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Open AccessArticle

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

1
Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 20-612 Lublin, Poland
2
Department of Technology Fundamentals, University of Life Sciences in Lublin, 20-612 Lublin, Poland
*
Author to whom correspondence should be addressed.
Sustainability 2019, 11(14), 3960; https://doi.org/10.3390/su11143960
Received: 9 June 2019 / Revised: 18 July 2019 / Accepted: 19 July 2019 / Published: 21 July 2019
(This article belongs to the Special Issue Sustainable Production in Food and Agriculture Engineering)
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. View Full-Text
Keywords: juice; barley; pressing; protein; chlorophylls; green food juice; barley; pressing; protein; chlorophylls; green food
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Blicharz-Kania, A.; Andrejko, D.; Kluza, F.; Rydzak, L.; Kobus, Z. Assessment of the Potential Use of Young Barley Shoots and Leaves for the Production of Green Juices. Sustainability 2019, 11, 3960.

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