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Physicochemical, Technological and Functional Properties of Upcycled Vegetable Waste Ingredients as Affected by Processing and Storage

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Abstract

Vegetable wastes are generated during harvesting, processing, and distribution, which implies a wastage of nutrients and evidence inefficiencies in present food systems. Vegetable residues are rich in bioactive compounds, for which their valorisation and reintroduction into the food chain are crucial towards circular economy and food systems sustainability. In this work, upcycled powdered ingredients were obtained from vegetables wastes (carrot, white cabbage, celery, and leek) through a disruption, dehydration and milling process. Disruption pre-treatment at different intensities was followed by freeze-drying or hot-air drying (60 and 70 °C), and final milling to produce fine powders. Powdered products were characterized in terms of physicochemical, antioxidant and technological properties (water and oil interaction), after processing and during four months of storage. Antioxidant properties were generally favoured by hot-air drying, particularly at 70 °C, attributed to new compounds formation combined to less exposure time to drying conditions. The powders showed good water interaction properties, especially freeze-dried ones. Storage had a negative impact on the quality of powders: moisture increased, antioxidant compounds generally diminished, and colour changes were evidenced. Upcycled vegetable waste powders are proposed as ingredients to fortify foods, both processing and storage conditions having an impact on their properties.

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Data Availability

Data supporting the findings of this study are available upon reasonable request.

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Acknowledgements

Authors would like to acknowledge Generalitat Valenciana for funding and Agricola Villena Coop. V. for their participation.

Funding

This research was funded by the regional government of Valencia (Generalitat Valenciana) under the Rural Development Program 2014–2020, and the Spanish Ministry of Agriculture, fisheries and food, under the European Agricultural Fund for Rural Development. Grant number AGCOOP_D/2018/025.

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Authors and Affiliations

  1. Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, València, 46022, Spain

    Claudia Bas-Bellver, Cristina Barrera, Noelia Betoret & Lucía Seguí

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  1. Claudia Bas-Bellver
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  2. Cristina Barrera
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  3. Noelia Betoret
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  4. Lucía Seguí
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Contributions

LS, CB and NB contributed to the conception and design of the work. CBB performed the experimental work under the supervision of LS and CB. LS, CB and NB contributed to funding acquisition. LS, CB and CBB performed the analysis and interpretation of data. CBB draft the paper. LS wrote and edit the final version of the paper. The paper was revised and approved by LS, CB and NB.

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Correspondence to Lucía Seguí.

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Bas-Bellver, C., Barrera, C., Betoret, N. et al. Physicochemical, Technological and Functional Properties of Upcycled Vegetable Waste Ingredients as Affected by Processing and Storage. Plant Foods Hum Nutr 78, 710–719 (2023). https://doi.org/10.1007/s11130-023-01114-1

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