ПРИМЕНА НА ТРОП ОД МОРКОВИ ВО ПРЕХРАНБЕНАТА ИНДУСТРИЈА – ПРЕГЛЕД
APPLICATION OF CARROT POMACE IN THE FOOD INDUSTRY – A REVIEW

Summary/Abstract: The food industry generates a huge amount of by-products of plant and animal origin. These by-products represent waste that, if left underutilized or improperly managed, can exert substantial negative impacts on both the economy and the environment. Carrot pomace is the by-product obtained during the production of carrot juice. From an environmental point of view, its full utilization will contribute to reducing by-product waste. Namely, carrot pomace is used as fertilizer, animal feed, or for bioethanol production. However, part of it often remains unused and is subsequently treated as waste, ending up in landfills. Carrot pomace contains significant amounts of dietary fiber, polyphenols, and carotenoids, especially β-carotene. It also provides minerals such as potassium, calcium, magnesium, iron, zinc, and manganese and vitamins such as vitamin K, vitamin C, and B vitamins, including folic acid. These nutrients have been scientifically proven to have a positive impact on consumer health. Due to the bioactive components present, carrot pomace exhibits high antioxidant activity. Since fresh carrot pomace is prone to spoilage, it is commonly dried and ground into flour or powder. This powdered form serves as a functional raw material in the production of various functional products. In recent years, thanks to the high ratios of important nutrients it contains, there has been an increasing interest in using carrot pomace for the production of various food products. As a result, numerous research studies have been carried out in this direction. This literature review summarizes the current food applications of this type of waste as an ingredient for enriching food products, including bread, pasta, cakes, cookies, biscuits, and dairy and meat processing. Special attention is given to its influence on the quality characteristics of these products. The materials used in this study are available in the literature and include a wide range of information from authors who have researched this issue. The collected scientific literature is theoretically analyzed and discussed. Existing research demonstrates that incorporating carrot pomace in food products can enhance their nutritional characteristics. The new formulations are distinguished by a higher content of dietary fibers, vitamins, minerals, and antioxidants. Furthermore, the results of the conducted studies indicate that alterations in the composition of the products influence sensory attributes, yielding varying levels of consumer acceptance. The development of food technologies in which carrot pomace would be used represents an innovative approach, promising minimal environmental impact, heightened productivity, and the creation of diverse, nutritionally enriched functional products.

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