Carrot Pomace Characterization for Application in Cereal-Based Products

Abstract

Carrot is one of the most consumed vegetables worldwide and the production of juices generates high amounts of valuable by-products such as pomace. In order to minimize the environmental effects and to optimize the production costs, carrot pomace can be considered as an ingredient in various food products. The aim of this study was to characterize carrot pomace powders from four varieties (Baltimore, Niagara, Belgrado, and Sirkana) and, from a chemical, functional, chromatic, microstructural, and molecular point of view, highlight the possibility of using them as food ingredients. The results obtained showed that the chemical composition, functional properties, color, and molecular structures of carrot pomace powders depend on the variety. Carrot pomace powders had high contents of fibers (20.09–33.34%), carbohydrates (46.55–58.95%), ash (5.29–5.89%), and proteins (6.87–9.14%), with the Belgrado variety being the richest in fibers and ash, while the Sirkana variety had the greatest protein and the smallest carbohydrate content. With respect to the functional properties, significant differences among the samples were recorded for water absorption and retention capacities, with the Baltimore carrot pomace presenting the highest values (16.99% and 7.64 g/g, respectively). All of the samples exhibited high foaming stability (FS > 94%), with the hydration capacity being higher than 57.96%, the oil absorption capacity being greater than 34.33%, and the bulk density comprised between 0.45 and 0.56 g/cm3. The highest luminosity was obtained for the Baltimore sample (73.30), while the Niagara variety exhibited the most yellowish (19.61), reddish (13.05), and intense (23.55) color. The microstructure of all the samples were compact, while the FT-IR spectra depicted the presence of beta carotene, fibers, carbohydrates, lipids, and proteins. These results could be helpful for processors and researchers interested in reducing their carbon foot print in the fruit processing industry and/or in creating food products with enriched nutritional and functional values.