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Fruit and Vegetable Processing Waste as Potential Raw Material for Food Enrichment With Dietary Fiber

Summary

This study examined the fiber content of leftover materials from processing fruits and vegetables, finding that pomace (processing waste) is an excellent source of dietary fiber. Chokeberries and blackcurrants were found to have particularly high fiber levels, while apples and carrots were rich in soluble fiber types. These waste products can be used to create nutritious fiber-enriched foods and supplements, providing both environmental benefits by reducing waste and health benefits through increased dietary fiber consumption.

Background

Dietary fiber has been increasingly recognized for its significant health-promoting properties, particularly regarding gastrointestinal health and prevention of lifestyle diseases. Fruit and vegetable processing waste (pomace) represents an underutilized resource that could serve as a cost-effective and sustainable source of dietary fiber for food enrichment applications.

Objective

To compare the content of neutral detergent fiber (NDF), acid detergent fiber (ADF), and soluble dietary fiber (SDF) fractions, as well as cellulose, hemicellulose, and lignin in pomace from selected fruit and vegetable processing waste, to identify suitable raw materials for high-fiber functional food production.

Results

Chokeberry pomace showed the highest dietary fiber content (NDF: 90.32 g/100 g DM; ADF: 54.44 g/100 g DM), while Flakkese carrot pomace showed the lowest. Apple and carrot varieties contained high soluble fiber fractions (78.30 and 84.85 g/100 g DM respectively). PCA analysis revealed two main clusters and identified blackcurrant and chokeberry as having significantly different fiber profiles.

Conclusion

Fruit and vegetable processing waste, particularly chokeberry, blackcurrant, and strawberry pomaces, represents a valuable and cost-effective raw material for producing high-fiber functional foods and dietary supplements. The distinct fiber composition profiles of different pomaces enable their targeted use in specific food enrichment applications.
  • Published in:Food Science & Nutrition,
  • Study Type:Comparative Analytical Study,
  • Source: 10.1002/fsn3.70766, PMID: 40766789
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