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

Castillejo, Noelia; Benito Martinez-Hernandez, Gines; Monaco, Kamila [UNESP]; Gomez, Perla A.; Aguayo, Encarna; Artes, Francisco; Artes-Hernandez, Francisco

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

Arquivos

WOS000390850000005.pdf (345.02 KB)

Data

2017-01-01

Autores

Castillejo, Noelia

Benito Martinez-Hernandez, Gines

Artes-Hernandez, Francisco

Editor

Sage Publications Ltd

Tipo

Artigo

Direito de acesso

Acesso aberto

Resumo

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 degrees Bx, 4.49 +/- 0.01 and 0.22 +/- 0.02mg citric acid 100(-1) g fw, respectively. Two thermal treatments to reduce microbial loads and preserve quality were assayed: T1 (3min at 80?) and T2 (45s 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 +/- 4.04mg kg(-1) 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 +/- 20.3mg Trolox equivalent kg(-1) 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 +/- 22.2mg kg(-1) 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.