Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie

González-Tejedor, Gerardo A.; Martínez−Hernández, Ginés Benito; Garre, Alberto; Egea, José A.; Fernández, Pablo S.; Artés–Hernández, Francisco

doi:10.1007/s11947-017-1965-5

Cited by 29 publications

(27 citation statements)

References 25 publications

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“…The vitamin C content was very low, 4.3, 3.1, and 2.3 mg 100 ml −1 in untreated, HPP and MH smoothies, respectively (Table ) and it was mainly due to the dehydroascorbic acid. These results were expected because the smoothies were made with vegetables that, in general, are not very rich in vitamin C; for example, zucchini has 15 mg ##100 g −1 , pumpkin 12 mg 100 g −1 or carrot 7 mg 100 g −1 of vitamin C (Spanish food composition database [BEDCA], http://www.bedca.net/bdpub/), and also, as reported by González‐Tejedor et al (), due to the mincing and blended procedure followed to prepare vegetable smoothies, low ascorbic acid levels were detected, because the ascorbic acid oxidation to dehydroascorbic acid is rapidly catalyzed by the enzyme ascorbate oxidase. There were no significant ( p > .05) differences in the total content of vitamin C between treated and untreated smoothies at day 1.…”

Section: Resultsmentioning

confidence: 61%

“…However, this vitamin degraded in both types of smoothie during storage, although the remaining content of this vitamin was higher in the HPP smoothies, with its consequent nutritional benefit. The fact that processing and storage could promote vitamin C degradation lowers the content and, as seen in other studies (González‐Tejedor et al, ; Hurtado et al, ; Landl, Abadias, Sárraga, Viñas, & Picouet, ; Picouet et al, ), ascorbic acid is reduced to dehydroascorbic acid. In addition, vitamin C is the most labile antioxidant and so seems to be the most affected and prone to degradation during processing and storage, which could be taken as an indicator of the quality of all the antioxidants present in the product (Esteve & Frígola, ; Kalt, ).…”

Section: Resultsmentioning

confidence: 69%

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Shelf‐life extension of multi‐vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality

Hurtado

Guárdia

Picouet

et al. 2019

J Food Process Preserv

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Consumers are increasingly demanding food products based on minimally processed fruit and vegetables (Part I), which are associated with “fresh‐like” qualities and convenience. Smoothies may well fit in these needs and contribute to increasing fruit and vegetable intake. In this Part II, the objective was to assess the sensory and nutritional quality for up to 28 days at 4°C in a vegetable smoothie with apple that was stabilized by high pressure processing (HPP) (350 MPa/10°C/5 min) or mild heating (85°C/7 min). HPP provided smoothies without a cooked fruit odor that maintained their “fresh‐like” characteristics for at least 14 days. Furthermore, HPP resulted in a higher retention of vitamin C but not of total phenols and flavonoids, while sucrose rapidly was degraded to glucose and fructose during storage. Thus, mild pressurizing may be used to obtain “fresh‐like” vegetable smoothies, although the treatment should be improved to retain their sensory traits and nutrients for longer. Practical applications The food industry is adapting its production strategies offer “fresh‐like” vegetable smoothies with better sensory and nutritional qualities. This involves substituting conventional thermal treatments for other treatments, such as HPP, that may provide products with an adequate shelf life. Sensory and nutritional aspects are crucial for "fresh‐like" smoothies to be developed at industrial scale.

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Section: Resultsmentioning

confidence: 61%

Section: Resultsmentioning

confidence: 69%

Shelf‐life extension of multi‐vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality

Hurtado

Guárdia

Picouet

et al. 2019

J Food Process Preserv

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“…Fruits and vegetables intake is highly recommended and necessary in a healthy diet due to their important nutrients and bioactive constituents (phenolic compounds, vitamin C, anthocyanins, among others) that was demonstrated in several studies to diminish the risk of chronic non-communicable diseases [1]. The Mediterranean diet, which has been widely studied regarding its effect on the prevention of diabetes and low-density lipoprotein oxidation, includes fruits and vegetables (tomato, broccoli, carrot, etc.)…”

Section: Introductionmentioning

confidence: 99%

“…The recommended fruit and vegetables intake is 400 g per day. To encourage, to maintain and/or to increase their intake, the food industry comes with an alternative to raw fruits and vegetable intake, developing new products, easy-to-eat, and with longer shelf-life than regular fruits, such as smoothies [1]. In 2018, although consumption average of raw fruits and vegetables per person in Spain was 412 g (247 g and 155 g for fruits and vegetables, respectively) [6], part of the Spanish population are below the recommended intake (no available information about the percentage of people who are consuming less than the recommended level).…”

Section: Introductionmentioning

confidence: 99%

How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies?

Cano‐Lamadrid

Tkacz

Turkiewicz

et al. 2020

Foods

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The World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) constantly emphasize the importance of increasing fruit and vegetable consumption; these natural products help in the prevention of major diseases. Smoothies are a simple and convenient way of doing so; thus, their demand is constantly growing and their market is becoming important for the food industry. Therefore, the objective of this research was to determine Millennial consumer opinion towards novel fruit- and vegetable-smoothies available on the retail market. Napping®, descriptive sensory analysis, and consumer studies were conducted. Napping® results group samples into four clusters of smoothies; the main grouping factor was the type of fruit and the percentage of vegetables. Penalty analysis showed that smoothies need improvement mainly dealing with sweetness, bitterness, and vegetable flavors. Millennial consumers formed a homogeneous sensory group in which the overall liking was negatively correlated with the level of sweetness, and earthy, carrot, beetroot, and pear flavors. The key liking drivers were sourness and notes of mango, banana, and peach flavors. This research is a new insight into the perception of smoothies, provides comprehensive knowledge for the food industry, and can guide the design of new healthy smoothies.

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“…Several review articles (van Asselt and Zwietering, 2006 ; Cebrián et al, 2016 ; Petruzzi et al, 2017 ) gather the model parameters of the most relevant microorganism(s) for food safety in different conditions. Nonetheless, the characterization of microbial inactivation is still an active field of research due to the emergence of new processing technologies (Knorr, 2018 ) and food products (Aertsens et al, 2009 ; O'Shea et al, 2012 ; Bigliardi and Galati, 2013 ; Liu et al, 2015 ; González-Tejedor et al, 2017 ; Klug et al, 2018 ). Once the D and z-values are identified, the efficacy of a thermal treatment is evaluated using the cumulative F-value (Stumbo, 1973 ).…”

Section: Introductionmentioning

confidence: 99%

Relevance of the Induced Stress Resistance When Identifying the Critical Microorganism for Microbial Risk Assessment

et al. 2018

Self Cite

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Decisions regarding microbial risk assessment usually have to be carried out with incomplete information. This is due to the large number of possible scenarios and the lack of specific data for the problem considered. Consequently, risk assessment studies are based on the information obtained with a small number of bacterial cells which are considered the most heat resistant and/or more capable of multiplying during storage. The identification of the most resistant strains is usually based on D and z-values, normally estimated from isothermal experiments. This procedure omits the potential effect that the shape of the dynamic thermal profile applied in industry has on the microbial inactivation. One example of such effects is stress acclimation, which is related to a physiological response of the cells during sub-lethal treatments that increases their resistance. In this article, we use a recently published mathematical model to compare the development of thermal resistance for Escherichia coli K12 MG1655 and E. coli CECT 515 using inactivation data already published for these strains. Based only on the isothermal experiments, E. coli K12 MG1655 would be identified as more resistant to the thermal treatment than the CECT 515 strain in the 50–65°C temperature range. However, we conclude that stress acclimation is strain (and/or media)-dependent; the CECT 515 strain has a higher capacity for developing a stress acclimation than K12 MG1655 (300% increase of the D-value for CECT 515, 50% for K12 MG1655). It, thus, has the potential to be more resistant to the thermal treatment than the K12 MG1655 strain for some conditions allowing acclimation. A methodology is proposed to identify for which conditions this may be the case. After calibrating the model parameters representing acclimation using real experimental data, the applicability of the proposed approach is demonstrated using numerical simulations, showing how the CECT 515 strain can be more resistant for some heating profiles. Consequently, the most resistant bacterial strain to a dynamic heating profile should not be identified based only on isothermal experiments (D- and z-value). The relevance of stress acclimation for the treatment studied should also be evaluated.

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Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie

Cited by 29 publications

References 25 publications

Shelf‐life extension of multi‐vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality

Shelf‐life extension of multi‐vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality

How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies?

Relevance of the Induced Stress Resistance When Identifying the Critical Microorganism for Microbial Risk Assessment

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