Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review

Abstract

Every year, agrifood activities generate a large amount of plant byproducts, which have a low economical value. However, the valorization of these byproducts can contribute to increasing the intake of dietary fibers and reducing the environmental pollution. This review presents an overview of a wide variety of agricultural wastes applied in the formulation of different food products and sustainable packaging. In general, the incorporation of fibers into bakery, meat, and dairy products was successful, especially at a level of 10% or less. Fibers from a variety of crops improved the consistency, texture, and stability of sauce formulations without affecting sensory quality. In addition, fiber fortification (0.01-6.4%) presented considerable advantages in terms of rheology, texture, melting behavior, and fat replacement of ice cream, but in some cases had a negative impact on color and mouthfeel. In the case of beverages, promising effects on texture, viscosity, stability, and appetite control were obtained by the addition of soluble dietary fibers from grains and fruits with small particle size. Biocomposites used in packaging benefited from reinforcing effects of various plant fiber sources, but the extent of modification depended on the matrix type, fiber pretreatment, and concentration. The information synthesized in this contribution can be used as a tool to screen and select the most promising fiber source, fiber concentration, and pretreatment for specific food applications and sustainable packaging.

Fiber‐enriched biscuits prepared with enzyme‐treated corncob powder: Nutritional composition, physical properties, and sensory acceptability

“…The physiological and physicochemical impacts of dietary fibers depend on their relative content, with lower IDF/SDF ratios being preferred (Soleimanian et al, 2021; Tejada‐Ortigoza et al, 2020). In the last few decades, there has been a great interest from food scientists and technologists to modify the dietary fiber content and functionality using different methods (physical, chemical, biological and combined approaches) (Gan et al, 2021).…”

“…Dietary fiber has received great public attention as it brings numerous health benefits associated with an increased intake of dietary fiber, including the potential to reduce the risk of diabetes, obesity, intestinal diseases, and some types of cancer (He et al, 2022). The use of fiber-rich ingredients in the formulation of food products has been an actual trend in marketing strategy to attract consumers (Soleimanian et al, 2021). Indeed, dietary fiber has been regulated for health and nutrient-related claims in food products labeling by many international markets (Domínguez Díaz et al, 2020).…”

The applications of conventional and innovative mechanical technologies to tailor structural and functional features of dietary fibers from plant wastes: A review

“…For instance, DF has the potential to replace fat, sugar, and flour in food products and improve the texture, viscosity, WHC, OHC, emulsion stability, and shelf life (Elleuch et al, 2011). The application of DF derived from different plant wastes as alternative ingredients or additives in different food matrices has been recently reviewed by Soleimanian et al (2021). Among different food products, special attention has been given to the supplementation of bread and pastries as well as dairy-and meat-derived products to improve their quality.…”

“…The application of DF derived from different plant wastes as alternative ingredients or additives in different food matrices has been recently reviewed by Soleimanian et al. (2021). Among different food products, special attention has been given to the supplementation of bread and pastries as well as dairy‐ and meat‐derived products to improve their quality.…”

“…Another possibility is the addition of DF to mayonnaise and ketchup formulations to replace fat, thickening agents, or chemical stabilizers. In the case of beverages, promising effects on texture, viscosity, stability, and appetite control were obtained by incorporating SDFs from grains and fruits into beverages (Soleimanian et al., 2021). However, fiber fortification can sometimes be challenging.…”