Characterization and evaluation of stability of bioactive compounds in fruit smoothies

Abstract

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.

New Insight on Phenolic Composition and Evaluation of the Vitamin C and Nutritional Value of Smoothies Sold on the Spanish Market

“…The product with the lowest pH was number 17 at 3.31 and the smoothie with the highest pH was number 20 with a pH of 4.06. The results found were in concordance with other studies that previously reported a pH range between 3 and 4 [ 31 , 34 , 35 , 36 , 37 , 38 ]. This acidic pH is very useful when it comes to ensuring microbiological stability, which together with pasteurization treatments or high-pressure processing prevents the proliferation of pathogenic microorganisms and increases the shelf life of the product [ 37 ].…”

“…The results found were in concordance with other studies that previously reported a pH range between 3 and 4 [ 31 , 34 , 35 , 36 , 37 , 38 ]. This acidic pH is very useful when it comes to ensuring microbiological stability, which together with pasteurization treatments or high-pressure processing prevents the proliferation of pathogenic microorganisms and increases the shelf life of the product [ 37 ]. Ingredients such as apples, oranges, lemons, passion fruit, mangos, kiwifruit, mint and red fruits showed a negative correlation with the pH which means that they are good ingredients to add to the smoothies to help to avoid the microorganisms’ spoilage by reducing the pH.…”

Analysing Canonical Correlation of BBD-RSM Optimized Process Parameters for the Development of Spinach-Lemon-Tulsi Beverage

“…The presence of ascorbic acid and other phenolic compounds are responsible for increased antioxidant activities of the beverage. Fu and coauthors [26] evaluated 62 different fruit types and concluded that the antioxidant capacity of fruits varied and the different combinations enhanced the antioxidant activity of the mixed beverage samples and similar supporting results were obtained by Pereira and coauthors [27], Moura and coauthors [28].…”

Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie

“…The rheological analysis was performed on rheometer equipment (Brookfield R/S Plus-SST, EUA), with the spindle sensor (V3 40/20 model), with an upward rotation rate of 0 to 60 s, and downward of 60 to 120 s, accelerating for one minute and decelerating for another minute, collecting 50 measurement points, 25 per minute. The tests were carried out at a constant temperature of 25 °C (Moura et al, 2017). The results of shear stress were obtained for each applied strain rate.…”