Plant Cell Walls and Food Quality

Waldron, K.W.; Parker, M.L.; Smith, A.C.

doi:10.1111/j.1541-4337.2003.tb00019.x

Cited by 389Postharvest Quality and Shelf Life ManagementPolysaccharides and Plant Cell WallsFood composition and properties

Plant Cell Walls and Food Quality

Waldron, K.W., Parker, M.L., Smith, A.C.·2003·Comprehensive Reviews in Food Science and Food Safety

DOI 10.1111/j.1541-4337.2003.tb00019.x

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Abstract

Plant cell walls constitute the key structural components of plants and many plant‐based foods. They are well known for contributing to a range of “quality” characteristics, from organoleptic texture to the properties of dietary fiber. Much of the research on cell walls has focused on the physiological aspects of plant growth and development with the belief that this route holds the key to controlling quality characteristics. In addition, consideration of quality has often been determined by what is easily measurable. This review assesses critically the role of plant cell walls in relation to the ultimate determinant of quality – the consumer, but within a whole food‐chain context. We conclude that effective exploitation of cell‐wall research in relation to optimizing quality requires an integrated approach taking into account the multi‐functional roles of plant cell walls, and the diversity of consumer‐related quality dimensions.

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Cellulose and its derivatives and NSPs constitute dietary fiber, along with other undigested polysaccharides such as RS, which are fermented in the colon by bacterial enzymes.
“Thus, they constitute dietary fiber, along with other undigested polysaccharides such as RS (see below), which are fermented in the colon by bacterial enzymes (Waldron et al., 2003).”
From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Waldron et al., 2003
Cellulose and its derivatives and NSPs remain indigestible by human digestive enzymes.
“However, cellulose and its derivatives and the NSPs described above remain indigestible by human digestive enzymes.”
From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Waldron et al., 2003

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THE MEANING OF TEXTURAL CHARCTERISTICS ‐JUICINESS IN PLANT FOODSTUFFS
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Thermal Stability of Texture in Chinese Water Chestnut May Be Dependent on 8,8‘-Diferulic Acid (Aryltetralyn Form)
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Formation of Isodityrosine by Peroxidase Isozymes
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Effect of Storage on Wall-Bound Phenolics in Green Asparagus
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Volatile compounds found in expired air during eating of fresh tomatoes and in the headspace above tomatoes
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Effects of (1→3)(1→4)‐β‐ d ‐Glucans of Wheat Flour on Breadmaking
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Consumers’ Quality Perception
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The effect of eating on aroma release from strawberries
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THE THERMAL FRACTURABILITY LOSS OF EDIBLE PLANT TISSUE: PATTERN AND WITHIN‐SPECIES VARIATION1
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Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing
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Authors: Waldron, K. W., Parker, M. L., & Smith, A. C.
Affiliations: Norwich Research Park (GB)
ORCID: Waldron, K.W.
Smith, A.C.
Venue: Comprehensive Reviews in Food Science and Food Safety
Publisher: Wiley
Published: 2003-10
Volume: 2
Issue: 4
Pages: 128-146
ISSN: 1541-4337 (ISSN-L)
DOI: 10.1111/j.1541-4337.2003.tb00019.x
OpenAlex: W2128394227
Cited by: 389
References: 204
Citations by year: 2026: 12 · 2025: 15 · 2024: 17 · 2023: 13 · 2022: 23 · 2021: 26 · 2020: 25 · 2019: 17 · 2018: 16 · 2017: 20 · 2016: 15 · 2015: 22 · 2014: 23 · 2013: 17 · 2012: 18
FWCI: 4.71
Type: journal article
Language: en
Open access: closed
Licence: onlinelibrary.wiley.com/termsAndConditions#vor (vor, 1146 d)
Locations: Comprehensive Reviews in Food Science and Food Safety (publishedVersion)
PubMed (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
Life Sciences › Agricultural and Biological Sciences › Plant Science › Polysaccharides and Plant Cell Walls
Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords: plant cell wall, food quality, dietary fiber, consumer perception, food chain, plant-based foods

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Plant Cell Walls and Food Quality

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