Journal of Food Processing & Technology

Abstract

Recent Advances in Utilization of Novel Dietary Fiber from High Value Agro-Food Wastes

Amirtham Dhamodarasamy*, Logeshwaran Panneerselvan, Haryni Jayaradhika Raguraman Rengarajan, Vibin Perumalsamy, Ayyappan Bharathi and Thavamani Palanisami

Dietary Fibers (DF) from wheat, corn and rice had been generally regular in diverse food programs, each for their fitness attributes and technical functionalities. The present-day trend within the food industry is exploration of novel or unusual resources of Dietary Fibers (DF), specifically the by-products from processing of fruits, vegetables, legumes, seeds and sea weeds. Various functional fibers encompass inulin, beta-glucan, psyllium, and resistance starch, which might be isolated and/or purified forms, and were drastically studied in the development of novel useful meals. Seaweed polysaccharides are the novel Dietary Fibers (DF) having numerous beneficial properties such as probiotic activity, inhibition of viruses, suppression of gastrointestinal inflammation, anticancer properties, reduction in cholesterol uptake and anti-glycosidase activity. With the modified or personalized characteristics, the functional fibers are open to a wide range of positive utilities in novel practical food development. This review article focusses on the recent developments in utilization of novel Dietary Fibers (DF) from high value agro food waste materials.

Published Date: 2023-11-14; Received Date: 2023-10-13