Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter

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.