A comprehensive review on carrot (Daucus carota L.): the effect of different drying methods on nutritional properties and its processing as value-added foods

Abstract

Carrot (Daucus carota L.) is one of the major root crops, abundantly grown throughout the world. Carrots are perishable and difficult to preserve in fresh form. They are widely utilized due to rich bioactive compounds and nutrients, including carotenoids, anthocyanins, dietary fiber, and vitamins. The adoption of processing techniques becomes imperative with conventional and modern dehydration or drying methods as pivotal technologies for extending the shelf life of products. This review systematically explores the effect of diverse drying processing technologies on carrots, encompassing both conventional and modern processing methods, including solar drying, tray drying, freeze drying, microwave drying, spray drying, hot air oven drying, infrared drying, and conductive hydro drying. Through an in-depth study, the effect of these technologies on the physical characteristics and biochemical parameters (ascorbic acid, carotenoids, flavonoids, phenolic acids, total phenolics, and antioxidant activity) of carrots is elucidated. The significance of dried and fresh carrots is their use as an ingredient in various food products, such as beverages, soups, sauces, ready meals, and healthy snacks. Apart from providing an overview of current research, this review suggests possible directions for further studies on carrots. This review contributes to the holistic understanding of sustainable approaches to carrot processing and sets the stage for future developments in this area.