Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

Journal ar
Journal of Food Science and Technology
  • Volumen: 53
  • Número: 3
  • Fecha: 01 March 2016
  • Páginas: 1475-1486
  • ISSN: 09758402 00221155
  • Source Type: Journal
  • DOI: 10.1007/s13197-015-2143-2
  • Document Type: Article
  • Publisher: Springer
© 2015, Association of Food Scientists & Technologists (India).Two fresh red vegetables smoothies based on tomato, carrots, pepper and broccoli and rich in health-promoting compounds were developed. The smoothies showed a viscoelastic behaviour. According to sensory analyses, a shelf life of 28 days at 5 °C for fresh blended smoothies was established while thermally-treated ones (3 min, 80 °C) reached up to 40 days at 20 °C and 58 days at 5 °C. For those mild heat treated smoothies, total vitamin C degradation was 2-fold reduced during storage at 5 °C compared to samples stored at 20 °C while the initial total carotenoids, lycopene and total chlorophylls contents were not greatly affected. A 250-g portion of such smoothies covers in a great extend the established recommended daily nutrient intakes for dietary fibre, minerals and vitamin C of different population groups. As main conclusion, a mild thermal treatment and low temperature storage greatly increased the shelf life of red fresh vegetables smoothies and reduced total vitamin C degradation.

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