In the last years there has been an increased interest for promoting a healthy diets based on fruits and vegetables consumption. These can provide the necessary vitamins and minerals needed for the development of human organism. One of the challenges of vegetables consumption is the choice of processing treatment to minimize losses caused by the heat, light, oxygen, pH, water content and natural biological enzymes systems.
The purpose of this research is to study the effect of pasteurization, ohmic heating and lactic fermentation on the storage stability of juice made by carrot, celery and beetroot. The juice acidity, pH and vitamin C have been measured during two weeks to quantify the changes occurred on storage after this preservation process. Also it has been tested the viability of probiotic bacteria in vegetables juice. The lactic fermented juice has been shown a better stability during storage, with a good viability of probiotic bacteria.
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