Assessment of the Potential Use of Young Barley Shoots and Leaves for the Production of Green Juices

Agata Blicharz-Kania, Dariusz Andrejko, Franciszek Kluza, Leszek Rydzak and Zbigniew Kobus
Additional contact information
Agata Blicharz-Kania: Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 20-612 Lublin, Poland
Dariusz Andrejko: Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 20-612 Lublin, Poland
Franciszek Kluza: Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 20-612 Lublin, Poland
Leszek Rydzak: Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 20-612 Lublin, Poland
Zbigniew Kobus: Department of Technology Fundamentals, University of Life Sciences in Lublin, 20-612 Lublin, Poland

Sustainability, 2019, vol. 11, issue 14, 1-11

Abstract: It is possible to use the aboveground parts of barley, which are cultivated as a forecrop. They are often simply composted or dried for bedding. It is worth trying other more effective methods of processing aboveground biomass. The aim of this study was to preliminary investigate the possibility of using young barley leaves and shoots for the production of green juice with potential health properties. The material was collected at days 7, 14, 21, and 28 after plant emergence. The length and strength of the shoots were measured and the pressing yield was calculated. The pH value and the content of protein, chlorides, and reducing sugars were also determined. The juice was additionally subjected to pasteurisation and freezing, and changes in pH and chlorophyll content occurring during storage were determined. The pressing yield of young barley leaves and shoots was estimated to be between 69% and 73%. The product was characterised by a high content of total protein (34.45%–51.81% d.w. ) and chlorophylls (6.62 mg·g −1 ). The chlorophyll content declined during barley juice storage. Pasteurisation of the juice from young barley leaves does not induce statistically significant changes in the pH of the juice, but reduces the chlorophyll content. Our results revealed that the most effective way to preserve the green juice is by freezing. This process does not induce changes in juice acidity and only slightly reduces the chlorophyll content during storage of the product.

Keywords: juice; barley; pressing; protein; chlorophylls; green food (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2019
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

Downloads: (external link)
https://www.mdpi.com/2071-1050/11/14/3960/pdf (application/pdf)
https://www.mdpi.com/2071-1050/11/14/3960/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:11:y:2019:i:14:p:3960-:d:250302

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().