Published in Scientific Papers. Series B, Horticulture, Vol. LXIII, Issue 1
Written by Monica CATANĂ, Luminița CATANĂ, Enuța IORGA, Monica-Alexandra LAZĂR, Anda-Grațiela LAZĂR, Răzvan Ionuț TEODORESCU, Adrian Constantin ASĂNICĂ, Denisa-Eglantina DUȚĂ, Nastasia BELC
Valorisation of vegetable waste from food industry is of real interest because of its high content in nutrients and biologically active compounds, as well as in terms of the protection of the environment. Carrot and pumpkin wastes resulting from juice extraction have a complex biochemical composition, distinguished by protein, sugars, minerals, phenolic compounds, carotenoids and fibre content. At the same time, these vegetable wastes have antioxidant capacity. In this paper are presented results of the performed research to achieve some functional ingredients (powders) from carrot and pumpkin wastes, resulted after juice extraction. Functional ingredients were sensory, physic-chemical and microbiologically analysed. Powder achieved from carrot and pumpkin wastes is characterized by total dietary fibre (29.12...51.67%), total sugar (5.05…16.85%), β-carotene (5.45…13.65 mg/100 g), vitamin C (8.04…15.63 mg/100 g), potassium (668.55...825.45 mg/100 g), calcium (76.85…86.39 mg/100 g), magnesium (25.85…34.56 mg/100 g), iron (2.49…3.85 mg/100 g), zinc (1.54…2.44 mg/100 g) and total polyphenol content (119.85… 295.85 mg GAE/100 g). At the same time, powder achieved from carrot and pumpkin wastes has antioxidant capacity (47.28...103.23 mg TE/100 g). Due to its complex biochemical composition and antioxidant capacity, the functional ingredient achieved from carrot and pumpkin wastes can be used to fortify bakery and pastry products.
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