Reimagining waste: exploring the nutritional and biological power of a freeze-dried snack based on broccoli stalk powder

Soares, Inês; Vedor, Rita; Orvalho, Telma; Dias, Sara; Alves, Marco; Machado, Daniela; Gomes, Ana Maria

http://hdl.handle.net/10400.14/53240

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Introduction: The global food industry is progressively adopting closed-loop systems to promote sustainability and resource efficiency. Upcycling of food by-products has emerged as a critical strategy within this paradigm, with the aim of minimising waste while maximising the use of nutrient-rich residues. Broccoli stalks, which are often discarded during processing, are rich in dietary fibre and bioactive compounds, making them an ideal candidate for upcycling. Objectives: Investigate the nutritional composition of a freeze-dried snack based on broccoli stalk powder, determining its suitability for upcycling. Evaluate the bioactive properties of this novel food, focusing on the total phenolic content, antioxidant and antidiabetic activities. Conclusion: The freeze-dried snack based on broccoli stalk powder demonstrated multifunctional potential supported by an interesting nutritional profile, noteworthy phenolic content and valuable antioxidant and antidiabetic properties. Incorporating broccoli stalk powder into food formulations not only supports sustainability goals by reducing food waste, but also meets growing consumer demand for nutrient-enriched, health-oriented products. This approach exemplifies the dual role of up-cycled ingredients in driving nutritional innovation and environmental sustainability in the food industry.