Extraction of Dietary Fibers from Plant-Based Industry Waste: A Comprehensive Review
Source abstract
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.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Polysaccharides and Plant Cell Walls · Food composition and properties · Polysaccharides Composition and Applications
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA
Funding
Croatian Science Foundation · “Research Cooperability” Program of the Croatian Science Foundation · European Union’s European Social Fund
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