Influence of Cellulose, Hemicellulose, and Lignin on Food Sensory Attributes and Consumer Acceptance: Systematic Review

Despite the established clinical benefits of insoluble dietary fibers (IDF), a significant “fiber gap” persists because their inclusion often conflicts with consumer sensory expectations. While general research on dietary fibers is abundant, few studies have systematically isolated the specific impacts of individual components on food quality. To maintain scientific accuracy, we explicitly acknowledge that because the primary literature predominantly evaluates raw agro-industrial by-products (e.g., brans, pomaces, hulls) rather than isolated, chemically pure polymers, a direct, isolated causal relationship to cellulose, hemicellulose, or lignin alone is often confounded by other matrix components. Our framework thus represents a synthesis of the dominant, most plausible roles of these polymers based on converging indirect evidence, rather than causal claims tested on pure substrates. This review characterizes these components through the “Backbone–Matrix–Cement” model to understand their distinct roles in food sensory science. Following PRISMA 2020 guidelines, a systematic search was conducted across ScienceDirect, Web of Science, Google Scholar, and PubMed. The review synthesized data from 106 sources, with 80.2% (85/106) published in the last five years (2020–2026). Data extraction included fiber type, food matrix, and analytical methods, with results grouped thematically. Cellulose (the Backbone) is crystalline, providing mechanical strength and structural stability; it is naturally white and flavor-neutral, primarily influencing firmness and hardness. Hemicellulose (the Matrix) has a high capacity for hydration and acts as a gelling medium. It improves moisture retention and softness in products like bakery goods. Lignin (the Cement) is a rigid, hydrophobic aromatic polymer that is most detrimental to palatability. It consistently causes darkening, bitterness, and astringency. The “coarse granular sensation” or gritty mouthfeel emerged as the primary barrier to consumer acceptance, largely driven by lignin and large cellulose particles. To mitigate these drawbacks, the review identifies several technological interventions: mechanical micronization, biological modifications (such as sourdough fermentation and enzymatic treatments), and chemical modifications (including ozonation and carboxymethylation). For optimal acceptance, formulation levels should generally remain below 10% in bakery products, keeping average particle sizes below the 150–200 µm threshold. Successful development of high-fiber functional foods requires targeted processing strategies that address the specific sensory liabilities of each component while maintaining nutritional efficacy.