Summary
This paper examines eco-innovation approaches to reducing vegetable supply chain waste by converting discarded or by-product vegetable material into high-value functional ingredients. Drawing on current literature, it likely synthesises methods of extraction, characterisation, and potential applications across food, nutraceutical, and possibly packaging or cosmetic sectors. The work contributes to circular economy discourse within sustainable food systems by demonstrating the resource value embedded in vegetable waste streams.
UK applicability
While the study is likely conducted or framed within an Indian research context, the principles of vegetable waste valorisation are broadly applicable to UK food supply chains, where significant pre- and post-consumer horticultural waste presents opportunities for ingredient recovery aligned with WRAP and UK circular economy policy objectives.
Key measures
Likely includes antioxidant capacity (DPPH, FRAP); total phenolic content (mg GAE/g); dietary fibre content (%); proximate composition; functional properties of extracted ingredients
Outcomes reported
The study likely assessed the physicochemical, nutritional, and functional properties of bioactive compounds recovered from vegetable waste, evaluating their potential for use in food, nutraceutical, or other sustainable applications. Outcomes may include antioxidant activity, phenolic content, fibre composition, or encapsulation efficiency of recovered ingredients.
Topic tags
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