Volume: 5, 2026
5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: H016
DOI: https://doi.org/10.24326/ICDSUPL5.H016
Published online: 22 April 2026
The use of grape pomace powder as a functional ingredient in carrot mousse – an analysis of physicochemical properties
Aleksandra Rolewicz* and Anna Starek-Wójcicka
Department of Biological Basis of Food and Feed Technology, University of Life Sciences in Lublin, 28 Głęboka St., 20-612 Lublin, Poland
* Corresponding author: dominika.pietrasik@up.edu.pl
Growing consumer interest in functional foods and natural additives is driving the search for new ways to enrich food products with bioactive substances. Carrot pulp, popular for its high content of carotenoids, vitamins, and minerals, has limited oxidative stability, which affects its shelf life and quality. On the other hand, grape seed and skin powder, a by-product of the wine industry, is a valuable source of polyphenols with strong antioxidant properties. Adding it to carrot puree can increase the nutritional value of the product and also affect its chemical stability and sensory properties.
The aim of this study was to analyze the effect of grape powder addition on the physicochemical properties of carrot puree, with particular emphasis on pH, color parameters, and rheological properties. An experiment was conducted in which prepared carrot puree was enriched with grape seed and skin powder in amounts of 0.5; 1.5, and 3.0 g per 100 mL, and then stored for 2 days under refrigerated conditions. Preliminary rheological tests were performed to assess changes in product viscosity under the influence of powder addition, which may be important in evaluating its consistency and sensory properties.
Keywords: functional foods; natural additives; nutrients; post-production residues
How to cite
Rolewicz A., Starek-Wójcicka A., 2026. The use of grape pomace powder as a functional ingredient in carrot mousse – an analysis of physicochemical properties. In: 5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL5.H016