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Exploring the valorization of green leaves accumulated as agricultural waste into plant-based fermented juices

Year: 2026
Type: article
Abstract: Every year, tons of green leaves generate in agricultural fields as waste after harvesting. This study aimed to explore the bioactivity of green leaves, and to evaluate their potential for upcycling into plant-based fermented beverage. Juices of broccoli, cauliflower, beetroot and black carrot leaves were obtained by cold pressing. The highest juice yield, total phenolic content (TPC), total flavonoid content (TFC), antioxidant capacity, and the least cytotoxicity were observed for beetroot leaves. While the in vitro bioaccessibility of TPC and TFC of juices varied between 21.34–33.30% and 21.34–30.95%, respectively, the recovery of their antioxidant capacity after the intestinal phase were higher, up to 98%. Three of the leaf juices (cauliflower, beetroot and black carrot) were fermented using water kefir for 48 h, and each juice had lactic acid bacteria and yeast count higher than 6 log CFU/mL. Fermented beetroot leaf juice was chosen for storage and sensory analysis due to the highest probiotic viability and sulforaphane concentration. The microbial growth, organic acid profile and physicochemical changes showed that the fermentation continued slowly during storage at 4 °C. Over a 21-day storage period, overall acceptability was found to be above average by untrained panelists. By this study, a step was taken to close the gap in the literature regarding the bioactivity and cytotoxicity of green juices, and a new perspective was reflected for the valorization of discarded leaves, paving the way for producing plant-based, fermented and upcycled beverages that are consumer acceptable and bioactive.
DOI: 10.3389/fnut.2026.1823095
Language: English
Field: Nursing
Open Access status: gold
Estimated APC paid: $3,801
OpenAlex ID: W7155098724
FWCI:
Cites: 105
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