Development of Frozen Pulps and Powders from Carrot and Tomato by-Products: Impact of Processing and Storage Time on Bioactive and Biological Properties

Vegetables and fruits have an interesting nutritional profile, rich in bioactive metabolites, holding a high antioxidant potential health associated benefits. However, their functional properties, the shorter shelf-life due to high-water content, seasonality nature lead extensive food losses waste. The valorization of vegetables by-products through development value-added products application preservation methods is utmost importance prevent In this study, based on circular economy approach, pulps powders baby carrot cherry tomato were prepared. Freezing, hot air drying storage time impact activity compounds studied. Microbiological quality viscosity also monitored for 6 months. During freezing storage, TPC capacity by ABTS ORAC assays decreased. DPPH method carotenoid content increased during first months freezing, but then process negatively affected as well polyphenolic compared with fresh vegetables. Both processing methodologies positively impacted vitamin E content. there no key variations