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The global challenge of food waste necessitates innovative solutions, such as incorporating carrot pomace, a nutrient-rich by-product of carrot juice production, into beef patties to enhance their nutritional and functional properties. This study evaluated beef patties with carrot pomace added at 0%, 1.0%, 3.0%, and 4.2%, analyzing the proximate composition, pH, color, cooking yield, water-holding capacity (WHC), texture, and sensory attributes. Adding 3.0% and 4.2% pomace significantly reduced the moisture content by 5.5% and 3.3%, respectively, and decreased redness by 40% in the 4.2% patties. The cooking yield increased by 13.9% and 22.8%, and WHC improved by 8.5% and 15.7%, respectively, with these additions. The textural properties showed substantial reductions in hardness, cohesiveness, gumminess, and chewiness, particularly at 4.2%. The sensory evaluation indicated no significant differences in appearance, aroma, taste, or overall liking for patties with up to 3% pomace. In comparison, patties with 4.2% pomace received lower scores for overall liking and firmness. These findings suggest that incorporating up to 3% carrot pomace in beef patties enhances their functional properties and dietary fiber content without compromising the sensory quality. This offers a sustainable and practical approach to food waste valorization.

This study addressed the critical issue of food waste, particularly focusing on carrot pomace, a by-product of carrot juice production, and its potential reutilization. Carrot pomace, characterized by high dietary fiber content, presents a sustainable opportunity to enhance the functional properties of food products. The effects of physical pretreatments—high shearing (HS), hydraulic pressing (HP), and their combination (HSHP)—alongside two drying methods (freeze-drying and dehydration) on the functional, chemical, and physical properties of carrot pomace were explored. The results indicated significant enhancements in water-holding capacity, fat-binding capacity, and swelling capacity, particularly with freeze-drying. Freeze-dried pomace retained up to 33% more carotenoids and demonstrated an increase of up to 22% in water-holding capacity compared to dehydrated samples. Freeze-dried pomace demonstrated an increase of up to 194% in fat-binding capacity compared to dehydrated samples. Furthermore, HSHP pretreatment notably increased the swelling capacity of both freeze-dried (54%) and dehydrated pomace (35%) compared to pomace without pretreatments. Freeze-drying can enhance the functional properties of dried carrot pomace and preserve more carotenoids. This presents an innovative way for vegetable juice processors to repurpose their processing by-products as functional food ingredients, which can help reduce food waste and improve the dietary fiber content and sustainability of food products.