Vegetable Waste Utilisation as A Fortificant in The Formulation of Bread: A Systematic Literature Review

The food industry faces significant challenges in managing the increasing vegetable waste generated from food production and consumption. Vegetable waste, which is rich in fibre, vitamins, and antioxidants, has the potential to be utilised as a fortificant in bread products, providing health benefits while supporting environmental sustainability. This study aims to analyse various research findings related to the utilisation of vegetable waste in bread formulation using the Systematic Literature Review (SLR) approach. The PRISMA method was employed in the selection process, with literature sourced from scientific databases such as Scopus, ScienceDirect, MDPI, Springer, Wiley, and Google Scholar. A total of 20 scientific journals relevant to the research topic were systematically reviewed and analysed. The results indicate that fortification with vegetable waste in bread can enhance nutritional value, extend shelf life, and reduce the product’s glycaemic index. The primary challenges of this fortification include alterations in sensory characteristics such as texture, colour, and taste, which may affect consumer acceptance. Green extraction technology has emerged as a key innovation in preserving bioactive compounds from vegetable waste without compromising the product’s nutritional stability. This review highlights that utilising vegetable waste in bread contributes to the circular economy by reducing food waste and creating healthier, more sustainable bakery products.