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Innovative Management of Vegetable Outgrades as a Means of Food Loss and Waste Reduction

Author

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  • Joanna Markowska

    (Institute of Agriculture and Food Biotechnology, State Research Institute, 02-532 Warsaw, Poland)

  • Elżbieta Polak

    (Institute of Agriculture and Food Biotechnology, State Research Institute, 02-532 Warsaw, Poland)

  • Anna Drabent

    (Institute of Agriculture and Food Biotechnology, State Research Institute, 02-532 Warsaw, Poland)

  • Agnieszka Tyfa

    (Institute of Agriculture and Food Biotechnology, State Research Institute, 02-532 Warsaw, Poland)

Abstract

The present research focuses on using plant waste from agricultural production chains (vegetable outgrades) as ingredient sources for innovative food strategy developments. The quality of multi-vegetable products made from frozen vegetable outgrades (broccoli, cauliflower, green and yellow cut beans) for serving in gastronomy was evaluated. Vegetable outgrades were found to be low-cost sources of nutritional components. The dietary fiber content varied from 2.35 (cauliflower Giewont cultivar) to 4.40 g/100 g (green bean Rimember cultivar). The protein content varied from 1.41 (green bean Opportune cultivar) to 2.58 g/100 g (broccoli Porthenon cultivar). Bioactive compounds, including polyphenols and vitamin C, varied significantly depending on the vegetable. The content of carotenoids (β-carotene and zeaxanthin) in vegetables, in particular broccoli (Larson cultivar) and green beans (Rimember and Opportune cultivars), was lower than in outgrades. Due to the high nutrient quality of outgrades, the preparation of mechanically-formed vegetable patties and paste proceeded. According to recommendations of NRF, NAS, NDS nutrient density indices, both patties and pastes were classified as products with rich nutritional value and full-valuable components of the human diet. Moreover, food production technology utilizing vegetable outgrades can be potential solutions for food loss and waste management in gastronomy and in the food production industry.

Suggested Citation

  • Joanna Markowska & Elżbieta Polak & Anna Drabent & Agnieszka Tyfa, 2022. "Innovative Management of Vegetable Outgrades as a Means of Food Loss and Waste Reduction," Sustainability, MDPI, vol. 14(19), pages 1-23, September.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:19:p:12363-:d:928267
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    References listed on IDEAS

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    1. Beata Bilska & Małgorzata Piecek & Danuta Kołożyn-Krajewska, 2018. "A Multifaceted Evaluation of Food Waste in a Polish Supermarket—Case Study," Sustainability, MDPI, vol. 10(9), pages 1-17, September.
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    5. Magdalena Wróbel-Jędrzejewska & Joanna Markowska & Agata Bieńczak & Paweł Woźniak & Łukasz Ignasiak & Elżbieta Polak & Katarzyna Kozłowicz & Renata Różyło, 2021. "Carbon Footprint in Vegeburger Production Technology Using a Prototype Forming and Breading Device," Sustainability, MDPI, vol. 13(16), pages 1-18, August.
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