Trends in Biosciences 8(19), Print : ISSN 0974-8431, 5129-5140, 2015
REVIEW PAPER
Waste Product of Fruits and Vegetables Processing as A Source of
Dietary Fibre: A Review
AJAY KUMAR MAURYA1*, RAJENDRA KUMAR PANDEY2, DIPTI RAI1 ,
PARAS PORWAL1 AND DINESH CHANDRA RAI2
1
Centre of Food Science and Technology, Banaras Hindu University, Varanasi, U.P., India
2
Department of Animal Husbandry and Dairying, Banaras Hindu University,
Varanasi, U.P., India
*email : ajay.cft@gmail.com
ABSTRACT
Consumers are increasingly aware of diet related
health problems, therefore demanding natural
ingredients which are expected to be safe and health-
promoting. By-products of plant food processing
represent a major disposal problem for the industry
concerned, but they are also promising sources of
compounds which may be used because of their
favourable technological or nutritional properties.
These days, dietary fibres obtained from fruits and
vegetables processing are given increasing attention
because of the benecial physiological eects they
may exert on human health. Dietary bre includes a
number of components, and each of them shows
specic properties. The components of major
importance are cellulose, hemicellulose, lignin and
pectins. By-product from fruits and vegetables
processing contains a large amount of dietary fibre
and can be used for value addition due to their good
functional properties. The purpose of this review is
to highlight the potential of selected by-products as a
source of dietary fibre.
Key words By-product, dietary fibre, fruits and
vegetables, value addition, functional
properties.
Fruits and vegetables have been found as a
key component of dietary fibre which helps in
reducing the risk of development of chronic and
degenerative diseases, including atherosclerotic
cardiovascular diseases, insulin resistance and type
II diabetes and many cancers (Hu et al., 2000; Kant
et al., 2004; Mokdad et al., 2000). Fruits and
vegetables are good indicator of nutritional quality
as it possesses a higher soluble/insoluble fibre ratio
than cereals (Saura-Calixto et al., 2000). Dietary
fibre components are usually grouped into two
major classes: water-soluble (pectins, gums) and
water-insoluble (cellulose, lignin, some of the
hemicellulose).Fruit dietary fibre concentrates have
better nutritional quality than cereals as it have a
significant amounts of associated bioactive
compounds (flavonoids, carotenoids, polyphenols,
etc.) and their water and fat holding capacities,
lower energy value and phytic acid content (Saura
Calixto and Larrauri, 1996).
By products from food processing industry
are produced in large amount all over the world
and contains high levels of dietary fibre, antioxidant
etc. Value added products are extracted from these
by products up to some extent, but most of the by
products are unutilized and discarded. Pineapple,
taro, papaya and mango are some tropical crops
and are valued for their fruit. Skin and seeds are
separated from the valuable fruit part of these crops
during processing (Ayala-Zavala et al., 2010).
Dietary fibre in by-products contains
significant amount of colorants, antioxidant
compounds and other substances with appreciable
health benefits, while some are rich in proteins.
The dietary fibre provides economic benefits to
food, cosmetic and pharmaceutical industries (Ajila
et al., 2010). Dietary fibre have some functional
properties such as water holding capacity, oil
holding capacity, swelling capacity, gel formation,
which are helpful in formulation of several food
products.
Now food products with high dietary fibre
content are commercially available in the markets
but dietary fibre incorporated in these products are
mainly from cereals. However, the by products
from fruits and vegetables are rich source of dietary
fibres especially soluble and seems promising for
development of formulated food products.
Dietary fibre from by products of fruits and
vegetables may be of great interest to food
processors, especially when consumers prefer
5130 Trends in Biosciences 8 (19), 2015

Table 1. Types, sources and health benefits of dietary fibres

Dietary fibre
Features Sources Health benefits
Soluble Fibres
It is been galacturonic acid,
rhamnose, arabinose, the high Whole grains, apple,
Pectin content of galactose, legumes, cabbage, root
intermediate laminate and on the vegetables
primary wall
Reduce cholesterol
Gum Generally are composed Oatmeal, haricot bean,
monomers of hexose and pentose legumes Glucose regulation

Mucilages Compounds which is Food additives

synthesized in plants that it is
contain of
Glycoprotein
Insoluble Fibres
Cellulose It is the main component of cell Whole grains, bran, peas,
walls which consisting of root vegetables,
glucose beans family of cruciferous,
Monomers apple
Hemicelluloses Primary and secondary the cell Bran, whole grains Water absorption
walls Guava pomace Intestinal regulation

Lignin It is been consist of aromatic Vegetables, flour

alcohols and the components of
other cell wall

Source: Isabel Goni and Deisy Hervert-Hernandez

natural supplements, fearing that synthetic
ingredients may be the source of toxicity. Dietary
fibre has remarkable nutritive value and is also
beneficial for human health such as prevention of
colon cancer and diverse types of cardiovascular
diseases (Palafox-Carlos et al., 2010; Spiller, 2005).
Dietary fibre from by products have been
extensively used in various products such as wheat
bran in breakfast cereals, rice bran, sugarcane
bagasse, wheat bran in bread and peach dietary
bre concentrate in jam Elleuch et al., 2011. Dietary
fibre from different sources have been also used in
different functional food such as bar fruits, bread,
beverages and other processed foods.
Guava, carambola, mamey, mango, sapodilla
and raspberries are some fruits which have major
fibre content (2.70, 2.78, 3.0, 3.10, 5.31 and 6.50g/
100g, respectively) (Mahattanatawee et al., 2006;
Nititham et al., 2004; USDA, 2010).The food
processor can take benefits of the physicochemical
properties of fibre to improve the viscosity, texture,
sensory characteristics and shelf-life of their food
products (Elleuch et al., 2011).
Dietary bre-rich by products may also be
included into food products as inexpensive, non-
caloric bulking agents, enhancers of water and oil
retention and to improve emulsion or oxidative
stabilities. However, the amount of fibre that may
be added to foods is finite, because it can cause
undesirable changes in color, taste and texture of
foods (Elleuch et al., 2011).
Dietary fibres are generally incorporated into
bakery products to prolong freshness, retain more
water, thereby reducing economic losses and at
the same time to enhance digestion. The use of
dietary fibres in dairy products is also widespread
(Elleuch et al., 2011) as it improves the texture of
ice cream, providing a uniform smooth bulk,
desirable resistance to melting and improves
handling properties primarily by hindering crystal
growth, as temperature uctuates during storage
(Regand and Goff, 2003). The potential use of
dietary fibre was also showed by Soukoulis et al.,
2009 as crystallization and recrystallisation
controllers in frozen dairy products.
Dietary fibres have also some antioxidant
capacity that is given by the presence of different
antioxidant linked compounds. Antioxidants
associated with the dietary bre matrix are
substances that are not detected in the usual
 MAURYA et al., Waste Product of Fruits and Vegetables Processing as A Source of Dietary Fibre: A Review 5131

Table 2. Amount of by-products obtained from fruit and vegetable processing industry

Products By products Edible part References

Agave 40% (rind and pith) 60% Iniguez-Covarrubias et al.,
2001
Apple 11% (pulp and seed core) 89% Ayala-Zavala et al., 2010
Artichoke Around 60%
(outer bracts, receptacles and 40% Llorach et al., 2002
stems)
Asparagus Up to 40-50% (spear) 50-60% Rodriguez et al., 2006
Banana Up to 30% (peel) 70% Schieber et al., 2001
Cactus pear 20% (spines, glochids and 80% Bensadon et al., 2010
peel)
Cactus pear fruit 45% (spines, glochids, peel 65% Bensadon et al., 2010
and unusable pulp)
Carrot 30-40% (pomace) 60-70% Schieber et al., 2001
Guava 10-15% (peel and seeds) 85-90% Schieber et al., 2001
Mandarin 16% (peels) 84% Ayala-Zavala et al., 2010
Mango 13.5% (seeds), 11% (peels) 58% Ayala-Zavala et al., 2010
and 17.9%
(unusable pulp)
ange 66% (peel) 44% Li et al., 2006
Papaya 6.5% (seeds), 8.5% (peels) 53% Ayala-Zavala et al., 2010
and 32.1%
(unusable pulp)
Passion fruit >75% (rind and seeds) 25% Schieber et al., 2001
Pineapple 9.1% (core), 13.5% (peels), 48% Ayala-Zavala et al., 2010
14.9%
(top) and 14.5% (pulp)
Potato 15-40% (peel) 60-85% Schieber et al., 2001
Tomato 3-7% (peel and seeds) 93-97% Schieber et al., 2001

analytical procedures for either dietary antioxidants
(targeting antioxidants extracted by aqueous organic
solvents) or dietary fibre (targeting carbohydrates
and lignin) quantication. However, these
antioxidant compounds are a substantial portion of
the dietary antioxidant capacity; they are not minor
constituent of dietary fibre, and as such they may
contribute significantly to the health effects
attributed to dietary fibre and dietary antioxidants
(Saura Calixto, 2011).
Fruits and their by product could be seriously
taken into consideration to be utilized as valuable
sources of dietary fibre useful for several
applications in the food industry. However, it is
necessary to advance the method of dietary fibre
extraction, as dietary fibre from fruits is extracted
and may successfully be implemented in diverse
innovative applications in food products.
There are three methods which can be used
to obtain dietary fibre: Chemical method, physical
method and microbial fermentation (Hong et al.,
2012). Complete removal of starch and protein can
be done by using chemical method, but its use is
limited due to poor selectivity, side effects and
controlled extraction conditions (Wang et al., 2004;
Du et al., 2005). Extraction of dietary fibre from
fruits by products can follow the recovery of other
constituents, like carotenoids, antioxidants, or
proteins (Palafox-Carlos et al., 2010). Dietary fibre
products have a different composition, depending
on the process followed and therefore have
different functional and nutritional properties. Pectin
5132 Trends in Biosciences 8 (19), 2015

Table 3. Total dietary fibre content of by-products from fruits and vegetables.
By-product Dietary fiber (g/100 g dry References
weight)
Apple 44 Mckee and Latner, 2000
Cabbage outer leaves 40.5 Mckee and Latner, 2000
Carrot 48 Mckee and Latner, 2000
Cauliflower 65 Mckee and Latner, 2000
Chia 56.5 Vazquez-Ovando et al., 2009
Pepper 80.4 Mckee and Latner, 2000
Cocoa hulls 60.5 Lecumberri et al., 2006
Coconut 63.2 Raghavendra et al., 2006
Date 71.0 Mckee and Latner, 2000
Grape 77.9 Mckee and Latner, 2000
Grapefruit 58.6 Larrauri et al., 1997a
Guava 48.6 Sanchez-Zapata et al., 2009
Kiwi 25.8 Mckee and Latner, 2000
Lime 64.3 Jongaroontaprangsee et al., 2007
Mango 74.0 Larrauri et al., 1996
Orange 57-71 Vazquez-Ovando et al., 2009
Peach 36.0 Mckee and Latner, 2000
Pear 43.9 Mckee and Latner, 2000
Peas 82.3 Mckee and Latner, 2000
Pineapple 70.6 Larrauri et al., 1997b

Source: Isabel Goni and Deisy Hervert-Hernandez

is a dietary fibre which has excellent gelling
properties. Currently pectin is produced from the
dried coarsely ground raw material, which remains
wasted after juice extraction (Oreopoulou and Tzia,
2007). However, it would be interesting to
contemplate the possibility of enzymatic extraction
of pectin, and other pectic oligosaccharides that
are known to reduce coliform adhesion on human
gut, and to exhibit various effects on the human
microora, and on cancer cells. By products are
inexpensive, available in large quantities,
characterised by a high dietary bre content resulting
in high water binding capacity and relatively low
enzyme digestible organic matter (Serena and Bach-
Knudsen, 2007).
Fruits and vegetable by-products such as
apple, pear, orange, peach, blackcurrant, cherry,
artichoke, asparagus, onion, carrot pomace have
been used as sources of dietary bre supplements
in rened food (Grigelmo-Miguel and Martin-
Belloso, 1999a; Ng et al., 1999; Nawirska and
Kwasnievska, 2005). The objective of this review
is to highlight the potential of selected by-products
of food processing as a source of dietary fibre and
their functional properties and their application in
value addition of food products.
Health benefits of dietary fibre
Dietary ber (DF) plays an important role in
decreasing the risks of many disorders such as
constipation, diabetes, cardiovascular diseases
(CVD), diverticulosis and obesity (Spiller, 2001).
Table 1. shows types, sources and health benefits
of different dietary fibres. DF exerts a buering
eect and binds excess hydrochloric acid in the
stomach, increases the fecal bulk and stimulates
intestinal peristaltis, as well as provides a favourable
environment for the growth of the desired intestinal
ora. It is in the digestive tract that the DF
components bind a number of substances,
including cholesterol and gastric juices (Veldman
et al., 1997; Jenkins, Kendall and Ransom, 1998;
Jimenez-Escrig and Sanchez-Muniz, 2000). Owing
to these specic properties, DF plays an important
role in both prevention and treatment of obesity,
atherosclerosis, coronary heart diseases, large
 MAURYA et al., Waste Product of Fruits and Vegetables Processing as A Source of Dietary Fibre: A Review
Table 4. Water and oil holding capacity of some fruit and vegetable processing by-products
Particulars WHC
(g water/g)
Orange dietary ?bre 7.3
Peach dietary ? bre 12.1
Date dietary ?bre 15.6
Lime peel 6.96-12.84
Mango dietary ?bres 11
Carrot dietary ? bre 18
Asparagus by products 11.4-20.3
intestine cancer and diabetes (Schweizer and
Weursch, 1986; Topping, 1991; Davidson and
McDdonald, 1998; Schneeman, 1998; Terry et al.,
2001; Wang Rosell and de Barber, 2002; Ferguson
and Harris, 2003; Peters et al., 2003; Bingham et
al., 2003).
By-products from plant foods as sources
of dietary fibre
Table 2. shows the percentage of by-products
obtained from fruit and vegetables processing
industries. These by products are made up mainly
of skins, seeds, stems, leaves, wastewaters and
unusable pulp which are normally discarded (Ajila
et al., 2007). The amount of by products might
represent more than 40% of total plant food in cases
such as artichoke, asparagus, cactus pear fruit,
mango, orange, papaya, pineapple, red chicory and
tiger nuts. Table 3. depicts the total dietary fibre
content of by-products from fruits and vegetables
widely consumed. It is notable that the important
amount of fibre fraction present in by products
ranging from 27 up to 80%, comprising both
soluble and insoluble fibre compounds (Isabel and
Deisy, 2011).
Apple
A large amount of wastes is produced, from
apple juice industry, indeed about 75% of apple is
utilized for juice and the remaining 25% is the by-
product, apple pomace (Shalini and Gupta, 2010).
Apple pomace is the residue that remains after the
extraction of juice from apple juice industry and is
a rich source of fibre and polyphenols. It contains
10.8% moisture, 0.5% ash and 51.1% of dietary
bre. Dried apple pomace , is considered as a
potential food ingredient having dietary bre content
of about 36.8% and has been used in apple pie lling
5133
OHC References
(g oil/g)
1.27 Grigelmo-Miguel and Martina-Belloso
(1999b)
1.09 Grigelmo-Miguel and Martina-Belloso
(1999a)
9.75 Elleuch et al., (2008).
- Ubando et al., (2005)
1 Vergara-Valencia et al.,(2007)
6 5.5 Eim et al., (2008)
5.288.53 Fuentes-Alventosa et al., (2009)
and in oatmeal cookies (Carson et al., 1994). Apple
fibres are also known to consist of bioactive
compounds such as avonoids, polyphenols and
carotenoids and also have been considered as a
source of better quality dietary bre (Fernandez-
Ginez et al., 2003). Apple pomace concentrate have
some functional properties and can be considered
as a potential source for fibre enrichment.
Cheery, Chokeberry and Black currant
Cherry pomace accounts for 91.37% dry
matter content and has high quantity of lignin. The
total dietary fibre content in cherry pomace
accounts for 71.44%. The amounts of lignin and
cellulose accounted for 87% of the dietary fibre
components determined in the pomace. The
remaining dietary fibre in the cherry pomace
accounts to 7.66/100 g dry matter and only 1.08/
100 g dry matter for hemicellulose and pectins,
respectively.
The chokeberry pomace has a dry matter
content of 90.83%. The dietary fibre components
determined in the chokeberry pomace accounts to
95.77%. The chokeberry pomace is high in
cellulose and hemicellulose and lignin content is
lower and pectin content is much lower. The
hemicellulose content was 32.1/100g dry matter in
the chokeberry pomace.
The black currant pomace accounts 90.8%
dietary fibre content. The dietary fibre fractions
were similar to that of cherry pomace (in
descending order): lignins, hemicellulose, cellulose
and pectins. The lignin fractions were 73.8/100g
dry matter in the black currant pomace. The lignin
fraction does not show ion-exchange properties and
it does not bind heavy-metal ions (Nawirska and
Oszmianski, 2001).
5134 Trends in Biosciences 8 (19), 2015
Pear
In the pear pomace, dry matter content
accounts 94%. Grigelmo-Miguel and Martin-
Belloso, 1999a, showed that the total dietary fibre
content and that of lignin in pears amounted to 36.1/
100 g dry matter and 8.4/100 g dry matter,
respectively. Cellulose and lignin occurred in the
largest amounts. Hemicellulose was approximately
half the amount of cellulose or lignin. Pectin
fractions were in the lowest amount.
Orange
Orange juice by products like peel, pulp and
seeds showed high levels of total dietary ber and
an ideal ratio between soluble and insoluble bre.
The dietary bres from orange by-product showed
a high water and oil retention capacity and a high
content of phenolic compounds and carotenoids.
Orange ber proved to be a promising alternative
as a fat replacer in ice cream since it led to a 70%
reduction of fat without causing signicant changes
in products attributes such as colour, odour and
texture Crizel et al., 2013 studied the potential of
peels of orange as pectin source, a dietary bre
that is widely used in the food industry as a gelling
agent and stabilizer.
Citrus fruits
Citrus fruits have a small edible portion. Large
amounts of waste material, such as peels and seeds,
are discarded during juice and food processing of
citrus fruits. By products of citrus juice production
are a source of several compounds, principally by
water, soluble sugars, dietary ber, organic acids,
amino acids and proteins, minerals, oils and lipids,
and also contains avonoids and vitamins
(Fernandez-Lopez et al., 2004).
Dietary bre from citrus fruits have higher
proportion of soluble dietary bre, when compared
to other alternative sources, such as cereals
(Gorinstein et al., 2001; Griguelmo Miguel and
Martin-Bel, 1999a; Prosky et al., 1988). The
requirement for dietary bre intake must be
balanced, i.e. the water-soluble fraction should
represent between 30% and 50% of the total dietary
bre (Eastwood, 1987; Spiller, 1986). Citrus fruits
have also better quality than other sources of dietary
bre due to the presence of associated bioactive
compounds (avonoids and vitamin C) with
antioxidant properties, which may provide additional
health-promoting effects (Benavente-Garcia, et al.,
1997; Marin et al., 2002).
Peach
Peach dietary fibre concentrates were the
richest fruit and vegetable processing by products.
Peach by product contains 30.736.1% dry matter
of dietary fibre. The major portion of peach dietary
fibre was insoluble fractions, but the high presence
of soluble fraction (1112% dry matter) in
comparison with cereal dietary fibre was also seen
(Saura-Calixto, 1993). The ingestion of peach
Dietary fibre may have benecial physiological
effects due to both insoluble and soluble fractions,
whereas other dietary fibre such as from cereals
may result in a very much lower effect. Neutral
sugars, principally formed by cellulose and
hemicelluloses, and uronic acids made up of pectic
substances were present in both the soluble and
insoluble fractions of peach dietary fibre. The high
fractions of insoluble and soluble dietary fibre
indicated that the peach dietary fibre may have the
typical physiological properties attributed to
cellulose, hemicelluloses and pectins (Periago et al.,
1993).
Peach dietary fibre presented a great water
holding capacity in comparison with other
agricultural by products. The high water holding
capacity of peach dietary fibre suggested that this
material can be used as a functional ingredient to
avoid syneresis and to modify the viscosity and
texture of formulated products. It also reduces
calories by the total or partial substitution of high-
energy ingredients. Oil holding capacity is another
functional property of peach dietary fibre used in
formulated food. Ingredient with a high oil holding
capacity allowed the stabilisation of high fat food
products and emulsions (Kuntz, 1994).
Mango
Major by products of mango processing are
peels and stones, amounting to 3560% of the total
fruit weight (Larrauri et al., 1996). The dietary bre
contents of mango peel represent mainly cellulose
fractions, which is a major part of insoluble dietary
bre. The total dietary bre content in dry mango
peel ranges from 45% to 78% (Ajila et al., 2010).
The soluble dietary bre content in both raw and
ripe mango peels are more than 35% of total dietary
bre. Insoluble dietary bre relates to both water
absorption and intestinal regulation whereas soluble
dietary bre associates with cholesterol in blood
and diminishes its intestinal absorption (Palafox-
Carlos et al., 2010). Mango peels are a good source
of bioactive compounds such as polyphenols,
 MAURYA et al., Waste Product of Fruits and Vegetables Processing as A Source of Dietary Fibre: A Review 5135

carotenoids, vitamins, enzymes and dietary bres; contain about 5-13% oil rich in essential fatty acids
its extracts have also good antioxidant properties (Adsule and Kadam, 1995). The results of very
(Ajila et al., 2010). recent investigations indicate that peel and pulp of
guava fruits could be used as a source of antioxidant
Passion fruit
dietary ber (Jimenez-Escrig et al., 2001).
The by products resulting from passion fruit Fontanari et al., (2008) obtained the value of
processing consists of peel and seed which is more 67.00g/100g for total dietary fibre for guava seed
than 75% of the raw material. The rind constitutes powder and also suggested that new products based
90% of the by products and is a source of pectin on fibres obtained from residues of this fruit can
(20% of the dry weight). (Askar and Treptow, be formulated to prevent diseases, especially those
1998). Dietary bre from yellow passion fruit related to the gastrointestinal tract and the
(Passiora edulis) peel was reported to be prepared cardiovascular system.
as an alcohol insoluble material which may be
By-product of vegetable processing
suitable to protect against diverticular diseases
(Yapo and Kof, 2008). The raw seed was rich in Tomato
total dietary bre (64.8g/100g). The total dietary
About 3-7% of the raw material is lost as waste
fibre content was greatly increased up to 85.9 g/
during tomato juice pressing (Otto and Sulc, 2001).
100g defatted seed. Insoluble dietary bre (84.9g/
Tomato pomace consists of the dried and crushed
100g defatted seed) was the predominant bre
skins and seeds of the fruit (Avelino et al., 1997).
fraction (Gorinstein et al., 2001; Grigelmo-Miguel
Garcia Herrera et al., 2010 found that tomato waste
and Martin-Belloso 1999a, 1999b; Thomas et al.,
peels were rich in bre and macronutrients
2000). As the consumption of insoluble bres is
(proteins, ash, total available carbohydrates and
benecial to intestinal peristalsis by increasing fecal
soluble sugars). Peels were mainly composed by
bulk and decreasing transit time (Schneeman,
carbohydrates, with an average value of 80% of
1987), the defatted passion fruit seed could be a
total dietary bre, being insoluble ber, and
good source of insoluble bre with desirable
suggesting their use as a food ingredient of new
physiological eects.
functional foods.
Kiwifruit and Date fruit
Carrot
The total dietary bre content of kiwifruit
Due to low yield of carrot juice production,
pomace amounts to approximately 25% on a dry
upto 50% of the material remains as pomace. These
weight basis (Martin et al., 1995). Date fruit seeds
are mainly disposed as feed or manure. However,
comprise 6-12% of total weight in Tamr stage
carrot pomace contains large amounts of valuable
(completely ripe date fruit), depending on variety
compounds such as carotenoids, dietary fiber
and quality grade. The seeds become available as a
(Nocolle et al., 2003), uronic acids and neutral
by product when pitted dates are produced in
sugars (Stoll et al., 2003). Bao and Chang (1994)
packing plants or in industrial date processing plants
reported that carrot pomace contains 4-5% protein,
based on juice extraction. The good nutritional value
8-9% reducing sugar, 5-6% minerals and 37-48%
of date seeds is based on their dietary fibre content,
total dietary fiber (on dry weight basis) and
which makes them suitable for the preparation of
therefore, carrot products are known to be a good
fibre based foods and dietary supplements. Al- Farsi
source of dietary fiber. The composition of dietary
et al., 2008 who researched the functional
fiber constituents of carrot pomace (on dry weight
properties of date seeds, their reported composition
basis) has pectin (3.88%), hemicellulose (12.3%),
was 3.17.1% moisture, 2.36.4% protein, 5.0
cellulose (51.6%) and lignin (32.1%) has been
13.2 fat, 0.91.8% ash and 22.580.2% dietary
reported by Nawirska and Kwasniewska (2005).
fibre.
Hence, by-product of carrot after juice extraction
Guava represent promising sources of compounds with
bioactive properties that could be explored in the
Wastes constitute only 1015% of the fruit,
development of food ingredients and dietary
the use of guava for pectin production is limited
supplements (Moure et al., 2001; Schieber et al.,
(Askar and Treptow, 1998). The seeds, usually
2001).
discarded during processing of juice and pulp,
5136 Trends in Biosciences 8 (19), 2015
Cauliflower
Waste index of cauliflower is very high
(Kulkarni et al., 2001) and is an excellent source of
protein (16.1%), cellulose (16%) and hemicellulose
(8%) (Wadhwa et al., 2006). It is considered as a
rich source of dietary bre. Cauliflower trimming
was incorporated into ready-to-eat products by
Stojceska et al. (2008) and evaluated their effect
on the textural and functional properties of extrudes.
The results showed that the cauliower to levels
of 5-20% increased dietary ber in the nished
product by over 100%, it increased protein content
and the water absorption index, making these wastes
suitable for functional food production.
Aspargus
Asparagus (Asparagus ofcinalis L.) by-
products, which represent around 50% of the
processed vegetable, are a potential source of dietary
bre. Total dietary fibre values in samples ranged
from 62.1% to 77.5%, which is greater than the
49.0% previously reported by Grigelmo-Miguel and
Martin-Belloso, 1999a for asparagus by-product.
Olive
Olive pomace is one of the main by product
of olive food industry processing. It is a solid
residue containing fragments of skin, pulp, pieces
of kernels and some oil. Total dietary fibre content
was reported to be 800g/kg dry matter with the
majority being insoluble. The insoluble fraction
contained primarily cellulose, xyloglucans and
uronic acids while the soluble fraction was
composed mainly of arabinans and uronic acids
(Valiente et al.,1995).
Hydration properties of Dietary fibres
Dietary bre can also impart some functional
properties to foods, e.g., increase water holding
capacity, oil holding capacity, emulsication and/
or gel formation. Dietary bre incorporated into
food products (bakery products, dairy, jams, meats,
soups) can modify textural properties, avoid
syneresis (the separation of liquid from a gel caused
by contraction), stabilise high fat food and
emulsions, and improve shelf-life. Table 4 shows
water and oil holding capacity of some fruit and
vegetable processing by-products.
It is well known that the functional properties
of dietary fibers have the greatest effect on their
functions in foods (El-Refai et al., 2006). The
functional properties of plant fibre depend on the
IDF/SDF ratio, particle size, extraction condition,
structure of the plant polysaccharides and vegetable
source. The water holding capacity (WHC) is the
quantity of water that remains bound to the hydrated
fiber following the application of an external force
(pressure or centrifugation), also WHC is the ability
of a moist material to retain water when subjected
to an external centrifugal gravity force or
compression. It consists of the sum of bound
water, hydrodynamic water and, mainly, physically
trapped water (Raghavendra et al., 2006; Vazquez-
Ovando et al., 2009). It is an important property
of dietary fibre from both a physiological and
technological point of view.
Dietary fibre holds water by adsorption and
absorption phenomena and some water is also
retained outside the fibre matrix (free water). WHC
depends on (i) fibre processing: washing increases
WHC probably due to the removal of sugars, (ii)
particle size and (iii) the chemical and physical
structure: the water-holding capacity is related to
the soluble dietary fibre (SDF) content, and high
levels of SDF produce a high WHC because soluble
fibres, such as pectin and gums, possess a higher
WHC than cellulosic fibres. The two hydration
properties, Swelling capacity and WHC, which are
mainly determined by the food content (like dietary
fiber) have been shown to be closely related, oil-
holding capacity Oil holding capacity (OHC) is
another important property of food ingredients used
in formulated food. The OHC is also a technological
property related to the chemical structure of the
plant polysaccharides and depends on surface
properties, overall charge density, thickness, and
hydrophobic nature of the fibre particle (Carme et
al., 2007; Fernandez- Lopez et al., 2009; Figuerola
et al., 2005); it is also related with the (i) Insoluble
dietary fibre content, (ii) particle size and (iii)
drying, dehydration promotes a general decrease
in fibre OHC compared with the fresh fibre.
Furthermore, the OHC of fibre sources samples
are also related to the particle size, overall charge
density and hydrophilic nature of the individual
particles.
This review discusses the potential of the most
important by-products of plant food processing as
a source of dietary fibre and their functional
properties. Several fruit and vegetable by products
from food processing industries meet the criteria
of dietary fibre definition. They are certain to be an
excellent source of dietary fibre and natural
antioxidants if used as high-quality ingredients in
 MAURYA et al., Waste Product of Fruits and Vegetables Processing as A Source of Dietary Fibre: A Review
functional foods or dietary supplements. Utilization
of fibres from fruits by products would not only
open new business and profits, but also contribute
to give alternate uses to the huge quantities of the
by products wasted in the food industry. The
application of by products in the food industry
results in added value to both, the industry and the
consumer. The industry benefits from economic
incomes and the consumer from the excellent
nutritional value of these materials with potential
health claims.
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Received on 06-09-2015 Accepted on 11-09-2015