DIETARY FIBER EXTRACTION FROM AGRICULTURAL RESIDUES AND AGROINDUSTRIAL WASTE WITH EMERGING TECHNOLOGIES: A SYSTEMATIC REVIEW

Yapias R.J.M.; León N.N.P.; Areche F.O.; Rivera T.J.C.; Del Carpio A.A.S.; Calderon G.R.L.; Otivo J.M.M.; Huaman J.T.; Huayhua L.L.A. · Sabrao Journal of Breeding and Genetics (2024) · DOI: 10.54910/sabrao2024.56.5.32

Resumen

The wastage of food items emerges as a critical concern impacting both food security and the economy. Additionally, it contributes to environmental degradation and climate change. Valorizing food waste and investigating its new potential uses in the food business and beyond may help to manage these issues. Bioactive components or dietary fibers are food trash types often useful as crude resources. Apple pomace and citrus peel are regular sources of dietary fibers, particularly pectin. Recently developed food waste streams and by-products are now considerable potential nutritional fiber sources. Hence, a need to restrict traditional procedures requires using unique extraction approaches. Past studies on the dietary fiber extraction from agricultural leftovers are central discussions in this manuscript. A comprehensive review commenced using different databases, including Science Direct and Scopus. Out of 308 scientific publications, 10 fundamental studies on the extraction techniques ‘ultrasound‗ and ‘microwave‗ were choices after filtering the data. With a focus on reevaluating agricultural residues for utilization in food, biotechnology, and medicines, these vital studies explored the effects of dietary fiber extraction techniques. © Society for the Advancement of Breeding Research in Asia and Oceania (SABRAO) 2024.

Instituciones: Universidad Nacional de Huancavelica; Universidad Católica Sedes Sapientiae; Universidad Nacional de Juliaca; Universidad Nacional Autónoma Altoandina de Tarma