Exploring the valorization of green leaves accumulated as agricultural waste into plant-based fermented juices

bioaccessibility of TPC and TFC of juices varied between 21.34-33.30% and 21.34-30.95%, respectively, the recovery of their antioxidant capacity after the intestinal phase were higher, up to 98%. Three of the leaf juices (cauliflower, beetroot and black carrot) were fermented using water kefir for 48 h, and each juice had lactic acid bacteria and yeast count higher than 6 log CFU/mL. Fermented beetroot leaf juice was chosen for storage and sensory analysis due to the highest probiotic viability and sulforaphane concentration. The microbial growth, organic acid profile and physicochemical changes showed that the fermentation continued slowly during storage at 4 °C. Over a 21-day storage period, overall acceptability was found to be above average by untrained panelists. By this study, a step was taken to close the gap in the literature regarding the bioactivity and cytotoxicity of green juices, and a new perspective was reflected for the valorization of discarded leaves, paving the way for producing plant-based, fermented and upcycled beverages that are consumer acceptable and bioactive.