Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies

Abstract

This study investigated the status of bioactive compounds (phenolic compounds, carotenoids, and vitamin C), changes in color performance, and microbiological quality in smoothies preserved by high-pressure processing (HP) and thermal pasteurization (P) during cold storage at 4 °C for 21 days. Chemometric tools were used to select relevant variables that represent the most useful information for the fast and accurate quality assessment of smoothies. HP was performed at 350 and 450 MPa for 5 and 15 min at room temperature, respectively, while P was performed at 85 °C for 7 min. Smoothies were prepared by blending juices of apple (50%, v/v), carrot (20%, v/v), chokeberry (5%, v/v), Indian banana puree (10%, w/v), and almond drink (15%, v/v). The results obtained indicated that lower pressures with a shorter duration of HP showed higher levels of bioactive compounds in the smoothies, compared to the control samples. Compared to P, the HP samples exhibited a greater stability of bioactive compounds during shelf life. HP was found to be highly effective in reducing the native microflora of the smoothies, without subsequent microbial activation during storage. This study demonstrated the usefulness of the chemometric approach in interpreting complex datasets for the effective quality assessment of smoothies treated with different preservation technologies.

Chemometric Valorization of Strawberry (Fragaria x ananassa Duch.) cv. ‘Albion’ for the Production of Functional Juice: The Impact of Physicochemical, Toxicological, Sensory, and Bioactive Value

“…Total phenolic content was determined using a modified spectrophotometric method described in the literature [ 35 ]. Briefly, 400 µL of the properly diluted extract was mixed with 400 µL of FC reagent (previously diluted 5 times with distilled water) and 4 mL of 7.5% sodium carbonate solution ( w / v ).…”

The Application and Optimization of HIPEF Technology in the Processing of Juice from Strawberries Harvested at Two Stages of Ripeness

“…Total phenolic content was measured using the Folin–Ciocalteau modified spectrophotometric assay described in the literature [ 19 ]. Volume of 400 µL of the extract was mixed with 400 µL of the FC reagent (previously diluted 5 -fold with distilled water) and 4 mL of a 7.5% sodium carbonate solution ( w / v ).…”

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

“…Key process parameters for this technology include pressure, temperature, and exposure time, but water activity, types of enzymes and/or microorganisms, and the cell growth phase are some extraordinary factors that critically influence the process [198]. The application of pressure can be performed both directly and indirectly [199].…”