1 Introduction

Dietary fiber plays an important role in promoting human health, especially in improving digestive function, reducing the risk of chronic diseases, and supporting weight management (Tejada-Ortigoza et al., 2016; Martinez-Solano et al., 2020). The demand for compound dietary fiber preparations in the functional food market has increased significantly, by combining different types of dietary fiber (such as soluble and insoluble fiber) and utilizing the complementary properties of each fiber component to maximize its health benefits (Wang et al., 2019; Barber et al., 2020).

Composite dietary fiber preparations are becoming increasingly popular, but the quality control and evaluation methods for these products are not yet fully developed. Many traditional detection methods only focus on a certain type of fiber, without considering the combination and interaction between different components (Goñi et al., 2009). Some current methods are not accurate enough in detecting key indicators, such as the total amount of fiber, its physical properties (such as water absorption and oil absorption), and its functional effects, such as whether it can promote the growth of probiotics (Poutanen et al., 2018).

To address these shortcomings, it is now believed that a more comprehensive quality control system should be established. This system needs to include standards for physical and chemical properties, functional effects, and safety aspects (Fernández López et al., 2009; Macagnan et al., 2016). If we can use such a system to evaluate products, manufacturers can better ensure product consistency and reliability. This standardized evaluation method can also help regulatory authorities better supervise product quality and benefit the development of the entire functional food industry (Veronese et al., 2018; Xie et al., 2020). This study proposes core quality control indicators for the design of compound dietary fiber preparations, constructs a comprehensive quality control system, and evaluates the applicability and effectiveness of the system in actual production environments. The results are expected to become a scientific basis for improving the quality and consistency of compound dietary fiber products.

2 Basic characteristics of compound dietary fiber preparations

2.1 Main ingredients and functions

Soluble dietary fiber (SDF), such as inulin and pectin, can help regulate the gut microbiota, improve digestion, and control blood sugar. These fibers will turn into a gelatinous substance in the intestine, which is broken down by bacteria and produces short chain fatty acids (SCFAs). These substances are beneficial for the health of the large intestine and can also enhance the body's immunity (Chen, 2024). Inulin has another benefit, it can help the body absorb calcium better. It can also promote the growth of some good bacteria, such as bifidobacteria (Figure 1) (Bakr and Farag, 2023).

Figure 1 Chemical composition, dietary sources, and therapeutic benefits of inulin (Adopted from Bakr and Farag, 2023)

Insoluble dietary fiber (IDF), such as cellulose and lignin, is important for promoting intestinal motility and preventing constipation. Fiber is insoluble in water and adds bulk to stool. IDF is widely found in whole grains, fruits, and vegetables and is a component of a balanced diet (Mehta et al., 2015).

2.2 Characteristics of compound formulas

Compound dietary fiber preparations combine the complementary properties of SDF and IDF to increase overall health benefits. The synergistic effect of SDF and IDF can improve intestinal health by balancing nutrient absorption and intestinal motility. Food products that combine the two fiber types can reduce glycemic index and cholesterol levels while maintaining product quality (Oh et al., 2014).

The ingredients added to compound dietary fiber preparations (such as prebiotics, antioxidants, and flavorings) have functional performance. Prebiotics such as oligofructose (FOS) enhance the efficacy of SDF by selectively stimulating beneficial intestinal bacteria, while antioxidants improve the stability and shelf life of the preparation, increasing the diversity and popularity of dietary fiber-fortified functional foods (Sempio et al., 2024).

2.3 Complexity of quality control

Traditional methods are not very accurate in analyzing a single component, especially when multiple fibers are mixed together. To distinguish which is natural soluble dietary fiber (SDF) and which is later added prebiotic fiber, complex spectroscopic or chromatographic equipment is usually required (Nsor Atindana et al., 2012). Processing conditions such as temperature and humidity levels may introduce variability in the quality of compound dietary fiber preparations. High temperature may degrade SDF, and improper mixing can lead to uneven fiber distribution, which urgently requires the development of a sound quality control system (Garcia Amezquita et al., 2018).

3 Construction of quality control indicators for compound dietary fiber preparations

3.1 Physical and chemical property indicators

Accurate determination of dietary fiber content is the basis for quality control of compound dietary fiber preparations, including the content of total dietary fiber, soluble and insoluble dietary fiber. Standardized AOAC methods, such as AOAC 985.29 and AOAC 991.43, are often used to quantify these components. These methods use enzyme-gravimetric analysis to determine fiber content to ensure that products meet nutrition label requirements and provide expected health benefits (McCleary and Bryant, 2012).

Moisture content is a key parameter that directly affects the stability, shelf life and microbial safety of compound dietary fiber preparations. Excessive moisture may lead to microbial contamination and degradation of functional properties, while too low moisture may affect the texture and performance of the product. The oven drying method (AOAC 934.01) is commonly used for moisture determination (Wang and Liu, 2018).

The pH value is an indicator of acid-base stability in compound preparations. Maintaining an appropriate pH range can ensure product stability and compatibility with additives (especially prebiotics or probiotics). The pH range of 4 to 7 is generally considered to be the optimal range for protecting the biological activity of ingredients and preventing oxidative degradation (Garcia-Amezquita et al., 2018).

The distribution and size of particles significantly affect the solubility, uniformity, and sensory properties of dietary fiber preparations. Smaller particles dissolve more easily. Particle size is commonly assessed using laser scattering and sieving to help manufacturers optimize processing parameters (Nsor-Atindana et al., 2012).

3.2 Functional indicators

Dietary fiber can absorb water and increase its size, which can affect the movement of the intestines and make people feel more full. The commonly used method is to check the water absorption effect by centrifugation. Dietary fiber with strong water absorption and large swelling is particularly useful for improving intestinal health and helping control appetite (Bakr and Farag, 2023).

Another important aspect is solubility and viscosity, which are mainly used to assess the performance of soluble dietary fiber in the digestive system. For example, β - glucan and pectin, these sticky fibers can form a gel in the stomach, slowing down the rate of food emptying. Viscosity is generally measured using a rotational viscometer. Fibers with high viscosity can help better control postprandial blood sugar and lower cholesterol (Oh et al., 2014).

Whether dietary fiber can be fermented by microorganisms in the intestinal environment is related to its prebiotic function. Fibers such as inulin and resistant starch can be utilized by the gut microbiota, producing short chain fatty acids (SCFAs) after fermentation, which are beneficial to the gut. The commonly used detection method is in vitro fermentation model, combined with gas chromatography to detect the content of SCFAs. These beneficial metabolites can support the healthy gut microbiota and maintain intestinal health (Sempio et al., 2024).

3.3 Safety indicators

Microbial limits set the maximum permissible levels of molds, yeasts, and pathogenic microorganisms (such as Salmonella, Escherichia coli), and compliance with these limits prevents contamination. Test methods include plate counts and polymerase chain reaction (PCR) technology. The implementation of good manufacturing practices (GMP) and hazard analysis and critical control point (HACCP) systems improves microbial safety (Jay et al., 2020).

Heavy metal contamination (such as lead, arsenic, and cadmium) is a key safety issue in dietary fiber preparations. The Codex Alimentarius Commission has set maximum permissible limits for these contaminants. Atomic absorption spectroscopy (AAS) and inductively coupled plasma mass spectrometry (ICP-MS) are widely used to detect heavy metals (Yang et al., 2018). During the process of processing food, it is also important to check for any remaining solvents and antioxidants. If solvents like ethanol or antioxidants like BHT are left too much beyond the safe range, it may affect health. We usually use gas chromatography (GC) or high-performance liquid chromatography (HPLC) to detect their content (Garcia Amezquita et al., 2018).

3.4 Sensory and stability indicators

The appearance and color of compound dietary fiber preparations are important factors affecting consumer acceptance. Visual appeal can be assessed using standard sensory evaluation methods. Processing conditions, fiber source, and storage time may all affect appearance and color, and quality needs to be strictly controlled during production (Nsor-Atindana et al., 2012).

Flavor and taste are important factors that people value when choosing products, and they also affect whether the product sells well or not. Soluble dietary fibers like inulin can make the taste sweeter and better; Insoluble fibers like cellulose can make food more chewy and appear larger in size. We can adjust these characteristics by finding some people to taste (sensory evaluation group) and conducting texture tests with instruments. To develop a popular product, the functionality and taste must be well matched (Bakr and Farag, 2023).

Whether the product can be stored for a long time is also crucial, which is called storage stability. It depends on whether the ingredients of the product will change in different environments, such as humidity, temperature, and light, which can all affect it. Some tests are specifically designed to observe whether indicators such as fiber content, moisture content, appearance, and taste will change over time. If the humidity is too high, the product may clump or grow bacteria; If the temperature is too high, some ingredients like pectin are prone to spoilage. Conducting accelerated stability testing can help us determine whether the product can maintain its effectiveness and taste within its shelf life (Wang et al., 2018).

4 Quality testing methods of compound dietary fiber preparations

4.1 Dietary fiber determination technology

Enzyme gravimetric method is a commonly used standard method for determining total dietary fiber (TDF) and its soluble and insoluble fractions. Based on AOAC 985.29 and AOAC 991.43, the sample is digested with enzymes to remove starch, protein, and fat, and the remaining fiber components are dried and weighed (Figure 2) (McCleary, 2023).

Figure 2 Dietary fiber components measured and not measured with OMA 985.29; identifying the problem of “double counting” of some components when a combination of methods are employed (Adopted from McCleary, 2023)

Gas chromatography (GC) was used to analyze the composition and proportion of monosaccharides in dietary fiber preparations. The fiber components were converted into volatile derivatives after hydrolysis, and the contents of glucose, fructose, galactose and other monosaccharides were accurately measured by GC separation (Garcia-Amezquita et al., 2018).

4.2 Functional index detection method

In vitro experiments are conducted to test the water absorption and swelling properties of fibers. Soak the fiber sample in water under controlled temperature and stirring conditions for a period of time, and then measure whether its weight or volume has increased. The experiment is to simulate the reaction of these fibers in the stomach and intestines, to see if they can absorb water and if they may help with more normal intestinal peristalsis. We also used centrifugation to measure water retention capacity (Nsor Atindana et al., 2012).

Viscosity is a key functional parameter of soluble dietary fiber (such as pectin and β-glucan), which helps to delay gastric emptying and improve blood sugar control. Rotational viscometers or capillary viscometers are used to measure the viscosity of fiber solutions at different concentrations to ensure that dietary fiber preparations maintain their expected physiological effects and functional properties (Bakr and Farag, 2023).

Fermentation experiments are used to evaluate the prebiotic effects of dietary fiber (Zhang et al., 2019). In vitro fermentation systems use human intestinal microorganisms as inoculum to simulate the fermentation process in the large intestine. During the fermentation process, dietary fiber is broken down into short-chain fatty acids (SCFAs), such as acetic acid, propionic acid, and butyric acid (Su et al., 2022). The determination of SCFAs by gas chromatography-mass spectrometry (GC-MS) can help the intestinal health of fiber preparations and is very effective in evaluating the fermentation performance and functionality of dietary fiber (Sempio et al., 2024).

4.3 Safety testing technology

The plate counting method is commonly used to detect microbial contamination, such as mold, yeast, and pathogenic bacteria (such as Salmonella and Escherichia coli). Microbial samples are cultured on selective media and detected by counting colony forming units (CFUs). Modern technologies such as polymerase chain reaction (PCR) can identify pathogens more quickly and accurately. The above methods all comply with the microbiological safety standards set by the Codex Alimentarius Commission (Lee et al., 2004).

Heavy metal pollution (such as lead, arsenic, and cadmium) is an important safety issue in dietary fiber preparations. Atomic absorption spectroscopy (AAS) and inductively coupled plasma mass spectrometry (ICP-MS) are commonly used techniques for detecting and quantifying heavy metal content. AAS determines concentration by measuring the light absorption of metals, while ICP-MS has higher sensitivity and can simultaneously detect trace amounts of multiple metals (Yang et al., 2018).

4.4 Sensory and stability evaluation

Whether consumers like a product often depends on its appearance, taste, and texture. Multi sensory analysis is the evaluation of products through methods such as sight, smell, and touch. These tests are usually conducted by experienced assessors, and sometimes feedback is collected through surveys of ordinary consumers. These evaluations mainly include whether the color of the product is uniform, whether the taste and texture are consistent, and whether it is comfortable to eat (Bakr and Farag, 2023).

In order to understand the performance of products after long-term storage, accelerated aging tests are commonly used. This test places the product in a high temperature, high humidity, or strong light environment to simulate the situation after long-term storage. During this process, the fiber content, moisture changes, as well as changes in appearance and taste will be detected. If the solubility of soluble dietary fiber decreases or the product becomes clumped due to moisture absorption, these issues will also be recorded (Garcia Amezquita et al., 2018).

5. Evaluation of quality control system of compound dietary fiber preparation

5.1 Comprehensive quality evaluation method

When evaluating the quality of compound dietary fiber, many aspects need to be considered, such as its physical and chemical properties, its effects, safety, and the feeling of eating. In order to make a clearer judgment of whether it is good or not, people generally use the method of "multi index scoring". This method assigns different scores based on the importance of each indicator, and then adds them up to obtain an overall quality score (Nsor Atindana et al., 2012).

Principal Component Analysis (PCA) is a commonly used statistical tool that can help us deal with complex problems caused by multiple indicators. PCA can identify the most important factors from a pile of data and examine the factors that have the greatest impact on overall quality. By analyzing the data, it can discover some patterns and assign names to different formulas to identify those with better water absorption or stronger fermentation ability (McCleary, 2023).

5.2 Key factors affecting the quality of preparation

The quality of formulations is largely influenced by processing conditions, such as temperature, humidity, and processing time. High temperatures may damage heat sensitive fibers such as glue. If exposed to high humidity for a long time during storage or processing, clumping and even loss of solubility may occur, especially when the formula contains soluble dietary fiber (Garcia Amezquita et al., 2018).

In compound formulas, the combination of different fiber components often produces synergistic effects. Mixing soluble fibers such as inulin with insoluble fibers such as cellulose can simultaneously improve intestinal peristalsis and prebiotic effects. By evaluating these synergistic effects through experimental design (such as mixed design analysis), manufacturers can optimize different fiber ratios (Oh et al., 2014).

5.3 Verification and optimization of quality control system

To confirm the effectiveness of the quality control system, actual production data needs to be used for verification. Some quality indicators may need to be adjusted in proportion. If it is found that fermentation performance has a significant impact on whether consumers like this product, then its weight should be increased slightly in the rating criteria (Bakr and Farag, 2023).

Process Quality Control (PQC) technology plays a significant role in the production process, such as real-time monitoring systems and predictive analysis tools. We can use sensors in conjunction with software to continuously monitor important parameters such as moisture content, temperature, and particle size. Once the system detects an anomaly, it can immediately alert the manufacturer to make adjustments (Wang et al., 2018).

6 Practical application and case analysis of compound dietary fiber preparations

6.1 Market application of compound preparations

Compound dietary fiber preparations are becoming increasingly common in the health food market. People are beginning to pay attention to gut health, weight control, and prevention of chronic diseases. Many people prefer customized formulas, such as products containing inulin or resistant starch, which are soluble fibers that can be used as prebiotics. There are also insoluble fibers like cellulose that can help with intestinal peristalsis and reduce constipation problems.

Many products combine these two types of fibers together, which can make people feel more full and help regulate blood sugar. Some snacks and drinks also add dietary fiber, which can help prevent cardiovascular disease and type 2 diabetes (Bakr and Farag, 2023).

6.2 Case Analysis

There is a typical product designed to improve intestinal health. It contains inulin (a soluble fiber) and wheat bran (an insoluble fiber). This formula takes into account the fiber content, water absorption capacity, and whether it can be fermented by bacteria in the intestine.

The manufacturer collected everyone's opinions through consumer surveys and group discussions, such as taste, flavor, and health effects. Most people believe that this product can help with bowel movements and make the digestive system smoother (Oh et al., 2014).

Based on the results of product quality testing, the manufacturer has made some adjustments to the formula. Changed the ratio of inulin to wheat bran, making the effect of prebiotics more pronounced while maintaining a good taste. They also improved the packaging method to prevent the product from getting damp and clumping (Garcia Amezquita et al., 2018).

6.3 Economic and Health Benefit Evaluation

The manufacturer has established a comprehensive quality control system, which can reduce waste, save raw materials, lower costs, and improve production efficiency. By monitoring product quality in real-time, product consistency has improved and market competitiveness has been enhanced (McCleary, 2023).

From a health perspective, many consumers who frequently consume such products have a richer gut microbiota, improved systemic inflammation indicators, and improved metabolic conditions. It can be said that this fiber preparation made through strict quality management is indeed helpful for public health and chronic disease prevention, and also makes consumers trust the brand more (Sempio et al., 2024).

7 Challenges and Future Directions

7.1 Limitations of Current Quality Inspection Technologies

There are some difficulties in quality testing of current compound dietary fiber preparations, one of which is the mutual influence between different components. Insoluble fibers may interfere with the detection of soluble fibers, especially when using the enzyme weight method. And some added functional ingredients, such as prebiotics and antioxidants, may also alter the viscosity or fermentation effect of dietary fiber. These interactions make detection less accurate, and researchers need to develop new methods that can separate different components for measurement (McCleary, 2023).

In vitro water absorption tests, swelling tests, and fermentation experiments often cannot truly simulate the environment of the human gut. These experimental results sometimes cannot predict the effectiveness of the formulation in the human body very well. The current detection methods are not yet suitable for evaluating the performance of multiple fibers and additives when used together, and these methods should be improved in the future (Garcia Amezquita et al., 2018).

7.2 Standardization Challenges

Compound dietary fiber preparations produced by different manufacturers often have different quality standards. Some focus on the total dietary fiber content, while others place more emphasis on functionality, such as viscosity or whether there are prebiotic effects. The lack of unified standards makes quality control difficult and raises questions for consumers (Yang et al., 2018).

There are also challenges in promoting this preparation in the international market. Because different countries and regions have different regulations on labels, formulas, and functional statements. The European Union and the United States have different definitions of dietary fiber (Phillips and Cui, 2011; Stephen et al., 2017). If enterprises want to enter foreign markets, they must understand and adapt to these different regulations (Jones, 2014).

7.3 Future research directions

In order to improve detection technology, more sensitive and faster analysis tools will be needed in the future. Technologies such as next-generation sequencing (NGS) and advanced mass spectrometry can help us understand what components are in dietary fiber and how they function. By combining liquid chromatography-mass spectrometry (LC-MS) with enzyme treatment, fiber composition can be measured more accurately. And high-throughput technology can also evaluate a large number of samples faster (Bakr and Farag, 2023).

Applying big data and artificial intelligence (AI) in quality inspection is also a direction. AI can analyze data from sensors, production lines, and laboratories to help us discover trends in quality changes, identify anomalies, and provide recommendations (Wang and Huang, 2024). Enterprises can keep track of changes in product quality at any time (Sempio et al., 2024).

Future research should also attempt to design more precise compound dietary fiber products. Different functional ingredients can be combined according to different health goals. Mixing fibers with different fermentation characteristics may increase the production of short chain fatty acids (SCFAs) and regulate gut microbiota. The current omics and machine learning technologies are becoming increasingly powerful, which is expected to help us better develop such functional products. These advances may also lead to new personalized nutrition plans and upgraded functional foods (Oh et al., 2014).

Acknowledgments

Thank you to the reviewers for their valuable comments, which have helped improve the manuscript.

Conflict of Interest Disclosure

The authors affirm that this research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest.

References

Bakr A., and Farag M., 2023, Soluble dietary fibers as antihyperlipidemic agents: a comprehensive review to maximize their health benefits, ACS Omega, 8: 24680-24694.

https://doi.org/10.1021/acsomega.3c01121

Barber T., Kabisch S., Pfeiffer A., and Weickert M., 2020, The health benefits of dietary fibre, Nutrients, 12(10): 3209.

https://doi.org/10.3390/nu12103209

Chen S.Y., 2024, The impact of the human microbiome on gut health: recent research, International Journal of Clinical Case Reports, 14(1): 31-39.

Fernández-López J., Sendra-Nadal E., Navarro C., Sayas E., Viuda-Martos M., and Alvarez J., 2009, Storage stability of a high dietary fibre powder from orange by-products, International Journal of Food Science and Technology, 44: 748-756.

https://doi.org/10.1111/J.1365-2621.2008.01892.X

Garcia-Amezquita L., Tejada-Ortigoza V., Campanella O., and Welti-Chanes J., 2018, Influence of drying method on the composition, physicochemical properties, and prebiotic potential of dietary fibre concentrates from fruit peels, Journal of Food Quality, 89(10): 6494-6506.

https://doi.org/10.1155/2018/9105237

Goñi I., Diaz-Rubio M., Pérez-Jiménez J., and Saura-Calixto F., 2009, Towards an updated methodology for measurement of dietary fiber, including associated polyphenols, in food and beverages, Food Research International, 42: 840-846.

https://doi.org/10.1016/J.FOODRES.2009.03.010

Jones J., 2014, CODEX-aligned dietary fiber definitions help to bridge the ‘fiber gap’, Nutrition Journal, 13: 34.

https://doi.org/10.1186/1475-2891-13-34

Lee M., Woo G., Park J., Lee D., and Oh S., 2004, Guidelines for microbiological standards of food in foreign countries, Journal of Food Hygiene and Safety, 19: 140-150.

Macagnan F., Da Silva L., and Hecktheuer L., 2016, Dietary fibre: the scientific search for an ideal definition and methodology of analysis, and its physiological importance as a carrier of bioactive compounds, Food Research International, 85: 144-154.

https://doi.org/10.1016/j.foodres.2016.04.032

Martinez-Solano K., Garcia-Carrera N., Tejada-Ortigoza V., García-Cayuela T., and Garcia-Amezquita L., 2020, Ultrasound application for the extraction and modification of fiber-rich by-products, Food Engineering Reviews, 13: 524-543.

https://doi.org/10.1007/s12393-020-09269-2

McCleary B.V., and Bryant R., 2019, The importance of accurately measuring dietary fiber and the methods involved, Journal of Food Composition and Analysis, 82(3): 12-22.

McCleary B.V., and Bryant R. G., 2012, The importance of accurately measuring dietary fiber, Cereal Foods World, 57(4): 150-156.

McCleary B., 2023, Measurement of dietary fiber: which AOAC official method of analysisSM to use, Journal of AOAC International, 106: 917-930.

https://doi.org/10.1093/jaoacint/qsad051

Mehta N., Ahlawat S., Sharma D., and Dabur R., 2015, Novel trends in development of dietary fiber rich meat products—a critical review, Journal of Food Science and Technology, 52: 633-647.

https://doi.org/10.1007/s13197-013-1010-2

Nsor-Atindana J., Zhong F., and Mothibe K., 2012, In vitro hypoglycemic and cholesterol lowering effects of dietary fiber prepared from cocoa (Theobroma cacao L.) shells, Food & Function, 3(10): 1044-1050.

https://doi.org/10.1039/C2FO30091E

Oh I., Bae I., and Lee H., 2014, In vitro starch digestion and cake quality: impact of the ratio of soluble and insoluble dietary fiber, International Journal Of Biological Macromolecules, 63: 98-103.

https://doi.org/10.1016/j.ijbiomac.2013.10.038

Phillips G., and Cui S., 2011, An introduction: evolution and finalisation of the regulatory definition of dietary fibre, Food Hydrocolloids, 25: 139-143.

https://doi.org/10.1016/J.FOODHYD.2010.04.011

Poutanen K., Fiszman S., Marsaux C., Pentikäinen S., Steinert R., and Mela D., 2018, Recommendations for characterization and reporting of dietary fibers in nutrition research, The American Journal of Clinical Nutrition, 108: 437-444.

https://doi.org/10.1093/ajcn/nqy095

Sempio R., Godoy C., Nyhan L., Sahin A., Zannini E., Walter J., and Arendt E., 2024, Closing the fibre gap—the impact of combination of soluble and insoluble dietary fibre on bread quality and health benefits, Foods, 13.

https://doi.org/10.3390/foods13131980

Stephen A., Champ M., Cloran S., Fleith M., Van Lieshout L., Mejborn H., and Burley V., 2017, Dietary fibre in Europe: current state of knowledge on definitions, sources, recommendations, intakes and relationships to health, Nutrition Research Reviews, 30: 149-190.

https://doi.org/10.1017/S095442241700004X

Su J., Fu X., Huang Q., Liu G., and Li C., 2022, Phytochemical profile, bioactivity and prebiotic potential of bound polyphenols released from Rosa roxburghii fruit pomace dietary fiber during in vitro digestion and fermentation, Food & Function,

https://doi.org/10.1039/d2fo00823h

Tejada-Ortigoza V., Garcia-Amezquita L., Serna-Saldívar S., and Welti-Chanes J., 2016, Advances in the functional characterization and extraction processes of dietary fiber, Food Engineering Reviews, 8: 251-271.

https://doi.org/10.1007/s12393-015-9134-y

Veronese N., Solmi M., Caruso M., Giannelli G., Osella A., Evangelou E., Maggi S., Fontana L., Stubbs B., and Tzoulaki I., 2018, Dietary fiber and health outcomes: an umbrella review of systematic reviews and meta-analyses, The American Journal of Clinical Nutrition, 107(3): 436-444.

https://doi.org/10.1093/ajcn/nqx082

Wang J., and Liu S. 2018, Study on moisture content and storage properties of dietary fiber-enriched food, Journal of Food Science and Technology, 55(8): 3355-3363.

 https://doi.org/10.1007/s13197-018-3221-9

Wang M., Wichienchot S., He X., Fu X., Huang Q., and Zhang B., 2019, In vitro colonic fermentation of dietary fibers: Fermentation rate, short-chain fatty acid production and changes in microbiota, Trends in Food Science & Technology, 88: 1-9.

https://doi.org/10.1016/J.TIFS.2019.03.005

Wang W., and Huang Q.K., 2024, The application prospects of artificial intelligence in molecular medicine, International Journal of Molecular Medical Science, 14(1): 16-23.

Wang X., Liu Y., and Zhang L., 2018, Study on moisture content and its impact on storage properties in functional food formulations, International Journal of Food Science and Technology, 29(3): 201-215.

Xie Y., Gou L., Peng M., Zheng J., and Chen L., 2020, Effects of soluble fiber supplementation on glycemic control in adults with type 2 diabetes mellitus: a systematic review and meta-analysis of randomized controlled trials, Clinical nutrition,

https://doi.org/10.1016/j.clnu.2020.10.032.3

Yang Y., Liu Z., and Zhang F., 2018, Quantitative analysis of heavy metal contamination in food and its impact on consumer safety, Journal of Food Contaminants, 35(7): 456-468.

Zhang X., Zhang M., Dong L., Jia X., Liu L., Ma Y., Huang, F., and Zhang, R., 2019, Phytochemical profile, bioactivity and prebiotic potential of bound phenolics released from rice bran dietary fiber during in vitro gastrointestinal digestion and colonic fermentation, Journal of Agricultural and Food Chemistry, 67(46): 12796-12805.

https://doi.org/10.1021/acs.jafc.9b06477