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

Joanna Markowska (), Elżbieta Polak, Anna Drabent and Agnieszka Tyfa
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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

Sustainability, 2022, vol. 14, issue 19, 1-23

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.

Keywords: vegetable outgrades; vegetable patties; paste; food waste; gastronomy (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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