Fibre and Prebiotic Substances from Starch in Foods and Its Implications for Human Nutrition

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (15 April 2024) | Viewed by 373

Special Issue Editor

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Guest Editor
Department of Dietetics and Food Studies, Faculty of Science & Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15, 42-200 Czestochowa, Poland
Interests: chemical and biochemical modifications of polysaccharides; starch; dietary fiber; resistant starch resistant dextrins; prebiotics
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Special Issue Information

Dear Colleagues,

Obesity and overweight, which are significant social issues, affect up to 20% of the developmental population and 50% of adults. The main factors contributing to the development of obesity include excessive consumption of products containing easily absorbable, high-calorie nutrients, including simple sugars. The development of obesity is also closely correlated with changes in the intestinal microbiota. Eating a diet high in dietary fibre and prebiotics is essential in the prevention and treatment of obesity and its complications. The use of starch products, such as resistant starch, resistant dextrins, resistant maltodextrins, soluble corn fibre and soluble dextrin fibre provides great opportunities in this regard. Unfortunately, research on obtaining fibre and prebiotic substances from starch is very dispersed and poorly described. The ambition of this Special Issue is to fill this gap.

Here, the goal is to identify and review the latest research results on: i) the preparation, characterization of starch-based fibre and prebiotic substances; ii) their application for industrial purposes, mainly food enrichment, in order to obtain functional foods; iii) the search for a relationship between the structure and properties of new preparations, and their impact on the human body; and iv) the health-promoting aspects of consuming these preparations. We cordially invite you to contribute to this Special Issue in the form of both review articles and original research results.

Prof. Dr. Janusz Kapusniak
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.


  • resistant starch
  • functional foods
  • dietary fibre
  • prebiotics
  • modified starches
  • food enrichment
  • obesity
  • resistant dextrins

Published Papers

There is no accepted submissions to this special issue at this moment.
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