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"

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.本研究的核心目标为开发一款以西兰花茎秆与胡萝卜加工副产物为原料，复配天然抗氧化剂与抗菌成分制成的新型蔬菜饮品。本研究采用巴氏杀菌、超声（Ultrasound, US）、超高静压（High Hydrostatic Pressure, HHP）及其联合处理作为加工工艺，并设置未处理组作为对照（CTRL）。于4℃条件下开展为期28天的货架期试验，并定期测定样品的微生物载荷、抗氧化能力与生物活性成分含量。