A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry

• Published in: Critical reviews in food science and nutrition Vol. 64; no. 32; pp. 11722 - 11756
• Main Authors: Karim, Ahasanul, Raji, Zarifeh, Habibi, Youssef, Khalloufi, Seddik
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 20.12.2024; Taylor & Francis Ltd
• Subjects: Agri-food wastes; Bound water; Chemical composition; chemical structure; Dietary fiber; Dietary Fiber - analysis; fiber-water interactions; Fibers; food applications; Food composition; Food Handling - methods; Food Industry; Food Loss and Waste; Food quality; food science; Food waste; free and bound water; Freezing; Humans; Hydration; hydration capacity; Hydrogen-Ion Concentration; Ionic strength; Mechanical properties; Molecular structure; Quality management; Rheological properties; Rheology; Solubility; Structure-function relationships; temperature; Waste Products; Water - chemistry; Agri-food wastes; hydration capacity; fiber-water interactions; food applications; free and bound water
• ISSN: 1040-8398; 1549-7852; 1549-7852
• DOI: 10.1080/10408398.2023.2243510

Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its chemical composition, molecular structure, and degree of hydration, the behavior of DF may differ. Numerous reports confirm that incorporating DF derived from food waste into food products has significant effects on textural, sensory, rheological, and antimicrobial properties. Additionally, the characteristics of DF, modification techniques (chemical, enzymatic, mechanical, thermal), and processing conditions (temperature, pH, ionic strength), as well as the presence of other components, can profoundly affect the functionalities of DF. This review aims to describe the interactions between DF and water, focusing on the effects of free water, freezing-bound water, and unfreezing-bound water on the hydration capacity of both soluble and insoluble DF. The review also explores how the structural, functional, and environmental properties of DF contribute to its hydration capacity. It becomes evident that the interactions between DF and water, and their effects on the rheological properties of food matrices, are complex and multifaceted subjects, offering both opportunities and challenges for further exploration. Utilizing DF extracted from food waste exhibits promise as a sustainable and viable strategy for the food industry to create nutritious and high-value-added products, while concurrently reducing reliance on primary virgin resources.