Unlocking the nutritional potential of broccoli stalks powders obtained via lyophilisation and hot air dehydration

Introduction: The food industry is increasingly embracing sustainable practices and circular economy principles to reduce environmental impact and improve resource efficiency (Rabbi and Amin, 2024). One promising approach involves the valorisation of vegetable by-products, traditionally considered waste, into value-added ingredients (Ramírez-Pulido et al., 2021). Broccoli stalks, often discarded during processing, represent an underutilised by-product with valuable nutritional potential (Wang et al., 2025). Objectives: Evaluate the nutritional composition of broccoli stalk powders obtained through two drying techniques: lyophilisation and conventional hot air dehydration. Conclusions: Broccoli stalks may be effectively converted into nutrient-dense powders using lyophilisation and conventional hot air dehydration. The similar nutritional profile reveals that the drying technique is not a limiting step from a nutrition perspective. The resulting ingredients not only contain valuable macronutrients but also contribute to waste reduction and resource circularity in food production. Their incorporation into functional food formulations supports sustainable innovation and aligns with the broader goals of reducing food loss and promoting a more circular food system.