Valorization of carrot, cabbage, and red beet by-products – A review

Authors

• Marja Lehto Natural Resources Institute Finland (Luke), Production systems, FI-31600 Jokioinen, Finland
• Hanna-Riitta Kymäläinen Department of Agricultural Sciences, University of Helsinki, P.O. Box 28 (Koetilantie 5), FI-00014 University of Helsinki, Finland
• Minna M. Kahala Natural Resources Institute Finland (Luke), Production systems, FI-31600 Jokioinen, Finland
• Eila P. Järvenpää Natural Resources Institute Finland (Luke), Production systems, FI-31600 Jokioinen, Finland

DOI:

https://doi.org/10.23986/afsci.161586

Keywords:

side-stream, Daucus carota L., Brassica oleracea L. var. capitata, Beta vulgaris L. var. conditiva, utilization, application

Abstract

Approximately 30% of vegetables end up as by-products during processing. Vegetable by-products have traditionally
been used as animal feed, soil improvers, or raw material for biogas. In this literature review, we examine and
discuss studies concerning the utilization of cabbage, carrot, and red beet by-products in a wide variety of applications, including technical applications. These vegetables are widely cultivated in northern climates as well as around the world, and there is a need to outline potential uses for their by-products. Numerous product ideas and research results exist concerning the use of by-products in food, feed, pharmaceuticals and cosmetics, biosorbents, composites and films, energy products, soil amendments and pesticides, enzymes, dyes and biosurfactants, and electrical products. Food and food additives were the most examined targets of carrot, cabbage, and red beet by-product valorization. These studies could be used, for example, in creating a company’s by-product utilization strategy. High-value biochemicals, tailored nutraceuticals, feed additives, bioplastics, or biofuels may be realistic options in large-scale production. Environmental, safety, and economic aspects must be taken into account when utilizing by-products.