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Fortification of bakery products with plant-based functional ingredients has gained interest in recent years. Low-cost fruit and vegetable waste has been proposed to replace wheat flour, but less research has been conducted on gluten-free flours. Rice is generally accepted as a gluten-free alternative to wheat flour but is poor in bioactive constituents; thus, the addition of vegetable-based functional ingredients could improve the nutritive value of gluten-free products. In the present work, IV-range carrot waste powder (CP) was incorporated into rice-based gluten-free muffin formulations in different proportions (5, 10, 20, and 30% w/w). The impact of CP addition on physicochemical and antioxidant properties was evaluated in flour blends, doughs, and baked products. Products were also evaluated in terms of water activity, hardness, and colour before and after a one-week storage period under fridge conditions. The results showed that water and oil absorption capacities increased in flour blends with CP addition, whereas the pasting properties of flour blends were affected when adding CP. Rheological measurements revealed an increase of G' and G" modulus values with CP addition. Colour was also significantly modified by CP addition, since CP provided an orangish and brownish colour, but also due to intensified Maillard reactions during baking. Muffin hardness was reduced in enriched formulations compared to control ones, which was attributed to the fibre being incorporated with CP. It was confirmed that CP addition improved the antioxidant properties of both flour blends and muffins, with the higher the replacement, the better the antioxidant properties. The quality of gluten-free muffins was hindered after one week stored under cold conditions, so that colour was affected, hardness increased, and the antioxidant properties diminished. In conclusion, this work presents an interesting approach for the use of carrot waste flour as a functional food ingredient to improve the nutritional value of new gluten-free rice-based muffins, thus contributing to the circularity of food systems and to the development of healthier and more sustainable diets. [ABSTRACT FROM AUTHOR]

Fortification of bakery products with plant-based functional ingredients has gained interest in recent years. Low-cost fruit and vegetable waste has been proposed to replace wheat flour, but less research has been conducted on gluten-free flours. Rice is generally accepted as a gluten-free alternative to wheat flour but is poor in bioactive constituents; thus, the addition of vegetable-based functional ingredients could improve the nutritive value of gluten-free products. In the present work, IV-range carrot waste powder (CP) was incorporated into rice-based gluten-free muffin formulations in different proportions (5, 10, 20, and 30% w/w). The impact of CP addition on physicochemical and antioxidant properties was evaluated in flour blends, doughs, and baked products. Products were also evaluated in terms of water activity, hardness, and colour before and after a one-week storage period under fridge conditions. The results showed that water and oil absorption capacities increased in flour blends with CP addition, whereas the pasting properties of flour blends were affected when adding CP. Rheological measurements revealed an increase of G’ and G’’ modulus values with CP addition. Colour was also significantly modified by CP addition, since CP provided an orangish and brownish colour, but also due to intensified Maillard reactions during baking. Muffin hardness was reduced in enriched formulations compared to control ones, which was attributed to the fibre being incorporated with CP. It was confirmed that CP addition improved the antioxidant properties of both flour blends and muffins, with the higher the replacement, the better the antioxidant properties. The quality of gluten-free muffins was hindered after one week stored under cold conditions, so that colour was affected, hardness increased, and the antioxidant properties diminished. In conclusion, this work presents an interesting approach for the use of carrot waste flour as a functional food ingredient to improve the nutritional value of new gluten-free rice-based muffins, thus contributing to the circularity of food systems and to the development of healthier and more sustainable diets.

Highlights • Misshapen carrots were upgraded to Ca2+ gelling pectin enriched fractions (PEFs). • PEFs were orange colored because of carotenes, lutein and α-tocopherol antioxidants. • Sustainable ultrasound-pretreatment (US) and enzyme assisted extraction was used. • US-hemicellulase led to the highest PEF yield (27.1%), extracting the whole pectins. • US fell methylation degree and molecular weight, but gave the best yields and gelling. Abstract Carrot residues were upgraded as pectin-enriched fractions (PEFs) useful for functional food formulation due to co-extracted antioxidants (α- and β-carotenes, lutein, α-tocopherol), and gelling effect. High power ultrasound (US)-enzyme assisted extraction was applied for efficiency and sustainability. Carrot powder (CP) in citrate-buffer (pH 5.20) was submitted to US-pretreatment (12.27 W/cm2: 20 kHz, 80% amplitude, 20 min) and a subsequent digestion (5 h-40 °C) without or with hemicellulase or cellulase. US-hemicellulase led to the highest PEF yield (27.1%), and extracted almost the whole pectin content of CP. US-pretreatment increased the extraction yield of all PEFs, but the existence of an additional positive effect of the following step depended on the enzyme used. PEFs contained 40–47% of UA with low DM (24–49.9%), and co-extracted antioxidants. US decreased the antioxidant contents, DM, and molecular weight, but allowed obtaining calcium crosslinked true gels, also with higher elastic modulus than non-US-extracted PEFs, being promising as food additives. [ABSTRACT FROM AUTHOR]

A 50 % increase in the content of water-soluble dietary fibers from carrot residues (CRSDF) was obtained by a novel blasting extrusion processing (BEP) with improved water holding capacity and oil retention capacity. A neutral polysaccharide (CRSDF-2) was successfully separated by a DEAE-52-cellulose column chromatography system. The results of high-performance liquid chromatography (HPLC) and gas chromatography (GC) showed that CRSDF-2 contained four sorts of monosaccharides: arabinose, xylose, glucose, and galactose with a molar ratio of 0.58:1.50:1.0:2.02. The average molecular weight of CRSDF-2 was estimated to be approximately 5.98 × 10 Da. Moreover, it was illustrated that CRSDF displayed a high cation-exchange capacity and a high adsorption capacity for Pb cation. Furthermore, CRSDF was capable of binding sodium deoxycholate sodium cholate, sodium deoxycholate, and sodium taurocholate. CRSDF could be potentially used as a promising ingredient in functional food and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

The efficiency of anaerobic digestion process is dependent on the type and composition of the material to be digested. This work examines the co-digestion of corn silage, beet pulp silage, carrot residues, and cheese whey in different configurations together with a glycerin fraction — the waste product of transestrification of oils (biodiesel production) in a 25 L bioreactor operated mesophically in a quasi-continuous mode. Co-digestion of corn silage with carrot residues appeared to be more effective than that with cheese whey resulting in the gas production rate equal to 5.9 L L−1 d−1 and 1.4 L L−1 d−1, respectively. The performed experiments showed that a combination of three substrates: corn silage, cheese whey, and glycerin fraction resulted in the highest methane content equal to 61 % and the biogas production rate of 1.8 L L−1 d−1. [ABSTRACT FROM AUTHOR]

Abstract: In this study, the effect of temperature on the adsorption of Mn(II), Ni(II), Co(II) and Cu(II) from aqueous solution by modified carrot residues (MCR) was investigated. The equilibrium contact times of adsorption process for each heavy metals-MCR systems were determined. Kinetic data obtained for each heavy metal by MCR at different temperatures were applied to the Lagergren equation, and adsorption rate constants (k ads) at these temperatures were determined. These rate constants related to the adsorption of heavy metal by MCR were applied to the Arrhenius equation, and activation energies (E a) were determined. In addition, the isotherms for adsorption of each heavy metal by MCR at different temperatures were also determined. These isothermal data were applied to linear forms of isotherm equations that they fit the Langmuir adsorption isotherm, and the Langmuir constants (q m and b) were calculated. b constants determined at different temperatures were applied to thermodynamic equations, and thermodynamic parameters such as enthalpy (ΔH), free energy (ΔG), and entropy (ΔS) were calculated and these values show that adsorption of heavy metal on MCR was an endothermic process and process of adsorption was favoured at high temperatures. [Copyright &y& Elsevier]

Abstract: The removal of chromium (III), copper (II) and zinc (II) from aqueous solution by adsorption on carrot residues (CR) was studied. Biosorption of chromium (III), copper (II) and zinc (II) on CR were compared. It was shown that CR has high metal removal efficiency. The Freundlich and Langmuir model can describe the adsorption equilibrium of chromium (III), copper (II) and zinc (II) on CR. The Freundlich and Langmuir constants for biosorption of chromium (III), copper (II) and zinc (II) on CR were determined. The effect of solution pH on biosorption was studied. [Copyright &y& Elsevier]