Resistant Dextrin Preexistence and Fate: Preparation, Physicochemical and Functional Properties, Physiological Activity, and Food Applications: A Review

Resistant dextrin (RD) is a kind of glucan extracted and processed from starch. It has been approved as a Generally Recognized as Safe food which has a promising future. However, there is less comprehensive basic and applied information about RD. Therefore, this paper presents the progress of research on the preparation and purification methods, physicochemical properties, physiological activities and applications of RD, with a focus on highlighting its physiological activities and potential mechanisms of action. The aim is to provide theoretical references for the comprehensive development and utilization of RD in the fields of functional foods and medicinal foods, so that RD can be better applied in the treatment of chronic metabolic diseases.