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Valorization of Carrot and Turnip Processing Wastes and By-Products

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Roots, Tubers, and Bulb Crop Wastes: Management by Biorefinery Approaches

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Abstract

From the beginning of the food production chain, around 15% of all fruits and 25% of all vegetables are lost, according to the Food Wastage Footprint and Climate Change Report. Mostly due to the effects of microbial deterioration, the large losses and wastes in the fresh and processing industries are develo** into a serious environmental problem. To solve these issues, there has been a recent increase in research and invention in the fields of food, packaging, and pharmaceuticals. The underused wastes (seed, peel, rind, and pomace) have the potential to be excellent sources of beneficial bioactive substances, such as functional nutrients, amylopectin, phytochemicals, vitamins, enzymes, dietary fibers, and oils. Fruit and vegetable wastes are among the most common agro-industrial wastes. This discarded biomass can be used to create biofuels such as bioethanol, biomethane, biohydrogen, and biobutanol. This article intends to highlight the applications of carrot and turnip processing wastes and their usage in various value-added products.

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Abbreviations

°C:

Degree Celsius

°F:

Degree Fahrenheit

AD:

Anno Domini

BC:

Before Christ

BOD:

Biochemical oxygen demand

Bt:

Billion tonnes

Ca:

Calcium

CE:

Common era

CF:

Carrot fibers

CH:

Chitosan

CP:

Carrot pomace

CR:

Congo Red

CWP:

Cell wall particles

DPPH:

α,α-Diphenyl-β-picrylhydrazyl

EtOH:

Ethyl alcohol

FAO:

Food and Agriculture Organization

Fe:

Iron

FTIR:

Fourier transform infrared

g:

Grams

GAE:

Gallic acid equivalent

GC:

Gas chromatography

Ha:

Hectares

HPP:

High-pressure processing

IR spectroscopy:

Infrared spectroscopy

kg:

Kilograms

MCC:

Microcrystalline cellulose

Mg:

Magnesium

mg:

Milligrams

Mha:

Million hectares

mL:

Milliliters

MMT:

Million metrics tonnes

MPUMH :

Multiple-pass ultrasonication with mechanical homogenization

MT:

Million tonnes

NaCl:

Sodium chloride

NCIM:

National Collection of Industrial Microorganisms

P:

Phosphorus

PDCs:

Processed carrot discards

pH:

Potential of hydrogen

RW:

Refractance window

SEM:

Scanner electron microscopy

TP:

Turnip peroxidase

TPC:

Total phenolic contents

TPE:

Turnip peel extract

UAE:

Ultrasound-assisted extraction

USDA:

United States Department of Agriculture

UV-Vis spectroscopy:

Ultraviolet and visible regions of the electromagnetic spectrum

W:

Watts

WVP:

Water vapor permeability

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Acknowledgments

Ms. Akashdeep is thankful to Panjab University, Chandigarh for her fellowship.

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Authors and Affiliations

  1. Energy Research Centre, Panjab University, Chandigarh, India

    Akashdeep Kaur

  2. Dr. S. S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh, India

    Gargi Ghoshal

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  1. Akashdeep Kaur
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  2. Gargi Ghoshal
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Editors and Affiliations

  1. Microbiology, ICAR- Central Tuber Crops Research Institute, Regional Center, Bhubaneswar, Odisha, India

    Ramesh C Ray

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Kaur, A., Ghoshal, G. (2024). Valorization of Carrot and Turnip Processing Wastes and By-Products. In: Ray, R.C. (eds) Roots, Tubers, and Bulb Crop Wastes: Management by Biorefinery Approaches . Springer, Singapore. https://doi.org/10.1007/978-981-99-8266-0_9

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