Dietary Fiber from Fruit Seeds: Functional Properties, Health Benefits and Food Applications

The fruit processing industry produces substantial wastes from seeds, most of which remains underutilized source of dietary fiber and other bioactive compounds. There is growing interest in sustainable, functional food ingredients, highlighting the potential of fruit seed derived dietary fiber to improve human health and add economic value to the agricultural and food processing industries. This review examines fruit seed derived dietary fiber as a potential ingredient for food formulation and waste valorization. A narrative literature review was undertaken, focusing on peer-reviewed literature published between 2020 and 2026. They were identified using combination of terms related to fruit seeds, dietary fiber, extraction, functional properties, health effects, safety and food applications. Mango, avocado, grape, citrus and apple seeds were emphasized because they are represented by a relatively substantial body of published nutritional, functional, extraction and food application literature. The evidence reviewed suggests that fruit seed dietary fiber demonstrates useful properties such as emulsification, moisture absorption, thickening and antioxidation; making them useful in baking, dairy and meat production. Also, there are associated bioactive compounds such as polyphenols, flavonoids and others that enhance the benefits of fruit based dietary fibers through improved gut health, glycemic control and cardiovascular health. Despite these encouraging results, there are limitations related to compositional variability, extraction procedure standardization, and lack of implementation of emerging technologies.