Carrot seed pomace as a novel ingredient in the zero waste strategy: Application in wheat crackers

The reutilization of food industry by-products remains a critical environmental and societal challenge. This study investigated the chemical composition of carrot seed pomace (CSP), a by-product of cold-pressed oil extraction, and assessed its incorporation into wheat crackers at levels of 1–3%. CSP was found to be a valuable source of n-9 fatty acids—predominantly oleic acid (79.33% of total fat)—as well as dietary fiber (48.54 g 100g -1 d.m.) and protein (21.37 g 100g -1 d.m.) with a favorable amino acid profile. Its inclusion at levels up to 3% did not significantly impair the sensory quality of the crackers. CSP enrichment led to enhanced antioxidant activity (DPPH), increased levels of flavonoids and polyphenols, as well as notable improvements in dietary fiber (by 27.7%) and protein content (by 6%). Furthermore, it contributed to a reduction in lipid oxidation, including after storage. These findings underscore the potential of CSP as a functional ingredient for improving the nutritional and bioactive properties of cereal-based products. Nevertheless, further research is warranted to optimize product formulations and evaluate the long-term effects of CSP inclusion. • Carrot seed pomace (CSP) improved the nutritional profile of wheat crackers. • CSP addition increased protein, fiber, polyphenols, and antioxidant capacity. • Crackers with up to 3% CSP maintained acceptable sensory quality. • CSP enhanced lipid stability and slowed oxidation during storage. • CSP is a promising zero-waste ingredient for functional bakery products.