Innovative Technologies to Increase Bioactive Compounds in Carrots of the Chantenay Variety
Carrots have become a functional food ingredient, providing various nutraceuticals such as carotenoids and phenols. The application of stress by cutting followed by incubation and UV-C radiation would induce a higher accumulation of bioactive compounds which would benefit the obtaining of a carrot f...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Biology and Life Sciences Forum |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-9976/40/1/16 |
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| Summary: | Carrots have become a functional food ingredient, providing various nutraceuticals such as carotenoids and phenols. The application of stress by cutting followed by incubation and UV-C radiation would induce a higher accumulation of bioactive compounds which would benefit the obtaining of a carrot flour to be used as a new food ingredient with improved functional properties. In this work, the effect of cutting (shredding) and different doses of UV-C radiation on the content of phenolic compounds and antioxidants, as well as the color of carrots of the Chantenay variety produced in Santiago del Estero, Argentina, was evaluated. |
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| ISSN: | 2673-9976 |