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dc.contributor.author
Pérez, Pablo Federico
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dc.contributor.author
Hashemi, Seyedehzeinab
dc.contributor.author
Cano Lamadrid, Marina
dc.contributor.author
Martínez Zamora, Lorena
dc.contributor.author
Gómez, Perla A.
dc.contributor.author
Artés Hernández, Francisco
dc.date.available
2024-02-21T14:03:10Z
dc.date.issued
2023-10
dc.identifier.citation
Pérez, Pablo Federico; Hashemi, Seyedehzeinab; Cano Lamadrid, Marina; Martínez Zamora, Lorena; Gómez, Perla A.; et al.; Effect of Ultrasound and High Hydrostatic Pressure Processing on Quality and Bioactive Compounds during the Shelf Life of a Broccoli and Carrot By-Products Beverage; Multidisciplinary Digital Publishing Institute; Foods; 12; 20; 10-2023; 1-17
dc.identifier.uri
http://hdl.handle.net/11336/227796
dc.description.abstract
Vegetable beverages are a convenient strategy to enhance the consumption of horticultural commodities, with the possibility of being fortified with plant by-products to increase functional quality. The main objective was to develop a new veggie beverage from broccoli stalks and carrot by-products seasoned with natural antioxidants and antimicrobial ingredients. Pasteurization, Ultrasound (US), and High Hydrostatic Pressure (HHP) and their combinations were used as processing treatments, while no treatment was used as a control (CTRL). A shelf-life study of 28 days at 4 °C was assayed. Microbial load, antioxidant capacity, and bioactive compounds were periodically measured. Non-thermal treatments have successfully preserved antioxidants (~6 mg/L ΣCarotenoids) and sulfur compounds (~1.25 g/L ΣGlucosinolates and ~5.5 mg/L sulforaphane) throughout the refrigerated storage, with a longer shelf life compared to a pasteurized beverage. Total vial count was reduced by 1.5–2 log CFU/mL at day 0 and by 6 log CFU/mL at the end of the storage in HHP treatments. Thus, the product developed in this study could help increase the daily intake of glucosinolates and carotenoids. These beverages can be a good strategy to revitalize broccoli and carrot by-products with high nutritional potential while maintaining a pleasant sensory perception for the final consumer.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Multidisciplinary Digital Publishing Institute
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/
dc.subject
BROCCOLI STALKS
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COLD PRESSED
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FOOD LOSS
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JUICES
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NON-THERMAL PROCESSING
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PHYTOCHEMICALS
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REVALORIZATION
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Effect of Ultrasound and High Hydrostatic Pressure Processing on Quality and Bioactive Compounds during the Shelf Life of a Broccoli and Carrot By-Products Beverage
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-02-20T12:28:08Z
dc.identifier.eissn
2304-8158
dc.journal.volume
12
dc.journal.number
20
dc.journal.pagination
1-17
dc.journal.pais
Suiza
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dc.journal.ciudad
Basilea
dc.description.fil
Fil: Pérez, Pablo Federico. Universidad Politécnica de Cartagena; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
dc.description.fil
Fil: Hashemi, Seyedehzeinab. Universidad Politécnica de Cartagena; España
dc.description.fil
Fil: Cano Lamadrid, Marina. Universidad Politécnica de Cartagena; España
dc.description.fil
Fil: Martínez Zamora, Lorena. Universidad Politécnica de Cartagena; España. Universidad de Murcia; España
dc.description.fil
Fil: Gómez, Perla A.. Universidad Politécnica de Cartagena; España
dc.description.fil
Fil: Artés Hernández, Francisco. Universidad Politécnica de Cartagena; España
dc.journal.title
Foods
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/12/20/3808
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.3390/foods12203808
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