Hornification: Lessons learned from the wood industry for attenuating this phenomenon in plant-based dietary fibers from food wastes.

A significant amount of waste is annually generated worldwide by the supply chain of the food industry. Considering the population growth, the environmental concerns, and the economic opportunities, waste recovery is a promising solution to produce valuable and innovative ingredients for food and nonfood industries. Indeed, plant-based wastes are rich in dietary fibers (DF), which have relevant technical functionalities such as water/oil holding capacity, swelling capacity, viscosity, texture, and physiological properties such as antioxidant activity, cholesterol, and glucose adsorption capacities.

The applications of conventional and innovative mechanical technologies to tailor structural and functional features of dietary fibers from plant wastes: A review.

Plant food wastes generated through the food chain have attracted increasing attention over the last few years not only due to critical environmental and economic issues but also as an available source of valuable components such as dietary fibers. However, the exploitation of plant waste remains limited due to the lack of appropriate processing technologies to recover and tailor fiber functionalities. Among the different technologies developed for waste valorization, mechanical techniques were suggested to be a promising and sustainable strategy to extract fibers with improved functionalities.

Effect of biopolymers concentration and drying methods on physicochemical properties of emulsion-templated oleogel.

Unlabelled: In current study, oleogel containing surface-active (sodium caseinate) and non-surface active biopolymers (xanthan gum) prepared in different concentrations through emulsion template (containing 60% canola oil) and dried by freeze-drying. Results showed that biopolymer content affects the oleogel structure: applying the biopolymer combination with increased concentration mainly sodium caseinate, resulted in lower droplet size in emulsions and obtained oleogels with higher firmness and less oil loss. Therefore, samples containing 4% sodium caseinate with 0.