Carrot (Daucus carota subsp. sativus) is part of the Apiaceae family (Umbelliferae) and is widely used in the food industry raw, cooked, dried, or as juice. Carrots have a high content of proanthocyanidins, carotenoids, saponins, and fibers. Due to the high water content of about 88%, it deteriorates rapidly. Due to the high content of biologically active compounds, carrots have an antioxidant, cardiovascular and anticancer effect, reducing the occurrence of degenerative diseases. This root vegetable can be used in the food industry to obtain cookies with high fiber content, in order to increase water absorption. Another use of carrots is in the flavoring industry in the form of essential oils with high antimicrobial activity. Another useful application of carrots is food packaging. Vegetable products display some nutritional and sensory characteristics, with applicability in obtaining edible biodegradable bioplastics. Carrot is the first vegetable recognized as safe for use in the biopharmaceutical industry. Consumption of carrot-containing foods, rich in polyphenolic compounds, brings many benefits to human health and is effective against various diseases due to their antimicrobial, anti-inflammatory, antioxidant activities. Nonetheless, in terms of the food applicability of carrots, new opportunities will arise in the future, opportunities related to the carrot processing industry which generates a lot of waste in the form of pomace and shells, which can generate economic and environmental problems. Due to the large amount of residual bioactive compounds found in carrot waste, it can be used to develop new products.

Acknowledgments: This work is supported by the project “ANTREPRENORDOC”, in the framework of Human Resources Development Operational Programme 2014-2020, financed from the European Social Fund under the contract number 36355/23.05.2019 HRD OP /380/6/13 – SMIS Code: 123847.