# 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/cm\({}^{3}\). 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 caroten, 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. by:-product valorization; carrot pomace; functional properties; physico-chemical properties; FT-IR; micrographs +
Footnote †: journal: Applied Sciences  
many other vitamins also add value to food products which can contribute to human health [2]. The carrot (_Daucus carota_) is a root vegetable consumed worldwide, its color varying from orange, red, purple, white, and yellow. It is an important source of bioactive compounds such as dietary fibers and carotenoids, but also other functional groups wherein significant health benefits are to be found. One of the most important bioactive compounds is represented by \(\beta\)-carotene and vitamins (thiamine, riboflavin, folic acid, and vitamin B-complex) and minerals (calcium, copper, magnesium, potassium, phosphorus, and iron) [3]. A significant number of by-products is produced in the food industry, and their correct disposal is crucial in order to reduce environmental pollution. On the other hand, these residual components contain significant amounts of polysaccharides, polyphenols, carotenoids, and other functional components that could be retrieved and then reused in the production of functional foods [4]. Some data reported in the literature on the composition of trace elements in dried pomace revealed that carrot pomace contains the following trace elements (mg/kg): sodium (3.2), potassium (18.6), phosphorous (1.8), calcium (3.0), magnesium (1.1), copper (4.0), manganese (10.8), iron (30.5), and zinc (29.4) [5]. [PERSON] and [PERSON] [6] found that the main types of fiber found in the composition of carrot pomace are pectin (3.88%), hemicellulose (12.3%), cellulose (51.6%), and lignin (32.1%). Thus, the carrot by-product after juice extraction resulted in a promising source of phytochemicals with many health benefits that could be considered in the development of vegetal ingredients for the food industry and for dietary supplements [7].