Kozhemayko A., Kemerovo State University, Kemerovo, Russia
Sergeeva I., Kemerovo State University, Kemerovo, Russia, email@example.com
Dolgolyuk I., Kemerovo State University, Kemerovo, Russia
||Introduction. With the development of the food and processing industry, the matter of environmental pollution is becoming more
and more acute. Environmental protection is based on the principle of rational use of natural resources and sustainable technology. Vegetable pomace is a secondary raw material; its amount depends on the production technology and equipment. The observed
positive trend in the gross harvest of vegetables in open ground can increase the number of vegetable processing enterprises and
the capacity of existing enterprises. Eventually, waste will start accumulating at processing sites, and it will have to be used as raw
materials. The present paper features the content of biologically active substances in pomace of carrots and beets grown on the
territory of the Siberian region and introduces options for their further use in functional foods.
Study objects and methods. The research featured carrot pomace of the varieties Losinoostrovskaya, Nantskaya, and Queen of
Autumn, as well as beet pomace of varieties Cylinder and Bordeaux. All the samples were harvested in the Kemerovo region in 2019.
Determination of physical and chemical parameters was carried out using standard methods. Carotenoids, flavonoids, ╬▓-cyanine were
studied using spectrometry and photocolorimetric method.
Results and discussion. The experiment featured the content of bioactive substances in pomace of carrots and beets obtained during
industrial processing. The content of carotenoids in carrots (mg of ╬▓-carotene per 100 g of dry weight): for Losinoostrovskaya variety
ÔÇô 23.56 ┬▒ 0.23; Nantskaya ÔÇô 25.32 ┬▒ 0.18; Queen of Autumn ÔÇô 20.78 ┬▒ 0.25. Flavonoid content (mg of catechol equivalent per
100 g of dry weight): Losinoostrovskaya ÔÇô 12.02 ┬▒ 0.37; Nantskaya ÔÇô 13.45 ┬▒ 0.56; Queen of Autumn ÔÇô 11.50 ┬▒ 0.48. The content
of ╬▓-cyanine in beets (mg per 100 g of dry weight): Cylinder ÔÇô 100.0 ┬▒ 8.5; Bordeaux ÔÇô 35.0 ┬▒ 1.8. The nutritional value of carrot
and beet pomace with a mass fraction of moisture was 10%. The nutritional value of vegetable pomace is due to the high content
of dietary fiber; therefore, the raw materials can be considered for functional food production. The content of biologically active
substances in vegetable pomace (flavonoids, carotenoids, ╬▓-cyanines) can enhance the functional orientation of this secondary raw
material when used in food technologies for the production of food of high nutritional value.
Conclusion. The results obtained will make it possible to use the biochemical potential of plant raw materials in many aspects, as well
as to obtain new functional food products, thereby expanding the range of healthy foods.
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