title: Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds.
abstract: 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.
authors: Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain.
authors: Noelia
authors: N
authors: Castillejo
authors: Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain ; Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Campus Muralla del Mar s/n, 30202 Cartagena, Murcia, Spain.
authors: Ginés Benito
authors: GB
authors: Martínez-Hernández
authors: Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Campus Muralla del Mar s/n, 30202 Cartagena, Murcia, Spain.
authors: Perla A
authors: PA
authors: Gómez
authors: Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain ; Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Campus Muralla del Mar s/n, 30202 Cartagena, Murcia, Spain.
authors: Francisco
authors: F
authors: Artés
authors: Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain ; Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Campus Muralla del Mar s/n, 30202 Cartagena, Murcia, Spain.
authors: Francisco
authors: F
authors: Artés-Hernández
keywords: Beverages; Bioactive compounds; Chlorophylls; Fibre; Lycopene; Vitamin C