Effects of high-pressure microfluidization treatment on the structural, physiochemical properties of insoluble dietary fiber in highland barley bran

Li, Jiaxin; Xi, Huihan; Wang, Aixia; Nie, Mengzi; Gong, Xue; Lin, Ran; Zhang, Xiya; Tian, Yu; Wang, Fengzhong; Tong, Li-Tao

doi:10.1016/j.ijbiomac.2024.129743

International Journal of Biological Macromolecules

2024

DOI: 10.1016/j.ijbiomac.2024.129743

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Effects of high-pressure microfluidization treatment on the structural, physiochemical properties of insoluble dietary fiber in highland barley bran

Jiaxin Li,

Huihan Xi,

Aixia Wang

et al.

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Cited by 4 publications

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Microplastics (MPs) have emerged as a significant food‐related risk factor, posing potential threats to human health through dietary intake and the food chain. This review comprehensively analyses the impact of MPs as a novel food safety risk factor on human health (in particular on the gastrointestinal route). Furthermore, we explore the potential mechanisms by which dietary fibers (DFs) may alleviate the health risks associated with MPs. The impact of DFs on human health is intricately linked to factors such as their size, concentration, and composition. We characterize current knowledge and highlight gaps. Although DFs may be a potential strategy to reduce the impact of MPs on organism health, more in‐depth studies are needed to determine their practical effects and application prospects. In particular, research on MPs that actively reduce intake in vivo remains relatively limited and needs to receive more attention from the scientific community.

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Effects of high-pressure microfluidization treatment on the structural, physiochemical properties of insoluble dietary fiber in highland barley bran

Cited by 4 publications

References 53 publications

Fighting microplastics: The role of dietary fibers in protecting health

Fighting microplastics: The role of dietary fibers in protecting health

Structure, physicochemical and adsorption properties of insoluble dietary fiber from Lycium barbarum residue: A potential functional factor

Dynamic high pressure microfluidization modified oat dietary fiber: Texture modulation and its mechanistic in whole grain oat milk

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