What You Need to Know
Techniques such as hot‑water extraction, microbial fermentation, controlled drying, acid blanching, and high‑pressure processing mobilize soluble sugars, organic acids, and antioxidants from vegetable and fruit residues. The processes balance temperature, pH, moisture, and pressure to maximize yield while preventing undesirable reactions like Maillard browning or microbial spoilage.
Steps
- 1.
Korean Jangajji (Korea): Transforms vegetable scraps into fermented pickles using soy-based marinades
- 2.
Italian Mostarda di Frutta (Northern Italy): Upcycles imperfect fruits into spicy-sweet condiments through enzymatic breakdown
- 3.
Brazilian Farofa de Banana Verde (Brazil): Converts green banana peels into toasted flour through controlled dehydration
The Science
Primary Reaction
Enzymatic hydrolysis, microbial fermentation, and pressure‑induced cell disruption