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

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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.

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Acknowledgments

The authors are grateful to SAKATA SEEDS IBÉRICA, Spanish Ministry of Economy and Competitiveness (MINECO) Project AGL2013-48830-C2-1-R and FEDER UPCA13-2E-1653 for financial support. We are also grateful to A. Margola and M. Otón Alcaraz for their skilful technical assistance.

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Authors and Affiliations

  1. Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203, Cartagena, Murcia, Spain

    Noelia Castillejo, Ginés Benito Martínez-Hernández, Francisco Artés & Francisco Artés-Hernández

  2. Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Campus Muralla del Mar s/n, 30202, Cartagena, Murcia, Spain

    Ginés Benito Martínez-Hernández, Perla A. Gómez, Francisco Artés & Francisco Artés-Hernández

Authors
  1. Noelia Castillejo
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  2. Ginés Benito Martínez-Hernández
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  3. Perla A. Gómez
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  4. Francisco Artés
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  5. Francisco Artés-Hernández
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Corresponding author

Correspondence to Francisco Artés-Hernández.

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Castillejo, N., Martínez-Hernández, G.B., Gómez, P.A. et al. Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds. J Food Sci Technol 53, 1475–1486 (2016). https://doi.org/10.1007/s13197-015-2143-2

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  • DOI: https://doi.org/10.1007/s13197-015-2143-2

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