Functionalizing Asparagus Dietary Fibres via Mechanical Processing

Summary

My PhD research focuses on unlocking the value of agro-food by-products, such as asparagus cut-offs. Every year, significant amounts of fruit and vegetable waste are discarded during processing, despite being rich in fibers and bioactive compounds. By applying advanced mechanical treatments, I enhanced the functionality of these fibers, making them more effective for applications like stabilizing emulsions and improving 3D food printing performance. This research showed that asparagus fibres have unique properties that allow processing them into functional ingredients for food applications. It contributes to waste reduction and more sustainable food production—benefiting both people and the planet.