Authors

José-Ángel Salas-Millán, Arantxa Aznar, Encarnación Conesa, Andrés Conesa-Bueno, Encarna Aguayo.

The study focuses on the revaluation of the by-product of the stem as a new fermented functional food, using its native microbiota.

Abstract

In this study, a novel and functional food is presented using vegetable by-products, which were naturally fermented, obtaining a high variety and content of lactic acid bacteria, and bioactive compounds such as glucosinolates and phenolic compounds. With the approval of the Food Loss and Waste Prevention Bill, which will come into force on January 2, 2023, it is interesting to learn about studies and initiatives that promote the circular economy.