Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter
Naurzbayeva G. Smolnikova F. Baytukenova S. Kapshakbayeva Z. Mustafayeva A. Baytukenova S. Smailova Z. Dikhanbayeva F. Temerbayeva M. Baybalinova G.
2023Taylor and Francis Ltd.
International Journal of Food Properties
2023#26Issue 12455 - 2475 pp.
Carrot pomace, a byproduct of juice extraction from the widely cultivated root vegetable, contains micronutrients and carotenoids that are often discarded as agricultural waste. To address this issue, the present study aimed to create a stable carrot pomace-based emulsion (CPBE) suitable for use in butter production and to evaluate its impact on the physicochemical, microbiological, thermal, oxidative, and fatty acid properties of butter. The CPBE was made with a natural emulsifier and a dispersion medium made of a mixture of vegetable oils in a certain ratio to get the most components, like carotenoids, probiotic culture, and omega-3 fatty acids. The emulsion was selected based on particle size, zeta potential, and color values. Compared to the control sample, the addition of CPBE altered the content of moisture, carbohydrate, protein, and fat, resulting in a higher calorie count. The addition of CPBE also improved the oxidative stability of butter and inhibited the growth of coliforms, Staphylococcus aureus, and psychotropic bacteria during storage, and its biological value increased while its spreadability decreased. Although the color scores were impacted by CPBE, overall acceptability was unaffected. The study shows that the use of CPBE in butter production has potential applications in the functional food industry. © 2023, Published with license by Taylor & Francis Group, LLC.
Agricultural by-products , butter , carrot pomace-based emulsion , functional foods , nutrients bioavailability
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Department of Technology of Food Production and Biotechnology, Shakarim University, Semey, Kazakhstan
Department of Food Technology and Processing Products, Saken Seifullin Kazakh Agrotechnical University, Astana, Kazakhstan
Department of Biotechnology, Toraighyrov University, Pavlodar, Kazakhstan
Department of Design and Technology, Korkyt-Ata Kyzylorda State University, Kyzylorda, Kazakhstan
Department of Technology of Food Products, Almaty Technological University, Al-maty, Kazakhstan
Veterinary and Food Safety Department, Innovative Eurasian University, Pavlodar, Kazakhstan
Department of Technology of Food Production and Biotechnology
Department of Food Technology and Processing Products
Department of Biotechnology
Department of Design and Technology
Department of Technology of Food Products
Veterinary and Food Safety Department
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