Introduction. The consumption and
commercialization of vegetables has been
increasing due to its nutritional value recognition.
However its commercialization and processing
generates residues representing a public health.
Colombia produce 25,079 ton of organic wastes
per day, from which 3,713 are generated by
Antioquia. Only the “Central Mayorista de
Antioquia” produces 12 m3 per day of lettuce
and cabbage. For this reason, an alternative to its
use is to make a premix for animal alimentation,
because are considered an important source
of carotenoids as lutein, responsible of part of
yolk color. Objective. It was studied the effect
of drying process over microstructure, color and
water activity of lettuce and cabbage residues
to ensure stability in animal feeding. Materials
and methods. The residues microstructure was
analyzed through scanning electronic microscope
(SEM), the color changes by CIELAB coordinates
and desorption and moisture losses curves were
determined. Results. The microscopic images
shown structural changes before and after
drying, being bigger to lettuce that has a thin and
fragile tissue than cabbage. With regard to the
color change, this was more evident in cabbage
with a ΔE of 69.95 while lettuce was 12.48.
The sorption moisture losses curves matched
the theoretical models. Conclusion. The results
prove that a premix made of these residues will
have stability during storage due to the water
activity obtained.
