Promoting a circular economy by developing new gastronomic products from brassica non-edible leaves
Visualitza/Obre
Aquest document conté fitxers embargats fins el dia 14-12-2024
Data de publicació
2023-12-15ISSN
0950-5423
Resum
This study aims to apply circular economy principles by reintroducing discarded Brassica leaves into the value chain as innovative products. Non-edible leaves of three Brassica varieties were used to develop kombucha, a fermented beverage with health benefits. The fermentation time (9 days), temperature (25 °C), starter culture, and container shape (2 L round-shape glass jar) influenced the beverage's physicochemical properties, including pH, vitamin content, polyphenols, and sugar levels. Different Brassica varieties showed various effects on antioxidant capacity and polyphenol content during fermentation, with potential implications for microbial engagement. Sensory analysis revealed differences in appearance, colour, aroma, and taste between black tea and Brassica samples, which are due to glucosinolates and volatile compounds, thus providing opportunities for improving consumer acceptability through flavour masking. Overall, this work showcases the potential of using non-edible Brassica by-products and highlights the potential of fermented beverages like kombucha to address food waste and promote value addition from otherwise discarded plant parts
Tipus de document
Article
Versió del document
Versió acceptada
Llengua
English
Matèries (CDU)
633 - Cultius i produccions
Pàgines
18
Publicat per
Wiley
Publicat a
International Journal of Food Science + Technology
Citació
Martin‐Gómez, Helena, Mikel Diez, Maribel Abadias, Ana Rivera, and Ingrid Aguiló‐Aguayo. 2023. International Journal of Food Science & Technology, December. doi:10.1111/ijfs.16877
Programa
Postcollita
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