Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter

Figures & data

Table 1. Fatty acid composition of liquid oils used to formulate emulsion.

Fatty acid profile	Range (g/100 g)
	Wheat germ oil	Sea buckthorn oil	Linseed oil
Palmitic (C16:0)	17.42	9.6	5.85
Palmitoleic (C16:1)	0.13	34	2.32
Stearic (C18:0)	0.72	2.65	18.8
Oleic (C18:1)	16.99	17.9	23.16
Linoleic (C18:2)	55.76	38.5	15.13
Linolenic (C18:3)	7.95	35.9	53.91
Total PUFA	63.71	74.4	69.04

Figure 1. The flow chart of the “Asylum” butter preparation.

Table 2. Physico-chemical characteristics of carrot pomace-based emulsion.

Moisture, %	Protein, %	Fat, %	Fibre, %	Ash, %	Carbo- hydrates, %	aw	pH	Energy value, kcal
29.67±0.04	14.05±0.13	27.08±0.06	45.02±0.09	2.81±0.01	26.39±0.61	0.854±0.08	5.5±0.01	405.48
L*	a*	b*	Chroma	Hue	Particle size, µm		Zeta potential, mV
94.56±0.43	6.42±0.05	26.77±0.44	75.62	81.24	23.54±3.05		−35.05±3.04
Texture
Firmness (N)			Consistency (g s)			Adhesiveness (g s^−1)
165.85±2.64			889.30±3.95			−32.10±0.11
Total carotenoid content (mg/100g) of carrot pomace powder			Total phenol content (mg GAE/100g) of carrot pomace powder			Antioxidant activity DPPH assay (%) of carrot pomace
58.75±5.64			1261.25±26.40			78.7±1.04

*Values are means ± standard deviations, p=.05

Table 3. Physicochemical characteristics of butter formulated with the CPBE.

Parameter	Control (butter “Buterbrodnoe”)	Butter “Asylum”
Moisture, g/100g	35.00±0.08^a	22.4±0.04^c
Proteins, g/100g	2.50±0.01^b	5.80±0.13^c
Fat, g/100g	61.50±0.08^a	59.3±0.06^ab
Carbohydrates, g/100g	1.70±0.3^a	11.40±0.6^b
Ash, g/100g	0.60±0.01^a	1.10±0.01^c
Mineral composition, in 100 g
Ca, mg	-	93.64±18.73^c
Fe, mg	0.212±0.052^c	0.293±0.026^b
Zn, mg	0.32±0.018^a	0.31±0.034^c
Cu, mg	0.014±0.18^c	0.028±0.003^b
Se, mg	-	0.30±0.04^c
Mg, mg	-	1.768±0.354^a
Vitamins, in 100g
Vitamin E, mg	-	0.152±0.015^c
Vitamin B1, mg	0.003±0.12^b	1.03±0.10^a
Vitamin PP, mg	-	3.82±0.38^a
Vitamin C, mg	2.65±0.21^a	3.273±0.33^c
β-carotene, mg	0.002±0.54^a	0.93± 0.09^b
Energy value, kcal	566	631
Water activity (aw)	0.969±0.001^a	0.965±0.002^a

The data corresponds to mean values in triplicate. Values with different letters within rows are significantly different (p<.05).

Table 4. Texture, particle size, and sensory characteristics of butters.

Parameter	Control (butter “Buterbrodnoe”)	Butter “Asylum”
Texture
Firmness (N)	240.85±5.32^a	226.14±1.85^c
Shear force (N s)	322.32±5.02^c	243.94±4.65^a
Particle size
Span	0.968±0.021^a	1.132±0.076^b
D[3.2] (μm)	97.95±3.92^b	99.81±3.42^a
d(0.1) (μm)	67.32±2.26^a	69.41±2.35^b
d(0.5) (μm)	118.00±4.02^a	127.00±4.05^b
d(0.9) (μm)	186.00±4.072^b	212.00±5.02^a
Sensory characteristics
Taste	4.4	5.0
Color	5.0	4.8
Flavor	4.6	5.0
Overall acceptance	4.8	5.0
Texture	4.6	4.9
Packaging and labeling	5.0	5.0

The data corresponds to mean values in triplicate. Values with different letters within rows are significantly different (p<.05).

Figure 2. Particle size distribution of the control and the experimental butter samples.

Figure 3. The color of butter incorporated with CPBE.

Table 5. Effect of CPBE addition and storage on color, TPC, DPPH, and oxidative stability parameters of the functional butter “Asylum”.

Quality attributes	Butters	Storage intervals (days)
L*		0	15	30	45	60
	Control	100.45±0.32^a	90.13±1.33^b	89.24±1.45^b	85.65±1.112^b	61.36±1.147^c
	Butter “Asylum”	98.72±2.02^a	98.28±0.774^b	99.32±0.333^a	89.62±2.330^c	85.82±1.793^d
a*	Control	−2.42±0.01^b	−1.87±0.01^b	−0.87±0.011^b	−0.56±0.03^b	1.57±0.015^b
	Butter “Asylum”	−3.54±0.22^a	−2.52±0.08^b	−3.27±0.07^a	−2.27±0.11^c	−2.69±0.275^d
b*	Control	23.18±0.15^b	21.16±0.215^a	27.46±0.012^c	26.05±0.112^d	25.45±0.523^d
	Butter “Asylum”	27.82±0.62^a	27.02±0.401^a	29.85±0.201^b	31.98±0.312^c	32.13±0.966^c
TPC (mg GAE/g)	Control	5.23±0.11^a	4.56±0.22^b	4.22±0.41^b	3.52±0.23^ab	2.34±0.28^ab
	Butter “Asylum”	73.32±0.65^a	73.34±0.46^a	73.25±0.76^a	72.06±0.71^ab	71.98±0.39^ab
DPPH, %	Control	55.34±0.67^a	53.66±0.85^a	45.12±0.35^b	42.55±0.41^b	38.01±0.12^c
	Butter “Asylum”	75.01±0.43^a	75.25±0.78^a	73.43±0.45^a	68.56±0.55^b	58.27±0.21^c
pH	Control	6.47±0.02^a	6.47±0.12^a	5.97±0.34^a	5.99±0.52^a	5.67±0.02^a
	Butter “Asylum”	5.14±0.00^a	5.15±0.22^a	5.14±0.45^a	5.13±0.13^a	5.17±0.15^a
PV, meq O2/kg	Control	1.543±0.12^a	1.570±0.45^a	1.632±0.51^b	1.751±0.21^b	1.998±0.43^c
	Butter “Asylum”	1.401±0.12^a	1.406±0.13^a	1.405±0.21^a	1.410±0.41^a	1.420±0.35^a
TBA [A530]	Control	0.12	0.11	0.13	0.12	0.19
	Butter “Asylum”	ND	0.06	0.03	0.03	0.11

The data corresponds to mean values in triplicate. Values with different letters within rows are significantly different (p<.05).

Figure 4. Comparative analysis of the content of essential amino acids in the butter “Asylum” and the control sample.

Table 6. Fatty acid compositions of butter prepared with CPBE.

Fatty acid	Control (butter “Buterbrodnoe”)	Butter “Asylum”
Total fatty acid, %	59.03±0.44^a	100.006±0.05^c
ΣSFA, %	70.54± 0.15^a	44.98±1.15^b
ΣMUFA, %	18.69±0.75^c	39.42±0.35^a
ΣPUFA, %	1.8±0.45^c	15.61±0.38^a
ω-6, including
C18:2, ω-6 cis-linoleic	0.78±0.23^b	8.066±0.28^c
C18:3, ω-6 $\gamma$- linolenic	0.06±0.53^c	0.38±0.25^c
C18:2, ω-6 trans-linoleic	-	1.067±0.22^b
ω-3, including	0.06±0.51^a	6.34±0.55^c
Eicosapentaenoic acid (EPA)	-	0.151±0.22^a
Docosahexaenoic acids (DHA)	-	0.368±0.83^c
C18:3, ω-3 $\alpha$-linolenic	-	5.821±0.35^a

The data corresponds to mean values in triplicate. Values with different letters within rows are significantly different (p<.05).

Table 7. Microbiological changes of butter during refrigerated storage (4°C).

Treatment	Days	Psychotropic bacteria	Yeasts/molds	Coliforms	Staphylococcus aureus
Control	0	2.35±0.82	1.5±0.74	0	1.16±0.16
	15	3.85±0.47	3.25±0.45	0.85±0.62	2.64±0.17
	30	4.56±0.44	5.45±0.51	1.98±0.29	4.06±0.33
	45	8.63±0.14	8.74±0.77	3.91±0.43	6.82±0.61
	60	8.06±0.74	8.98±0.63	4.01±0.24	8.12±0.94
CPBE-added butter	0	0	0.034±0.34	0	0
	15	0.98±0.82	0.95±0.33	0	0
	30	1.19±0.18	1.96±0.18	0	<10
	45	4.07±0.25	4.05±0.85	0.025±0.14	3.15±0.51
	60	6.11±0.64	6.51±0.71	1.85±0.68	6.69±0.34

The data corresponds to mean values in triplicate. Values with different letters within columns are significantly different (p<.01

Data availability statement

The authors confirm that the data supporting the findings of this work are available within the article and its supplementary materials.