Jianli Zhong

Hainan Institute of Biotechnology, Haikou, 570206, Hainan, China
Author    Correspondence author
Biological Evidence, 2025, Vol. 15, No. 2   
Received: 12 Mar., 2025    Accepted: 15 Apr., 2025    Published: 12 Mar., 2025

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Based on the basic characteristics of compound dietary fiber preparations, this study proposed a comprehensive quality control index system, including physicochemical property indicators (such as total dietary fiber content, particle distribution and particle size), functional indicators (such as water absorption and fermentation performance), safety indicators (such as heavy metal content and microbial limit), and sensory and stability indicators (such as appearance and storage stability). The study found that different irrigation conditions, processing technology and formula design significantly affected the physicochemical properties and functionality of the preparations, among which the ratio of soluble to insoluble fiber in the formula was the key influencing factor. The quality control system optimized based on the research results effectively improved the stability, consumer acceptance and market competitiveness of the products in practical applications. The quality control system can effectively evaluate the comprehensive quality of compound dietary fiber preparations, ensure the consistency of their function and safety, and provide a theoretical basis for optimizing production processes and improving market competitiveness. This study not only provides an important reference for the standardized production of compound dietary fiber preparations, but also establishes a model for quality control research in the functional food industry.

Compound dietary fiber; Quality control; Functional evaluation; Standardization system; Health food