Chemical composition and technofunctional properties of carrot (Daucus carota L.) pomace and potato (Solanum tuberosum L.) pulp as affected by thermomechanical treatment

Abstract

Fiber rich by-products derived from primary agri-food production such as carrot pomace and potato pulp are available in large quantities, but their functional properties do not necessarily meet the requirements for use in specific food applications. Thermomechanical treatment (extrusion) of carrot pomace and potato pulp changes both dietary fiber polysaccharide structures and technofunctionality of the materials. Solubility of dietary fiber constituents changes, resulting in higher levels of water- and ethanol-soluble poly-/oligosaccharides. On a structural level, particularly arabinans and galactans as neutral side chains of type I rhamnogalacturonan were degraded under thermomechanical stress. Galacturonic acid portions (preferably from homogalacturonan or rhamnogalacturonan I) and their degree of methylation were also negatively affected. On a functional level, water absorption of potato pulp increased up to three times following extrusion, whereas water absorption of carrot pomace decreased with extrusion processing. The observed, enhanced swelling behavior for extruded carrot pomace was accompanied by higher complex viscosity of the dispersions. Swelling of potato pulp particles increased largely (up to 25 times) following extrusion, resulting in highly viscous pastes. Phytochemicals were retained up to 50%, heat-induced contaminants were formed only to a small extent (up to 8.1 mg 5-hydroxymethylfurfural·kg− 1 dry matter for carrot pomace; up to 71 µg acrylamide·kg− 1 dry matter for potato pulp). Graphical abstract

Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes

“…This may be explained by the fact that real potatoes contain several phytochemicals, such as flavonoids and carotenoids, known as bioactive compounds, that are beneficial to human health. These phytochemicals might act as protective factors and decrease acrylamide formation in potato pulp (71 μg acrylamide per kg dry matter) (Trabert et al., 2022 ). Another interpretation could be due to the low content of sugars that are initially present in Monalisa cultivars (Knight et al., 2021 ; Yang et al., 2016b ).…”

Fabrication of textured functional ingredient based on apple: Sesame by-product

“…The presence of other bioactive compounds in wastes such as proteins, phenolic compounds, vitamins, and minerals also shows that they play an important role in promoting health [ 4 , 5 ]. Approximately 35% of the world's food and agricultural products are wasted each year; Global food waste has become a negative impact on the environment due to the problems associated with its accumulation [ 6 ]. The generation of huge amounts of waste opens an important area for applied research aimed at reducing and managing it efficiently ([ 7 ].)…”