Enrichment and preservation of a vegetable smoothie with an antioxidant and antimicrobial extract obtained from beet by-products

FERNANDEZ, MARÍA VERÓNICA; BENGARDINO, MACARENA; JAGUS, ROSA JUANA; AGÜERO, MARIA VICTORIA

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2020 vol. 117 p. 1 - 7

0023-6438

This study aims to assess beet leaves extracts(BLE) potential for fruit and vegetable smoothie enrichment and/or preservation.BLE presented a total phenolic content (TPC: 132.43 ± 1.51 g kg-1dry weight (DW) basis) and an antioxidant capacity (219.2 ± 23.4 mmol kg-1DW for FRAP and 28.9 ± 0.5 mmol kg-1 DW forDPPH). An antimicrobial activity assay proved BLE effectiveness against Listeria innocua, E. coli and Saccharomycescerevisiae on systems of pH 3.7 and 7, with initial counts of 4 or 7 logCFU/mL. Incorporation of the BLE into a fruit and vegetable (F&V) smoothie containing orange juice (59%), apples (15%),carrots (15%), BL (6%) and beet stems (5%), significantly increased (50%) TPCof the product as well as their antioxidant capacity. Additionally,extract-enriched smoothies achieved reductions between of 1-3 log cycles insmoothie´s native microflora allowing to obtain a one-week shelf-life extension,and presented greater nutritional retention during storage at 5 ºC. Therefore,BLE has great potential to be used for the enrichment and preservation of smoothies,bringing great advantages for food industry, consumers and producers