2026-05-15T22:25:23Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/85502024-02-02T01:05:26Zcom_10259.4_2520com_10259_5086com_10259_2604col_10259.4_2521

Ubeira Iglesias, Marta 164eb749-74c2-4bc1-9c0b-c91e9d1de197 Wilches Pérez, Diego Fernando 593a6590-3e16-46e7-b6f5-ca554946c432 600 Cavia Camarero, María del Mar 115 600 0000-0002-4317-1657 Alonso de la Torre, Sara 20 600 0000-0001-7319-0659 Carrillo Pérez, Celia 107 600 0000-0001-8199-9642 2024-02-01T13:08:09Z 2024-02-01T13:08:09Z 2019 0895-7959 http://hdl.handle.net/10259/8550 10.1080/08957959.2019.1666842 1477-2299 Beetroot juice is a source of polyphenols and betalains. Betalains serve both as colourants and bioactive compounds, and are known to be sensitive to temperature. Conventional thermal treatments can significantly affect the visual appearance and the nutritional quality of beetroot juice and, in consequence, the ultimate consumer acceptance. Our aim is therefore to evaluate the effects of an alternative high pressure processing on the physicochemical, nutritional, sensory and microbiological quality of a beetroot juice. The results showed that a high pressure-processed beetroot juice (600 MPa, RT, 3 min) retained the physicochemical and nutritional properties (bioactive compounds and antioxidant properties) of the freshly squeezed juice with no clearly differentiated sensory quality. The microbiological shelf-life of the juice was established at 21 days, under refrigerated conditions, observing only minor nutritional losses throughout storage. The promising results of high pressure processing for the preservation of betalain-rich juices therefore suggests that the technique represents a useful alternative to conventional thermal treatments. application/pdf eng Taylor and Francis High Pressure Research. 2019, V. 39, n. 4, p. 691-706 https://doi.org/10.1080/08957959.2019.1666842 Atribución-NoComercial 4.0 Internacional http://creativecommons.org/licenses/by-nc/4.0/ info:eu-repo/semantics/openAccess Beetroot juice High hydrostatic pressure processing Bioactive compounds Antioxidant properties Microbiological quality Sensory quality Nutrición Alimentos Biología molecular Nutrition Food Molecular biology High hydrostatic pressure processing of beetroot juice: effects on nutritional, sensory and microbiological quality info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion High Pressure Research 39 4 691 706 THUMBNAIL Ubeira-hpr_2019.pdf.jpg Ubeira-hpr_2019.pdf.jpg IM Thumbnail image/jpeg 3897 https://riubu.ubu.es/bitstream/10259/8550/4/Ubeira-hpr_2019.pdf.jpg 7b8b6d7c151a011880b5ec21225b9c96 MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 1362 https://riubu.ubu.es/bitstream/10259/8550/3/license.txt 5d013bfa6e473ff0db22cd82a4d71a70 MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 914 https://riubu.ubu.es/bitstream/10259/8550/2/license_rdf 24013099e9e6abb1575dc6ce0855efd5 MD5 2 ORIGINAL Ubeira-hpr_2019.pdf Ubeira-hpr_2019.pdf application/pdf 248446 https://riubu.ubu.es/bitstream/10259/8550/1/Ubeira-hpr_2019.pdf cf64c72a836c9e1380324c692f5a8081 MD5 1 10259/8550 oai:riubu.ubu.es:10259/8550 2024-02-02 02:05:26.793 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es RWwgYXV0b3IgY29tbyDDum5pY28gdGl0dWxhciBkZSBsb3MgZGVyZWNob3MgZGUgcHJvcGllZGFkIGludGVsZWN0dWFsIGRlIGxhIG9icmEsIG8gZGlzcG9uaWVuZG8gZGUgbG9zIGRlYmlkb3MgcGVybWlzb3MgZGUgbG9zIG90cm9zIHRpdHVsYXJlcywgc2kgbG9zIGh1YmllcmEsIHkgZW4gdmlydHVkIGRlIGxvcyBkZXJlY2hvcyBxdWUgbGUgY29uZmllcmUgbGEgbGVnaXNsYWNpw7NuIHZpZ2VudGUgc29icmUgcHJvcGllZGFkIGludGVsZWN0dWFsIHkgZGVyZWNob3MgZGUgYXV0b3IsIApBVVRPUklaQSBhIGxhIFVuaXZlcnNpZGFkIGRlIEJ1cmdvcyBhIGRpZnVuZGlyLCBkZSBtYW5lcmEgZ3JhdHVpdGEsIGVsIGNvbnRlbmlkbyBkZSBsb3MgYXJjaGl2b3MgZGlnaXRhbGVzIHF1ZSBjb3JyZXNwb25kZW4gYWwgZG9jdW1lbnRvIGRlc2NyaXRvIGFudGVyaW9ybWVudGUsIGNvbiBjYXLDoWN0ZXIgbm8gZXhjbHVzaXZvIHkgZGUgbWFuZXJhIHDDumJsaWNhIGVuIGFjY2VzbyBhYmllcnRvIGEgdHJhdsOpcyBkZSBJbnRlcm5ldCwgcGFyYSBsbyBxdWUgbGEgQmlibGlvdGVjYSBwcm9jZWRlcsOhIGEgYXJjaGl2YXJsb3MgZW4gZWwgUmVwb3NpdG9yaW8gSW5zdGl0dWNpb25hbC4gQXNpbWlzbW8gYXV0b3JpemEgYSBsYSBVbml2ZXJzaWRhZCBkZSBCdXJnb3MgYSByZWFsaXphciBsYXMgdHJhbnNmb3JtYWNpb25lcyBuZWNlc2FyaWFzIGRlIGZvcm1hdG8sIG5vIGRlIGNvbnRlbmlkbywgcGFyYSBnYXJhbnRpemFyIGxhIHByZXNlcnZhY2nDs24geSBlbCBhY2Nlc28gZW4gZWwgZnV0dXJvLgoKRWwgYXV0b3IgZGlzcG9uZSwgZW4gdG9kbyBjYXNvLCBkZWwgZGVyZWNobyBhIHJldm9jYXIgZXN0YSBhdXRvcml6YWNpw7NuLgoKTGEgY2VzacOzbiBkZSBkZXJlY2hvcyBkZSBlc3RhIG9icmEgc2UgZW5jdWVudHJhIHN1amV0YSBhIGxhIGxlZ2lzbGFjacOzbiB2aWdlbnRlIHNvYnJlIHByb3BpZWRhZCBpbnRlbGVjdHVhbCB5IGRlcmVjaG9zIGRlIGF1dG9yLiBTdSBkaWZ1c2nDs24gZW4gZWwgUmVwb3NpdG9yaW8gc2Vyw6EgYmFqbyBsYSBtb2RhbGlkYWQgZGUgbGljZW5jaWEgQ3JlYXRpdmUgQ29tbW9ucyBvIGVxdWl2YWxlbnRlOiByZWNvbm9jaW1pZW50byDigJMgdXNvIG5vIGNvbWVyY2lhbCDigJMgc2luIG9icmEgZGVyaXZhZGEsIHBvciBsYSBxdWUgc2UgcGVybWl0ZSBoYWNlciBjb3BpYSwgZGlzdHJpYnVpciB5IGNvbXVuaWNhciBww7pibGljYW1lbnRlIGxhIG9icmEgc2llbXByZSBxdWUgc2UgY2l0ZSBhbCBhdXRvciwgZWwgdXNvIHF1ZSBzZSBoYWdhIGRlIGVsbGEgc2VhIG5vIGNvbWVyY2lhbCB5IG5vIHNlIGNyZWVuIG9icmFzIGRlcml2YWRhcyBhIHBhcnRpciBkZSBsYSBvcmlnaW5hbC4K