# Valorization of By-Products from White Cabbage (Brassica oleracea var. capitata) Processing

## TL;DR

This study explores using cabbage processing by-products to make nutrient-rich powders suitable for food, like jelly for seniors.

## Contribution

The study introduces a method to valorize cabbage by-products into food ingredients with enhanced nutritional and sensory properties.

## Key findings

- Cabbage powders from leaves and cores showed high dietary fiber and varied mineral content.
- Steaming altered color, solubility, and antioxidant activity of cabbage powders.
- Cabbage powders were successfully used to create nutritionally enriched jellies with acceptable texture and taste.

## Abstract

This study aimed to valorize by-products from cabbage processing to produce nutrient-rich powders that are suitable for food incorporation and, as a case study, to evaluate their application in texture-modified jelly intended for senior consumers. Freeze-dried powders from cabbage leaves and cores were analyzed for physicochemical properties, nutritional value, and antioxidant activity. Steaming significantly affected water absorption, solubility, and color: powders from fresh cabbage exhibited higher water solubility and lighter, greener hues, whereas powders from steamed cabbage showed darker, yellow–red tones due to pigment degradation. Nutritional analysis confirmed high dietary fiber contents (>30 g/100 g dry weight) in all powders. Core powders contained more potassium and phosphorus, with minimal mineral losses being observed after steaming. Sugar profiling showed greater fructose, glucose, and total sugar contents in leaf powders, whereas sucrose predominated in core powders. Steaming facilitated maltose formation. Although steaming generally reduced total phenolic content, it increased antioxidant activity in steamed leaf powders. Application trials demonstrated that cabbage powder concentrations strongly influenced jelly composition, including dietary fiber, total phenolic content and mineral levels, while pectin concentration primarily affected texture. Optimized formulations yielded nutritionally enriched jellies with acceptable sensory properties, demonstrating the feasibility of using cabbage processing by-products as a value-added food ingredient.