Analysis of the Use of Carrots, Cauliflower and Broccoli Waste Materials as a Matrix for Thiamine

TL;DR

This study explores using vegetable waste as a matrix for thiamine fortification, finding it effective with broccoli and cauliflower leaves showing the best results.

Contribution

The study introduces the use of specific vegetable waste materials as effective thiamine matrices for food fortification.

Findings

After six months of storage, thiamine levels remained at 55 to 90% of initial levels in the fortified waste materials.

Broccoli and cauliflower leaves showed the highest effectiveness as thiamine matrices.

Lower storage temperatures significantly reduced thiamine loss in all carriers.

Abstract

The investigation aimed to use selected waste plant materials as thiamine matrices for fortification purposes. Thiamine hydrochloride (TCh) and thiamine pyrophosphate (TP) constituted the sources of thiamine. The waste vegetable variables (carrots (crowns, peel), cauliflower, and broccoli (stems, leaves)) were used as a matrix for the thiamine. The peeled carrots, without crowns, as well as the florets of cauliflower and broccoli, were also used as a matrix for thiamine, serving as a reference for the waste used. Fortification effectiveness was analysed based on thiamine content analysis in the product immediately after freeze-drying and after storage (230 days at 4, 21, and 40 °C). The results confirmed that after six months of storage, these products contained thiamine at 55 to 90% of the level found in samples immediately after drying. The results confirm the effectiveness of using analysed waste plant materials as matrices for thiamine. The highest effectiveness was confirmed for broccoli and cauliflower leaves. The analysis of the influence of all predictors on thiamine changes revealed that storage temperature significantly affected thiamine loss in all carriers. It was confirmed that the lower the storage temperature, the lower the dynamics of thiamine loss. It was also confirmed that TP had a lower thiamine retention.

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