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March 2026 (published: 17.03.2026)
Number 1(67)
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Effect of pulp enzymatic treatment, pomace drying method, and processing parameters on beta-carotene content in carrot pomace powders
Baskovʦeva A.S., Barakova N.V., Samodelkin Evgeniy A., Makhnovetskaya Viktorya B., Afanasenko Artem E., Borzov S.S., Jamaldinova Birlant A.
Keywords: food biotechnology; enzymatic processing; convective drying; vacuum drying; carrot pomace powders; hydration properties; beta-carotene
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Effect of pulp enzymatic treatment, pomace drying method, and processing parameters on beta-carotene content in carrot pomace powders
The study is aimed at evaluating the stability of β-carotene in carrot pomace powders under simulated food processing conditions. The influence of enzymatic treatment and drying methods on the structural properties of carrot pomace powders was investigated, as well as the effect of heating, freezing, and pH changes on β-carotene retention. Three samples were obtained: carrot pomace powder without enzymatic treatment and dried by convection; carrot pomace powder treated with the pectolytic enzyme preparation Fructozym MA and dried by convection; carrot pomace powder treated with the pectolytic enzyme preparation Fructozym MA, and dried by low-temperature vacuum drying. Enzymatic treatment and drying method significantly affected particle size distribution and hydration properties. The mean particle size was 238.3 µm for convectively dried powders and 163.1 µm for vacuum-dried powders. The maximum swelling capacity reached 9.2 g/g for convectively dried powders and 5.6 g/g for vacuum-dried powders, indicating differences in structural organization and porosity of the material. Hydrated powders (1:10 powder-to-water ratio) were subjected to heating up to 100°C (simulation of baking), freezing at −18°C (conditions typical for semi-finished product storage), and acidification to pH 4.5 (simulation of fermentation). Under all tested conditions, the highest β-carotene content was retained in Sample 2, combining enzymatic treatment with convective drying. Elevated temperatures led to a reduction in β-carotene content, whereas mildly acidic conditions provided better retention compared to neutral pH. It is recommended to use carrot pomace powders produced from mash treated with Fructozym MA and dried by convection in food formulations involving heating up to 100°C, freezing to −18°C, or pH reduction to 4.5, as this processing combination ensures maximum β-carotene retention.
Keywords: food biotechnology; enzymatic processing; convective drying; vacuum drying; carrot pomace powders; hydration properties; beta-carotene
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License