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Physical Treatments Modified the Functionality of Carrot Pomace.
- Source :
- Foods; Jul2024, Vol. 13 Issue 13, p2084, 15p
- Publication Year :
- 2024
-
Abstract
- 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. [ABSTRACT FROM AUTHOR]
- Subjects :
- CARROTS
DIETARY fiber
FOOD waste
FUNCTIONAL foods
VEGETABLE juices
HYDRAULIC presses
Subjects
Details
- Language :
- English
- ISSN :
- 23048158
- Volume :
- 13
- Issue :
- 13
- Database :
- Complementary Index
- Journal :
- Foods
- Publication Type :
- Academic Journal
- Accession number :
- 178412549
- Full Text :
- https://doi.org/10.3390/foods13132084