Effects of the powdered fruit of Rhus coriaria L. addition on quality attributes based on total polyphenols content of smoothie during storage

Abstract

Article infoThe effects of sumac (5, 15, and 30 g/L) addition on the quality attributes of fruit and vegetable smoothies were investigated over refrigerated storage. A slight decrease in pH was observed in the samples of the sumac-fortified drink, compared to the control smoothie (without the spice). On the third day of the study, the addition of 5, 15, and 30 g/L of sumac reduced the total number of microorganisms by 1.46, 2.07, and 2.95 log10 CFU/ml, respectively, compared to the control. The supplementation of the smoothie with 30 g/L of sumac increased the content of polyphenolic compounds on the first day of storage by 54%, compared to the control sample. This indicates that natural sumac can be used for enrichment of foodstuffs with healthy food ingredients.