，如何获得可靠的数据来满足膳食纤维的监管要求。通过食品法典定义和一些先进仪器，可预见实现膳食纤维全球协调研究指日可待。同时，先进的加工技术如干法分提，酶法转化和微粉化为膳食纤维在功能性食品中的开发和应用提供了机会。
关键词：
膳食纤维,
健康功效,
技术功用,
纤维-矿物质互作,
纤维分析,
标签声明和法规
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