Extraction of Dietary Fibers from Plant-Based Industry Waste: A Comprehensive Review

Abstract

The amount of waste generated by the production of food products has increased over the years, presenting economic and environmental problems. To minimize these problems, it is necessary to valorize food waste in order to explore its further utilization in the food industry and also in other industries. Such waste usually represents a valuable raw material in terms of dietary fibers or bioactive components. Dietary fibers, especially pectin, are usually derived from apple pomace or citrus peel. Currently, sources of dietary fibers include novel food waste streams and by-products. Also, the utilization of novel extraction techniques is in demand to limit conventional processes. This review provides information about the conventional and innovative extraction approaches for dietary fibers from different food wastes. The extraction of these fibers depends on the materials used and the extraction conditions, such as temperature, solvents, time, pH, and liquid/solid ratio. Novel green techniques may ensure an increase in fiber yield and better quality, as well as a reduction in operating time and toxic solvents.

Reviewing twenty years of patents on ultrasonic-assisted pectin extraction from food and food waste

“…However, the literature provides higher variety of extraction methods, which have not yet been combined with the UAE approach. These are, for example Ohmic heating extraction and subcritical water extraction [127] as well as ultra-high pressure approach [128] and deep eutectic solvent extraction [129]. There are still some uninvestigated fields for the combined UAE method development and extraction process enhancement.…”

Possibilities of Obtaining and Valorizing Dietary Fibers in the Context of the Circular Bioeconomy

“…It should be noted that today there is an increasing interest in zero-waste production, that is, the use of all possible parts of food raw materials in maximum quantities, which will reduce the number of wastes. This is due to the fact that the amount of waste generated in food production has increased over the years, hence the economic and environmental problems have increased [9]. In order to minimize these problems, it is necessary to take food waste into consideration in order to explore its further use in the food industry as well as other industries.…”