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After going through a specific amount of hydrolysis, polymerization, separation, and other processes, non-genetically modified natural maize starch serves as the raw material for resistant dextrin, a type of water-soluble dietary fiber. Suitable for usage in processed goods such as food, drinks, powder capsules, and other items. Starch is hydrolyzed to create a variety of distinct carbohydrate strains that make up dextrin. Complex carbohydrates known as starches mostly consist of sugar molecules. The majority of starches are produced as an energy source by plants, notably many of our staple foods like potatoes, corn, and rice. In the food sector, dextrin is used to thicken a variety of goods, including soups, stews, and even infant meals. Dextrin has a number of health advantages because it contains a lot of soluble fiber. Dextrin has a number of positive health effects, including maintaining intestinal balance and regulating blood sugar levels. Dextrin has also been demonstrated to lower triglyceride levels, which can raise the risk of heart disease and stroke. The cosmetic and pharmaceutical industries are projected to gain from the market in the near future due to rising dextrin application in food and drinks as well as growing awareness of the benefits of dextrin in food.
Business Research Insights estimates that the resistant dextrin market size was valued at USD 382.9 million in 2022 and is expected to reach 600.8 million by 2028, exhibiting a CAGR of 7.8% during the forecast period.
COVID-19 Impact: Shut Down of Several Academic and Research Institutions Hindered the Market
Because there is a greater danger of spreading the coronavirus when performing infusion operations, the COVID-19 pandemic has had a detrimental impact on the market for ambulatory infusion centers. In order to prevent COVID-19 infections, several academic and research institutions are recommending safety precautions when a variety of medications are administered using infusion techniques. Due to these factors, the ambulatory infusion center market experienced a decline during the COVID-19 pandemic.
As a Dietary Supplements:
People in developed nations have started to place more emphasis on maintaining healthy eating habits because it is now well known that doing so can quickly result in serious health problems like obesity, malnutrition, several cardiovascular diseases, type 2 diabetes, cancers, hypertension, and inflammation. A variety of functional food varieties have been created that are fortified with vitamins, probiotics, prebiotics, and dietary fibers in an effort to promote a balanced diet and enhance customers' overall health. There are many different types of fiber that can be easily found in nature, but they frequently have an obvious unfavorable effect on the sensory qualities of foods or on the digestive system. Due to this, modified dietary fibers were created, which have little to no effect on the flavor of the foods they are added to. At the same time, they have all the advantages of prebiotics, including controlling the makeup of the gastrointestinal bacteria, boosting satiety, and enhancing human metabolic parameters.
Acts as a Prebiotic in Healthcare Sector:
One of the key reasons fueling the expansion of the insoluble dietary fiber industry is the rising demand for functional foods on a global scale. Numerous health issues, including esophagitis, high cholesterol, coronary heart disease, and diabetes, are on the rise, and government health programs are raising consumer awareness, which accelerates market expansion. Due to the expanding prevalence of health conditions, favorable government policies, and technology advancements that encourage insoluble dietary fiber, consumers' awareness of their own health is growing. Because of their many uses, insoluble fibers, which are the source of prebiotics, are used in the food sector. Insoluble dietary fiber can be utilized for a variety of purposes, including replacing fat with something that repels moisture, acting as a natural antioxidant, and serving as a bulking factor in products that contain hardened sugar.
Primary Carbon Source for Microbes in Future
The growth dynamics and activity of faecal enzymes are significantly impacted by the studied resistant dextrin, and these effects can be viewed as positive. The ability of resistant dextrin to support the growth of intestinal bacteria isolated from children's faeces suggests that it can serve as the primary carbon source for these microbes. Additionally, the findings demonstrated that the probiotic bacteria' balance changes and the beneficial strains' viability is preserved for a longer period of time in the presence of resistant dextrin. Additionally, the post-cultivation liquid from samples grown with resistant dextrin added to the culture medium contained enzymes with lower activity, with the -glucosidase and -glucuronidase reporting the most notable decline in enzymatic activity. Other enzymes' activities were also impacted, although they did not significantly decline and their overall activity remained high.