Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage

Rodríguez‐Verástegui, Lizette Liliana; Martínez−Hernández, Ginés Benito; Castillejo, Noelia; Gómez, Perla A.; Artés, Francisco; Artés–Hernández, Francisco

doi:10.1007/s11947-015-1609-6

Cited by 43 publications

(52 citation statements)

References 49 publications

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“…At 45 days of storage, the sample had a reduction in the polyphenol content from 14 to 28% for samples stored at 10 and 25 °C. Rodríguez-Verástegui et al (2016) studied the change in polyphenol content of two vegetable smoothies composed of tomato, red pepper, broccoli and carrot when stored at 5 and 20 °C. The initial polyphenol content was from 40.4 to 46.2 mgEAG/100 g and, after 40 days of storage, the polyphenol content had a reduction from 13-18% at 5 and 20 °C, respectively.…”

Section: Anthocyanin and Polyphenol Contentsmentioning

confidence: 99%

“…Anthocyanin degradation was 56% soon in the first 45 days the samples were exposed to non-refrigerated storage conditions. Rodríguez-Verástegui et al (2016) have reported a reduction of 56% in antioxidant activity of vegetable smoothies composed of tomato, red pepper, broccoli and carrot when stored at 20 °C after 40 days.…”

Section: Anthocyanin and Polyphenol Contentsmentioning

confidence: 99%

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Characterization and evaluation of stability of bioactive compounds in fruit smoothies

et al. 2017

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Smoothies are drinks composed of a mixture of vegetables (fruits, vegetables), which can be added or not by milk or yogurt, being a high creamy, healthy beverage and a good source of energy, vitamins, and minerals. Samples of three commercial smoothies: Yellow Fruits (YF), Red Fruits (RF), and Green Vegetables (GV) stored in a glass packaging (260 mL) were characterized for pH, soluble solids (°Brix), water activity (aw), density, rheology and thermal properties, and stored at controlled temperatures of 10 °C and 25 °C in the absence of light. During the period of 180 days, the samples were evaluated for color, polyphenol and anthocyanin contents, and sensorially monitored by odor, taste, overall quality and color characteristics. The smoothies showed similar physicochemical and thermophysical properties to pulp fruit and juice concentrates. The rheological behavior of the samples followed the power law model and was adjusted to the Arrhenius model. All the samples showed a reduction in bioactive compounds, change in color, taste and odor, with these being more significant at the room temperature.Keywords: smoothie; rheology; phenolic compounds; shelf-life; sensory evaluation.Practical Application: Determination of functionality and quality of smoothies during storage.

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Section: Anthocyanin and Polyphenol Contentsmentioning

confidence: 99%

Section: Anthocyanin and Polyphenol Contentsmentioning

confidence: 99%

Characterization and evaluation of stability of bioactive compounds in fruit smoothies

et al. 2017

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“…TAC extraction and analysis were conducted using the same instruments and methodology described by Rodrı´guez-Vera´stegui et al (2015) using three different methods: free radical scavenging capacity with 2,2-diphenyl-1-picrylhydrazil (DPPH) (Brand-Williams et al, 1995), ferric reducing antioxidant power (FRAP) (Benzie and Strain, 1999) and 2,2 0 -azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) (Cano et al, 1998). All TAC data were expressed as mg of Trolox equivalents kg À1 fw.…”

Section: Chlorophylls Contentmentioning

confidence: 99%

“…Often, some smoothies may include other components like yogurt, milk, ice cream, lemonade or tea. They have a milk shake-like consistency that is thicker than slush drinks (Rodrı´guez-Vera´stegui et al, 2015). Recent research has shown that daily consumption of green smoothies may enhance health quality of consumers (Maeda, 2013).…”

Section: Introductionmentioning

confidence: 99%

Preservation of bioactive compounds of a green vegetable smoothie using short time–high temperature mild thermal treatment

Castillejo

Martínez−Hernández

Monaco

et al. 2016

Food sci. technol. int.

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Smoothies represent an excellent and convenient alternative to promote the daily consumption of fruit and vegetables in order to obtain their health-promoting benefits. Accordingly, a green fresh vegetables smoothie (77.2% cucumber, 12% broccoli and 6% spinach) rich in health-promoting compounds was developed. Soluble solids content, pH and titratable acidity of the smoothie were 4.3 ± 0.4°Bx, 4.49 ± 0.01 and 0.22 ± 0.02 mg citric acid 100 g fw, respectively. Two thermal treatments to reduce microbial loads and preserve quality were assayed: T1 (3 min at 80 ℃) and T2 (45 s at 90 ℃). Fresh blended unheated samples were used as control (CTRL). The smoothie presented a viscoelastic behaviour. T1 and T2 treatments reduced initial microbial loads by 1.3-2.4 and 1.4-3.1 log units, respectively. Samples were stored in darkness at 5 and 15 ℃. Colour and physicochemical changes were reduced in thermal-treated samples throughout storage, which were better preserved at 5 ℃ rather than at 15 ℃. Vitamin C changes during storage were fitted with a Weibullian distribution. Total vitamin C losses of T1 and T2 samples during storage at 15 ℃ were greatly reduced when they were stored at 5 ℃. Initial total phenolic content (151.1 ± 4.04 mg kg fw) was 44 and 36% increased after T1 and T2 treatments, respectively. The 3-p-coumaroyl quinic and chlorogenic acids accounted the 84.7 and 7.1% relative abundance, respectively. Total antioxidant capacity (234.2 ± 20.3 mg Trolox equivalent kg fw) remained constant after the thermal treatments and was better maintained during storage in thermal-treated samples. Glucobrassicin accounted the 81% of the initial total glucosinolates content (117.8 ± 22.2 mg kg fw) of the smoothie. No glucosinolates losses were observed after T2 treatment being better preserved in thermal-treated samples. Conclusively, a short time-high temperature mild thermal treatment (T2) showed better quality and bioactive compounds retention in a green fresh vegetable smoothie during low temperature storage.

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“…Similar to our data on days 28 and 35, Keenan et al (2010) reported TAC (by FRAP) decreases of 19 % in heat-treated (70°C for 10 min) fruit smoothies after 30 days at 4°C. The TAC of treated samples progressively decreased during storage at 5 and 20°C, resulting in TAC levels that were 19-23 and 8-11 % lower after 58 and 40 days, respectively (Rodríguez-Verásteguil et al 2015). High power/short time MWP treatments resulted in the lowest TAC reduction at the end of the storage period (21 %), while the combination of low power/long time MWP and CP treatments registered the highest TAC reduction, around 27 and 28 % respectively, compared to their initial values.…”

Section: Total Antioxidant Capacitymentioning

confidence: 99%

Semi-industrial microwave treatments positively affect the quality of orange-colored smoothies

Arjmandi¹,

Otón

Artés

et al. 2016

J Food Sci Technol

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Thermal processing extends the shelf life of fruit and vegetables products by inactivating microorganisms and enzymes. The effect of a pasteurization (P) treatment, 90 ± 2°C for 35 s, provided by continuous semi-industrial microwave (MW) under different conditions (high power/ short time and low power/long time) or conventional pasteurization (CP) on orange-colored smoothies and their changes throughout 45 days of storage at 5°C were investigated. Results indicated that vitamin C and antioxidant capacity (FRAP) in CP decreased dramatically in comparison with the unheated and MWP smoothies. On the contrary, all heating treatments increased the contents of total phenolic compounds and carotenoids. Based on the sensory quality and microbial counts, the shelf life of all those heated smoothies reached 45 days. No Listeria monocytogenes growth was found and all microbial counts were below the European legal limits (2007). MWP as compared to the CP method led to a greater reduction of mesophilic bacteria after 45 days at 5°C (3.7 log cfu g -1 for CP and 1.6 log cfu g -1 for MWP). The highest power and the shortest time MWP treatments (3600 W for 93 s), resulted into better preservation of FRAP and vitamin C.

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Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage

Cited by 43 publications

References 49 publications

Characterization and evaluation of stability of bioactive compounds in fruit smoothies

Characterization and evaluation of stability of bioactive compounds in fruit smoothies

Preservation of bioactive compounds of a green vegetable smoothie using short time–high temperature mild thermal treatment

Semi-industrial microwave treatments positively affect the quality of orange-colored smoothies

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