Functional food components obtained from waste of carrot and apple juice production

R. Carle, A. Schieber, Stuttgart-Hohenheim

Waste of fruit and vegetable processing represents a major disposal problem for industry as it usually results seasonally and is prone to rapid microbial decay. These by-products, on the other hand, are renewable raw material, the potential of which has not been adequately utilized.

The outer layers of edible plants usually contain large amounts of secondary plant metabolites and polysaccharides which have been associated with a number of beneficial effects on human health. Since they are often removed during processing, mainly by peeling and pressing, a considerable part of nutritionally important components is lost. Processes for the recovery of these compounds from the press residues of apple and carrot juice production have been developed.

Carrot pomace has been found to be a rich source of carotenes which are extraordinarily stable when added to functional drinks based on cloudy apple juice. Enzymatic treatment of carrot pomace, furthermore, leads to the release of oligogalacturonic acids which are promising candidates for treatment of bacterial diarrhea. Use of polymeric adsorber resins allowed the combined recovery of pectin and polyphenols from apple pomace.

Since the procedure may easily be scaled up, phenolic compounds may be obtained in large quantities. Removal of oxidized polyphenols from pectins, on the other hand, yields refined hydrocolloids with extended fields of application. The phenolic fraction is used as an antioxidant in pizza salami and has been found to inhibit lipid oxidation in a dose dependent manner.

Key words: Functional food components/waste/carrot juice production/ apple juice production

Sie finden den Artikel in deutscher Sprache in Ernährungs-Umschau 09/06 ab Seite 348.