ArticleFood chemistry: X2025
Valorization black carrot colorant process liquid waste by clarification and Decolorization: A novel sugar alternative for gummies.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed.
- Mitigating acrylamide formation using agrifood waste materials: A concise review.Food chemistry: X · 2025Review
- Food Industry Byproducts in Confectionery: Functional Jelly Candy Development from Black Carrot Pomace and Olive Oil.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to develop a recycling process for black carrot colorant liquid waste (BCLW) and to investigate the potential use of BCLW as a sugar source for glucose syrup substitution in gummy candy production. Clarification and decolorization were performed using ion exchange and adsorbent resins at three flow rates, followed by evaporation. The highest clarity (88.7 %) was achieved with modified styrene-divinylbenzene resin at 1.0 BV/h. Subsequently, BCLW was incorporated into gummy formulations as a glucose syrup substitute. Higher hardness values were recorded in formulations with over 75 % of BCLW incorporated, compared to the gummy samples produced with 100 % glucose syrup. The brightness remained considerably high when the glucose syrup was replaced with BCLW up to 50 %. Accelerated shelf-life tests showed changes in color and hardness. BCLW presents a sustainable alternative for the confectionery industry, offering a practical solution for waste reduction while contributing to resource efficiency.
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Registered trials
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