The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage

Andrés, Víctor; Villanueva, María José; Tenorio, María Dolores

doi:10.1016/j.foodchem.2015.07.031

Cited by 99 publications

(63 citation statements)

References 37 publications

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“…During storage, a gradual loss was observed, but treated samples always showed higher values (Figure ). Similar trends were observed by Andrés et al () in a F&V smoothie, showing that after 45 days of storage, the untreated smoothie presented a greater reduction (45%) than the HPP‐treated samples (19% for 450 MPa/3 min and 34% for 600 MPa/3 min). Also, Varela‐Santos et al () informed greater retentions in pomegranate juices treated with HPP (350–550 MPa/30–150 s) after 35 days of storage at 4 °C.…”

Section: Resultssupporting

confidence: 86%

“…Although in both cases, a decrease of around 34% was observed over time, it is noteworthy that treated samples showed substantially higher TPC retentions (Figure c). Andrés et al (), working with F&V smoothies, observed initial increases of 6.6% and 4.2% of TPC in samples treated at 450 MPa/3 min and at 600 MPa/3 min, respectively. Then, TPC significantly decreased during storage, observing losses of 15% in untreated smoothies and of 12% and 11% in 450 and 600 MPa treated samples, respectively.…”

Section: Resultsmentioning

confidence: 98%

“…The loss of TPC during storage will depend on the varieties of F&V used, the oxygen dissolved in the system, the storage temperature, the polymerization of phenolic compounds with proteins, and the enzymatic activity (Landl et al, ). Indeed, enzymatic oxidation plays a major role in the degradation of these compounds (Andrés et al, ) and, even though only partial enzymatic inactivation was achieved with the applied treatment, a remarkable TPC retention was observed compared to the control.…”

Section: Resultsmentioning

confidence: 99%

“…In other products, variable responses of this parameter have been found. While in some cases, like in pomegranate juice, stability during storage was observed (Chen et al, ); in others, like papaya beverage and fruits smoothies, significant falls were showed (Andrés et al, ; Chen et al, ; Keenan et al, ). However, in all cases, better retentions were observed in HPP‐treated samples.…”

Section: Resultsmentioning

confidence: 99%

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Quality preservation and safety ensurement of a vegetable smoothie by high‐pressure processing

Fernández

Denoya

Vaudagna

et al. 2019

J Food Process Preserv

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This research aims to evaluate the effect of a previously optimized high‐pressure processing (HPP) treatment on the vegetable smoothie stability during 28 days at 5 °C and on the inactivation of a contamination with Listeria monocytogenes and Escherichia coli O157:H7 surrogates during 12 days at 15 °C. HPP (630 MPa/6 min) reduced native microbiota to values below detection limit (DL = 1 log CFU/g) and significantly reduced polyphenol oxidase, peroxidase, and pectin methylesterase initial activities (16.7%, 29.6%, and 70.7%, respectively), maintaining significant lower values than control during storage. In addition, smoothie's soluble solids and pH were neither modified with treatment nor storage time, while greater retention of color and nutritional indicators was noted on treated samples during storage. Moreover, HPP allowed controlling 6 log CFU/g surrogate counts, maintaining them below DL during storage. Hence, optimized HPP treatment is effective to improve the quality stability of the product besides ensuring their safety when contamination occurs. Practical applications High‐pressure processing is an alternative preservation method that not only is effective for microbial and enzymatic control but also has demonstrated promising results in antioxidant and bioactive compounds preservation, which is of especial relevance in foods such as fruit and vegetable smoothies that contain large amount of them. Recently, smoothies have gained strength in the market as part of the trend toward healthy eating habits. However, there is little information available on the effect of conservation technologies on this type of matrix. This is one of the first studies addressing the effect of high hydrostatic pressure processing during the storage of mixed fruit and vegetable smoothies, providing information of great interest for an industry in full growth.

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Section: Resultssupporting

confidence: 86%

Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Quality preservation and safety ensurement of a vegetable smoothie by high‐pressure processing

Fernández

Denoya

Vaudagna

et al. 2019

J Food Process Preserv

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“…In Fig. In this case, lycopene content change with storage time was mathematically described by a first-order reaction as follows (Eqn 1) (Demiray et al, 2013;Andr es et al, 2016). In this case, lycopene content change with storage time was mathematically described by a first-order reaction as follows (Eqn 1) (Demiray et al, 2013;Andr es et al, 2016).…”

Section: Lycopene Content Alterationmentioning

confidence: 99%

The hurdle effect of osmotic pretreatment and high‐pressure cold pasteurisation on the shelf‐life extension of fresh‐cut tomatoes

Dermesonlouoglou

Andreou

Alexandrakis

et al. 2017

Int J of Food Sci Tech

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Tomatoes are perishable products due to the activity of microorganisms and endogenous enzymes. The objective was to produce cut tomatoes with extended shelf life, using the combined hurdle effect of osmotic pretreatment (OD) and high pressure (HP), instead of a conventional one‐step thermal process. Samples were processed in a multicomponent osmotic solution at 35 °C, subsequently cold‐pasteurised in pack at 600 MPa and stored at 5–15 °C. Quality deterioration during isothermal and nonisothermal storage was kinetically modelled. Both OD process and OD‐HP combined process caused an increase in lycopene content that was well retained. Texture, colour and flavour of treated samples were evaluated as similar to fresh, with OD‐HP samples showing better retention during storage. Being microbiologically stable, shelf life of OD‐HP samples was limited by sensory deterioration, whereas OD samples were rejected due to eventual microbial growth. Shelf life of OD and OD‐HP samples was estimated at 77 and 181 days, respectively, at 5 °C.

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Natural vitamin B12 and fucose supplementation of green smoothies with edible algae and related quality changes during their shelf life

et al. 2017

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The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage

Cited by 99 publications

References 37 publications

Quality preservation and safety ensurement of a vegetable smoothie by high‐pressure processing

Quality preservation and safety ensurement of a vegetable smoothie by high‐pressure processing

The hurdle effect of osmotic pretreatment and high‐pressure cold pasteurisation on the shelf‐life extension of fresh‐cut tomatoes

Natural vitamin B12 and fucose supplementation of green smoothies with edible algae and related quality changes during their shelf life

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