Richard Q. Mensah, Yinling Gao, Kameron Dunn, James Strong, Malcolm Ball, Floren Plaza
). The kinetics observed in this study indicate that bioactivity reduction rate is proportional to the levels of residual phenolics in these food residues. Overall, the offsetting increase in pectin yield during microbial proliferation highlights a complementary valorisation pathway, underscoring the value of characterising passive microbial dynamics in agrifood waste biorefinery development.