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

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dc.contributor.authorCastillejo, Noelia
dc.contributor.authorBenito Martinez-Hernandez, Gines
dc.contributor.authorMonaco, Kamila [UNESP]
dc.contributor.authorGomez, Perla A.
dc.contributor.authorAguayo, Encarna
dc.contributor.authorArtes, Francisco
dc.contributor.authorArtes-Hernandez, Francisco
dc.contributor.institutionUniv Politecn Cartagena
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-11-26T17:15:30Z
dc.date.available2018-11-26T17:15:30Z
dc.date.issued2017-01-01
dc.description.abstractSmoothies 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.en
dc.description.affiliationUniv Politecn Cartagena, Dept Food Engn, Postharvest & Refrigerat Grp, Paseo Alfonso 13,48, Cartagena 30203, Spain
dc.description.affiliationUniv Politecn Cartagena, Inst Plant Biotechnol, Cartagena, Spain
dc.description.affiliationSao Paulo State Univ, Dept Chem & Biochem, Botucatu, SP, Brazil
dc.description.affiliationUnespSao Paulo State Univ, Dept Chem & Biochem, Botucatu, SP, Brazil
dc.description.sponsorshipSpanish Ministry of Economy and Competitiveness (MINECO)
dc.description.sponsorshipFEDER
dc.description.sponsorshipIdSpanish Ministry of Economy and Competitiveness (MINECO): AGL2013-48830-C2-1-R
dc.format.extent46-60
dc.identifierhttp://dx.doi.org/10.1177/1082013216656240
dc.identifier.citationFood Science And Technology International. London: Sage Publications Ltd, v. 23, n. 1, p. 46-60, 2017.
dc.identifier.doi10.1177/1082013216656240
dc.identifier.fileWOS000390850000005.pdf
dc.identifier.issn1082-0132
dc.identifier.urihttp://hdl.handle.net/11449/162294
dc.identifier.wosWOS:000390850000005
dc.language.isoeng
dc.publisherSage Publications Ltd
dc.relation.ispartofFood Science And Technology International
dc.relation.ispartofsjr0,509
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectPhenolic compounds
dc.subjectglucosinolates
dc.subjectvitamin C
dc.subjectantioxidants
dc.subjectquality
dc.subjectbeverages
dc.titlePreservation of bioactive compounds of a green vegetable smoothie using short time-high temperature mild thermal treatmenten
dc.typeArtigo
dcterms.licensehttp://www.uk.sagepub.com/aboutus/openaccess.htm
dcterms.rightsHolderSage Publications Ltd
unesp.author.orcid0000-0002-0052-4168[5]

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Artigos - Química e Bioquímica - IBB