Ding Haiyan, Liu Menglong
School of Public Health Dali University Dali Yunnan China.
Food Sci Nutr. 2024 Oct 18;12(11):8762-8778. doi: 10.1002/fsn3.4542. eCollection 2024 Nov.
Carrots, a globally cultivated root vegetable crop, are renowned for their nutritional and functional properties. However, the deep utilization and development of carrots and their derived products are limited in numerous countries, with a particular deficiency in advanced deep-processing and transformation technologies. Consequently, the value of carrot products is diminished and resources are wasted. This review explores the nutritional value and characteristics of different carrot varieties, providing a comprehensive overview of the current state of carrot product processing. These products include primary processed products such as minimally processed carrots, dried carrots, pickles, preserves, fruit purees, yoghurt, juice, and essential oils, as well as processed by-products including functional phytochemical extractions such as carotenoids, polyphenols, dietary fibers, active peptides, and glycoproteins. This review also covers other by-products, including feeds, fast food boxes, and bioethanol production. Furthermore, cutting-edge technologies related to carrot processing are discussed. The ultimate goal of this review is to provide researchers and practitioners with an in-depth understanding of the present status of carrot production.
胡萝卜是一种全球广泛种植的块根蔬菜作物，以其营养和功能特性而闻名。然而，在许多国家，胡萝卜及其衍生产品的深度利用和开发受到限制，尤其缺乏先进的深加工和转化技术。因此，胡萝卜产品的价值降低，资源被浪费。本综述探讨了不同胡萝卜品种的营养价值和特性，全面概述了胡萝卜产品加工的现状。这些产品包括初级加工产品，如轻度加工胡萝卜、胡萝卜干、泡菜、蜜饯、果泥、酸奶、果汁和精油，以及加工副产品，包括功能性植物化学物质提取物，如类胡萝卜素、多酚、膳食纤维、活性肽和糖蛋白。本综述还涵盖了其他副产品，包括饲料、快餐盒和生物乙醇生产。此外，还讨论了与胡萝卜加工相关的前沿技术。本综述的最终目标是让研究人员和从业者深入了解胡萝卜生产的现状。
