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Dietary Fiber and Prebiotic Compounds in Fruits and Vegetables Food Waste

Author

Listed:
  • 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
    Molecular Nutrition and Proteomics Laboratory, Institute of Life Sciences, 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
    Molecular Nutrition and Proteomics Laboratory, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania)

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.

Suggested Citation

  • Corina Pop & Ramona Suharoschi & Oana Lelia Pop, 2021. "Dietary Fiber and Prebiotic Compounds in Fruits and Vegetables Food Waste," Sustainability, MDPI, vol. 13(13), pages 1-18, June.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:13:p:7219-:d:583712
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