Functional modifications by physical treatments of dietary fibers used in food formulations

Abstract

Chemical modifications of polysaccharides for food and non-food applications have been practiced for years to improve their functional properties. Recent concerns from the public to reduce the use and exposure of chemicals during food production as well as pressure to develop clean label products have moved both the industry and academia to investigate physical modifications of polysaccharides to achieve better functionality. Physical modification of polysaccharides is very important to several industries, but principally to the food industry because the transformation of these molecules by physical means does not require the use of potentially toxic chemicals that could turn foods into unsafe products. Since the well proved nutritional benefits of dietary fibers many efforts are being put in the improvement of their functionality by physical means, which is the area that this review is focusing.