Extraction, Modification, and Application of Dietary Fibre Powders in Foods: A Review

Abstract

Dietary fibres (DFs) have gained significant attention in the food industry due to their functional and nutritional benefits. They are mostly produced in powder form from sources such as fruits, vegetables, and grains. Different production methods can be used for the valorization of dietary fibre-rich food matrices, enabling the development of functional powders with extended shelf life and health-promoting properties. They are rich in soluble and insoluble fibres and their use in food formulations provides several advantages, including improved texture, increased shelf life, and enhanced nutritional value. Recent meta-analyses confirm that soluble fibres improve glycaemic control and lipid profiles, while insoluble fibres primarily contribute to bowel regularity and stool bulking. This review compiles and critically analyzes recent literature retrieved primarily from the Web of Science database (2010–2024), focusing on the sources, extraction and modification methods, powder properties, and functional applications of dietary fibre powders in food systems. Emphasis is placed on the structure–function relationships of DF powders and how different processing methods influence their techno-functional properties, bioactivity, and product quality.