Innovative Technologies to Increase Bioactive Compounds in Carrots of the Chantenay Variety

Abstract

Carrots have become a functional food ingredient, providing various nutraceuticals such as carotenoids and phenols. The application of stress by cutting followed by incubation and UV-C radiation would induce a higher accumulation of bioactive compounds which would benefit the obtaining of a carrot flour to be used as a new food ingredient with improved functional properties. In this work, the effect of cutting (shredding) and different doses of UV-C radiation on the content of phenolic compounds and antioxidants, as well as the color of carrots of the Chantenay variety produced in Santiago del Estero, Argentina, was evaluated.