Aflatoxin B1 (AFB1) is one of the most contaminated fungal toxins worldwide and is prone to cause serious economic losses, food insecurity, and health hazards to humans. The rapid, on-site, and economical method for AFB1 detection is need of the day. In this study, an AFB1 aptamer (AFB1-Apt) sensing platform was established for the detection of AFB1. Fluorescent moiety (FAM)-modified aptamers were used for fluorescence response and quenching, based on the adsorption quenching function of single-walled carbon nanohorns (SWCNHs). Basically, in our constructed sensing platform, the AFB1 specifically binds to AFB1-Apt, making a stable complex. This complex with fluorophore resists to be adsorbed by SWCNHs, thus prevent SWCNHs from quenching of fluorscence, resulting in a fluorescence response. This designed sensing strategy was highly selective with a good linear response in the range of 10–100 ng/mL and a low detection limit of 4.1 ng/mL. The practicality of this sensing strategy was verified by using successful spiking experiments on real samples of soybean oil and comparison with the enzyme-linked immunosorbent assay (ELISA) method.

During food processing, large quantities of by-products are generated, including seeds, fruit peels, pomace, shells, and other plant-derived residues. These by-products are usually rich in dietary fiber (DF) and possess significant potential for nutritional and functional applications. Dietary fiber plays an important role in maintaining human health and reducing the risk of cardiovascular disease, diabetes, and other non-communicable diseases. At the same time, the incorporation of dietary fiber into food systems can effectively improve the physicochemical properties of foods and enhance their functional characteristics. This article reviews the research progress on dietary fiber derived from food processing by-products, with a focus on the interactions between dietary fiber and other functional components in foods, as well as its potential effects on human health. In addition, this article summarizes and analyzes the current applications of food processing by-product-derived dietary fiber in traditional food processing, functional foods, and other emerging food-related fields and discusses its future development directions. This review aims to provide a theoretical reference for the high-value utilization of dietary fiber derived from food processing by-products. This review emphasizes that dietary fiber derived from different food processing by-products exhibits diverse compositional characteristics and functional potential, and its functional properties are closely associated with the original sources and characteristics of the raw materials. Reasonable utilization of food processing by-products can provide new avenues for the development of high-value functional food ingredients and sustainable food materials.