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Application of Novel Processing Method (Multiple-Pass Ultrasonication with Mechanical Homogenization) for Producing Puree from Processed Carrot Discards

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Abstract

Processed carrot discards and graded carrots were mixed in different proportions (0, 25, 50, 75, 100%), with and without peels and crowns, and processed into carrot puree. A novel processing method consisting of multiple-pass ultrasonication with mechanical homogenization was used for the processing of puree from carrot rejects and waste (processed carrot discards). The samples were ultrasonicated for 9 min, followed by mechanical homogenization for 1 min subjected to three passes. The processed puree was evaluated for particle size distribution, β-carotene content, and color. Fourier transform infrared spectroscopy and Raman spectrophotometry data were collected for the molecular fingerprinting of the puree. Samples prepared by mixing processed carrot discards and graded carrots (50:50), with peels and crowns reported particle size distribution (PSD) for d (0.1) and d (0.5) as 125.13 and 295.25 μm, with a β-carotene content of (395.4 μg/g) and color value “a” 17.83. All the values were comparable to the responses recorded for puree samples processed without peels and crowns. The results confirm the sustainable utilization of processed carrot discards into puree, allowing the maximum retention of β-carotene and desirable particle size in the puree, reducing the influx of carrot rejects to landfills which are contributing to greenhouse gas emissions.

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Data Availability Statement

All data generated or analysed during this study are included in this published article.

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Acknowledgements

Sincere thanks to Prof. Loong-Tak Lim (Food Science, University of Guelph) for permitting us to use the lab equipment and to our industry partner Smith Gardens for providing the raw material for the research study.

Funding

The authors received financial support from the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) through Quebec-Ontario Cooperation for Agri-Food Research Competition.

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Authors and Affiliations

  1. School of Engineering, University of Guelph, Guelph, ON, N1G 2W1, Canada

    Gagan Jyot Kaur, Kitson Morden & Ashutosh Singh

  2. Department of Bioresource Engineering, McGill University, Sainte-Anne-De-Bellevue, Quebec, H9X 3V9, Canada

    Valerie Orsat

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  1. Gagan Jyot Kaur
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  2. Kitson Morden
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  3. Valerie Orsat
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  4. Ashutosh Singh
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Correspondence to Gagan Jyot Kaur.

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Kaur, G.J., Morden, K., Orsat, V. et al. Application of Novel Processing Method (Multiple-Pass Ultrasonication with Mechanical Homogenization) for Producing Puree from Processed Carrot Discards. Food Bioprocess Technol 15, 2237–2251 (2022). https://doi.org/10.1007/s11947-022-02864-7

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