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Recovering biostimulant compounds from by-products of crops is a promising strategy to add value, enhance sustainability, and increase the environmental safety of the agricultural production chain. Here, we report consistent root and shoot growth-stimulating bioactivity present in water-based extracts from Belgian endive forced roots (Cichorium intybus var. foliosum) over two consecutive harvest years. The shoot and the primary root of in vitro cultivated Arabidopsis thaliana treated with Belgian endive extract were about 30% increased in size compared to plants grown under control conditions. The ornamental species Plectranthus esculentus also showed enhanced in vitro shoot and root growth, suggesting bioactivity on a broad range of species. Fractionation of the Belgian endive extracts into aqueous and organic subfractions coupled with bioactivity measurements showed that the principal root and shoot growth-promoting ingredients are primarily water-soluble. NMR-based characterization of the bioactive aqueous fractions revealed the presence of predominantly sugars and organic acids. Malate and sugars were abundant and common to all water fractions, suggesting these molecules contributed to the growth stimulation phenotype. The findings indicate that Belgian endive roots are a source for the development of organic waste-derived biostimulants with potential for application in tissue culture and putatively for soil-grown crop production. [ABSTRACT FROM AUTHOR]

Increasing consumer awareness of health and climate is being reflected in their dietary choices. This is reflected in the strong growth in the market for plant-based food, with plant-based burgers (PBB) being the most popular meat alternative. PBB must be based on natural ingredients that increase nutritional value, improve technological properties, and create satisfying physical sensations. Fibers obtained from agri-food by-products can potentially meet all of these requirements. The dietary fiber concentrate (DFC) produced from the forced roots of Belgian endive (Cichorium intybus var. foliosum) (by-product) has shown potential for application in PBB. Replacing soy protein with 5% and 10% of DFC from Belgian endive (DFC-BE) resulted in lower caloric value and sugar content and doubled dietary fiber concentration in the end product, enough to justify a "high fiber" nutrition claim (>6 g per 100 g). Baking properties such as baking yield, moisture retention, and dimeter reduction also improved. Application of DFC-BE can also be used to regulate pH, color, texture profile, and sensory attributes. Individual recipes must be adjusted to obtain the required results. • Dietary fiber concentrate from Belgian endive (DFC-BE) forced roots was used as an functional ingredient. • DFC-BE replaced soy proteins at the level of 5 and 10% in plant-based burgers formulation. • The addition of DFC-BE lowers the caloric value and increases dietary fiber content in the end product. • The baking properties were improved after the addition of the DFC into the formulation. • Application of DFC-BE can be used to regulate pH, color, texture profile, and sensory attributes. [ABSTRACT FROM AUTHOR]

• Forced roots of Belgian endive are robust feedstock for the production of DFCs. • 21 different DFCs were produced from roots of 4 cultivars grown in 4 locations. • The location had the biggest impact on the composition and functionality of DFCs. • All DFCs had high fibre content (>80 %) and good functionality (WHC, OHC, SWC). Forced roots of Belgian endive (Cichorium intybus var. foliosum) are by-products with promising valorization potential. The roots of four cultivars grown in four locations and mixes derived thereof, were used to produce dietary fibre concentrates (DFCs). Obtained DFCs were characterized by a low concentration of total sugars (TS), phenolic compounds (PCs) and sesquiterpene lactones (SLs) and high content of the dietary fibre (DF) and functional properties. On average, total dietary fibre content (TDF) was 82.93 g/100 g DW, where the insoluble fraction was dominant (71.98–78.08 g/100 g DW). All DFCs showed high water (WHC) and oil holding capacity (OHC) (9.95–15.48 g/g DW and 2.58–4.11 g/g DW, respectively) and swelling capacity (SWC) (13.20–22.95 mL/g DW). Although differences in genotype and location induced variability in the studied parameters, the DFCs showed similar DF profile and functionality, suggesting that forced roots represent a robust feedstock for DFC production and developing market-relevant plant-based food products. [ABSTRACT FROM AUTHOR]