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Unlocking the nutritional potential of broccoli stalks powders obtained via lyophilisation and hot air dehydration
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The food industry is increasingly embracing sustainable practices and circular economy principles to reduce environmental impact and improve resource efficiency. One promising approach involves the valorisation of vegetable byproducts, traditionally considered waste, into value-added ingredients. Broccoli stalks, often discarded during processing, represent an underutilised by-product with valuable nutritional potential. This study aimed to evaluate the nutritional composition of broccoli stalk powders obtained through two drying techniques: lyophilisation and conventional hot air dehydration.
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Citação
Machado, D., Soares, I., Orvalho, T., & Alves, M. et al. (2025). Unlocking the nutritional potential of broccoli stalks powders obtained via lyophilisation and hot air dehydration. 1-1. Abstract from 39th EFFoST International Conference 2025, Porto, Portugal.