An innovative beverage made from revalorized broccoli 2 and carrots by-products

PABLO FEDERICO PÉREZ; MARINA CANO-LAMADRID; LORENA MARTÍNEZ-ZAMORA; SEYEDEHZEINAB HASHEMI; PERLA GÓMEZ; FRANCISCO ARTÉS-HERNÁNDEZ

Congreso; III International Symposium on Beverage Crops; 2023

The horticultural industry generates a great amount of by-products which constitute an excellent source of bioactive compounds that deserve to be revalorized. Vegetable beverages are a convenient strategy to enhance the consumption of horticultural commodities, with the possibility of being fortified with plant by-products to increase their phytochemical content. The main objective was to develop a new veggie beverage from broccoli stalks and carrots, seasoned with natural antioxidant and antimicrobial ingredients as EVOO, salt, pepper, lemon, and garlic. Pasteurization (10 min, 80 ºC) and Ultrasounds -US- (10 min, 35 kHz, 50 ºC) were used as processing treatments, while no treatment was used as control (CTRL). A shelf-life study of 21 days at 5ºC was assayed, and microbial load and total antioxidant capacity (TAC) were periodically analyzed. Obtained results showed as microbial load was not controlled by US, while pasteurization inhibited the proliferation of total vial counts throughout the experiment. The TAC of the beverage monitored by DPPH assay 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. Furthermore, the use of broccoli stalks, as main ingredient of the novel beverage, allowed the revalorization of this by-product, with and enrichment by 0.5 mg/100 mL of sulforaphane. In conclusion, this new beverage can be a good strategy to revalorize broccoli and carrot by-products with high nutritional potential maintaining a pleasant sensory perception for the final consumer.