Articles
An innovative beverage made from revalorized broccoli and carrots by-products
Article number
1387_25
Pages
187 – 194
Language
English
Abstract
The horticultural industry generates great amounts of by-products which deserve to be revalorized.
Since fruit and vegetables beverages are becoming very popular, its fortification with plant by-products rich in phytochemicals could be a great strategy within a circular economy scenario.
Therefore, the objective was to develop a veggie beverage from broccoli stalks and carrots by-products.
Pasteurization (10 min, 80°C) and ultrasounds US (10 min, 35 kHz, 50°C) were used as processing treatments, while no treatment was used as control (CTRL). Epiphytic microbial load and total antioxidant capacity (TAC) were periodically analysed during 21 days at 4°C. Obtained results shown as microbial load was not controlled by US, while pasteurization inhibited the proliferation of total vial counts throughout the shelf-life.
The TAC reported as CTRL and US treatments equally maintained the antioxidant ability during the refrigerated storage, while it was reduced by ~45% after pasteurization, which is directly related to the destruction of the main antioxidants: phenolics and carotenoids.
Pasteurization resulted in decreases of 14% sulforaphane nitrile content compared to CTRL, while US enhanced its content by 37% regarding CTRL. Hence, this kind of beverages can be a good strategy to revalorize food by-products and US should be considered as processing treatment to preserve its functional quality.
Since fruit and vegetables beverages are becoming very popular, its fortification with plant by-products rich in phytochemicals could be a great strategy within a circular economy scenario.
Therefore, the objective was to develop a veggie beverage from broccoli stalks and carrots by-products.
Pasteurization (10 min, 80°C) and ultrasounds US (10 min, 35 kHz, 50°C) were used as processing treatments, while no treatment was used as control (CTRL). Epiphytic microbial load and total antioxidant capacity (TAC) were periodically analysed during 21 days at 4°C. Obtained results shown as microbial load was not controlled by US, while pasteurization inhibited the proliferation of total vial counts throughout the shelf-life.
The TAC reported as CTRL and US treatments equally maintained the antioxidant ability during the refrigerated storage, while it was reduced by ~45% after pasteurization, which is directly related to the destruction of the main antioxidants: phenolics and carotenoids.
Pasteurization resulted in decreases of 14% sulforaphane nitrile content compared to CTRL, while US enhanced its content by 37% regarding CTRL. Hence, this kind of beverages can be a good strategy to revalorize food by-products and US should be considered as processing treatment to preserve its functional quality.
Publication
Authors
P. Pérez, S. Hashemi, M. Cano-Lamadrid, L. Martínez-Zamora, P.A. Gómez, F. Artés-Hernández
Keywords
broccoli stalks, bioactive compounds, juices, antioxidants, sulforaphane
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