%0 Journal Article 
%A Castillejo Montoya, Noelia
%A Martínez-Hernández, Ginés Benito
%A Gómez di Marco, Perla Azucena
%A Artés Calero, Francisco
%A Artés Hernández, Francisco de Asís
%T Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds
%D 2015
%@ 0975-8402
%U http://hdl.handle.net/10317/5307
%X 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.
%K Vitamin C
%K Lycopene
%K Chlorophylls
%K Bioactive compounds
%K Fibre
%K Beverages
%K 31 Ciencias Agrarias
%~ GOEDOC, SUB GOETTINGEN