Exploring the valorization of green leaves accumulated as agricultural waste into plant-based fermented juices (opens in new tab)

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 l...