Dietary fibers from fruit and vegetable waste: methods of extraction and processes of value addition

Abstract

Dietary fiber (DF) is a crucial part of a healthy human diet due to its health benefits in the issues related to cardiovascular, overweight, and digestion. The primary source of DF is fruit and vegetables, but excessive wastage during pre-and postharvest makes it unaffordable. The globe's population reach 9.7 billion in next 30 years. To satisfy DF need of increasing population on one side and to valorize fruit and vegetable waste (FVW) on other, DF extraction and purification from FVW is an optimum way. This review highlights various types of FVW reported and even has the potential to explore as a feedstock for DF purification. Paper presents detailed composition of FVW like fat, protein, soluble dietary fiber (SDF), insoluble dietary fiber (IDF), and total dietary fiber (TDF). The merits and demerits of different DF purification methods like dry processing, wet processing, chemical, microbial, gravimetric, and hybrid methods are discussed. Attempts are made to comply with green chemistry principles by substituting inorganic acids with organic acids like lemon juice in hydrolysis and using dry processing as it's convenient though yielding less. In many FVW-DF, the ratio of SDF to IDF is less than desired (1:2); hence, attempts are made to convert IDF to SDF. Reported methods of increasing SDF are critically examined and found that physical methods like ultrasonication, microwave irradiation, extrusion, homogenization, and micronization are more efficient and environmentally benign. The FVW-DF is used in food industries like bakery, dairy, meat, and processed food industries. The paper deliberate on the research opportunities, challenges, and research gaps.

Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil‐in‐water emulsions

“…The limited solubility of these plant meals could be related to their content in globulins, which are the major storage proteins in oilseeds, 51 as well as other compounds such as fibers. 52,53 Moreover, defatted oilseed by-products may present poor technological properties due to the binding of proteins to phenolic compounds or their denaturation after high oil extraction temperatures. 29,54 To overcome this issue, enzymatic hydrolysis has been extensively employed to improve both the solubility and emulsifying capacity of native proteins.…”

Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions

“…In addition to protein, plant-derived meals are sources for a variety of compounds such as alkaloids, polyphenols, vitamins and minerals, as well as lipids, starch and fiber. The latter is usually present as the major component in plant meals [ 32 , 33 ], being responsible for their limited water solubility ([ 34 , 35 ], p. 364). The enzymatic treatment led to improved solubilization of the plant meals, with observed values ranging from 57.9% (lupin) to 75.5% (rapeseed) ( Table 1 ).…”

Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

“…Providing an overview of the properties of different DF, their impact on dough rheology, and their functionality in different baked goods, the main findings are summarized in Table 2. Common bakery products are generally low in DF, but isolated or synthesized fibers can be added for their nutritional benefits and functional properties (Khanpit et al, 2021; Ktenioudaki & Gallagher, 2012; Martins et al, 2017). The chemistry of fibers plays a crucial role in determining their behavior during processing and their final quality characteristics in baked goods such as bread, cakes, and pastries (Foschia et al, 2013).…”