A Versatile Crop to Generate Novel Food Ingredients and Formulate Innovative Healthy Foods

This presentation will describe the main nutraceutical properties of carrots and their incorporation as functional ingredients in different foods. Moreover, postharvest treatments (i.e., wounding stress, high hydrostatic pressure, and extrusion) will be presented as practical technologies to increase the content and extractability of bioactive compounds in carrots and to modify the functional properties of the tissue (i.e., water solubility and oil absorption index), before its transformation to novel nutraceutical foods (i.e., juices and purees) or before its incorporation as an ingredient to food formulations (i.e., tortillas and sausages).