TY - JOUR

T1 - Modification of dietary fibers to valorize the by-products of cereal, fruit and vegetable industry

T2 - a review on treatment methods

AU - Iqbal, Shahab

AU - Tirpanalan-Staben, Özge

AU - Franke, Knut

N1 - Funding Information: Preparation of this manuscript was supported by Grant a scholarship from Deutscher Akademischer Austauschdienst (DAAD) (Grant number 91799387).

PY - 2022/12/10

Y1 - 2022/12/10

N2 - 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.

AB - 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.

KW - by-product valorization

KW - dietary fibers

KW - modification methods

KW - soluble dietary fibers

UR - http://www.scopus.com/inward/record.url?scp=85144701972&partnerID=8YFLogxK

U2 - 10.3390/plants11243466

DO - 10.3390/plants11243466

M3 - Article

VL - 11

JO - Foods

JF - Foods

IS - 24

M1 - 3466

ER -