Enzymatic production of a soluble-fibre hydrolyzate from carrot pomace and its sugar composition

Yoon, Kyung Young; Cha, Myeonghwa; Shin, Seung Ryeul; Kim, Kwang S.

doi:10.1016/j.foodchem.2004.07.014

Cited by 69 publications

(45 citation statements)

References 31 publications

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“…Although these agricultural residues may be used as an animal feed, they are usually discarded as waste (Yoon et al, 2005). For example, in Taiwan juice processing companies produce about six thousand tons of carrot pomace annually (Chi-Yang et al, 2013), and about 100 t of kale pomace is produced in Poland (Cybulska et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Development of optimum substrate compositions in the methane fermentation process

Lalak¹,

Kasprzycka²,

Paprota³

et al. 2015

International Agrophysics

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The aim of the study was to assess the potential of organic wastes from the agriculture and food industry as co-substrate for biogas production, on the basis of physical and chemical parameters analysis and biogas yield in the process of methane fermentation. The experimental material consisted of carrot pomace, kale by-products and maize silage. Methane fermentation was conducted in bioreactors equipped with an automatic control and measurement system. The study indicated correct physicochemical properties in terms of high content of dry organic matter and also correct C/N ratio. That was reflected in high biogas yields which amounted to, respectively, 558 N dm3kg−1VS−1for carrot pomace and kale by-products, and 526 N dm3kg−1VS−1for maize silage. The study showed that the intensity of biogas production was varied and depended on the composition of fermented mixtures. Methane fermentation of organic waste mixtures significantly increased the amount of biogas efficiency compared to the fermentation of individual substrates. The successful run of the experiment indicates that a mixture composed of carrot pomace and kale by-products is a good substrate for the production of biogas.

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Section: Introductionmentioning

confidence: 99%

Development of optimum substrate compositions in the methane fermentation process

Lalak¹,

Kasprzycka²,

Paprota³

et al. 2015

International Agrophysics

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“…The development and study of new technologies to obtain high quality products from this vegetable is essential to encourage its production and consumption. Carrot juice has a high nutritional value, and it is used as a natural source of provitamin A in the carotenoids drinks (Demir et al 2004;Yoon et al 2005). Carrot juice is a good raw material for the production of non milk based probiotic drink (Kun et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Clarification of purple carrot juice: analysis of the fouling mechanisms and evaluation of the juice quality

et al. 2014

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Purple carrot juice was clarified by microfiltration. Two modes of filtration, batch concentration and total recycle were tested and the effect of microfiltration process on permeate flux and membrane fouling was studied. Intrinsic membrane resistance was negligible compared with the fouling resistances, which was less than 5 % of total resistance. Determination of membrane hydraulic permeability showed that water cleaning could permit a recovery of about 7 % of initial hydraulic flux. The analysis of color parameters of feed, permeate and concentrate juice during filtration shows that the a* and b* values decrease for the permeate corresponding respectively to changes from green to red and from blue to yellow. The total sugar and reducing sugars increase in permeate and decrease in concentrate. This work showed that it was possible to clarify the purple carrot juice by microfiltration with a real amelioration of the juice appearance.

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“…Segundo os açúcares livres correspondem a 95%, compostos por sacarose, frutose e glucose, estando os açúcares redutores (frutose e glucose) estão presentes numa quantidade equimolar. A relação entre sacarose e açúcares redutores aumenta quando a planta atinge a maturidade, intensificando o sabor doce da cenoura (Yoon et al, 2005;Baranski et al, 2012).…”

Section: Cenoura E Subprodutosunclassified

Produção de etanol a partir dos subprodutos de cenoura

Passos

Alves²,

Mendes³

et al. 2017

Rev. Ciênc. Agr.

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R E S U M OA cenoura (Daucus carota L.), planta da família das umbelíferas, caracteriza-se como uma das mais importantes olericulturas. Os subprodutos dos lavadores e das indústrias processadoras de cenoura podem ser valorizados com fins alimentares ou para obtenção de extratos para posterior utilização. O extrato de carotenóide da cenoura é o precursor de vitamina A, especialmente o β-caroteno, além de possuir função antioxidante. Os subprodutos gerados após a extração de carotenóides apresentam alto teor de biomassa lenhocelulósica, susceptível à produção de etanol de segunda geração. O desenvolvimento desta tecnologia permite o pleno aproveitamento dos subprodutos de cenoura, aumentando a produção de etanol. A presente revisão consiste em discutir a utilização da cenoura para a extração de carotenóides e o aproveitamento do resíduo gerado dessa extração para produção de etanol de segunda geração. Palavras-chave: biomassa, carotenóides, Daucus carota L., etanol de segunda geração A B S T R A C TCarrot (Daucus carota L.) plant of the family umbelliferae, is characterized as one of the most important olericulture. The by-products of scrubbers and processing industries carrot can be valued by food purposes or for obtaining extracts for later use. Carotene extract carrot it is a precursor of vitamin A, especially β-carotene, as well as having antioxidant function. The by-products generated after the carotenoid extraction at high lignocellulosic biomass content, likely to produce second-generation ethanol. The development of this technology allows full use of the carrot products, increasing the production of ethanol. The present review is to discuss the use of carrot for carotenoid extraction and the use of the waste generated from this extraction for second-generation ethanol production. Keywords: biomass, carotenoids, Daucus carota L., second generation ethanol INTRODUÇÃOA cenoura (Daucus carota L.) é uma hortaliça popularmente cultivada em clima temperado, originária da Ásia Central, pertencente à família Apiaceae. Caracteriza-se como uma das mais importantes olerícolas, pela sua produção e consumo mundial, pela extensão de área plantada e pela alta relevância socioeconómica (Hadley e Fordham, 2015).As perdas pós-colheita de cenoura são de grande magnitude. Ocorre quando as cenouras estão fora do padrão comercial no que se refere tamanho ou forma, ou cujo valor econômico não é suficiente para compensar custos de colheita e transporte. Embora sejam utilizadas para alimentação animal, estas cenouras ainda possuem propriedades físico-químicas e características nutricionais quase idênticas àquelas cenouras destinadas à comercialização (Aimaretti e Ybalo, 2012). Assim, essas cenouras podem ser utilizadas industrialmente e reinseridas na cadeia produtiva, como por exemplo, empregá-las na extração de carotenóides.

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Enzymatic production of a soluble-fibre hydrolyzate from carrot pomace and its sugar composition

Cited by 69 publications

References 31 publications

Development of optimum substrate compositions in the methane fermentation process

Development of optimum substrate compositions in the methane fermentation process

Clarification of purple carrot juice: analysis of the fouling mechanisms and evaluation of the juice quality

Produção de etanol a partir dos subprodutos de cenoura

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