In this study, a functional carrot powder (FCP) ingredient was obtained by applying wounding stress to carrot (shredding and storing for 48 hr at 15 °C) prior to dehydration (60 °C) and milling. Likewise, FCP was incorporated into sausage formulations, which were further characterized. The application of wounding stress in carrots resulted in a FCP with higher fiber (30.1%) and chlorogenic acid (798.4%) content as compared with control carrot powder (CCP). Likewise, FCP showed higher water (19%) and oil (3.9%) absorption capacity as compared with CCP. Sausage formulation with 4% (w/w) of FCP was characterized, further evaluated during storage (42 days, 4 °C), and compared with a formulation added with 4% (w/w) CCP. FCP and CCP formulations increased fiber of sausages by 72.7%, and fortified them with carotenoids, providing 30% to 40% of vitamin A daily requirements per portion (62.5 g). FCP did not affect purge loss, and sausages contained 270% and 377% more total phenolics and chlorogenic acid content as compared with CCP sausages. FCP formulation presented adequate sensory acceptability and its carotenoid and phenolic content remained stable during storage. Results indicated that FCP could be used as an ingredient in sausage formulation to increase the content of nutraceuticals without affecting its shelf-life. PRACTICAL APPLICATION Wounding stress (by shredding) was applied to carrots prior to dehydration and milling to obtain a carrot powder with higher fiber and phenolic compounds as compared with control carrot powder (CCP). FCP showed higher water and oil absorption capacity than CCP. FCP addition to sausage formulations at 4% didn't affect purge loss, and resulted in sausages with higher phenolic compounds and dietary fiber. Furthermore, FCP formulations presented adequate sensory acceptability and its carotenoid and phenolic content remained stable during storage. FCP could be used as an ingredient in sausage formulation to increase the content of nutraceuticals without affecting its shelf-life.

中文翻译：

---

使用功能性胡萝卜粉成分生产含有高水平营养保健品的香肠

在这项研究中，在脱水 (60 °C) 和碾磨之前，通过对胡萝卜施加损伤应力（在 15 °C 下切碎和储存 48 小时）获得功能性胡萝卜粉 (FCP) 成分。同样，FCP 被加入到香肠配方中，并对其进行了进一步的表征。与对照胡萝卜粉 (CCP) 相比，在胡萝卜中施加创伤应激导致 FCP 具有更高的纤维 (30.1%) 和绿原酸 (798.4%) 含量。同样，与 CCP 相比，FCP 显示出更高的水 (19%) 和油 (3.9%) 吸收能力。对具有 4% (w/w) FCP 的香肠配方进行了表征，在储存期间（42 天，4 °C）进一步评估，并与添加 4% (w/w) CCP 的配方进行比较。FCP 和 CCP 配方增加了 72.7% 的香肠纤维，并用类胡萝卜素强化了它们，每份（62.5 克）提供 30% 至 40% 的维生素 A 每日需求量。FCP 不影响净化损失，与 CCP 香肠相比，香肠的总酚和绿原酸含量分别高出 270% 和 377%。FCP 配方呈现出足够的感官可接受性，其类胡萝卜素和酚类含量在储存期间保持稳定。结果表明，FCP 可作为香肠配方中的一种成分，在不影响其保质期的情况下增加营养保健品的含量。实际应用 在脱水和碾磨之前对胡萝卜施加伤口应力（通过切碎），以获得与对照胡萝卜粉（CCP）相比具有更高纤维和酚类化合物的胡萝卜粉。FCP比CCP表现出更高的吸水吸油能力。香肠配方中的 FCP 添加量为 4% t影响净化损失，并导致香肠含有较高的酚类化合物和膳食纤维。此外，FCP 制剂表现出足够的感官可接受性，其类胡萝卜素和酚类含量在储存期间保持稳定。FCP 可用作香肠配方中的一种成分，以在不影响其保质期的情况下增加营养保健品的含量。