High Value-Added Utilization of Insoluble Dietary Fiber Derived from Agricultural By-Products: Pickering Emulsion and Its Application as Fat Substitutes

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Insoluble dietary fiber (IDF) has been favored as one of the most promising sustainable materials, due to its competitive advantages and superior performances such as extensive sources, environmentally friendly and favorable physicochemical properties. Pickering emulsion, stabilized by solid particles adsorbed at the oil-water interface, exhibits superior resistance to aggregation compared to traditional (surfactant-stabilized) emulsions. As a promising material, Pickering emulsion stabilized by IDF from agricultural by-products has garnered extensive interest in food processing and development for fat substituted products. This article provided a comprehensive summary of the advances in the modification technology of IDF and its corresponding physicochemical and functional properties. The stability mechanism of IDF based emulsion was also elucidated. Moreover, the application of IDF and it stabilized Pickering emulsion in the food industry was explored. In conclusion, low- calorie and good biocompatibility of IDF have made it a potential fat substitute, reducing saturated fat content and calories while preserving products quality.