Health-promoting compounds changes of a green fresh vegetables smoothie during shelf life
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AutorCastillejo Montoya, Noelia; Martínez-Hernández, Ginés Benito; Monaco, Kamila; Gómez di Marco, Perla Azucena; Aguayo Giménez, Encarnación Pilar; [et al.]
Grupo de investigaciónGrupo de Postrecolección y Refrigeración (GPR‐UPCT)
Área de conocimientoTecnología de los Alimentos
PatrocinadoresThe authors are grateful to Spanish Ministry of Economy and Competitiveness (MINECO) Project AGL2013-48830-C2-1-R and FEDER for financial support. We are grateful to M. Otón for his skilful technical assistance.
Fecha de publicación2016-06
EditorialChapman and Hall
Cita bibliográficaCASTILLEJO MONTOYA, Noelia et al. Health-promoting compounds changes of a green fresh vegetables smoothie during shelf life. En: Food Science and Technology International, vol. 23, n. 1, pp. 46–60
A green fresh vegetables smoothie rich in health-promoting compounds was developed. Two thermal treatments to reduce microbial load and preserve quality were assayed: T1 (3 min at 80ºC) and T2 (45 s at 90ºC). Fresh blended unheated samples were used as control (CRL). The smoothie presented a viscoelastic behaviour. Thermal 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 15ºC. Colour and physicochemical changes were reduced in thermal-treated samples throughout storage, which were better preserved at 5ºC rather than at 15ºC. Vitamin C changes during storage were fitted with a Weibullian distribution. Total vitamin C losses of T1 and T2 samples during storage at 15ºC were greatly reduced when they were stored at 5ºC. Initial total phenolics content (151.1 mg 29 kg-1 fw) was 44 and 36% increased after T1 and T2 treatments, respectively. The 3-p-30 coumaroyl quinic and chlorogenic acids accounted the 84.7% ...
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