Researchers are transforming discarded food materials into valuable resources for sustainable farming and potential medical applications. Four new studies published in ACS journals highlight uses for beet pulp, coconut fibers, radish greens, and beet leaves. These findings aim to reduce waste while providing eco-friendly alternatives.
Food waste, often seen as mere scraps, holds untapped potential according to recent scientific research. In studies published in 2025 across American Chemical Society journals, scientists explored ways to convert byproducts like sugar beet pulp and vegetable greens into beneficial compounds.
One study in the Journal of Agricultural and Food Chemistry examined sugar beet pulp, which constitutes about 80% of the beet after sugar extraction. Researchers transformed it into carbohydrates that activate plants' natural immune responses. When applied to wheat, these compounds protected against fungal infections like powdery mildew, potentially reducing reliance on synthetic pesticides. The work was led by Camille Carton and colleagues, including Josip Šafran and Sangeetha Mohanaraj, with findings detailed in a DOI: 10.1021/acs.jafc.5c05099.
Another investigation in ACS Omega focused on coconut fibers processed by millipedes, creating 'millicompost.' Combined with other plant materials, this mixture supported the growth of bell pepper seedlings as effectively as traditional peat moss, which is sourced from fragile wetlands. Authors such as Luiz Fernando de Sousa Antunes and André Felipe de Sousa Vaz emphasized its role in urban agriculture, published with DOI: 10.1021/acsomega.5c06388.
Radish greens, typically discarded, proved nutritious in a review also in the Journal of Agricultural and Food Chemistry. Rich in fiber, polysaccharides, and antioxidants, they promoted beneficial gut microbes in lab and animal studies, suggesting digestive health benefits for humans. Wonchan Yoon, Miri Park, and team reported this in DOI: 10.1021/acs.jafc.5c08263.
Finally, research in ACS Engineering Au described encapsulating beet leaf extracts in microparticles using an edible biopolymer via supercritical assisted atomization. These particles showed enhanced stability and antioxidant activity compared to uncoated extracts, suitable for food, cosmetics, and pharmaceuticals. Leonardo de Freitas Marinho and Stefania Mottola contributed to this, with DOI: 10.1021/acsengineeringau.5c00044.
These studies collectively demonstrate food waste's role in sustainability, though broader applications require further testing.