Potential of utilizing plant stem waste as an excellent source of dietary fiber for novel food applications

Abstract

Substantial volumes of plant stem residues are formed annually as residues of agriculture and byproducts of food processing. Yet, their potential as a rich dietary fiber source has remained largely unexplored. These lignocellulosic biomasses are naturally rich in structural polysaccharides that could serve as functional ingredients to improve the nutritional and technological quality of food products. However, over the past years, the utilization of plant stem waste for dietary fiber valorization has received minimal scientific attention, leaving a significant research gap in sustainable food interventions. This review aims to highlight the potential of plant stem waste as a valuable source of dietary fiber. It underscores that the functional properties of stem-derived fibers are primarily influenced by lignification, fiber composition, and cell wall structure rather than by total fiber content alone. The application of green extraction technologies is shown to enhance fiber extractability, solubility, and functional attributes. Furthermore, by integrating principles of reuse, recyclability, and value addition within a circular economy framework, the review presents innovative strategies for developing novel food applications that enhance nutritional quality, improve functional performance, and contribute to environmental and economic sustainability in agri-food systems.