Analysis of the Use of Carrots, Cauliflower and Broccoli Waste Materials as a Matrix for Thiamine
| cris.virtual.author-orcid | 0000-0003-0264-6027 | |
| cris.virtual.author-orcid | 0000-0001-9311-7264 | |
| cris.virtual.author-orcid | 0000-0003-4999-7166 | |
| cris.virtualsource.author-orcid | 3a339447-e0e3-4999-acbe-5a9505932da9 | |
| cris.virtualsource.author-orcid | b398b1c6-4fe3-4421-9ed6-427ccfdea39b | |
| cris.virtualsource.author-orcid | acab4803-e39a-4101-ac94-1cdbd41244b3 | |
| dc.abstract.en | 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. | |
| dc.affiliation | Wydział Nauk o Żywności i Żywieniu | |
| dc.affiliation.institute | Katedra Technologii Gastronomicznej i Żywności Funkcjonalnej | |
| dc.affiliation.institute | Katedra Żywienia Człowieka i Dietetyki | |
| dc.contributor.author | Szymandera-Buszka, Krystyna | |
| dc.contributor.author | Jankowska, Agata Daria | |
| dc.contributor.author | Juszczak, Paweł | |
| dc.date.access | 2026-02-24 | |
| dc.date.accessioned | 2026-03-03T09:57:47Z | |
| dc.date.available | 2026-03-03T09:57:47Z | |
| dc.date.copyright | 2026-02-24 | |
| dc.date.issued | 2026 | |
| dc.description.abstract | <jats:p>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.</jats:p> | |
| dc.description.accesstime | at_publication | |
| dc.description.bibliography | il., bibliogr. | |
| dc.description.finance | publication_nocost | |
| dc.description.financecost | 0,00 | |
| dc.description.if | 5,1 | |
| dc.description.number | 5 | |
| dc.description.points | 100 | |
| dc.description.version | final_published | |
| dc.description.volume | 15 | |
| dc.identifier.doi | 10.3390/foods15050801 | |
| dc.identifier.eissn | 2304-8158 | |
| dc.identifier.issn | 2304-8158 | |
| dc.identifier.uri | https://sciencerep.up.poznan.pl/handle/item/7584 | |
| dc.identifier.weblink | https://www.mdpi.com/2304-8158/15/5/801 | |
| dc.language | en | |
| dc.pbn.affiliation | food and nutrition technology | |
| dc.relation.ispartof | Foods | |
| dc.relation.pages | art. 801 | |
| dc.rights | CC-BY | |
| dc.sciencecloud | nosend | |
| dc.share.type | OPEN_JOURNAL | |
| dc.subject.en | thiamine | |
| dc.subject.en | thiamine carriers | |
| dc.subject.en | fortification | |
| dc.subject.en | vegetable | |
| dc.subject.en | zero waste | |
| dc.title | Analysis of the Use of Carrots, Cauliflower and Broccoli Waste Materials as a Matrix for Thiamine | |
| dc.title.volume | Special Issue Research Trends in Plant-Based Foods | |
| dc.type | JournalArticle | |
| dspace.entity.type | Publication | |
| oaire.citation.issue | 5 | |
| oaire.citation.volume | 15 |