Modern technologies for the extraction and modification of dietary fibers from agro-food by-products

Abstract

Dietary fibers are essential structural components of the plant cell wall, playing a major role from both nutritional and technological perspectives [3,4]. Classified into soluble and insoluble dietary fibers, they are associated with important physiological benefits and functional properties relevant to the food industry [4]. Agro-food by-products, particularly fruit and vegetable pomace, represent valuable yet underutilized sources of dietary fibers [1]. This article provides a critical overview of the main types of dietary fibers, their plant sources, and the conventional and emerging methods used for their extraction and modification. Conventional chemical and thermal extraction methods are widely used to obtain dietary fibers from agro-food by-products; however, they may lead to polysaccharide degradation and loss of functional properties. In this context, emerging non-enzymatic technologies, such as ultrasoundassisted extraction and microwave-assisted extraction, have attracted significant interest due to their higher efficiency and reduced environmental impact. The study evaluates the influence of three extraction methods-conventional extraction, ultrasound-assisted extraction, and microwaveassisted extraction-on the physicochemical characteristics of dietary fiber concentrates obtained from fruit pomace. The results provide a scientific basis for the sustainable valorization of fruit processing industry by-products as functional ingredients for food and nutraceutical applications. Chemical, enzymatic, and physical methods (ultrasound, microwaves, pulsed electric fields, supercritical fluids), as well as processing technologies such as extrusion and thermal treatments, are analyzed, highlighting their impact on yield, structure, and functionality of dietary fibers [1,2,5-7]. Within the context of the circular bioeconomy, the need to develop sustainable technologies that enable efficient valorization of food waste and the production of high value-added functional ingredients is emphasized [1,2].