Application of purple carrot pomace as a by-product-derived functional ingredient In dairy-based spreadable formulations: impact on nutritional and sensory quality

The incorporation of agro-industrial pomace into dairy products represents a sustainable approach to enhance the nutritional value while reducing agro-industrial waste. This study investigates the development of a dairy-based spreadable product enriched with purple carrot pomace (PCP) powder as a value-added ingredient. PCP powder is a rich source of dietary fiber, polyphenols, and anthocyanins, compounds associated with strong antioxidant and health-promoting effects. Two incorporation levels of purple carrot pomace (PCP), namely 2.5 and 5%, were systematically investigated to evaluate their effects on the physicochemical parameters, phytochemical profile, microstructure, rheological–textural behavior, and sensory attributes of the dairy-based spreadable formulation. The addition of PCP increased fiber content (1.54–2.45 g/100 g) and bioactive compounds, with anthocyanin levels ranging from 8.12 ± 0.01 to 12.31 ± 0.02 mg C3G/100 g dry weight, and was accompanied by higher measured antioxidant activity (4.66 ± 0.13 to 4.98 ± 0.01 µmol TE/g dw) in the enriched formulations. Sensory analysis showed that the formulation containing 2.5% PCP exhibited the most favorable sensory profile and the highest overall acceptability. Overall, the findings demonstrate that purple carrot pomace can be successfully utilized in dairy-based spreadable formulations, contributing to the development of functional, sustainable products with enhanced nutritional and health benefits.