TY - JOUR 
A1 - Castillejo Montoya, Noelia
AU - Martínez-Hernández, Ginés Benito
AU - Gómez di Marco, Perla Azucena
AU - Artés Calero, Francisco
AU - Artés Hernández, Francisco de Asís
T1 - Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds
Y1 - 2015
SN - 0975-8402
UR - http://hdl.handle.net/10317/5307
AB - 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.
KW - Vitamin C
KW - Lycopene
KW - Chlorophylls
KW - Bioactive compounds
KW - Fibre
KW - Beverages
KW - 31 Ciencias Agrarias
LA - eng
PB - Association of Food Scientists & Technologists
ER -