Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2025 Jul;90(7):e70408.
doi: 10.1111/1750-3841.70408.

Exploring Plant Agro-Industrial By-Products as a Source of Fibrous Food Ingredients: A Review of Extraction Methods and Technological Properties

Raquel Martins da Silva Fernandes de Oliveira  1 , Herald Martinho Lino Dos Santos  2 , Sibele Santos Fernandes  3 , Mariana Buranelo Egea  2
Affiliations
Review

Exploring Plant Agro-Industrial By-Products as a Source of Fibrous Food Ingredients: A Review of Extraction Methods and Technological Properties

Raquel Martins da Silva Fernandes de Oliveira et al. J Food Sci. 2025 Jul.

Abstract

The agro-industrial sector generates a large amount of by-products, and researchers have been seeking new ways to use them, especially those of plant origin. The concept of biorefinery and circular bioeconomy aims to enhance and maximize the use of organic ingredients, emphasizing the use of renewable and sustainable materials. Many by-products are rich in both macro and micronutrients, making them attractive for reuse and the development of new products. Plant fibers, composed of sclerenchyma cells, are an important example and are classified according to their origin. The use of food processing by-products as a source of fiber has great potential to reduce waste and improve nutritional value. Industrial interest in plant fibers is growing, making them a viable alternative to traditional ingredients. These fibers, originating from agro-industrial by-products, have proven profitable for food enrichment. This review examines the current state of the art in recovering and applying fibrous by-products, highlighting methods for obtaining them, their technological properties, and potential future applications. Furthermore, the conditions for modifying agro-industrial waste are analyzed, and the importance of understanding the original fibrous matrix is emphasized to select the most suitable transformation process, thereby ensuring a high-quality final product.

Keywords: agro‐industrial by‐products; fibrous extraction; fibrous ingredients; plant‐based ingredients.

PubMed Disclaimer

Conflict of interest statement

The authors declare that they have no conflicts of interest.

Figures

FIGURE 1
FIGURE 1
A diagram showing the characteristics and actions of insoluble and soluble fibers.
FIGURE 2
FIGURE 2
The botanical division of edible fruits into pericarp (mesocarp, epicarp, and endocarp) and seed.
FIGURE 3
FIGURE 3
Scheme demonstrating a generic structure of plant fiber (A) and cell wall (B).
FIGURE 4
FIGURE 4
Stages of production of fibrous ingredients from agro‐industrial plant by‐products.
FIGURE 5
FIGURE 5
Diagram of different methods of fiber extraction from agro‐industrial by‐products.
See this image and copyright information in PMC

Similar articles

See all similar articles

References

    1. Adetunji, L. R. , Adekunle A., Orsat V., and Raghavan V.. 2017. “Advances in the Pectin Production Process Using Novel Extraction Techniques: A Review.” Food Hydrocolloids 62: 239–250.
    1. Aguilera, J. M. 2025. “Food Matrices as Delivery Units of Nutrients in Processed Foods.” Journal of Food Science 90, no. 2: e70049. - PubMed
    1. Albersheim, P. , Darvill A., Roberts K., Sederoff R., and Staehelin A.. 2010. Plant Cell Walls. Garland Science.
    1. Ali, S. , Rani A., Dar M. A., et al. 2024. “Recent Advances in Characterization and Valorization of lignin and Its Value‐added Products: Challenges and Future Perspectives.” Biomass 4, no. 3: 947–977.
    1. Almoumen, A. , Mohamed H., Ayyash M., et al. 2024. “Harnessing Date Fruit Pomace: Extraction of High Fibre Dietary Ingredient and Its Impact on High Fibre Wheat Flour Dough.” NFS Journal 35: 100178.

LinkOut - more resources