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

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 signific...