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

Autores
Fernandez, María Verónica; Bengardino, Macarena; Jagus, Rosa Juana; Agüero, Maria Victoria
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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−1 dry weight (DW) basis) and an antioxidant capacity (219.2 ± 23.4 mmol kg−1 DW for FRAP and 28.9 ± 0.5 mmol kg−1 DW for DPPH). An antimicrobial activity assay proved BLE effectiveness against Listeria innocua, E. coli and Saccharomyces cerevisiae on systems of pH 3.7 and 7, with initial counts of 4 or 7 log CFU/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%) TPC of the product as well as their antioxidant capacity. Additionally, extract-enriched smoothies achieved reductions between of 1–3 log cycles in smoothie's native microflora allowing to obtain a one-week shelf-life extension, and presented greater nutritional retention during storage at 5 °C. Therefore, BLE has great potential to be used for the enrichment and preservation of smoothies, bringing great advantages for food industry, consumers and producers.
Fil: Fernandez, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
Fil: Bengardino, Macarena. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
Fil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
Fil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
Materia
BIOACTIVES
NATURAL ANTIMICROBIALS
SUSTAINABLE FOOD PRODUCTION
VALUE-ADDING
WASTE VALORIZATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/121093
Acceder
id CONICETDig_68b806994efff8eedce1e7c1b282d236
oai_identifier_str oai:ri.conicet.gov.ar:11336/121093
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Enrichment and preservation of a vegetable smoothie with an antioxidant and antimicrobial extract obtained from beet by-productsFernandez, María VerónicaBengardino, MacarenaJagus, Rosa JuanaAgüero, Maria VictoriaBIOACTIVESNATURAL ANTIMICROBIALSSUSTAINABLE FOOD PRODUCTIONVALUE-ADDINGWASTE VALORIZATIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This 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−1 dry weight (DW) basis) and an antioxidant capacity (219.2 ± 23.4 mmol kg−1 DW for FRAP and 28.9 ± 0.5 mmol kg−1 DW for DPPH). An antimicrobial activity assay proved BLE effectiveness against Listeria innocua, E. coli and Saccharomyces cerevisiae on systems of pH 3.7 and 7, with initial counts of 4 or 7 log CFU/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%) TPC of the product as well as their antioxidant capacity. Additionally, extract-enriched smoothies achieved reductions between of 1–3 log cycles in smoothie's native microflora allowing to obtain a one-week shelf-life extension, and presented greater nutritional retention during storage at 5 °C. Therefore, BLE has great potential to be used for the enrichment and preservation of smoothies, bringing great advantages for food industry, consumers and producers.Fil: Fernandez, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Bengardino, Macarena. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; ArgentinaFil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaElsevier Science2020-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/121093Fernandez, María Verónica; Bengardino, Macarena; Jagus, Rosa Juana; Agüero, Maria Victoria; Enrichment and preservation of a vegetable smoothie with an antioxidant and antimicrobial extract obtained from beet by-products; Elsevier Science; LWT - Food Science and Technology; 117; 1-2020; 1-270023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0023643819309648info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.108622info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:02:16Zoai:ri.conicet.gov.ar:11336/121093instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 12:02:16.807CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Enrichment and preservation of a vegetable smoothie with an antioxidant and antimicrobial extract obtained from beet by-products
title Enrichment and preservation of a vegetable smoothie with an antioxidant and antimicrobial extract obtained from beet by-products
spellingShingle Enrichment and preservation of a vegetable smoothie with an antioxidant and antimicrobial extract obtained from beet by-products
Fernandez, María Verónica
BIOACTIVES
NATURAL ANTIMICROBIALS
SUSTAINABLE FOOD PRODUCTION
VALUE-ADDING
WASTE VALORIZATION
title_short Enrichment and preservation of a vegetable smoothie with an antioxidant and antimicrobial extract obtained from beet by-products
title_full Enrichment and preservation of a vegetable smoothie with an antioxidant and antimicrobial extract obtained from beet by-products
title_fullStr Enrichment and preservation of a vegetable smoothie with an antioxidant and antimicrobial extract obtained from beet by-products
title_full_unstemmed Enrichment and preservation of a vegetable smoothie with an antioxidant and antimicrobial extract obtained from beet by-products
title_sort Enrichment and preservation of a vegetable smoothie with an antioxidant and antimicrobial extract obtained from beet by-products
dc.creator.none.fl_str_mv Fernandez, María Verónica
Bengardino, Macarena
Jagus, Rosa Juana
Agüero, Maria Victoria
author Fernandez, María Verónica
author_facet Fernandez, María Verónica
Bengardino, Macarena
Jagus, Rosa Juana
Agüero, Maria Victoria
author_role author
author2 Bengardino, Macarena
Jagus, Rosa Juana
Agüero, Maria Victoria
author2_role author
author
author
dc.subject.none.fl_str_mv BIOACTIVES
NATURAL ANTIMICROBIALS
SUSTAINABLE FOOD PRODUCTION
VALUE-ADDING
WASTE VALORIZATION
topic BIOACTIVES
NATURAL ANTIMICROBIALS
SUSTAINABLE FOOD PRODUCTION
VALUE-ADDING
WASTE VALORIZATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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−1 dry weight (DW) basis) and an antioxidant capacity (219.2 ± 23.4 mmol kg−1 DW for FRAP and 28.9 ± 0.5 mmol kg−1 DW for DPPH). An antimicrobial activity assay proved BLE effectiveness against Listeria innocua, E. coli and Saccharomyces cerevisiae on systems of pH 3.7 and 7, with initial counts of 4 or 7 log CFU/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%) TPC of the product as well as their antioxidant capacity. Additionally, extract-enriched smoothies achieved reductions between of 1–3 log cycles in smoothie's native microflora allowing to obtain a one-week shelf-life extension, and presented greater nutritional retention during storage at 5 °C. Therefore, BLE has great potential to be used for the enrichment and preservation of smoothies, bringing great advantages for food industry, consumers and producers.
Fil: Fernandez, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
Fil: Bengardino, Macarena. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
Fil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
Fil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
description 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−1 dry weight (DW) basis) and an antioxidant capacity (219.2 ± 23.4 mmol kg−1 DW for FRAP and 28.9 ± 0.5 mmol kg−1 DW for DPPH). An antimicrobial activity assay proved BLE effectiveness against Listeria innocua, E. coli and Saccharomyces cerevisiae on systems of pH 3.7 and 7, with initial counts of 4 or 7 log CFU/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%) TPC of the product as well as their antioxidant capacity. Additionally, extract-enriched smoothies achieved reductions between of 1–3 log cycles in smoothie's native microflora allowing to obtain a one-week shelf-life extension, and presented greater nutritional retention during storage at 5 °C. Therefore, BLE has great potential to be used for the enrichment and preservation of smoothies, bringing great advantages for food industry, consumers and producers.
publishDate 2020
dc.date.none.fl_str_mv 2020-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/121093
Fernandez, María Verónica; Bengardino, Macarena; Jagus, Rosa Juana; Agüero, Maria Victoria; Enrichment and preservation of a vegetable smoothie with an antioxidant and antimicrobial extract obtained from beet by-products; Elsevier Science; LWT - Food Science and Technology; 117; 1-2020; 1-27
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/121093
identifier_str_mv Fernandez, María Verónica; Bengardino, Macarena; Jagus, Rosa Juana; Agüero, Maria Victoria; Enrichment and preservation of a vegetable smoothie with an antioxidant and antimicrobial extract obtained from beet by-products; Elsevier Science; LWT - Food Science and Technology; 117; 1-2020; 1-27
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0023643819309648
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.108622
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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