Journal of Food Processing & Technology

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

Amirtham Dhamodarasamy^1,2*, Logeshwaran Panneerselvan², Haryni Jayaradhika Raguraman Rengarajan², Vibin Perumalsamy², Ayyappan Bharathi³ and Thavamani Palanisami^{2 1}Department of Crop Physiology and Biochemistry, Agricultural College and Research Institute (ACRI), Tamil Nadu Agricultural University, India
²Department of Environmental and Plastic Innovation Cluster (EPIC), Global Innovative Centre for Advanced Nanomaterials (GICAN), Engineering and Built Environment, the University of Newcastle, Callaghan, Australia
³Department of Plant Breeding and Genetics, Agricultural College and Research Institute (ACRI), Tamil Nadu Agricultural University, India
^*Correspondence: Amirtham Dhamodarasamy, Department of Crop Physiology and Biochemistry, Agricultural College and Research Institute (ACRI), Tamil Nadu Agricultural University, India, Email:

Received: 13-Oct-2023, Manuscript No. JFPT-23-23578; Editor assigned: 16-Oct-2023, Pre QC No. JFPT-23-23578 (PQ); Reviewed: 31-Oct-2023, QC No. JFPT-23-23578; Revised: 07-Nov-2023, Manuscript No. JFPT-23-23578 (R); Published: 14-Nov-2023, DOI: 10.35248/2157-7110.23.14.1064

Introduction

Functional fibres that are derived from wheat, corn and rice were traditional in various food applications, both for their health attributes and technical functionalities. Besides those conventional fibres resources, there is a current demand inside the food enterprise by means of exploring the usage of novel or unusual resources Dietary Fibres (DF), mainly the by way of obtained from processing of end result, vegetables, legumes, and seeds (Table 1). Those with the aid of-products, particularly including peels or skins, stems and cores, are disposed of, normally at a value to the producer via animal feed, landfill or incineration; as a result, probably inflicting negative affects at the environment. O Shea et al., (2012) reviewed latest findings in the usage of Dietary Fibers (DF) from fruit sources together with pomaces of apple, grape, lemon, mango, orange, and peach, as well as from vegetable resources which includes pomaces from carrot, cauliflower, onion, potato, and tomato [1]. Elleuch et al., (2011) reviewed the techniques for characterization of those fiber-rich byproducts and the technological functionalities of these fibers when brought into numerous meals formulations [2]. Many authentic studies publications additionally said the properties and performance of these uncommon fiber resources in extraordinary food formulations (Figure 1) (Table 1).

Table 1: Influence of treatment methods on Dietary Fibers (DF) functionality.

Figure 1: Scope of different strategies for the production of DF from agro-food wastes for producing functional foods.

The DF extracts isolates which can be received from unique resources or primarily based on exceptional coaching methods have versions of their physicochemical properties, main to varying packages in meals product improvement (Table 2). Specially, Mrabet et al., (2016) pronounced the enzymatic remedy to transform insoluble fiber in dates to soluble fiber the usage of Viscozyme^® L, leading to a functional factor with improved antioxidant status and better concentrations of prebiotic oligosaccharides [3]. They also studied the effects of enzymatic treatment in aggregate of micronization on structural and practical residences of rice bran, ensuing in a potential fiber powder with extended soluble-to-insoluble ratio, reduced water and oil retaining potential, expanded swelling ability, and advanced absorption potential for cholesterol and sodium taurocholate. With the changed or tailor-made properties, the purposeful fibers are open to a diffusion of promising packages in novel functional product development [4].

Table 2: Common and novel sources of Dietary Fibers (DF).

Literature Review

Common source materials used as functional fiber ingredients

The Inspite of the fact that added or functional fiber might not yield the equal benefits as native Dietary Fibers (DF), it's far typically agreed that all kinds of fiber can deal with the excessive fiber consumption gap in life across the world. Foods with added fiber can complement efforts to enhance the consumption of complete meals. Consequently, it's essential to apprehend that the combination of native fiber-rich and fiber-fortified meals can enhance fiber intake and fiber types at the same time as permitting consumers to stay within the allowed energy levels [5]. Examples of functional fibers consist of inulin, beta-glucan, psyllium, and resistance starch, which can be isolated and/or purified and were drastically studied in the improvement of novel functional foods (Table 2).

Emergence of coconut dietary fiber as novel dietary fiber

Water absorption characteristics of coconut dietary fiber was compared with other commercially available dietary fiber Except for apple fiber (5.43 g/g) and citrus fiber (10.66 g/g), the water retention capacity of coconut DF (5.4 g/g) was higher compared to all the other samples. Water holding capacity of coconut fiber (7.1 g/g) was also more than that of the other samples. Coconut fiber showed highest swelling capacity (20 mL/g) as compared to any other fiber studied. This shows that coconut fiber has maximum capacity to swell when compared to other fibers, which is the most desirable parameter for physical functioning of dietary fibers [6]. Total soluble and insoluble Dietary Fibers (DF) contents of coconut residue and some other natural sources of Dietary Fibers (DF) are listed (Table 3).

Table 3: Dietary Fibers (DF) content of some natural sources.

Sea weeds as a source of potential dietary fiber

Fibers of seaweeds are polysaccharides of two main types: structural (cellulose, hemicellulose and xylans) and storage polysaccharides (carrageenan, alginate and agar). These polysaccharides and hydrocolloids have no nutritional value as humans lack the enzymes to metabolize them, but as Dietary Fibers (DF), they can play an important role in a healthy et nutrition [7]. Seaweed polysaccharides have numerous beneficial properties such as probiotic activity, inhibition of viruses, suppression of gastrointestinal inflammation, anticancer properties, reduction in cholesterol uptake and anti- glycosidase activity. In addition, seaweed fibers contain negligible amounts of starchy carbohydrates, resulting in a lower glycaemic load, which is beneficial in regulating the glycaemic index of diabetic patients [8].

Seaweeds contain both soluble and insoluble fibers. Soluble fiber content tends to be higher in red seaweeds such as Chondrus and Porphyra sp. than brown and green seaweeds whereas brown seaweeds such as Laminaria sp, Saccharina sp. and Fucus sp. have higher insoluble fiber contents [7]. Soluble fibers of seaweeds can synthesize Short Chain Fatty Acids (SCFAs) inclusive of acetate, propionate and butyrate inside the massive intestine due to fermentation [9]. Those SCFAs nourish the epithelia of the large gut and regulate the intestinal microbiome [10]. Along with that, partly digested seaweed proteins and carbohydrates in the small intestine can stimulate the immune response in humans by indirect promotion of microbial response [10,11]. The latest equipment to quantify Dietary Fibers (DF) has low accuracy, and distinct measurements produce diverged range for Dietary Fibers (DF) content in meals. As an example, the Dietary Fibers (DF) of dried alga Ulva lactuca accumulated from the Tunisian littoral place had been determined via the Prosky (gravimetric) and Englyst (enzymatic chemical) methods (Table 4).

Table 4: Dietary fiber contents of potent sea weeds.

The two extraction techniques concluded with about the equal value of total fibers (54%) however had unique insoluble and soluble fiber contents. Consequently, advanced measurement strategies are needed. Because various types of DF have wide impacts, an exclusive definition of Dietary Fibers (DF) that describes composition and structure can be required.

Discussion

The prime extraction methodology for Dietary Fibers (DF) is chemical method, as this technique is easy, inexpensive, and effortlessly applied for industrial production. However, using chemical reagents to extract Dietary Fibers (DF) can also affect the physicochemical properties of the fiber and could affect the resulting physiological benefits [12]. Using chemical reagents will even produce industrial wastewater that poses threats to the surroundings. In view of this, nations like the USA and Japan are actively analyzing alternative green extraction strategies which includes enzymatic technique, membrane filtration, and fermentation. Those extraction techniques of Dietary Fibers (DF) are still in early improvement, and this is an essential direction of upcoming research. In comparison with insoluble Dietary Fibers (DF), high amount of soluble Dietary Fibers (DF) is wanted. Presently, there are not any standards for the change of Dietary Fibers (DF). Commercial production of modified Dietary Fibers (DF) remains being developed. Future research is required for improved strategies to produce Dietary Fibers (DF). This is more suitable for the human body and to determine appropriate guidelines for Dietary Fibers (DF) consumption [13]. Previous research of modified DF starts with extraction, accompanied by modification, resulting in substantial losses. If change may be accomplished earlier than extraction, those losses may be appreciably reduced.

The stability of meals can be easily changed via fortifying Dietary Fibers (DF) into food liquids. The Dietary Fibers (DF) can be delivered to meals as a type of additive agent, which helps to enhance human fitness, but extra medical research is needed to decide the benefits and suitable dosages [14]. Incorporation of fiber can exchange the consistency, texture, rheological behavior and sensory attributes of the final products. Addition of fiber in various meals products like breakfast cereals, bread, cookies, cakes, yogurt, beverages and meat products has been reported with encouraging effects [15-20]. Research on modifications in fiber at some point of extraction and characterization of fiber from non-meals assets and improvement of fiber enriched products at reasonably priced price needs more interest.

Conclusion

This review of literature focused on the potential of using agro food waste for producing Dietary Fibers (DF) and concludes that the diets with high content of insoluble Dietary Fibers (DF) from potential agro food waste substances were said to have a synergistic effect on human health. During the processing of ingredients, they go through diverse chemical, enzymatic and thermal processes, which immediately or not directly impact the composition of total fiber contents. With the modified characteristics, the functional fibers are open to a selection of promising utilities in novel functional products production.

Acknowledgements

We duly acknowledge the financial support rendered by ICAR (Indian Council of Agricultural Research) and Tamil Nadu Agricultural University, India under TNAU-ICAR-NAHEP Institutional Development Programme (IDP) for the International Faculty Training at Global Innovation Centre for Advanced nano Materials (GICAN), The University of Newcastle, Callagan, Australia and technical support offered by The University of Newcastle, Callagan, Australia.

Conflict of Interests

The authors declare that they have no competing interests.

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