Álzate Tamayo, Luz MaríaHincapié, SaraCardona Salazar, Blanca LucíaLondoño Londoño, Julián AlbertoJiménez Cartagena, Claudio2016-02-092016-02-092015-072256-3342http://hdl.handle.net/10567/1408Introduction. 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.esCorporación Universitaria LasallistaFacultad de Ciencias Administrativas y AgropecuariasResiduos agrícolas - AprovechamientoResiduos orgánicosAlimentos para animalesLechugaRepolloCarotenoidesArticle