Nutritional and Structural Characterization of Dietary Fibre Concentrates from sustainable Agro-Industrial By-Products

Abstract

The escalating generation of by-products from fruit and vegetable processing has become a major sustainability challenge, encouraging Valorization strategies that transform these un-utilized biomass resources into functional ingredients with enhanced nutritional and economic value. This study aimed to develop dietary fibre concentrates (DFCs) from mango and potato peels and evaluate their nutritional, and structural characteristics. Mango and potato peels were processed into dietary fibre concentrates through drying, grinding, and sieving. Proximate analysis revealed that the dietary fibre concentrates (DFCs) were rich in dietary fibre and contained substantial amounts of ash and carbohydrates, indicating their nutritional significance and potential application in functional food formulations. Structural characterization using scanning electron microscopy (SEM) demonstrated irregular, porous, and fibrous surface morphology, which contributes to improved water and oil-holding capacities. Energy dispersive spectroscopy (EDS) confirmed the presence of essential elements such as carbon and oxygen, supporting the organic nature of the fibre matrix. X-ray diffraction (XRD) analysis indicated a semi-crystalline structure characteristic of cellulose and hemicellulose components. Fourier transform infrared spectroscopy (FTIR) identified functional groups corresponding to polysaccharides, lignin, and cellulose, confirming the complex fibre composition. The findings demonstrate that peel-derived DFCs possess valuable nutritional and functional attributes, making them suitable for incorporation into functional food products. This study highlights the potential of fruit and vegetable processing by-products as sustainable sources of dietary fibre and supports their utilization in value-added food applications.