Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds
Author
Castillejo Montoya, Noelia; Martínez-Hernández, Ginés Benito; Gómez di Marco, Perla Azucena; Artés Calero, Francisco; Artés Hernández, Francisco de AsísResearch Group
Postharvest and Refrigeration GroupPublication date
2015-12-24Publisher
Association of Food Scientists & TechnologistsBibliographic Citation
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: 0975-8402Keywords
Vitamin CLycopene
Chlorophylls
Bioactive compounds
Fibre
Beverages
Abstract
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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