Current Exploration of Dietary Fiber Processing and Technologies Supporting Nutrition and Health

Dear Colleagues,

In the ever-evolving field of food nutrition and health, carbohydrates have emerged as a key focal point of scientific inquiry as they encompass both digestible compounds, such as sugars and starches, which serve as primary energy sources, and their indigestible counterparts, such as dietary fibers, which play pivotal roles in digestive health and overall wellbeing. Emerging trends indicate a shift towards innovative production methods, leveraging advancements in food science and biotechnology to amplify the efficacy and application of these components. From pioneering fermentation techniques, enzymatic treatments, and chemistry modifications, to the precise formulation of functional ingredients, researchers are delving into avant-garde approaches to optimize the potential roles of these techniques in functional food product innovation. A meticulous evaluation of dietary fiber contributions has been conducted in various ways, including analyzing their effect on the metabolic activity of probiotics.

This Special Issue aims to present an overview of the cutting-edge strategies and solutions that have been studied to foster better understanding of dietary fibers and enabling support for their versatile applications in promoting nutrition development and human health. Researchers are invited to contribute original research or review articles focused on transdisciplinary aspects related to: 1) the modification of dietary fibers, including the generation of shorter compounds and the grafting of dietary fibers with bioactive components; 2) sustainable approaches in industrial manufacturing studies by utilizing agrifood waste as a source of dietary fiber and/or applying “greener” technologies in the processing of dietary fiber-related products; and 3) tackling the challenges of modifying the structural, compositional, and physicochemical characteristics of dietary fiber in terms of enhancing its role in improving overall health such as serving as a prebiotic or performing even more diverse functions. In this Special Issue, the latest strides in dietary fiber are scrutinized alongside their collective impact on functional food development and health promotion.

Prof. Dr. Chi-Fai Chau
Guest Editor

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