Resistant Dextrin Preexistence and Fate: Preparation, Physicochemical and Functional Properties, Physiological Activity, and Food Applications: A Review

ABSTRACT

Resistant dextrin (RD) is a kind of glucan extracted and processed from starch. It has been approved as a Generally Recognized as Safe food which has a promising future. However, there is less comprehensive basic and applied information about RD. Therefore, this paper presents the progress of research on the preparation and purification methods, physicochemical properties, physiological activities and applications of RD, with a focus on highlighting its physiological activities and potential mechanisms of action. The aim is to provide theoretical references for the comprehensive development and utilization of RD in the fields of functional foods and medicinal foods, so that RD can be better applied in the treatment of chronic metabolic diseases.

KEYWORDS:

• Resistant dextrin
• fabrication
• functional characteristics
• physiological activity
• utilization in food industry

Abbreviation

CTT, colonic transit time; GLP-1, glucagon-like peptide-1; GI, glycemic Index; HDL-C, high-density lipoprotein-cholesterol; LDL-C, low-density lipoprotein-cholesterol; PCOS, polycystic ovary syndrome; RD, resistant dextrin; RLP, residual-like particle; SCFA, short-chain fatty acid; UK, United Kingdom.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Supplementary material

Supplemental data for this article can be accessed online at https://doi.org/10.1080/87559129.2024.2326572

Additional information

Funding

This work was financially supported by National Natural Science Foundation of China (32202010), Dongguan Social Science and Technology Development Key Project (20211800904672), ISTI, Dongguan University of Technology, China (KCYCXPT2017007), and Foundation for Innovation Team in Higher Education of Guangdong, China (2021KCXTD035).