Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds
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Castillejo Montoya, Noelia; Martínez-Hernández, Ginés Benito; Gómez di Marco, Perla Azucena; Artés Calero, Francisco; Artés Hernández, Francisco de AsísGrupo de investigación
Postharvest and Refrigeration GroupFecha de publicación
2015-12-24Editorial
Association of Food Scientists & TechnologistsCita bibliográfica
CASTILLEJO MONTOYA, Noelia et al. Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds. En: Journal of Food Science and Technology. [Mysore] : Association of Food Scientists & Technologists, India 2015. p. 1-12. ISSN: 0975-8402Palabras clave
Vitamin CLycopene
Chlorophylls
Bioactive compounds
Fibre
Beverages
Resumen
Two fresh red vegetables smoothies based on tomato, carrots, pepper and broccoli and rich in health promoting compounds were developed. The smoothies showed a viscoelastic behaviour. According to sensory analyses, a shelf life of 28 days at 5 °C for fresh blended smoothies was established while thermally-treated ones (3 min, 80 °C) reached up to 40 days at 20 °C and 58 days at 5 °C. For those mild heat treated smoothies, total vitamin C degradation was 2-fold reduced during storage at 5 °C compared to samples stored at 20 °C while the initial total carotenoids, lycopene and total chlorophylls contents were not greatly affected. A 250-g portion of such smoothies covers in a great extend the established recommended daily nutrient intakes for dietary fibre, minerals and vitamin C of different population groups. As main conclusion, a mild thermal treatment and low temperature storage greatly increased the shelf life of red fresh vegetables smoothies and reduced total vitamin C degradation.
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