Guamuchil (Pithecellobium dulce) is an underutilized legume with significant potential as a food ingredient. This study valorized guamuchil fractions (pulp, peel, and seed) by developing dietary fiber concentrates (DFC) and evaluating their physicochemical, techno-functional, and antioxidant properties using a single-factor completely randomized design. Proximate composition and dietary fiber profiles (2011.25) were analyzed following AOAC official methodologies. Results showed the peel fraction contained the highest total dietary fiber (64.16 ± 1.23 g 100 g⁻¹ dry basis (db)) and total phenolic content (15.46 ± 0.26 mg GAE g⁻¹ db), positioning it as a bioactive fiber source. Conversely, the pulp DFC exhibited superior hydration properties, with high solubility (43.54 ± 1.22%), swelling (10.23 ± 0.30 mL g⁻¹ db), and water retention capacity (14.17 ± 0.35 mL g⁻¹ db), making it suitable as a texturizer. Moisture sorption isotherms exhibited type II sigmoidal behavior, accurately fitted by GAB and Peleg models (R² ≥ 0.997). The pulp showed higher hygroscopicity and water binding ability, whereas peel and seed fractions displayed lower sorption and enhanced stability. These findings demonstrate that Guamuchil DFCs are suitable as a potential food formulation ingredient owing to their high functionality.

Avocado seeds represent an underutilized agro-industrial by-product rich in dietary fiber and bioactive compounds. This study evaluated the impact of convective drying (45–75 °C, 3–9 mm thickness, 0.5–2.5 m s⁻¹ air velocity) on the mass transfer kinetics, techno-functional properties, and phytochemical stability of the seed matrix. The Midilli model accurately described dehydration kinetics, with effective diffusivities around 10⁻⁹ m² s⁻¹. Principal Component Analysis of the evaluated parameters revealed trade-offs between drying efficiency and phytochemical preservation. While the lignocellulosic fiber matrix remained relatively stable, preserving its hydration and oil retention capacities independently of thermal severity, prolonged processing times resulted in lower phenolic acid content and promoted non-enzymatic browning. Crucially, high air velocities were associated with higher retention of thermolabile bioactives, potentially due to accelerated moisture removal and shorter cumulative thermal exposure. A multi-response desirability approach established three optimized processing scenarios, yielding a phytochemical-rich concentrate (45 °C, 3 mm, 2.5 m s⁻¹), a highly soluble ingredient (75 °C, 8.7 mm, 0.5 m s⁻¹), and a water-retaining bulking matrix (75 °C, 7.4 mm, 0.5 m s⁻¹). These findings demonstrate that convective drying thermodynamics can be strategically modulated to tailor avocado seed waste into specialized functional ingredients for the circular bioeconomy.