PDF(Pubmed)
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.
摘要：
这项研究解决了食物浪费的关键问题，特别关注胡萝卜果渣，胡萝卜汁生产的副产品，及其潜在的再利用。胡萝卜果渣,以膳食纤维含量高为特征，为提高食品的功能特性提供了可持续的机会。物理预处理的影响-高剪切（HS），液压压制(HP),以及它们的组合(HSHP)-以及两种干燥方法(冷冻干燥和脱水)在功能上，化学,并对胡萝卜果渣的物理性质进行了研究。结果表明持水能力显著增强，脂肪结合能力，和膨胀能力，特别是冷冻干燥。与脱水样品相比，冷冻干燥的果渣保留了多达33％的类胡萝卜素，并证明了持水能力增加了22％。与脱水样品相比，冻干果渣的脂肪结合能力提高了194%。此外，与未经预处理的果渣相比，HSHP预处理显着增加了冷冻干燥（54％）和脱水果渣（35％）的溶胀能力。冷冻干燥可以增强干胡萝卜果渣的功能特性，并保存更多的类胡萝卜素。这为蔬菜汁加工商提供了一种创新的方式，将其加工副产品重新用作功能性食品成分，这可以帮助减少食物浪费，提高食品的膳食纤维含量和可持续性。
