Dietary Fiber and Prebiotic Compounds in Fruits and Vegetables Food Waste

Corina Pop, Ramona Suharoschi and Oana Lelia Pop
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Corina Pop: Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
Ramona Suharoschi: Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
Oana Lelia Pop: Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania

Sustainability, 2021, vol. 13, issue 13, 1-18

Abstract: The fruits and vegetables processing industry is one of the most relevant food by-products, displaying limited commercial exploitation entailing economic and environmental problems. However, these by-products present a considerable amount of dietary fiber and prebiotics with important biological activities, such as gut microbiota modulation, lowering the glycemic load and replacing some unhealthy ingredients with an impact on food texture. Therefore, the international scientific community has considered incorporating their extracts or powders to preserve or fortify food products an area of interest, mainly because nowadays consumers demand the production of safer and health-promoting foods. In the present review, literature, mainly from the last 5 years, is critically analyzed and presented. A particular focus is given to utilizing the extracted dietary fibers in different food products and their impact on their characteristics. Safety issues regarding fruits and vegetables wastes utilization and anti-nutritional compounds impact were also discussed.

Keywords: food by-products; fruits waste; vegetables waste; dietary fiber; prebiotics; food products fortification (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
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