Investigating the impact of pasteurization on the bioactive-rich potential of psyllium and spirulina in a concentrated beverage

• Published in: Measurement. Food Vol. 13; p. 100129
• Main Authors: de Paiva, Kamila Freitas, Sousa, Lerrena Lima, Cavalcante, Michele Pereira, Barros, Sâmela Leal, Santos, Newton Carlos, Santos, Francisco Augusto Oliveira, de Menezes, Fernando Lima, Sitonio Eça, Kaliana, Vasconcelos, Lucicléia Barros
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.03.2024
• Subjects: ABTS; Beverage product; Bioactive compounds; Chlorophyll; Color; Multivariate analyses; Pasteurization; Phenolics; Multivariate analyses; Chlorophyll; Beverage product; Bioactive compounds; Color; Pasteurization; Phenolics; ABTS

This study aimed to develop a concentrated "Detox" drink rich in bioactive compounds, using pineapple, kale, mint, spinach, lemon, psyllium and spirulina as main ingredients. A base version of the drink was formulated without the addition of psyllium and spirulina, called formulation 1. Ad...