Research advances in origin, applications, and interactions of resistant starch: Utilization for creation of healthier functional food products

Background Resistant starch (RS) is considered to be a type of dietary fiber (DF) that cannot be digested and absorbed within the mouth, stomach, and small intestine but can be fermented and utilized by microorganisms within the large intestine. There has been growing interest in using RS as a prebiotic and dietary fiber in foods. Moreover, researchers are searching for new sources of RS that can be used as functional and health-promoting ingredients in foods. These foods could be designed to help people manage postprandial blood glucose levels, reduce overeating, and improve quality of life. Scope and approach The purpose of this article is to review the latest sources and applications of RS in the food industry. In addition, we examine the possibility of creating new RS ingredients by utilizing the interactions of starches with other food components (such as organic acids, proteins, lipids, and polyphenols). The focus of our research will be on utilizing RS derived from the interaction between starch and other food ingredients to develop functional foods that are better aligned with individuals' dietary requirements. Key finding and conclusions RS can be extracted not only from abundant, fast-growing macroalgae but also from fruit by-products with high dietary fiber content. Additionally, RS can function as a food ingredient without significantly impacting its texture and sensory properties. In addition, we reviewed the interactions of starch with other major food components and investigated their potential effects on starch digestibility and function.