Integrating sustainability and nutrition: comprehensive valorisation of vegetable by-products for bioactive food applications

January 1, 2026Food & FunctionOpen Access

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Key Points

The aim is to explore sustainable methods for valorising vegetable by-products to create functional food ingredients.
Investigated onion peel and kale as sources of bioactive compounds.
Analyzed nutritional content and functional properties of by-products.
Applied innovative techniques for ingredient extraction and application.
Found significant levels of bioactive compounds in onion peel (p<0.05).
Kale by-products displayed enhanced antioxidant activity, indicating potential health benefits.
Demonstrated a reduction in food waste through effective applications of vegetable scraps.

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Investigates the impact of vegetable by-products on bioactive food applications, suggesting beneficial uses for reducing food waste.

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Oliveira et al. (2026) studied this question.

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