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Review Article
An In-Depth Overview of the Structural Properties, Health
Benefits, and Applications of Resistant Dextrin
Xiuli Wu , Jianwen Zhang, Xiangxuan Yan, Xuexu Wu, Qing Zhang, and Mingran Luan
College of Food Science and Engineering, Changchun University, Changchun 130022, China
Correspondence should be addressed to Xiuli Wu; wuxl@ccu.edu.cn
Received 29 October 2023; Revised 8 February 2024; Accepted 20 March 2024; Published 16 April 2024
Academic Editor: Seyed Mohammad Taghi Gharibzahedi
Copyright © 2024 Xiuli Wu et al. This is an open access article distributed under the Creative Commons Attribution License,
which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
With the escalating prevalence of diabetes and obesity, resistant dextrin, renowned for its prebiotic properties and blood glucose-
lowering physiological activity, has garnered significant attention. Resistant dextrin, a low-calorie, indigestible water-soluble
dietary fiber processed from starch, has high solubility, low molecular weight, and good thermal stability. The established
method for its preparation involves a combination of acid heat treatment and enzymatic purification. Within the human body,
resistant dextrin confers numerous health benefits. It promotes a balanced intestinal microbiome, regulates blood glucose and
lipid metabolism, and enhances satiety. Additionally, it exerts positive influences on the intestinal environment, aids in weight
management, and alleviates chronic conditions, particularly diabetes. In the food industry, resistant dextrin is widely employed
as a functional food additive to enhance the nutritional value and health benefits of various food products. However, there is a
need for greater clarity regarding the structural characteristics of resistant dextrin and the potential interplay between its
structure and physiological activity. This paper comprehensively reviews the preparation methods, structural properties, health
benefits, and application areas of resistant dextrin. Additionally, it anticipates future trends in its development. The primary
objective of this review is to offer theoretical guidance and fresh perspectives for further research, the innovation of functional
products, and the expanded utilization of resistant dextrin.
1. Introduction
With the improvement in people’s standard of living and the
growing demand for high-quality ingredients, there has been
a significant increase in the consumption of high-calorie,
high-fat, and refined foods. Unfortunately, this has resulted
in a decline in dietary fiber intake, leading to a rise in the
prevalence of chronic diseases such as coronary heart disease
and diabetes. Statistics reveal that, as of 2021, the global
number of adults with diabetes has reached 537 million,
and this number is projected to rise to 783 million by 2045
[1]. Nutritionists agree that dietary fiber is crucial for
enhancing nutritional status and regulating bodily functions.
It is therefore considered the “seventh essential nutrient for
humans”[2, 3]. The World Health Organization (WHO)
and the Food and Agriculture Organization (FAO) recom-
mend a daily intake of 38 grams (g) of dietary fiber for
men and 25 g for women [4]. Different countries have estab-
lished their own guidelines for recommended dietary fiber
intake. For example, the United States suggests an adequate
intake of 28 g per day (with an actual intake of 16.5 g/d),
while Australia recommends a dietary allowance of 25-40 g
per day (with an actual intake of 20.7 g/d). In China, accord-
ing to the Chinese Nutrition Society’s Chinese Dietary Refer-
ence Intake (DRIs), the recommended intake is 25-35 g per
day (with an actual intake of 17-19 g/d).
As illustrated in Figure 1, there is a marked variability in
dietary fiber consumption across different countries. When
aligning recommended dietary fiber intake with actual con-
sumption patterns, a significant disparity becomes evident
[5, 6]. Consequently, incorporating high-fiber components
into food products has emerged as a crucial approach for
nutritional enhancement, aiming to guarantee adequate
daily dietary fiber intake for the populace.
Hindawi
Journal of Food Processing and Preservation
Volume 2024, Article ID 8055063, 14 pages
https://doi.org/10.1155/2024/8055063
Resistant dextrin, also known as indigestible dextrin, is a
type of dietary fiber typically derived from starch that has
undergone dextrinization and subsequent depolymerization
to form unique structures, such as α-1,2 and β-1,6 bonds.
These structural features contribute to its “indigestible”
nature [7–10]. Additionally, its molecular structure incorpo-
rates hydrophilic groups, and its distinctive spatial confor-
mation endows it with remarkable properties, including
water retention, viscosity, and stability. Resistant to enzy-
matic degradation, it can persist in the human gut for
extended periods. Like other dietary fibers, resistant dextrin
enhances satiety and promotes regular bowel movements.
Moreover, it fosters the growth and proliferation of benefi-
cial gut bacteria, maintains intestinal balance, optimizes
gut function, and effectively prevents gastrointestinal disor-
ders. It also inhibits cholesterol absorption and bile acid
reabsorption in the small intestine and hinders glucose
uptake, thereby contributing to blood glucose stabilization
and blood lipid regulation [11, 12]. Furthermore, resistant
dextrin is a soluble dietary fiber with exceptional solubility
and favorable processing properties. It exhibits a slightly
sweet taste and resistance to acidity, pressure, heat, frost,
browning, and storage, making it an ideal functional ingredi-
ent with broad market potential in food applications [5, 13].
This article summarizes the manufacturing of resistant dex-
trin, its unique structure, applications, and future research. It is
aimed at improving the understanding of resistant dextrin pro-
cessing and uses among researchers and guiding further studies.
2. Preparation of Resistant Dextrin
2.1. Process Flow. Resistant dextrin, also known as pyrodex-
trin, is a starch derivative [10]. The production process is
generally divided into two parts: the preparation of pyrodex-
trin through the acid heat method and enzymatic hydrolysis
and purification. Specifically, the processes include dextrini-
zation, refining, and drying [14, 15], which are schematically
illustrated in Figure 2. Initially, the preparation of pyrodex-
trin occurs through an acid heat method, where a suitable
amount of acid solution is added to the starch. This mixture
undergoes a high-temperature acid heat reaction, resulting
in the formation of pyrodextrin/resistant dextrin. To further
decrease the digestibility, the residual starch in the pyrodex-
trin can be treated with enzymes such as amylase and other
hydrolases. Subsequently, a refined product is obtained
through a series of purification steps including decoloriza-
tion, desalination, concentration, evaporation, and spray
drying. These refining processes ensure the production of
highly purified resistant dextrin products.
The enzyme tolerance of resistant dextrin is affected by
multiple factors, such as the source of starch, the content
of amylose and amylopectin, granule structure, and degree
of polymerization [14]. Extensive research by scholars has
delved into the production of resistant dextrin with low
digestibility, exploring various dextrinization times and tem-
peratures for diverse plant-derived starches [10, 14, 16, 17].
Table 1 provides a concise overview of recent studies focused
on the preparation of resistant dextrin from different types
of starch.
2.2. Progress in Physical Treatment for the Preparation of
Resistant Dextrin. The preparation of resistant dextrin
through acid heat treatment is a time-consuming process
that can contribute to environmental pollution. Conversely,
physical treatments have gained widespread acceptance due
to their cost-efficiency, safety, and efficacy. These methods
16.5 g/d
16–20 g/d
17–19 g/d
23.2 g/d
12.3 g/d
18–40 g/d
20.7 g/d
33.3 g/d
15–41 g/d
23.4 g/d
23–25 g/d
16–19 g/d
Figure 1: Dietary fiber intake among countries [6].
2 Journal of Food Processing and Preservation
offer a green alternative that obviates the need for chemical
reagents. The availability of starch can be improved by using
physical modification methods such as heat-moisture treat-
ment, microwave, and ultrasonic treatments [18, 19].
Microwave technology has emerged as a promising
approach in the production of resistant dextrin. It not only
improves process efficiency and resolves issues such as
uneven heating but also enhances the rate of enzymatic
hydrolysis during the purification process, thereby reducing
the in vitro digestibility of resistant dextrin [20, 21]. Conse-
quently, microwave technology is extensively used in the
production of resistant dextrin. For instance, Kapusniak
and Nebesny [22] used hydrochloric acid and citric acid
treated potato starch and employed microwave heating at
735-1050 W for durations ranging from 2 to 10 min to pre-
pare resistant dextrin. This method significantly reduced
the reaction time from hours to minutes, yielding samples
with high solubility (approximately 70%) and low viscosity
(where the maximum viscosity of a 20% dextrin solution
was only 31 Pa·s). In addition, these samples showed mini-
mal retrogradation tendencies and are suitable as additives
for soluble dietary fiber and prebiotics in beverages. Addi-
tionally, some researchers have explored the impact of dis-
continuous microwave-assisted heating treatment on the
yield and physicochemical properties of resistant dextrin.
The findings indicate that the discontinuous process (with
10-fold heating and mixing between cycles) is more effective
than continuous heating. The resultant samples demon-
strated solubility levels around 80%, albeit with a darker
color [23].
While microwave technology is currently less commonly
used for preparing resistant dextrin, future possibilities
could involve its integration with other physical or chemical
techniques, for example, microwave-ultrasonic treatment or
combined chemical modification to prepare resistant dex-
trin. In conclusion, microwave treatment holds significant
potential for the development of resistant dextrin, consider-
ing the ongoing advancements in various application fields.
2.3. Progress in Chemical Treatment for the Preparation of
Resistant Dextrin. Chemical modification can hinder the
digestion of replaced fragments and promote intermolecular
aggregation, enhancing the yield and benefits of resistant
dextrin [24]. Introducing new groups changes the conforma-
tion of the starch molecular chain at different scales, reduc-
ing its sensitivity to amylase. Consequently, it is difficult to
digest [25, 26]. Kamila et al. [24] produced resistant dextrin
from potato starch by acidifying the starch with hydrochlo-
ric acid combined with either citric acid or tartaric acid.
They observed that the molecular weight (Mw) of tartaric
acid dextrin (1800 g/mol) was significantly lower than that
of citric acid dextrin (3500 g/mol). In another study, Han
Starch Acid Mix evenly Predrying
RoastingDextrin/resistant dextrin
Liquefaction
EnzymolysisRefined
Concentrate Spray drying
Enzymolysis purification
Gelatinization
Resistant
dextrin
Figure 2: Production flow of resistant dextrin.
Table 1: Preparation of resistant dextrin from a different starch.
Starch sources In vitro digestion (RS) Molecular weight References
Native starch Resistant dextrin
Waxy corn 5% 20%-55% 14400 Da Chen et al. [35]
Sorghum 2.02% 34.23% —Chen et al. [17]
Oat 2.02% 32.16% —Chen et al. [17]
Potato 5.61% 6.23%-7.32% 3500 Da Kapusniak et al. [91]
Chinese yam —11.8-71.3% 6800 Da Luo et al. [34]
Cassava 9.9% 24.0% 8-105 kDa Alexander et al. [14]
Lentil 5.7% 30.4% 8-105 kDa Alexander et al. [14]
Corn 8.3% 25.2% 8-105 kDa Alexander et al. [14]
Sorghum 5.7% 20.4% >105 kDa Alexander et al. [14]
3Journal of Food Processing and Preservation
and Lim [27] used octenyl succinic acid (OSA) modified
corn starch as the raw material and acidified the sample.
The investigation revealed that the introduction of new
groups in the starch decreased the likelihood of specific
binding with amylase, thus reducing its sensitivity to the
enzyme. Furthermore, OSA imparted amphiphilic charac-
teristics to the resistant dextrin, improving the emulsifica-
tion performance of the esterified dextrin. These findings
open up possibilities for the application of resistant dextrin
in various fields.
2.4. Progress in Enzyme Treatment for the Preparation of
Resistant Dextrin. Current research on resistant dextrin
extends beyond the traditional use of amylase in its produc-
tion, exploring variations in enzyme types, reaction condi-
tions, temperature, and duration. Li et al. [28] conducted a
comparative study examining the effects of three distinct
preparation methods using corn starch as the raw material:
the acid heat method, the α-amylase (>4000 U/g) method,
and a combination of α-amylase and transglutaminase
(6000 U/g). Their findings revealed that resistant dextrin pre-
pared under different conditions exhibited exceptional solubil-
ity, achieving nearly 100% solubility in water. Through the
synergistic action of α-amylase and transglucosidase, the side
chains underwent a glycosidic bond cleavage, resulting in
further polymerization and dense interconnection. Conse-
quently, this led to a reduction in chain length and an increase
in branching.
3. Characteristics of Resistant Dextrin
The physicochemical properties and structure of resistant
dextrin differ significantly compared to those of native
starch, and these differences vary depending on the extent
of processing.
3.1. Physical and Chemical Properties of Resistant Dextrin
3.1.1. Color. Resistant dextrin exhibits a white or light yellow
color distinct from native starches. To obtain a lower in vitro
digestibility and improved solubility, it is necessary to
elevate the concentration of hydrochloric acid, heating tem-
perature, and duration of the process [29]. However, the
higher temperature and longer time used in the thermal
transformation process can result in a darker color of the
resistant dextrin. This darkening may be attributed to the
formation of coke or low Mw compounds containing car-
bonyl groups [30]. In the industrial application of resistant
dextrin as a food additive, maintaining the desired color is
paramount due to its direct influence on product attractive-
ness and consumer acceptance. Huang et al. [15] reported
that the incorporation of resistant dextrin with 83.4% purity
into flour significantly bolstered the dough’s viscoelastic
properties and augmented the bread’s resistance to digestive
enzymes. Notably, this addition did not compromise the
bread’s color or overall appearance, thus preserving the
product’s sensory quality. However, at higher substitution
levels, a deeper yellow tint was observed in cakes, suggesting
that exceeding certain substitution thresholds might detract
from the product’s visual appeal [31]. Achieving the desired
color and viscosity of resistant dextrin during production
poses challenges. Factors such as the choice of acid catalyst
[32–34], and the uniformity of acid distribution within the
starch [30, 35, 36] can significantly influence the color of
the final product. Lin et al. [30] investigated the physico-
chemical properties of resistant dextrin prepared from corn
starch using hydrochloricacid or acetic acid. Their study dem-
onstrated that pyrolysis at different temperatures yielded
products with varying appearances. The degree of color
change was influenced by the type and concentration of the
acid, as well as the reaction temperature. Higher pyrolysis tem-
peratures and catalyst concentrations resulted in a darker
product. Therefore, careful consideration of reaction time,
temperature, acid concentration, acid type, and acid distribu-
tion is crucial to minimize the formation of colored com-
pounds during the production of resistant dextrin.
3.1.2. Solubility. High solubility is essential for the industrial
application of resistant dextrin. Native starch is inherently
difficult to dissolve, while the solubility of resistant dextrin
increases with higher pyrolysis temperatures. Studies have
demonstrated that increasing the concentration of hydro-
chloric acid, reaction temperature, and reaction time can
enhance starch hydrolysis, achieving complete solubility for
pyrodextrin [35]. Trithavisup et al. [10] investigated the
physical, chemical, and thermal properties and molecular
structure of cassava resistant dextrin under various dextrini-
zation conditions (0.04-0.10% HCl, 100-120
°
C, 60-180 min).
The findings revealed a significant increase in solubility (up
to 99.85%) with higher acid concentration, temperature, and
heating time. Furthermore, Lin et al. [30] emphasized the
critical role of acid as a catalyst in starch hydrolysis during
dextrinization, stating that higher acidity facilitates the pro-
cess, leading to elevated solubility.
3.2. Structural Characterization of Resistant Dextrin. The
structural properties of starch undergo significant changes dur-
ing dextrinization. This process is influenced by various factors
such as the properties of the starch, the type and concentration
of the acid catalyst, and the processing conditions. Therefore, it
is necessary to employ appropriate methods to ascertain resis-
tant dextrin’s apparent morphology and structural properties.
Figure 3 summarizes the methods suitable for analyzing the
multiscale structure of starch granules at various levels. Scan-
ning electron microscopy (SEM) serves as a widely used tool
for examining granule morphology. However, the intricate
lamellar organization and hierarchical semicrystalline growth
rings necessitate the utilization of small-angle X-ray scattering
(SAXS) for a more detailed structural assessment. The ensuing
subsections will delve into the methodologies employed to elu-
cidate the features of resistant dextrin.
3.2.1. Apparent Morphological Characteristics of Resistant
Dextrin. Polarized light microscopy (PLM) and SEM can
be used to observe the microstructure and ascertain the state
of resistant dextrin [9, 37]. Each of these microscopy tech-
niques is based on different physicochemical principles and
offers unique advantages and limitations (Table 2).
4 Journal of Food Processing and Preservation
(1) PLM. PLM serves as a tool to observe the apparent mor-
phology of starch. Under PLM, polarization crosses emerge
due to anisotropy, which arises from differences in density
and refractive index between the crystalline and amorphous
structures within starch granules [38]. When observed in
glycerol, dextrin persists in a granular state, exhibiting a
morphology closely resembling that of the native starch,
with polarized crosses and visible umbilical points [30]. Weil
et al. [39] suspended starch and dextrin in glycerol and
observed Maltese crosses in all samples.
(2) SEM. SEM can provide intricate details on starch granule
morphology and surface characteristics [40]. Starches derived
from various sources exhibit notable variations in granule
shape, size, and surface structure under SEM. For instance,
potato starch appears spherical with a smooth surface, corn
starch exhibits a polyhedral shape with a rough surface, while
mung bean starch displays a kidney-shaped morphology with
a smooth surface [41–45]. Li et al. [46] acidified waxy maize
starch using HCl and then subjected it to dry heat treatment
within a temperature range of 140
°
Cto200
°
C. SEM (1000 ×
magnification) revealed negligible changes in the morphology
of the starch granules, indicating their structural integrity after
the treatments. Furthermore, the study confirmed the minimal
impact of the thermal process on the granular structure, irre-
spective of the presence or absence of acid [47].
SAXS XRD
SEM
Transmission electron microscope (TEM)
120–400 nm
9–10 nm
5000×
Native starch
Resistant dextrin
A-type
B-type
Granular structure Microstructure Crystal structure
Figure 3: Available assays for the structure of each layer of starch granules.
Table 2: Advantages and limitations of different methods to determine the apparent morphology of resistant dextrin.
Methodologies Advantages Limitations References
PLM
(i) Simple preprocessing procedures and low
cost
(ii) A quick, clear view of the starch Maltese
cross
(iii) Visualization of changes in starch
structure during the dextrinization
process
(i) Only particle morphology can be observed
(ii) The size and shape of the obtained starch granules
are not precise
(iii) To obtain high image contrast requires staining of
the sample
Chakraborty
et al. [92]
Langenaeke et al.
[93]
Tao et al. [94]
SEM
(i) For studying the shape and surface
properties of samples
(ii) Relatively easy preparation of specimens
(iii) Higher resolution compared to optical
microscopes
(iv) More stereoscopic imaging
(i) Only give qualitative information on the
microstructure, not the fine structure of the
sample
(ii) Minor differences are not easy to observe
(iii) Inability to observe the hierarchical structure of
starch
Chakraborty
et al. [92]
Choudhary &
Choudhary [95]
5Journal of Food Processing and Preservation
3.2.2. Multiscale Structural Characteristics of Resistant Dextrin.
To understand the changes in chemical bonding, Mw, and
crystallinity during the preparation of resistant dextrin, various
techniques have been used to analyze its structure. These
techniques include X-ray diffraction (XRD), nuclear magnetic
resonance (NMR), and chain length distribution.
(1) XRD. XRD analysis is primarily utilized to investigate the
crystallinity and aggregation state of starch. It is a commonly
used technique in starch studies to analyze the type of starch
crystallization and to assess changes in crystallinity resulting
from modification treatments [48]. Generally, the dextrini-
zation process does not alter the crystalline form of the
starch but slightly reduces its degree of crystallinity. This
reduction may be attributed to the influence of acid heat
treatment, which promotes the repolymerization of small
molecules, disturbing the regular arrangement of the mole-
cules and weakening intermolecular forces and hydrogen
bonding [42].
SAXS is a structural analysis method distinct from X-ray
large angle diffraction (2θranging from 5
°
to 165
°
). It has been
used to characterize starch structures, enabling the examina-
tion of nanoscale crystal structures and microstructures. SAXS
bridges the gap between modern crystallography and micros-
copy techniques, providing enhanced spatial resolution. A sig-
nificant achievement of SAXS in starch science has been the
characterization of the lamellar structure within natural starch
granules, bridging the analysis of granular and crystalline
starch structures [49]. Bai et al. [37] integrated SAXS, SEM,
and other technologies to investigate the structural changes
that occur during the conversion of waxy corn starch granules
into cold-water-soluble pyrodextrins. They proposed a novel
model, depicted in Figure 3, to describe the alterations in
starch structure during dextrinization. This process involves
hydrolysis of the starch skeleton in both amorphous and crys-
talline regions, leading to reduced crystallinity.
(2) NMR. NMR is a powerful technique for investigating the
structure of carbohydrates, including the identification of
glycosidic bonds and the determination of α- and β-isomeric
conformations [50]. The analysis of
1
H-NMR and
13
C-NMR
has been successfully employed to characterize the glycosidic
bonds in D-glucopyranosyl repeat units [51]. The prepara-
tion of resistant dextrin involves three main chemical reac-
tions: hydrolysis, transglycosylation, and polymerization.
Hydrolysis, catalyzed by acid, breaks the glycosidic bonds
in native starch, forming monosaccharides, disaccharides,
oligosaccharides, and small molecule dextrin. Transglycosy-
lation occurs after high temperature roasting, where the
hydrolyzed fragments recombine with nearby free hydroxyl
groups, forming a branching structure. Furthermore, the
recombination of small molecules generated by degradation
potentially gives rise to the formation of new glycosidic
bonds [37]. These new glycosidic bonds contribute to the
complex branching structure of resistant dextrin, as depicted
in Figure 4. In a study by Han et al. [7], resistant dextrin was
prepared from waxy corn starch, and its structure was
analyzed using
1
H-NMR. The results indicated that the
formation of new glycosidic bonds primarily involved α-
1,6, β-1,6, α-1,2, and β-1,2 with 1,6-anhydro β-D-glucopyr-
anosyl groups at the end of the starch chains. Bai and Shi
[52] also confirmed the generation and composition of
new glycosidic bonds in resistant dextrin using the 2D
nuclear magnetic resonance (2D NMR) technique.
Therefore, the resistance mechanism of resistant dextrin
to enzymatic hydrolysis can be explained by the alteration of
glycosidic bonds in starch during the preparation process.
The hydrolysis of α-1,4 and α-1,6 glycosidic bonds during
dextrinization leads to the formation of α-1,2, β-1,2, and
β-1,6 glycosidic bonds. As a result, resistant dextrin becomes
unrecognizable by digestive enzymes such as α-amylase and
amyloglucosidase, leading to lower in vitro digestibility.
3.2.3. Fourier Transform Infrared Spectroscopy (FTIR). FTIR
is effective in detecting changes in functional groups in
organic compounds and is used to analyze starch structure.
Since dextrinization does not introduce new functional
groups, the infrared absorption peaks of dextrin are quite
similar to those of starch, with both exhibiting typical anhy-
droglucose characteristics. However, there are still some sub-
tle differences in the details. Specifically, the bands located
near 1650 cm
-1
exhibit variations attributed to differences
in the affinity of water molecules within the starch molecule,
and the -OH peak near 3400 cm
-1
undergoes a slight redshift
[42]. It is noteworthy that different polysaccharides display
unique band positions and intensity characteristics in the
fingerprint region of 1000-800 cm
-1
, providing a robust basis
for polysaccharide identification [53]. For example, the
characteristic absorption bands at 858 and 932 cm
-1
reflect
the bending vibrations of the C1-H, associated with α- and
β-glycosidic bonds [54]. During dextrinization, there is a
reduction in the number of α-1,4 glycosidic bonds in starch,
leading to a corresponding decrease in the intensity of the
bands. Subsequently, transglucosylation and repolymeriza-
tion reactions occur, resulting in the formation of new glyco-
sidic bonds such as α-1,2 and β-1,2 glycosidic bonds within
the molecule [55]. FTIR analysis further confirms the con-
densation of glucose and the presence of α- and β-glycosidic
conformations [55]. These newly generated glycosidic bonds
result in lower in vitro digestibility of dextrins [56]. Addi-
tionally, acid heat treatment disrupts the short-range
ordered structure of the starch. The amount of short-range
ordered structure (e.g., double helices) is reflected at
1047 cm
-1
, while amorphous domains are characteristic at
1022 cm
-1
. The absorbance ratio of 1047/1022 cm
-1
provides
a measure of the degree of order in the crystalline region of
the sample [57]. In previous studies, it was observed that the
ratio of 1047/1022 cm
-1
decreased for dextrin samples sub-
jected to acid heat treatment, indicating a change in the
composition or structure of the dextrin molecule with a
reduction in the ratio of amorphous to the ordered polymer
structure [58].
Overall, FTIR analysis provides valuable insights into the
structural changes that occur during dextrinization, includ-
ing modifications in glycosidic bonds and alterations in the
short-range ordered structure of starch molecules.
6 Journal of Food Processing and Preservation
3.2.4. Mw. Native starch primarily consists of two distinct
biological macromolecules: amylopectin and amylose. Amy-
lopectin is commonly believed to be the main component of
starch. The Mw of amylose typically ranges from 10
5
g/mol
to 10
6
g/mol, while the Mw of amylopectin is approximately
10
8
g/mol. Both types of starch molecules exhibit heteroge-
neity in Mw, indicating polydispersity. As a result, the mea-
sured Mw of starch represent statistical averages. Common
methods for determining the Mw of starch include gel per-
meation chromatography (GPC), also known as size exclu-
sion chromatography (SEC), asymmetrical flow field flow
fractionation (AF4), and the viscosity method. Among these
techniques, GPC is considered the most effective for asses-
sing the size of starch molecules based on their Mw or
hydrodynamic volume [59]. In a study by Han et al. [7], it
was discovered that starch molecules undergo hydrolysis
through acid and heat during the dextrinization process.
The relative Mw of waxy corn starch rapidly decreased
within the first 0.5 to 1 h of the process, after which the rate
of change slowed down. The resulting relative Mw ranged
from approximately 4.9 ×10
4
to 20×10
5. Mao et al. [60]
noted that higher baking temperatures or longer pyrolysis
times gradually shifted the highest peak in the sample distri-
bution curve towards smaller molecules. Consequently, the
macromolecular region decreased, and the size distribution
of the dextrins decreased significantly. These findings sug-
gest that pyrolysis temperature, heating time, and the pres-
ence of acid have a substantial impact on the distribution
of the relative Mw of dextrin. Contrary to the expectation
that Mw invariably decreases with extended heating, this is
not always the case. In an investigation by Wang et al. [61]
into the preparation of resistant dextrin, it was observed that
the Mw initially decreased as heating progressed from 10 to
50 min. Interestingly, after exceeding 60 min of reaction
time, an increase in the Mw of the resistant dextrin was
noted. This increase may be attributed to the recombination
of low Mw fragments generated during thermal degradation.
These results highlight the significant influence of factors such
as thermal degradation temperature, duration of heating, and
the presence of acid on the Mw distribution of dextrin.
3.2.5. Chain Length Distribution. The distribution of starch
chain lengths is represented by the degree of polymerization
(DP). Amylopectin is characterized by a DP ≤100, whereas
amylose exhibits a DP ranging from 100 to 10,000. However,
dextrin displays an irregular size distribution [62]. It has
been observed that the hydrolysis products of pyrodextrins
exhibit lower relative Mw and shorter chain lengths. Fur-
thermore, during high-temperature heat treatment, shorter
branched chains undergo polymerization, leading to the for-
mation of indigestible fractions. Mao et al. [60] conducted a
study in which dextrins were produced through the thermal
transformation of native corn starch, both with and without
HCl treatment. The findings showed that the size distribu-
tion of pyrodextrins significantly decreased with the incor-
poration of HCl or prolonged heating time. Within the
dextrin samples, amylose chains with a DP > 400 became
undetectable after heating for 3 and 5 h, indicating complete
Anti-digestibility
-1, 4 glucosidic linkage
-1, 6 glucosidic linkage
Acid hydrolysis
-1, 6 linkage -1, 6-linkage
Transglycoside, reaggregation
1, 6 anhydro-glucopyranosyl end group
-1, 2 linkage
OH
OH
OH
OH
OH
OH
OH
OH
OH
OH
OH
OH
OH
HO
HO
HO
HO
HO
HO
HO
O
O
O
O
O
O
O
O
O
O
O
O
O
O
O
O
OH OH
OH
OH
OH
OH
OH
OH
OH
OH
OH
OH
OH
O
O
O
O
O
O
O
O
O
O
O
O
O
O
O
6
6
6
6’
6’
6’
6’
4
4
4
4’
4’
4’
4’
3’
3’
3’
3’
3
3
3
5
5
5
5’
5’
5’
5’
2
2
2
2’
2’
2’
2’
1
1
1
1’
1’
1’
1’
–O
O
HO
HO
HO
HO
OH
OH
OH
O
O
O
O
O
6
4
3
5
21
O
Figure 4: Changes of glycosidic bonds during dextrinization.
7Journal of Food Processing and Preservation
degradation of the long amylose chains. Concurrently, there
was a notable increase in the reduction of chain length for
DP 24-400, particularly for DP 6-12 and 12-24. These obser-
vations suggest that both baking temperature and pyrolysis
duration have a substantial impact on the distribution of
chain lengths within starch.
3.2.6. Thermal Properties. There is a strong correlation
between the thermodynamic and physical properties of
starch-based foods. Notably, resistant dextrin derived from
different sources exhibits significant correlations in struc-
tural characteristics and thermal properties [7]. To gain a
deeper understanding of these properties, researchers often
employ thermal gravimetric analysis (TGA) to assess the
thermal stability of samples by measuring changes in mass
with temperature. The weight loss curve of resistant dextrin
is typically divided into two phases: the first phase corresponds
to water loss (between 25 and 150
°
C), while the second phase
is associated with the thermal degradation process (ranging
from 200 to 400
°
C). Remarkably, the structure of resistant
dextrin remains relatively stable up to 200
°
C [63].
Furthermore, differential scanning calorimetry (DSC)
serves as a valuable analytical tool, providing crucial thermo-
dynamic parameters for starch during the pasting process.
These parameters are essential for comprehending the
pasting behavior, stability, and processing properties of
starch. Trithavisup et al. [10] conducted a thermodynamic
characterization of cassava resistant dextrin using DSC.
Their findings revealed that the onset temperature (To),
peak temperature (Tp), conclusion temperature (Tc), and
enthalpy (ΔH) of the resistant dextrin prepared under
milder hydrochloric acid conditions were lower compared
to native starch. However, when dextrinization was per-
formed under high acid concentration conditions, the heat
absorption peak disappeared. This suggests that mild condi-
tions may not be adequate to completely disrupt the ordered
structures of starch, but these structures are substantially
weakened in comparison to native starch. Conversely, higher
acid concentrations, temperatures, and extended treatment
times can lead to more intense hydrolysis and transglycosy-
lation, ultimately resulting in the complete loss of ordered
structures. This phenomenon was corroborated by Weil
et al. [39] and aligns with the high solubility properties of
resistant dextrin.
4. Health Benefits of Resistant Dextrin
4.1. Regulating of Blood Glucose. In recent decades, the prev-
alence of diabetes mellitus and its complications has esca-
lated, establishing it as a major global chronic illness.
Within this landscape, resistant dextrin has attracted much
attention as a substance that effectively regulates blood glu-
cose. Clinical studies have confirmed that resistant dextrin
has a significant ameliorative effect on type II diabetes. It
improves patients’blood glucose and lipid levels, lowers sys-
tolic blood pressure, improves atherosclerotic index, and
reduces inflammatory response. It is safe with no side effects
[64]. Thus, resistant dextrin plays a crucial role in the treat-
ment of type II diabetes and its complications. As a dietary
supplement, it reduces the inflammatory response in sub-
jects and animals, diminishes insulin resistance, and miti-
gates the risk of obesity. Aliasgharzadeh et al. [11] revealed
the mechanism of action of resistant dextrin: it significantly
reduced fasting insulin levels and homeostatic model insulin
resistance index in type II diabetic patients. Its possible anti-
inflammatory and sensitizing insulin pathways of action are
shown in Figure 5. Resistant dextrin reduces body weight
and inflammatory biomarker levels by decreasing metabolic
endotoxemia; at the same time, it inhibits phosphorylation
of insulin receptor substrates through activation of amino-
terminal kinases, which in turn regulates glycaemic status.
In summary, resistant dextrin regulates blood glucose
through multiple pathways, including improving the sensi-
tivity of terminal tissues to insulin and inhibiting sugar
absorption and digestion. These findings provide a solid
theoretical foundation and clinical basis for the application
of resistant dextrin in diabetes treatment.
4.2. Fighting Overweight and Obesity. Overweight and obe-
sity are important risk factors for cardiovascular disease,
diabetes, certain cancers, and some other chronic diseases.
At the same time, overweight and obesity can lead to a range
of health and social and psychological problems. It is crucial
to effectively curb overweight and obesity. In recent years,
numerous studies have focussed on the application of resistant
dextrin in the field of weight reduction and have found signif-
icant effects. A study by Hobden et al. [65] in an in vitro intes-
tinal model confirmed that wheat starch-produced resistant
dextrin significantly increased in key butyrate-producing
bacteria Clostridium cluster XIVa and Roseburia genus in all
vessels of the gut model. It also increased the production of
short-chain fatty acids. These short-chain fatty acids effec-
tively reduce body fat accumulation by altering energy metab-
olism, increasing oxygen consumption rate, and promoting fat
thermogenesis and oxidation [66]. Resistant dextrin promotes
fermentation by intestinal microorganisms in the large intes-
tine to produce short-chain fatty acids, mainly acetic and pro-
pionic acids [8]. Animal model experiments have further
elucidated the mechanism of action of short-chain fatty acids
in weight management. This includes the activation of free
fatty acid receptors and the induction of anorexigenic hor-
mone release, which inhibits adipocyte synthesis [67]. In addi-
tion, studies have shown that 12 weeks of supplementation
with resistant dextrin can improve obesity by reducing food
intake and increasing metabolism [68]. These effects are due
to the good water solubility and high water-holding capacity
of the resistant dextrin, which produces a strong feeling of sati-
ety after ingestion [69]. Resistant dextrin demonstrated
increased satiety, suppressed energy intake, and reduced body
weight in studies of both healthy adults in overweight Chinese
men [70].
In summary, the main reasons for the improvement of
body weight by resistant dextrin are as follows: firstly, it
promotes the fermentation of intestinal microorganisms to
produce more beneficial short-chain fatty acids; secondly,
it increases the feeling of satiety and reduces food intake.
These findings provide strong support for the application
of resistant dextrin in the field of obesity suppression.
8 Journal of Food Processing and Preservation
4.3. Improving the Intestinal Environment. When resistant
dextrin is ingested by the human body, about 75% of it is fer-
mented in the colon, while only a small amount is digested
and absorbed in the small intestine. This property gives it a
high potential comparable to prebiotics [71]. Compared to
other oligosaccharides, resistant dextrin exhibits better toler-
ance in the human body and does not cause any digestive
discomfort in the recommended dose range (40 g/d). How-
ever, higher daily doses (60 and 80 g) may cause flatulence
but not diarrhea [72]. Furthermore, resistant dextrin selec-
tively stimulates the growth of bifidobacteria and other
short-chain fatty acid-producing bacteria in the large intes-
tine. This effectively lowers the intestinal pH, resulting in
an increase in the population of beneficial microorganisms
and the suppression of harmful microorganism reproduc-
tion. Consequently, it creates a more favorable environment
for the beneficial microorganisms residing in the intestine
[73]. Hobden et al. [8] further confirmed that the inclusion
of resistant dextrin modulates gut microbiota, altering the
composition and activity of the intestinal flora. Additionally,
the ingestion of resistant dextrin promotes the production of
short-chain fatty acids, elevates the concentration of alpha-
glucosidase in feces, enhances short-term satiety, and favors
the growth of health-associated bacteria (e.g., Clostridium
anomalum). It also inhibits the population of Clostridium
spp. These findings provide compelling evidence for the utili-
zation of resistant dextrin inpromoting gut health [71, 74, 75].
5. Application of Resistant Dextrin
Since resistant dextrin was introduced, it has been widely
used in the food industry and other fields. Currently, resis-
tant dextrin is extensively utilized to create products with
low calories, such as baked goods, dairy, and meat products.
Additionally, it has also inspired the development of
healthcare products and pharmaceuticals. Figure 6 shows
the diverse applications and roles of resistant dextrin in dif-
ferent fields.
5.1. Application of Resistant Dextrin in Dairy Product. Resis-
tant dextrin serves as a partial sucrose substitute in dairy
products, effectively reducing their sugar content. Moreover,
it has been observed to augment the biological activity of
fermenting strains during yogurt fermentation, leading to
significantly higher fermentation efficiency [76]. In a study
by Renata et al. [77], it was demonstrated that incorporating
resistant dextrin into lactose-free milk positively impacted
the intestinal microbiota of individuals with lactose intoler-
ance. Chen et al. [78] utilized milk powder as the main
ingredient and successfully produced coagulated yogurt by
incorporating 6% to 20% resistant dextrin. This addition
not only resulted in favorable sensory evaluation and the
desired level of acidity required for yogurt but also improved
the product’s nutritional value. However, it is crucial to con-
trol the amount of resistant dextrin added, as too little may
result in poor results that do not appeal to consumers, while
an excessive amount can negatively impact the product’s
sensory quality, leading to changes in taste and color.
5.2. Application of Resistant Dextrin in Flour Product. Incor-
porating resistant dextrin into pasta products represents a
favorable approach for enhancing dietary fiber intake in
daily diets. However, numerous studies have shown that
adding dietary fiber inevitably affects the processing quality
of flour products. Therefore, research exploring the impact
of dietary fiber on the processing quality of wheat flour has
Resistant dextrin
ROS
GLP-2
Gut microbiota
DC
Gut
permeability
GLP-1
Butyrate
Endotoxin
Insulin
resistance
Food intake
Satiety
Insulin resistance
Oxidative stress
Inflammation
2
cell
1
cell
NF--responsive genes to pro-inflammatory cytokines
Pro-inflammatory cytokines IL-10
Figure 5: Probable mechanisms of the effect of resistant dextrin on inflammation and insulin resistance. Th: T helper; DC: dendritic cells;
ROS: reactive oxygen species; GLP: glucagon-like peptide [11].
9Journal of Food Processing and Preservation
garnered significant attention in recent years within the field
of cereal science [30, 79–81]. When dextrin-type fibers are
used, the rheological behavior of dough, spreadability during
baking, and penetration resistance are similar to those when
sucrose is added, as resistant dextrin can exhibit plasticizing
effects similar to sucrose, compared to inulin-type dietary
fibers [82]. Yu et al. [1] added resistant dextrin to the dough,
and not only could GI cookies with higher dietary fiber con-
tent be obtained, but the introduction of resistant dextrin
would not affect the palatability of cookies. It can be seen
that the addition of resistant dextrin to flour can lead to
the production of products with a good texture and a high
content of dietary fiber. In the future, consideration could
be given to improving the nutritional value of the product
without compromising its palatability, which could be a
means of combating pandemic obesity and diabetes.
5.3. Application of Resistant Dextrin in Meat Product. The
research scope of resistant dextrin application in meat prod-
ucts is extensive. Meat products inherently contain high fat
and cholesterol levels, which can lead to complications like
hypertension and coronary heart disease with excessive
intake. Resistant dextrin can act as a partial fat substitute
to reduce the presence of fat in the products without
compromising taste and flavor. This facilitates the develop-
ment of low-calorie meat products rich in dietary fiber. Fur-
thermore, it can be utilized as a food additive to enhance
taste and add commercial value [83, 84]. Schmiele et al.
[85] replaced a portion of pork fat (0-20 g/100 g) with amor-
phous fiber (0-1.5 g/100 g) and compared the resultant
model with a standard sample, assessing various sensory
characteristics. This approach yielded a mock sample that
closely resembled the standard one. Although certain sen-
sory aspects of the simulated samples, such as shape and
color, met the standard criteria, improvements can be made
regarding the sensory characteristics of the fat substitutes.
Currently, the application of resistant dextrin in meat prod-
ucts is limited, and its underlying mechanism of action
remains incompletely understood. Future research direc-
tions should explore the physiological activity of resistant
dextrin in meat products and investigate its interaction with
common additives and seasonings used in meat products,
such as soy protein and salts. This will provide valuable
insights for its application in the meat industry.
5.4. Application of Resistant Dextrin in Wine and Beverage
Product. Resistant dextrin can significantly decrease the sur-
face tension of dissolved substances, thereby modifying the
sensory characteristics of rice wine and red wine and improv-
ing their taste and stability [86]. According to Mateo-Gallego
et al. [87], incorporating resistant dextrin into nonalcoholic
beer resulted in improved glycemic control in overweight or
obese individuals with diabetes compared to conventional
nonalcoholic beer. The study showed a reduction of up to
18% in blood glucose levels in the subjects’plasma. In addi-
tion, the consumption of experimental nonalcoholic beer led
to an 11.1% decrease in insulin concentration and a 1.92%
decrease in insulin resistance index (HOMA-IR), indicating
a synergistic effect on overall metabolism, particularly in
glucose regulation. Resistant dextrin, with its slightly sweet
taste and low caloric properties, is also utilized in produc-
ing sugar-free functional beverages. Major companies like
Dairy
product
Flour
product
Meat
product
Alcohol and
beverage
product
Medicine and health
product
duct
Fat substitute
Adsorbed aromatic
substances
Replace sucrose
Promote fermentation
Regulate blood sugar
Improve wine taste
Strengthen gluten
protein structure
Improve our quality
characteristics
Supplement dietary fiber
Prevention of diabetes Prevention of obesity
Application eld of
resistant dextrin
Improve the stability
of liquor solution
pr
M
Figure 6: Application and role of resistant dextrin in various fields.
10 Journal of Food Processing and Preservation
Coca-Cola, Nestle, Danone, and China Mengniu Dairy have
already incorporated resistant dextrin as a water-soluble die-
tary fiber in their products, such as Coca-Cola’sdietaryfiber
cola and China Mengniu Dairy’s light milkshake milk [88].
5.5. Other Applications of Resistant Dextrin and Future
Application Trends. Hasan et al. [89] conducted an environ-
mentally friendly green synthesis of polymethyl methacrylate-
grafted nanosilver using dextrin as a raw material. The
resulting biofilms exhibited over a 70% reduction in all tested
pathogens, which was crucial for inhibiting MDR and provides
new insights into the application of resistant dextrin in innova-
tive fields. Compared to other prebiotic fibers and oligofruc-
tose, resistant dextrin is considered the most effective drying
aid, especially in the spray drying of pomegranate juice concen-
trates [90]. It can also be used as a replacement for maltodex-
trin in various fruit juices, leading to the development of
prebiotic powders that can be utilized to create novel functional
foods. Additionally, the unique molecular structure of resistant
dextrin makes it an ideal filler excipient for the production of
whole powder pressed tablets. This offers new materials for
structural innovation in pharmaceuticals and health products.
6. Conclusions and Future Outlook
Resistant dextrin, a novel starch-based dietary fiber, has
emerged as a pivotal auxiliary ingredient in food processing.
Various processing methods and conditions, including acid
type, heat treatment duration, and physical and chemical
modifications, can significantly influence the in vitro digest-
ibility of resistant dextrin. The produced resistant dextrin
exhibits unique physicochemical properties, including high
solubility, excellent thermal stability, and a pronounced pre-
biotic effect, which endow it with tremendous potential for
applications in the food industry. These properties are inti-
mately linked to the molecular structural features of resistant
dextrin, such as glycosidic bond conformation, chain length
distribution, and molecular weight. Furthermore, numerous
studies have underscored the positive impacts of resistant
dextrin on lowering blood glucose, reducing body weight,
enhancing insulin sensitivity, and improving satiety in both
animal and human models.
However, despite the milestones achieved in the research
of resistant dextrin, many challenges remain:
(1) Product purity and quality assurance: the efficacy of
resistant dextrin in foodstuffs varies considerably
depending on its purity. In practical production
processes, the purification of certain products
remains inadequate, and the presence of impurities
can compromise the efficacy of resistant dextrin.
Although numerous separation and purification
methods have been proposed, their practical applica-
tion is constrained by various factors, posing chal-
lenges for large-scale production. Consequently, the
development of efficient purification techniques
suitable for large-scale production has become a
pressing priority
(2) Insufficiently in-depth molecular structure studies:
current research focuses on the optimization of pro-
duction processes for resistant dextrin, the explora-
tion of health mechanisms, and their application in
food. However, in-depth studies on the relationship
between its molecular structure and its properties
are still insufficient
(3) Untapped potential effects: resistant dextrin may
have additional undiscovered physiological effects,
such as their role in the regulation of intestinal flora,
metabolite effects, immune responses, and ulcerative
colitis. Future studies could explore the potential of
resistant dextrin to improve glucose tolerance and
metabolic stability by regulating the intestinal flora
with the help of advanced methods such as faecal
microbiota transplantation
In summary, resistant dextrin faces many challenges
while showing great application prospects. Solving these
problems will further promote the wide application of resis-
tant dextrin and release its greater market value.
Consent
The authors declare their consent to publish this article.
Conflicts of Interest
The authors declare no conflict of interest relevant to this
article.
Authors’Contributions
Conceptualization was managed by X.W. and J.Z.; method-
ology was managed by X.Y. and X.W.; visualization was
managed by Q. Z and M.L. All authors have read and agreed
to the published version of the manuscript. Xiuli Wu and
Jianwen Zhang contributed equally to this work.
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14 Journal of Food Processing and Preservation
