Processes, Vol. 11, Pages 1580: Dietary Fiber from Plant-Based Food Wastes: A Comprehensive Approach to Cereal, Fruit, and Vegetable Waste Valorization

JournalFeeds

Processes, Vol. 11, Pages 1580: Dietary Fiber from Plant-Based Food Wastes: A Comprehensive Approach to Cereal, Fruit, and Vegetable Waste Valorization

Processes doi: 10.3390/pr11051580

Authors:
Sofia Plakantonaki
Ioannis Roussis
Dimitrios Bilalis
Georgios Priniotakis

The agri-food industry generates significant quantities of plant-based food waste from processing, which offers a valuable research opportunity aimed at minimizing and managing these wastes efficiently in support of zero waste and/or circular economies. In order to achieve food security, all of these wastes can be valorized using downstream processes in an integrated manner, which results in the conversion of waste into secondary raw materials. Specifically, plant-based food wastes and/or byproducts are recognized sources of bioactive chemicals, including dietary fibers that are beneficial as food additives or functional food ingredients that can meet the technological and functional requirements of health-promoting value-added products. Additionally, cellulosic ingredients can be utilized directly within nonfood industries, such as textiles, resulting in a reduction in the environmental impact of secondary raw materials, as well as an increase in market acceptance compared to those currently on the market. On this basis, the present review was designed to provide an overview of introducing novel concepts for effective reuse, recyclability, and maximal utilization of plant-based food wastes and/or byproducts from food-processing industries, which creates a potential opportunity for the extraction of value-added dietary fiber with potential applications in food and nonfood industries.

MDPI Publishing. Click here to Read More