Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

Castillejo, Noelia; Martínez−Hernández, Ginés Benito; Gómez, Perla A.; Artés, Francisco; Artés–Hernández, Francisco

doi:10.1007/s13197-015-2143-2

Cited by 57 publications

(68 citation statements)

References 28 publications

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“…Rheological measurements were executed using an ARG2 stress-controlled rheometer (TA Instruments, New Castle, DE, USA) equipped with serrated (to prevent wall depletion phenomena) plate-plate geometry (20 mm, gap 2 mm) according to Castillejo et al (2016). Briefly, oscillatory tests were performed within the linear viscoelastic region for the samples previously equilibrated (25 C for 1 min) between the plates.…”

Section: Rheological Properties Of Smoothiesmentioning

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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Section: Rheological Properties Of Smoothiesmentioning

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.

Self Cite

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“…Accordingly, whitening index (WI) and browning index (BI) were calculated from CIE Lab parameters according to Eqs. (3) and (4) as previously described (Castillejo et al 2015;Martínez-Hernández et al 2016;Palou et al 1999).…”

Section: Colormentioning

confidence: 99%

UV-C and hyperoxia abiotic stresses to improve healthiness of carrots: study of combined effects

et al. 2016

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Phenolic compounds are phytochemicals with high health-promoting properties. Carrot is a vegetable highly worldwide consumed although its phenolic content is low compared to other plant products. The aim of this work was to evaluate changes in phenolic compounds in carrots caused by abiotic stresses. The phenylalanine ammonia-lyase (PAL) activity, phenolic compounds and total antioxidant capacity (TAC) changes during storage up to 72 h at 15°C after wounding (shredding), 9 kJ UV-C m -2 pretreatment and hyperoxia (80 kPa) conditions of carrots were studied. Shredding and hyperoxia storage induced the highest phenolic compounds and TAC enhancements. Accumulation of phenolic compounds in shredded carrots could be structured in the following phases: 1st phase (\24 h): unchanged phenolic compounds levels with minimum PAL activity; 2nd phase (24-48 h): moderate phenolic increases (&600-700 mg CAE kg -1 accumulated in 24 h) concurring with the greatest increase of PAL activity; 3nd phase (48-72 h): high phenolic increases (&1600-2700 mg CAE kg -1 , accumulated in 24 h) while a moderate increment of PAL activity was registered. Although UV-C pretreatment of shreds reduced phenolic accumulation, 600 % increments were still registered in those samples stored under hyperoxia conditions for 72 h. However, the contents of chlorogenic acid at 72 h were 1.4-fold higher in irradiated shreds under hyperoxia compared to the same samples under air conditions.

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“…These findings indicate that smoothies have a potential role to play in narrowing gaps where dietary fibre and micronutrient shortfalls exist. For example, in one study red vegetable smoothie consumption provided a substantial proportion of the recommended daily nutrient intake for dietary fibre, minerals and vitamin C across different population groups [13].…”

Section: Discussionmentioning

confidence: 99%

“…In terms of in Utah providing fruit smoothies during school breakfast amongst middle school and high school children found that the proportion of students eating a full serving of whole fruit increased from 4.3% to 45.1% over a 10-week period [12]. Other work found that consuming a 250 ml portion of a red smoothie containing tomato, carrots, pepper and broccoli played a key role in contributing to recommended daily nutrient intakes for dietary fibre, minerals and vitamin C of different population groups [13].…”

Section: Researchmentioning

confidence: 99%

Where are we with Smoothies? A Review of the Latest Guidelines, Nutritional Gaps and Evidence

Derbyshire¹

2017

J Nutr Food Sci

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The purpose of this paper is to acquaint the readers with the latest guidelines and research related to smoothies. This paper sets out to provide an update of evidence in the field and put findings into context. A secondary analysis of the UK National Diet and Nutrition Survey from Years 5 and 6 was undertaken to explore fruit and vegetable, fibre and micronutrient gaps amongst adults aged 20 to 59 years. Alongside this, a general review was conducted on smoothies and health published within the last 5 years. Secondary analysis showed that mean fruit and vegetable intakes were 275 g per day and an average of four portions eaten daily. Mean intakes of AOAC fibre were 18.5 g daily-considerably lower than guidelines of 30 g per day. Vitamin A, selenium, potassium, iron and magnesium were also under consumed. The review identified 9 studies evaluating inter-relationships between smoothies and health. Of these, two studies found that cell wall structures and fibre materials appear to be retained after smoothie processing. Other work suggests that smoothies could help to improve the nutrient density of the diet, have satiety effects and possible benefits on endothelial function. On-going research is needed along with continued innovation by smoothie producers with health outcomes in mind.

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Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

Cited by 57 publications

References 28 publications

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

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

UV-C and hyperoxia abiotic stresses to improve healthiness of carrots: study of combined effects

Where are we with Smoothies? A Review of the Latest Guidelines, Nutritional Gaps and Evidence

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