Mammolenti Domenico, Lupi Francesca Romana, Baldino Noemi, Gabriele Domenico
Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, 87036 Rende, Italy.
Foods. 2025 May 21;14(10):1822. doi: 10.3390/foods14101822.
Insoluble dietary fibers (IDFs) represent one of the most promising candidates for novel food formulations, since they can be produced from a wide range of food by-products and wastes, have health benefits, and often enhance the rheology and stability of foods. Recently, the most innovative engineering and processing aspects of these attractive ingredients have received considerable attention. The present work is aimed at enlightening the technological state of the art regarding IDFs (much less investigated than soluble fibers, as discussed in this review). The review begins with a brief but crucial discussion on the definition of this type of dietary fiber by highlighting the raw materials, functional properties, physiological activity, and stabilization capacity in food products. The analysis of the rheological methods dedicated to the technical investigations of these ingredients and recent advancements are discussed. Finally, food processing technologies used in the formulation of foods containing insoluble IDFs, such as homogenization techniques, are discussed.
不溶性膳食纤维（IDFs）是新型食品配方中最具潜力的候选成分之一，因为它们可以从多种食品副产品和废料中生产出来，具有健康益处，并且常常能增强食品的流变学特性和稳定性。最近，这些有吸引力的成分在工程和加工方面最具创新性的内容受到了广泛关注。本研究旨在阐明关于不溶性膳食纤维的技术现状（如本综述所述，其研究远少于可溶性纤维）。综述首先对这类膳食纤维的定义进行了简要但关键的讨论，重点介绍了原材料、功能特性、生理活性以及在食品中的稳定能力。接着讨论了用于这些成分技术研究的流变学方法及其最新进展。最后，探讨了用于含有不溶性IDF食品配方的食品加工技术，如均质技术。
