RT info:eu-repo/semantics/article
T1 High hydrostatic pressure processing of beetroot juice: effects on nutritional, sensory and microbiological quality
A1 Ubeira Iglesias, Marta
A1 Wilches Pérez, Diego Fernando
A1 Cavia Camarero, María del Mar
A1 Alonso de la Torre, Sara
A1 Carrillo Pérez, Celia
K1 Beetroot juice
K1 High hydrostatic pressure processing
K1 Bioactive compounds
K1 Antioxidant properties
K1 Microbiological quality
K1 Sensory quality
K1 Nutrición
K1 Nutrition
K1 Alimentos
K1 Food
K1 Biología molecular
K1 Molecular biology
AB 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.
PB Taylor and Francis
SN 0895-7959
YR 2019
FD 2019
LK http://hdl.handle.net/10259/8550
UL http://hdl.handle.net/10259/8550
LA eng
DS Repositorio Institucional de la Universidad de Burgos
RD 09-may-2024