Comunidad Universidad Politécnica de Cartagena (UPCT)
Published September 17, 2023 | Version 4
Dataset Open

Dataset for the publication entitled "Effect of Ultrasound and High Hydrostatic Pressure Processing on Quality and Bioactive Compounds during the Shelf Life of a Broccoli and Carrot By-Products Beverage"

Authors/Creators

  • 1. ROR icon Universitat de Miguel Hernández d'Elx
  • 2. ROR icon Universidad Politécnica de Cartagena
  • 3. Universidad Politécnica de Cartagena - Campus Muralla del Mar
  • 4. ROR icon Consejo Nacional de Investigaciones Científicas y Técnicas

Description

The main objective was to develop a new veggie beverage from broccoli stalks and carrot by-products seasoned with natural antioxidants and antimicrobial ingredients. Pasteurization, Ultrasound (US), and High Hydrostatic Pressure (HHP) and their combinations were used as processing treatments, while no treatment was used as a control (CTRL). A shelf-life study of 28 days at 4 °C was assayed. Microbial load, antioxidant capacity, and bioactive compounds were periodically measured.

Files

README.txt

Files (29.4 kB)

Name Size
md5:ed7391cd81ef511406a2128430741317
5.6 kB Preview Download
md5:a3445589667232fbddd8f9517302f4bf
23.8 kB Preview Download

Additional details

Related works

Is supplement to
Journal article: 10.3390/foods12203808 (DOI)

Funding

Ministerio de Ciencia, Innovación y Universidades
Revalorización sostenible de subproductos hortofrutícolas con tecnologías verdes para suplementar nuevos elaborados de frutas y hortalizas con biocompuestos clave extraídos PID2021-123857OB-I00

References

  • Pérez, P.; Hashemi, S.; Cano-Lamadrid, M.; Martínez-Zamora, L.; Gómez, P.A.; Artés-Hernández, F. Effect of Ultrasound and High Hydrostatic Pressure Processing on Quality and Bioactive Compounds during the Shelf Life of a Broccoli and Carrot By-Products Beverage. Foods 2023, 12, 3808. https://doi.org/10.3390/foods12203808