2026-07-31T19:42:36Zhttps://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 Wilches Pérez, Diego Fernando Cavia Camarero, María del Mar Alonso de la Torre, Sara 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 http://creativecommons.org/licenses/by-nc/4.0/ info:eu-repo/semantics/openAccess 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