Modification of dietary fibers to valorize the by-products of cereal, fruit and vegetable industry

a review on treatment methods

authored by

Shahab Iqbal, Özge Tirpanalan-Staben, Knut Franke

Abstract

Many by-products originating from cereal, fruit and vegetable industries contain quite high amounts of dietary fiber (DF), which play an important role in maintaining the healthy state of the human body. Nevertheless, huge proportions of these by-products are still underutilized as feed ingredients, to generate energy within an anaerobic digestion plant or even landfilled. One of the biggest hindrances in the valorization of such by-products is their very low soluble dietary fiber (SDF) to insoluble dietary fiber (IDF) ratios, impairing their nutritional functionality, palatability and technological applicability. Therefore, it is of interest to develop methods that can enhance the SDF to IDF ratio and that can be applied to the by-product streams of the food industry, enabling better valorization perspectives for human nutrition purposes. In this regard, the review paper provides an overview of existing technologies to modify the SDF to IDF ratio in by-products of the food industry by means of physical, chemical and biological treatments. For each type of treatment, available data on application examples including achieved increases in SDF contents are given. Additionally, a comparative discussion regarding the advantages and disadvantages of these methods is provided.

Organisation(s)

Food Technology Section
Institute of Food Science and Human Nutrition

Type

Article

Journal

Foods

Volume

11

Publication date

10.12.2022

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Ecology, Evolution, Behavior and Systematics, Plant Science, Ecology

Sustainable Development Goals

SDG 3 - Good Health and Well-being

Electronic version(s)

https://doi.org/10.3390/plants11243466 (Access: Open)