2026-07-31T20:58:36Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/85502024-02-02T01:05:26Zcom_10259.4_2520com_10259_5086com_10259_2604col_10259.4_2521
Repositorio Institucional de la Universidad de Burgos
author
Ubeira Iglesias, Marta
author
Wilches Pérez, Diego Fernando
author
Cavia Camarero, María del Mar
author
Alonso de la Torre, Sara
author
Carrillo Pérez, Celia
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.
eng
Atribución-NoComercial 4.0 Internacional
Beetroot juice
High hydrostatic pressure processing
Bioactive compounds
Antioxidant properties
Microbiological quality
Sensory quality
High hydrostatic pressure processing of beetroot juice: effects on nutritional, sensory and microbiological quality
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/8550/1/Ubeira-hpr_2019.pdf
File
MD5
cf64c72a836c9e1380324c692f5a8081
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application/pdf
Ubeira-hpr_2019.pdf