ReviewFoods (Basel, Switzerland)2026
Advances in Dietary Fiber: Classification, Functional Properties, Interactions, and Valorization of Dietary Fiber from Food Processing By-Products.
Review in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
6 authors.
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Abstract
During food processing, large quantities of by-products are generated, including seeds, fruit peels, pomace, shells, and other plant-derived residues. These by-products are usually rich in dietary fiber (DF) and possess significant potential for nutritional and functional applications. Dietary fiber plays an important role in maintaining human health and reducing the risk of cardiovascular disease, diabetes, and other non-communicable diseases. At the same time, the incorporation of dietary fiber into food systems can effectively improve the physicochemical properties of foods and enhance their functional characteristics. This article reviews the research progress on dietary fiber derived from food processing by-products, with a focus on the interactions between dietary fiber and other functional components in foods, as well as its potential effects on human health. In addition, this article summarizes and analyzes the current applications of food processing by-product-derived dietary fiber in traditional food processing, functional foods, and other emerging food-related fields and discusses its future development directions. This review aims to provide a theoretical reference for the high-value utilization of dietary fiber derived from food processing by-products. This review emphasizes that dietary fiber derived from different food processing by-products exhibits diverse compositional characteristics and functional potential, and its functional properties are closely associated with the original sources and characteristics of the raw materials. Reasonable utilization of food processing by-products can provide new avenues for the development of high-value functional food ingredients and sustainable food materials.
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