ENRICHMENT OF BAKERY PRODUCTS WITH BY-PRODUCTS FROM CARROTS AND BEETROOT - LITERATURE REVIEW
Keywords:
carrots, beetroot, by-products, functional foodAbstract
The food industry plays an important role in sustainability, given its significant environmental impacts and ability to drive positive change. Faced with challenges such as climate change and resource depletion, the industry is striving to align its practices with sustainable strategies. Sustainable practices are actually strategies that should be implemented in the food industry in order to improve and harmonize operations for environmental, social and economic sustainability. Consumers today are increasingly looking for products that are aligned with their values and contribute to a more sustainable future. Food waste is a global problem, and one of the goals of the sustainable development agenda is to reduce the amount of food waste. Every year, large amounts of by-products are produced in the food industry, which, if not managed properly, can endanger the environment. However, these by-products, rich in bioactive components and nutrients, have the potential for reuse, including revalorization within the circular economy. Carrots, beetroot, and their by-products (carrot pomace and beetroot pomace) are examples of plant products with significant nutritional characteristics. Carrots and carrot pomace are rich in carotenoids and dietary fiber, while beetroot and beetroot pomace are a rich sources of betalains and have antioxidant properties. Today, functional food includes products enriched with nutrients that have a positive effect on health, as well as food raw materials that have been modified to contain more useful components. Enriching bakery products with carrot pomace flour and beetroot pomace flour is a successful example of sustainability. Scientific studies show that adding carrot pomace flour and beetroot pomace flour not only reduces the amount of waste generated but also creates products with improved nutritional value. These by-products can serve as natural functional raw materials in the food industry and improve the nutritional value of the products to which they will be added. For example, carrot pomace flour and beetroot pomace flour have been successfully integrated into various bakery products (bread, cookies, biscuits, cakes, muffins, crackers, and pasta), in order to increase their nutritional value and reduce waste. Through these innovations, the food industry contributes to the development of more sustainable production processes and a healthy way of eating for consumers. The aim of this paper is to give an overview of the data available in the literature related to the promotion of sustainable practices in the food industry by presenting the latest trends for the valorization of by-products and waste recycling with a focus on the use of carrot and beetroot by-products as functional ingredients.
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