RMIT researchers have found that high-power ultrasound technology can extract protein from cauliflower leaves, potentially turning a common form of vegetable waste into a valuable food ingredient.
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Cauliflower leaves are thrown away during commercial processing, despite containing protein and dietary fibre.
The RMIT team tested leaves sourced from a farm in West-Melbourne, using ultrasound to disrupt plant cell walls and release protein that would otherwise go to waste.
The process increased dry matter yield and improved protein recovery, while different processing settings affected the concentrate’s particle size, colour, solubility and structure.
The resulting ingredient may have applications in food manufacturing or animal feed.
Lead researcher Professor Asgar Farahnaky said there was growing interest in alternative protein sources, and tapping existing waste streams offered a practical path to meeting that demand without additional production.
PhD candidate Kinjal Furia said the work was about adding value to what was already in the system.
“If we can use food waste streams more effectively, we can reduce environmental impacts while responding to growing interest in alternative protein sources,” she said.
Further research is needed to test the process at scale and assess its energy efficiency and sensory performance in food products.
Cauliflower crops on a farm west of Melbourne, used in the RMIT study.
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