Enhancing dietary fibre functionality: Insights into inorganic and organic modification and their hybrid in fibre modification and applications

Abdulla Al Faruq; Asgar Farahnaky; Peter J Torley; Husne Ara Khatun; Mahsa Majzoobi

doi:10.1016/j.ijbiomac.2025.149662

Enhancing dietary fibre functionality: Insights into inorganic and organic modification and their hybrid in fibre modification and applications

Int J Biol Macromol. 2025 Dec 11;337(Pt 2):149662. doi: 10.1016/j.ijbiomac.2025.149662. Online ahead of print.

Authors

Abdulla Al Faruq¹, Asgar Farahnaky², Peter J Torley³, Husne Ara Khatun⁴, Mahsa Majzoobi⁵

Affiliations

¹ Discipline of Biosciences and Food Technology, RMIT University, PO Box 71, Bundoora, VIC, 3083, Australia. Electronic address: s3986700@student.rmit.edu.au.
² Discipline of Biosciences and Food Technology, RMIT University, PO Box 71, Bundoora, VIC, 3083, Australia. Electronic address: asgar.farahnaky@rmit.edu.au.
³ Discipline of Biosciences and Food Technology, RMIT University, PO Box 71, Bundoora, VIC, 3083, Australia. Electronic address: peter.torley@rmit.edu.au.
⁴ RRI-PPP Grain Quality Testing Laboratory, International Rice Research Institute, Dhaka, 1213, Bangladesh. Electronic address: dr_khatun@yahoo.com.
⁵ Discipline of Biosciences and Food Technology, RMIT University, PO Box 71, Bundoora, VIC, 3083, Australia. Electronic address: mahsa.majzoobi@rmit.edu.au.

PMID: 41390027
DOI: 10.1016/j.ijbiomac.2025.149662

Abstract

Dietary fibre (DF) is a critical component of a healthy diet, yet its functional applications in foods are limited by low solubility, poor water- and oil-holding capacities, low fermentability, and insufficient bioactivity. Addressing these limitations is essential for developing health-promoting, clean-label, and sustainable food products. This study aimed to enhance the physicochemical, functional, and biological properties of DF using inorganic, organic and green chemicals. Chemical methods such as esterification, etherification, and cross-linking improved DF hydration, oil retention, nitrite and cation adsorption, and structural properties. Green chemicals including citric acid, succinic anhydride, acetic anhydride, and tannic acid, introduce functional groups that enhanced water retention, solubility, and bioactivity. While green chemicals are eco-friendly alternatives, the whole modification process may not be entirely green. Hybrid modification techniques combining chemical, physical, and enzymatic treatments produced synergistic effects, yielding fibres with higher soluble content, enhanced glucose and cholesterol adsorption, α-amylase inhibition, and antioxidant capacity while reducing chemical usage and environmental impact. Notably, lactic acid-assisted subcritical water, ultrasound-assisted treatments, and citric acid modification significantly improved water-holding capacity, oil retention, and biofunctional properties, highlighting their potential for functional food applications. This study addresses challenges in sustainable food processing by optimising DF structure-function relationships and demonstrates innovative strategies for producing high-value, multifunctional fibre ingredients. The findings provide practical solutions for the food industry, advancing the development of functional foods with enhanced health benefits, improved nutritional quality, and compatibility with regulatory and environmental sustainability requirements.

Keywords: Hybrid processing; Physicochemical properties; Soluble and insoluble fibre; Structure-function relationship; Sustainable food ingredients.

Publication types

Review