Assessment of carrot rejects and wastes for food product development and as a biofuel

Kaur, Gagan Jyot; Kumar, Deepak; Orsat, Valérie; Singh, Ashutosh

doi:10.1007/s13399-020-01096-z

Cited by 16 publications

(8 citation statements)

References 54 publications

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“…The total carotenoid content of the extracted samples was measured by UV-spectrophotometer (Genesys 10S UV-spectrophotometer, Thermo-scientific, US) 27 . In the case of the polar and non-polar solvent mixture, the organic phase of the mixture was separated in a separatory funnel.…”

Section: Methodsmentioning

confidence: 99%

Green extraction of bioactive components from carrot industry waste and evaluation of spent residue as an energy source

Kaur

Subramanian

Singh

2022

Sci Rep

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Carrot processing industries produce 25–30% of waste in the form of carrot rejects, peels, and pomace which contain a large amount of high-value bioactive components. Green extraction of the bioactive components from carrot rejects with green solvents using closed-vessel energy-intensive microwave-assisted extraction was the objective of this work. In this work, three experimental studies were implemented. One uses 8 different green solvents for maximum yield of bioactive using green technology, and the other for the optimization of Microwave-assisted Extraction (MAE) parameters to enhance the bioactive components yield. Response Surface Methodology was employed to optimize the processing parameters including temperature, time, solid to solvent ratio, and solvent type. The optimized extraction conditions: treatment temperature of 50 °C for 5 min gave a significantly higher yield of total carotenoids (192.81 ± 0.32 mg carotenoids/100 g DW), total phenolic (78.12 ± 0.35 g GAE/100 g DW), and antioxidants by FRAP (5889.63 ± 0.47 mM TE/100 g DW), ABTS (1143.65 ± 0.81 mM TE/100 g DW), and DPPH (823.14 ± 0.54 mM TE/100 g DW) using a solvent combination of hexane and ethanol (1:3) with solid to solvent ratio of 1:40 (w/v). This green technology in combination with GRAS solvents promoted the best recovery of bioactive from carrot rejects. Moreover, the solid residue remained after the extraction of bioactive components exhibited higher carbon content (46.5%) and calorific value (16.32 MJ/kg), showcasing its potential to be used as an energy source.

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Section: Methodsmentioning

confidence: 99%

Green extraction of bioactive components from carrot industry waste and evaluation of spent residue as an energy source

Kaur

Subramanian

Singh

2022

Sci Rep

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“…CRW consist of out-graded carrots (split due to their form and properties) and processed scrap (crowns and tips resulted during separation). Some of them are partially used for animal feeding and the rest are landfilled [ 128 ].…”

Section: Types Of Pollutantsmentioning

confidence: 99%

Valorization of Agri-Food Wastes as Sustainable Eco-Materials for Wastewater Treatment: Current State and New Perspectives

et al. 2021

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The paper addresses environmental protection by valorizing an important agri-food waste category, namely fruit and vegetables with focusing on the main characteristics regarding consumption, waste quantities, and ways for valorizing these materials. Thus, vast research was undertaken in order to emphasize the main commodities and their potential application as adsorbents for organic and inorganic pollutants. The main methods or treatment techniques applied for the valorization of eco-materials as adsorbents were presented and the principal efficiency results were indicated. The advantages and disadvantages of using these eco-materials as adsorbents in wastewater treatment were revealed and future recommendations were established. According to the international statistics, the most purchased and consumed five commodities were studied regarding waste generations as potential conversion into eco-materials with an adsorbent role for water pollutants. Thus, the performances for adsorbents based on fruit wastes (such as citrus, banana, apples, grapes, mango) and vegetable wastes (such as potatoes, tomatoes, cabbage, carrots, cauliflower, and/or broccoli) were studied and highlighted in this research.

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“…The color values (L, a, b) were measured with a Hunter-Lab color reader CR-20 (Konica Minolta Inc., Japan) after a storage period of six days. L represents the lightness and darkness (þ 5 lighter, À 5 darker), a represents the color red (þ) and green (À) and b represents the difference in yellow (þ) and blue (À) (Kaur et al, 2020). The total color difference (ΔE) was calculated using the formula given by Martins and Silva (2002) where ΔL, Δa, Δb are the difference between the color coordinates of fresh and stored CRW.…”

Section: Shelf Life Of Carrot Rejects and Wastesmentioning

confidence: 99%

“…Many researchers have conducted studies on the physical parameters, post-harvest management and processing of graded carrots (Jahanbakhshi et al, 2018;Mastromatteo et al, 2012;Selj asen et al, 2003;Vervoort et al, 2012) with limited studies on carrot rejects and wastes (CRW) separated during primary processing of carrots. Recently, Kaur et al (2020) suggested the utilization of CRW in food processing and nutraceutical component extraction over its direct usage as a biofuel. In continuation of the work reported by Kaur et al (2020), this study was undertaken to identify the challenges in utilizing CRW in food processing.…”

Section: Introductionmentioning

confidence: 99%

“…Recently, Kaur et al (2020) suggested the utilization of CRW in food processing and nutraceutical component extraction over its direct usage as a biofuel. In continuation of the work reported by Kaur et al (2020), this study was undertaken to identify the challenges in utilizing CRW in food processing. This study aims to (1) assess the physical properties of CRW, (2) identify and quantify the defects in CRW, accountable for their separation from graded carrots and (3) assess the existing packaging systems for handling CRW.…”

Section: Introductionmentioning

confidence: 99%

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Challenges and potential solutions to utilization of carrot rejects and waste in food processing

Kaur

Orsat

Singh

2021

BFJ

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PurposeOf the global carrot production, 20–30% is outgraded as carrot rejects and waste (CRW) at the primary processing level, which is partially used toward animal feed and the remaining ends in the landfills. This study was undertaken to identify the hurdles and seek potential solutions for using CRW in food processing.Design/methodology/approachCRW were procured from the processing unit in Ontario, Canada, as (1) outgraded carrots (OGCs) and (2) processed discards (PDs). The physical parameters of CRW, imperfections responsible for their separation from the graded carrots and shelf-life studies were recorded.FindingsA significant difference with p ≤ 0.05 was recorded for both the physical parameters and the nature of imperfections in CRW. Discolored carrots (42.37 ± 3.59%) and the presence of vertical splits (52.71 ± 3.18%) were among the top defects in the OGCs. In contrast, the presence of broken tips (54.83 ± 2.52%) and vertical splits (40.56 ± 2.65%) were among the primary cause for the generation of PDs. In total, five percent of CRW were initially infected, which later increased to 30% during the seven days storage period.Research limitations/implicationsThe limitation of the study was that only two varieties of carrots were considered and these were procured from one processor (the authors’ industry partner) at different time intervals of the year. Microbiological analysis could not be completed and reported due to prevailing coronavirus disease 2019 (COVID-19) situation but is included for future studies.Practical implicationsDevelopment of specialized post-harvest packaging and handling protocols and separation of infected fragments are essential before suggesting the use of CRW in food processing.Originality/valueNumerous studies report on the post-harvest management and processing of graded carrots, but limited to no studies are published on the usage of CRW in food processing.

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Assessment of carrot rejects and wastes for food product development and as a biofuel

Cited by 16 publications

References 54 publications

Green extraction of bioactive components from carrot industry waste and evaluation of spent residue as an energy source

Green extraction of bioactive components from carrot industry waste and evaluation of spent residue as an energy source

Valorization of Agri-Food Wastes as Sustainable Eco-Materials for Wastewater Treatment: Current State and New Perspectives

Challenges and potential solutions to utilization of carrot rejects and waste in food processing

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