Effect of Agar–Agar Concentration on Structured Products Based on Carrot Peels

High Resolution Image Download MS PowerPoint Slide Edible leathers based on carrot peel with agar–agar were produced using the tape-casting technique from wasted carrots from supermarkets. The carrots were peeled by hand, cooked, and ground into a puree. The films were produced with different concentrations of carrot peel puree (50 and 60 g/100 g) and agar–agar (2 and 3 g/100 g) and characterized in terms of visual appearance, color parameters, physicochemical analysis, contact angle, mechanical and microstructural properties, microbiological stability, and phenolic compounds. The centesimal composition, as well as sensory analysis, of edible leathers with the highest concentration of active compounds and antioxidant activity were characterized. In general, the concentration of agar-agar and puree affected the properties of edible leathers. Leathers produced with 60 g of carrot peel puree and 2 g of agar-agar/100 g showed higher concentrations of total phenolic compounds, total carotenoids, and higher antioxidant capacity due to the increased concentration of bioactive compounds. Edible carrot peel films have potential as a snack and can contribute to the reuse of agro-industrial waste.