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A review of current analytical methods for the determination of dietary fiber in food

Nguyen Nhu Thuong Vu Thi Trang Do Thi Hong Thuy Vu Thi Nhat Le
Received: 06 Aug 2024
Revised: 12 Sep 2024
Accepted: 12 Sep 2024
Published: 30 Sep 2024

Article Details

How to Cite
Nguyen Nhu Thuong, Vu Thi Trang, Do Thi Hong Thuy, Vu Thi Nhat Le. "A review of current analytical methods for the determination of dietary fiber in food". Vietnam Journal of Food Control. vol. 7, no. 3, pp. 448-459, 2024
PP
448-459
Counter
39

Main Article Content

Abstract

Fiber benefits health and is an essential requirement in the body's daily diet. The definition of fiber has been evolving over the past 70 years. Initially, the definition of fiber focused only on plant cell walls (cellulose, hemicellulose, pectin, cutin, glycoprotein) and intracellular storage and secretion substances (gum, mucilage). More recently, the world has focused on resistant starch and oligosaccharides. The CODEX definition of dietary fiber includes all non-digestible carbohydrate polymers with a degree of polymerization of 3 or higher, provided that they benefit health. Fiber has many components, requiring the development of different methods to analyze components such as fructo-oligosaccharide, galacto-oligosaccharide, polydextrose, resistant maltodextrin, resistant starch, etc. A series of AOAC methods have been developed to explore different types of fiber, and these methods are still valid and widely used. For the analysis of total fiber content, the enzymemass method according to Prosky (AOAC 985.29) was considered the gold standard when it was first published. However, this method only determines a part of the fiber. When adding up the specific fiber components calculated from different methods, some types of fiber are double counting. Therefore, the method for determining total fiber is constantly updated and revised. The Enzymatic-Gravimetric-Liquid Chromatography method has been developed and can fully determine the components of dietary fiber; the newly published updated version is AOAC 2022.01.

Keywords:

Dietary fiber, fiber analysis, food, review

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