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Título
High hydrostatic pressure processing of beetroot juice: effects on nutritional, sensory and microbiological quality
Autor
Publicado en
High Pressure Research. 2019, V. 39, n. 4, p. 691-706
Editorial
Taylor and Francis
Fecha de publicación
2019
ISSN
0895-7959
DOI
10.1080/08957959.2019.1666842
Résumé
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.
Palabras clave
Beetroot juice
High hydrostatic pressure processing
Bioactive compounds
Antioxidant properties
Microbiological quality
Sensory quality
Materia
Nutrición
Nutrition
Alimentos
Food
Biología molecular
Molecular biology
Versión del editor
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