##plugins.themes.bootstrap3.article.main##
Abstract
This research addresses the pressing issue of utilizing by-products from vegetable processing to develop functional food products and animal feed. In the context of increasing physiological stress and environmental degradation, the advancement of nutritional trends and the consumption of vegetable juices have become critical factors in maintaining public health. The production of carrot, pumpkin, and beetroot juices results in the accumulation of significant amounts of pomace (30–50%). Due to high moisture content, these by-products are highly perishable; however, they retain between 50% and 90% of the antioxidants and bioactive compounds found in the raw materials. This study provides a comparative analysis of the physicochemical properties of pomace obtained through screw-press and centrifugal extraction methods. It was established that the screw-press method results in a lower pomace yield (25.5–28.7%) and a reduction in moisture content by 6.5–9.17% compared to centrifugation. These findings suggest that screw-press extraction produces raw material that is potentially more viable and cost-effective for subsequent processing.The scientific novelty of this study lies in the substantiation of the prebiotic potential of vegetable pomace through the investigation of its impact on the growth of Lactobacillus plantarum and Bifidobacterium adolescentis cultures. It has been experimentally proven that the use of screw-pressed carrot pomace stimulates the growth of lactobacilli twice as effectively as the control, while screw-pressed beetroot pomace increases growth by 1.3 times. Simultaneously, for bifidobacteria, the most significant stimulating effect (21.7% higher than the control) was recorded with the addition of screw-pressed beetroot pomace, whereas centrifugally extracted pumpkin pomace improved growth by 17%. These results confirm a consistent correlation between the juice extraction method and the quality and functional properties of the resulting secondary raw materials. The practical significance of the research consists in the application of these established patterns to design the composition of health-promoting (functional) food products. This approach not only enhances their biological value but also contributes to the sustainable management and rational utilization of waste in the vegetable processing industry.
##plugins.themes.bootstrap3.article.details##
References
2. Savo Sardaro ML, Grote V, Baik J, Atallah M, Amato KR, Ring M. Effects of vegetable and fruit juicing on gut and oral microbiome composition. Nutrients. 2025;17(3):458-479. doi: 10.3390/nu17030458
3. Henning SM, Yang J, Shao P, Lee RP, Huang J, Ly A, et al. Health benefit of vegetable/fruit juice-based diet: Role of microbiome. Sci Rep. 2017 May 19;7(1):2167. doi: 10.1038/s41598-017-02200-6
4. Potter AS, Foroudi S, Stamatikos A, Patil B, Deyhim F. Drinking carrot juice increases total antioxidant status and decreases lipid peroxidation in adults. Nutr J. 2011 Sep 24;10:96. doi: 10.1186/1475-2891-10-96
5. Ashraf S, Sayeed SA, Ali R, Vohra F, Ahmed N, Alam MK. Assessment of potential benefits of functional food characteristics of beetroot energy drink and flavored milk. Biomed Res Int. 2022 Mar 15;2022:1971018. doi: 10.1155/2022/1971018
6. Marcelli A, Osimani A, Aquilanti L. Vegetable by-products from industrial processing: From waste to functional ingredient through fermentation. Foods. 2025 Jul 31;14(15):2704. doi: 10.3390/foods14152704
7. Arslan A, Alibaş İ. Assessing the effects of different drying methods and minimal processing on the sustainability of the organic food quality. Innov Food Sci Emerg Technol. 2024 Jun;94:103681. doi: 10.1016/j.ifset.2024.103681
8. Richards J, Lammert A, Madden J, Kang I, Amin S. Physical treatments modified the functionality of carrot pomace. Foods. 2024 Jul 1;13(13):2084. doi: 10.3390/foods13132084
9. Höglund E, Eliasson L, Oliveira G, Almli VL, Sozer N, Alminger M. Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates. LWT. 2018 Jun;92:422-428. doi: 10.1016/j.lwt.2018.02.042
10. Mironeasa S, Coţovanu I, Mironeasa C, Ungureanu-Iuga M. A review of the changes produced by extrusion cooking on the bioactive compounds from vegetal sources. Antioxidants (Basel). 2023 Jul 19;12(7):1453. doi: 10.3390/antiox12071453
11. Carvalho F, Lahlou RA, Silva LR. Exploring bioactive compounds from fruit and vegetable by-products with potential for food and nutraceutical applications. Foods. 2025;14(22):3884. doi: 10.3390/foods14223884
12. Gavril RN, Stoica F, Lipșa FD, Constantin OE, Stănciuc N, Aprodu I, et al. Pumpkin and pumpkin by-products: A comprehensive overview of phytochemicals, extraction, health benefits, and food applications. Foods. 2024;13(17):2694. doi: 10.3390/foods13172694
13. Derkanosova NM, Vasilenko OA, Peregonchaya OV, Sokolova SA, Zajceva II, Ponomareva IN, et al. Research of composition and properties of pumpkin pomace as functional food ingredient. In: International Conference on Smart Solutions for Agriculture (Agro-SMART 2018). Paris: Atlantis Press; 2018. p. 771-775. (Advances in Engineering Research; vol. 151).
14. Jun HI, Lee CH, Song GS, Kim YS. Characterization of the pectic polysaccharides from pumpkin peel. LWT - Food Sci Technol. 2006 Jun;39(5):554-561. doi: 10.1016/j.lwt.2005.03.004
15. Xia T, Wang Q. Hypoglycaemic role of Cucurbita ficifolia (Cucurbitaceae) fruit extract in streptozotocin-induced diabetic rats. J Sci Food Agric. 2007;87(9):1753-1757. doi: 10.1002/jsfa.2916
16. Arshad Z, Ashraf N, Hassan SA. Evaluation of the antioxidant and antimicrobial properties of pumpkin pulp during storage through the ultrasonication process. Food Sci Eng. 2025 Jan. doi: 10.37256/fse.6120255657
17. Huang XE, Hirose K, Wakai K, Matsuo K, Ito H, Xiang J, et al. Comparison of lifestyle risk factors by family history for gastric, breast, lung and colorectal cancer. Asian Pac J Cancer Prev. 2004;5:419-427.
18. Yadav M, Jain S, Tomar R, Prasad GBKS, Yadav H. Medicinal and biological potential of pumpkin: an updated review. Nutr Res Rev. 2010 Dec;23(2):184-190. doi: 10.1017/S0954422410000107
19. Di Giacomo AG, Taglieri L. New high-yield process for the industrial production of carrot juice. Food Bioprocess Technol. 2009 Dec;2(4):441-446. doi: 10.1007/s11947-009-0207-x
20. Demir N, Bahceci K, Acar J. The effect of processing method on the characteristics of carrot juice. J Food Qual. 2007 Nov;30(5):813-822. doi: 10.1111/j.1745-4557.2007.00164.x
21. Bao B, Chang KC. Carrot pulp chemical composition, color, and water-holding capacity as affected by blanching. J Food Sci. 1994 Nov;59(6):1159-1161. doi: 10.1111/j.1365-2621.1994.tb14666.x
22. Šeregelj V, Vulić J, Ćetković G, Čanadanovć-Brunet J, Tumbas Šaponjac V, Stajčić S. Natural bioactive compounds in carrot waste for food applications and health benefits. In: Atta-ur-Rahman, editor. Studies in Natural Products Chemistry. Elsevier; 2020. Vol. 67, p. 307-344. doi: 10.1016/B978-0-12-819483-6.00009-6
23. Sharma KD, Karki S, Thakur NS, Attri S. Chemical composition, functional properties and processing of carrot—a review. J Food Sci Technol. 2012 Feb;49(1):22-32. doi: 10.1007/s13197-011-0310-7
24. Igual M, Moreau F, García-Segovia P, Martínez-Monzó J. Valorization of beetroot by-products for producing value-added third generation snacks. Foods. 2023 Jan;12(1):176. doi: 10.3390/foods12010176
25. Mirmiran P, Houshialsadat Z, Gaeini Z, Bahadoran Z, Azizi F. Functional properties of beetroot (Beta vulgaris) in management of cardio-metabolic diseases. Nutr Metab (Lond). 2020 Jan 7;17:3. doi: 10.1186/s12986-019-0421-0
26. Chen L, Zhu Y, Hu Z, Wu S, Jin C. Beetroot as a functional food with huge health benefits: Antioxidant, antitumor, physical function, and chronic metabolomics activity. Food Sci Nutr. 2021 Sep 9;9(11):6406-6420. doi: 10.1002/fsn3.2577
27. Afraz MT, Xu X, Zeng XA, Zhao W, Lin S, Woo M, et al. The science behind physical field technologies for improved extraction of juices with enhanced quality attributes. Food Phys. 2024;1:100008. doi: 10.1016/j.foodp.2024.100008
28. Baykus G, Unluturk S. Cold pressed vs. centrifugal juice: Comparison in terms of the juice yield, physicochemical and phytochemical properties. Food Sci Eng. 2024 Mar;5:145-154. doi: 10.37256/fse.5120243849
29. Donaldson M. Household juice extractor comparison and optimization. J Food Process Technol. 2020;11:819. doi: 10.35248/2157-7110.20.11.819
30. Khaksar G, Assatarakul K, Sirikantaramas S. Effect of cold-pressed and normal centrifugal juicing on quality attributes of fresh juices: do cold-pressed juices harbor a superior nutritional quality and antioxidant capacity? Heliyon. 2019 Jun;5(6):e01917. doi: 10.1016/j.heliyon.2019.e01917
31. Leser T, Baker A. Bifidobacterium adolescentis – a beneficial microbe. Benef Microbes. 2023;14:525-551. doi: 10.1163/18762891-20230030
32. Qian L, Lu S, Jiang W, Mu Q, Lin Y, Gu Z, et al. Lactobacillus plantarum alters gut microbiota and metabolites composition to improve high starch metabolism in Megalobrama amblycephala. Animals. 2025;15(4):583-597. doi: 10.3390/ani15040583
33. Iegorov B, Iegorova A, Makarynska A, Kashkano M, Marchenkov F. Features of composition design for grain-based functional food products with plant-derived ingredients. Food Sci Technol. 2025;19(4):11-17. doi: 10.15673/fst.v19i4.3318