Emerging Innovative Processing Technologies for Quality Preservation of Carrot and By-Products: A Review Focused on Therapeutic Benefits and Functional Approach.

Carrots are root vegetables rich in nutrients and antioxidants. Phytochemicals present in them need to be preserved at an appropriate level for human health. Therefore, novel processing techniques have been utilized to maintain the nutritional composition, functional properties, and phytochemical profile of carrots. Furthermore, emerging technologies in carrot processing are also being developed to meet specific consumer demands for safe, wholesome, and minimally processed products. These novel procedures also result in environmentally friendly, sustainable food production methods that consume less energy and water while overcoming the drawbacks of conventional food processing methods. This review seeks to explain the fundamental concepts behind these emerging technologies as well as the current state of knowledge about their effects on biological cells, enzymes, and food components. The discussions on current and new applications will focus on the links between process, structure, function, and recent developments in carrot processing. The primary discoveries in the review paper are centered around the minimal processing of carrots using innovative technologies to satisfy consumer preferences while preserving their fundamental functional quality. While these methods involve mild heat treatment that impacts carrot vegetative cells, they result in increased availability of bioactive components and improvements in texture, flavor, carotenoids, total phenolic content, and more. Additionally, significant key findings include the elimination of microbes and enzymatic inactivation, which extend the shelf life of both raw and processed carrot products. [ABSTRACT FROM AUTHOR]