Mild Pasteurization Preserves the Functional and Nutritional Integrity of Fermented Beetroot Juice: A Low-Energy Approach to Stable Functional Beverages

Fermented beetroot juice is recognized for its high content of bioactive phytochemicals and antioxidant potential, supporting its role as a functional beverage. However, maintaining product stability without compromising health-promoting properties remains a major challenge in industrial processing. This study evaluated mild pasteurization (50°C and 70°C) as a low-energy stabilization method for fermentation of beetroot juice over 90 days of storage. The phytochemical composition, antioxidant capacity, and organic acid profile were assessed via spectrophotometric, chromatographic, and immunoassay techniques. Pasteurization at 50°C preserved antioxidant potential and phenolic compounds without significant degradation whereas treatment at 70°C caused moderate but acceptable bioactive loss. Storage influenced antioxidant capacity and organic acid content. These findings indicate that pasteurization at 50°C may represent an innovative, energy-efficient strategy to support product stabilization and preserve functional quality, providing a practical approach for the development of minimally processed fermented beverages.