Details
| Original language | English |
|---|---|
| Article number | 3466 |
| Journal | Foods |
| Volume | 11 |
| Issue number | 24 |
| Publication status | Published - 10 Dec 2022 |
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.
Keywords
- by-product valorization, dietary fibers, modification methods, soluble dietary fibers
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Ecology, Evolution, Behavior and Systematics
- Agricultural and Biological Sciences(all)
- Plant Science
- Environmental Science(all)
- Ecology
Sustainable Development Goals
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In: Foods, Vol. 11, No. 24, 3466, 10.12.2022.
Research output: Contribution to journal › Article › Research › peer review
}
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 -