Valorization of broccoli waste: Unlocking its potential as a functional food ingredient for sustainable nutrition

Broccoli waste, primarily comprising of stems and leaves discarded during processing, represents an underutilized resource with significant potential for food applications. However, its nutritional composition, bioactive properties, and potential as a functional ingredient in food industry have not been clearly reviewed.

We aim to evaluate the nutritional composition and bioactive potential of broccoli waste, with a focus on its underexplored value as a functional food ingredient. It systematically examines current applications and the effects of processing technologies, and highlights innovative extraction strategies that enhance the retention and functionality of key nutrients and phytochemicals. It is hoped that this work can provide new insights for sustainable utilization of broccoli waste in the food industry.

Key nutrients-including carbohydrates, proteins, dietary fiber, vitamins, and an array of phytochemicals such as glucosinolates and phenolic compounds-are detailed alongside their associated health benefits, including antioxidant, anti-inflammatory, and anticancer properties. This review also discusses novel extraction and processing strategies, such as drying, fermentation, and advanced extraction technologies, which not only preserve but can enhance the bioactivity of these compounds. By evaluating current application scenarios and the sensory and safety aspects of incorporating broccoli waste into food formulations, this review highlights the promising role of broccoli waste in promoting sustainable food systems and offers insights into future research directions for its high-value utilization.