Scientists find new uses for veggie waste

Scientists have found that food waste can be more than just the starting material for compost. Four recent papers — published in American Chemical Society (ACS) journals — detail how food waste contains sustainable solutions for farming and new sources of bioactive compounds for pharmaceuticals.

Sugar beet pulp may reduce wheat disease

Researchers report in ACS’s Journal of Agricultural and Food Chemistry that sugar beet pulp could help reduce agriculture’s reliance on synthetic pesticides. The pulp, about 80% of the beet’s original weight, is left over after sugar processing. In experiments, the team converted this pectin-rich material into carbohydrates that activated the plants’ natural protection mechanisms against crop diseases, like powdery mildew on wheat.

Composted coconuts can help seedlings grow

Millipede-composted coconut fibres could be a sustainable alternative to peat moss that is traditionally used for seedling germination. Peat is harvested from sensitive ecosystems that help preserve groundwater quality. A recent study to find a peat replacement, published in ACS Omega, demonstrated that this coconut ‘millicompost’, mixed with other plant materials, is just as effective for growing capsicum seedlings.

Radish leaves can support gut health

According to a review in ACS’s Journal of Agricultural and Food Chemistry, often-discarded radish tops may be better for you than the zesty root itself. These leafy greens, which also have a peppery taste, are rich in dietary fibre and bioactive compounds. These nutritive compounds, such as polysaccharides and antioxidants, helped beneficial gut microbes grow in several lab and animal studies, which suggests they could also improve overall gut health in humans.

Beet greens supply bioactive ingredients

A paper in ACS Engineering Au details a method for keeping bioactive compounds isolated from beet leaves stable for use as potential ingredients for cosmetics, pharmaceuticals and food products. By aerosolising and drying a liquid mixture containing antioxidant-rich beet-green extract and an edible biopolymer, the researchers created microparticles of encapsulated extract. They said the microparticles had more antioxidant activity than the extract itself, so the coating may prevent degradation.

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