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Extraction of Dietary fibers from agro-wastes in order to enhance their functional properties
Authors: Mansoureh Geranpour, Seddik Khalloufi
Identifier: CSBE21904
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Published in: CSBE-SCGAB Technical Conferences » 5th CIGR and AGM Quebec City 2021 » Regular Sessions
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Description: Dietary fibers (DFs) are the edible parts of plants that are indigestible and unabsorbed in the small intestine, with partial or thorough fermentation in the large intestine of humans. They primarily consist of carbohydrate polymers like pectin, lignin, hemicellulose, and cellulose, which are necessary for human health. Indeed, DFs have serval human health benefits such as lowering the risk of coronary heart diseases, diabetes, gastrointestinal disorders, blood pressure, etc. Moreover, these promising compounds cause some techno-functional properties in foods like hydration properties (water holding capacity, and swelling capacity), and oil holding capacity. The main source of DFs is plant-origin foods including fruits, vegetables, cereals, and root crops. In addition, the fruit and vegetable by-products from the agro-food industries count as a good alternative source of DFs due to the high amount of DFs. According to the Food and Agriculture Organization, annually, around 50% of the fruit and vegetable products end up as food waste globally, which can reach up to 60%. So, obtaining DFs from high potential agro-wastes is valuable and essential in terms of their abundance, renewability, cost management, and environmental pollution management, leading to producing value-added and functional products. Generally, several methods like thermal, mechanical, enzymatic, chemical, and emerging/green technologies are used for the extraction of DFs from plants and their by-products. The aim of this contribution is to discuss the advantages and limits of each extraction method on agro-waste DFs in terms of enhancing their functionalities and increasing the extraction?s yield.
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Date: 2021-06-11
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Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Food 6 - Functional Foods
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Type: Text.Abstract
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Publication type: Presentation
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Language 1: en
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Rights: Canadian Society for Bioengineering
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DOI:
Description: Dietary fibers (DFs) are the edible parts of plants that are indigestible and unabsorbed in the small intestine, with partial or thorough fermentation in the large intestine of humans. They primarily consist of carbohydrate polymers like pectin, lignin, hemicellulose, and cellulose, which are necessary for human health. Indeed, DFs have serval human health benefits such as lowering the risk of coronary heart diseases, diabetes, gastrointestinal disorders, blood pressure, etc. Moreover, these promising compounds cause some techno-functional properties in foods like hydration properties (water holding capacity, and swelling capacity), and oil holding capacity. The main source of DFs is plant-origin foods including fruits, vegetables, cereals, and root crops. In addition, the fruit and vegetable by-products from the agro-food industries count as a good alternative source of DFs due to the high amount of DFs. According to the Food and Agriculture Organization, annually, around 50% of the fruit and vegetable products end up as food waste globally, which can reach up to 60%. So, obtaining DFs from high potential agro-wastes is valuable and essential in terms of their abundance, renewability, cost management, and environmental pollution management, leading to producing value-added and functional products. Generally, several methods like thermal, mechanical, enzymatic, chemical, and emerging/green technologies are used for the extraction of DFs from plants and their by-products. The aim of this contribution is to discuss the advantages and limits of each extraction method on agro-waste DFs in terms of enhancing their functionalities and increasing the extraction?s yield.
Keywords:
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2021-06-11
Technical field:
Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Food 6 - Functional Foods
Other information:
Type: Text.Abstract
Format:
Publication type: Presentation
Source:
Relation:
Coverage:
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
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