Dietary Fiber from Underutilized Plant Resources—A Positive Approach for Valorization of Fruit and Vegetable Wastes

Abstract

<jats:p>Agri-food industries generate enormous amounts of fruit and vegetable processing wastes, which opens up an important research area aimed towards minimizing and managing them efficiently to support zero wastes and/or circular economy concept. These wastes remain underutilized owing to a lack of appropriate processing technologies vital for their efficient valorization, especially for recovery of health beneficial bioactives like dietary fibers. Dietary fiber finds wide applications in food and pharmaceutical industries and holds high promise as a potential food additive and/or as a functional food ingredient to meet the techno-functional purposes important for developing health-promoting value-added products. Based on this, the present review has been designed to support ‘zero waste’ and ‘waste to wealth’ concepts. In addition, the focus revolves around providing updated information on various sustainability challenges incurred towards valorization of fruit and vegetable wastes for extraction of health promoting dietary fibers.</jats:p>

Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols

“…On the other hand, the doughs containing 30% special flours had J max values between 1.5 × 10 −3 of LF and 3.0 × 10 −3 of OF, thus indicating a solid-like structure and a greater resistance to flow ( Dogan and Kokini, 2006 ). Since the functional doughs enriched with cauliflower by-products are supposed to have a higher number of fibers ( Hussain et al, 2020 ) and lower gluten compared to the control dough, our findings agree with previous studies, according to which the higher the percentage of dietary fibers in the doughs, the harder the texture ( Ma et al, 2020 ; Abul-Fadl, 2012 ; Wang and Sun 2002 ). As regards pizzas ( Fig.…”

Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols

“…On the other hand, the doughs containing 30% special flours had J max values between 1.5 × 10 −3 of LF and 3.0 × 10 −3 of OF, thus indicating a solid-like structure and a greater resistance to flow ( Dogan and Kokini, 2006 ). Since the functional doughs enriched with cauliflower by-products are supposed to have a higher number of fibers ( Hussain et al, 2020 ) and lower gluten compared to the control dough, our findings agree with previous studies, according to which the higher the percentage of dietary fibers in the doughs, the harder the texture ( Ma et al, 2020 ; Abul-Fadl, 2012 ; Wang and Sun 2002 ). As regards pizzas ( Fig.…”

Structural Characterization and Bioactive Compound Evaluation of Fruit and Vegetable Waste for Potential Animal Feed Applications

“…The NDF content varied from 46.29% in red potato peels to 14.19% in carrots. The CC content of the studied waste samples was in agreement with the literature data [49,51]. The CC content of the golden apple, red apple, and beetroot samples presented the highest values, at 14.49 and 13.09…”

A Sustainable Approach for the Valorization of Underutilized Date Fruits

“…In this way, lignin varied from 23 to 44% DFR and was always more abundant in the fibrous material after aqueous extraction than following ethanolic extraction, as well as in the most mature samples. The chemical composition of date fruit fiber presented in Table 6 agrees with those presented by other authors [55,56] for date fruits and is aligned with those found in other agricultural by-products considered as good sources of fiber [57,58].…”

Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols

“…On the other hand, the doughs containing 30% special flours had J max values between 1.5 × 10 −3 of LF and 3.0 × 10 −3 of OF, thus indicating a solid-like structure and a greater resistance to flow ( Dogan and Kokini, 2006 ). Since the functional doughs enriched with cauliflower by-products are supposed to have a higher number of fibers ( Hussain et al, 2020 ) and lower gluten compared to the control dough, our findings agree with previous studies, according to which the higher the percentage of dietary fibers in the doughs, the harder the texture ( Ma et al, 2020 ; Abul-Fadl, 2012 ; Wang and Sun 2002 ). As regards pizzas ( Fig.…”

Structural Characterization and Bioactive Compound Evaluation of Fruit and Vegetable Waste for Potential Animal Feed Applications

“…The NDF content varied from 46.29% in red potato peels to 14.19% in carrots. The CC content of the studied waste samples was in agreement with the literature data [49,51]. The CC content of the golden apple, red apple, and beetroot samples presented the highest values, at 14.49 and 13.09…”

A Sustainable Approach for the Valorization of Underutilized Date Fruits

“…In this way, lignin varied from 23 to 44% DFR and was always more abundant in the fibrous material after aqueous extraction than following ethanolic extraction, as well as in the most mature samples. The chemical composition of date fruit fiber presented in Table 6 agrees with those presented by other authors [55,56] for date fruits and is aligned with those found in other agricultural by-products considered as good sources of fiber [57,58].…”

Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols

“…On the other hand, the doughs containing 30% special flours had J max values between 1.5 × 10 −3 of LF and 3.0 × 10 −3 of OF, thus indicating a solid-like structure and a greater resistance to flow ( Dogan and Kokini, 2006 ). Since the functional doughs enriched with cauliflower by-products are supposed to have a higher number of fibers ( Hussain et al, 2020 ) and lower gluten compared to the control dough, our findings agree with previous studies, according to which the higher the percentage of dietary fibers in the doughs, the harder the texture ( Ma et al, 2020 ; Abul-Fadl, 2012 ; Wang and Sun 2002 ). As regards pizzas ( Fig.…”

Structural Characterization and Bioactive Compound Evaluation of Fruit and Vegetable Waste for Potential Animal Feed Applications

“…The NDF content varied from 46.29% in red potato peels to 14.19% in carrots. The CC content of the studied waste samples was in agreement with the literature data [49,51]. The CC content of the golden apple, red apple, and beetroot samples presented the highest values, at 14.49 and 13.09…”

A Sustainable Approach for the Valorization of Underutilized Date Fruits

“…In this way, lignin varied from 23 to 44% DFR and was always more abundant in the fibrous material after aqueous extraction than following ethanolic extraction, as well as in the most mature samples. The chemical composition of date fruit fiber presented in Table 6 agrees with those presented by other authors [55,56] for date fruits and is aligned with those found in other agricultural by-products considered as good sources of fiber [57,58].…”