TY - JOUR 
A1 - González Tejedor, Gerardo Anibal
AU - Martínez-Hernández, Ginés Benito
AU - Garre Pérez, Alberto
AU - Egea Larrosa, José Alberto
AU - Fernández Escámez, Pablo Salvador
AU - Artés Hernández, Francisco de Asís
T1 - Quality changes and shelf-life prediction of a fresh fruit and vegetables purple smoothie
Y1 - 2017
SN - 1935-5130
UR - http://hdl.handle.net/10317/6713
AB - The sensory, microbial and bioactive quality changes of untreated (CTRL) and mild heat−treated (HT; 90 ºC/45 s) smoothies were studied and modelled throughout storage (5, 15 and 25 ºC). The overall acceptability was better preserved in HT samples being highly correlated (hierarchical clustering) with the flavour. The sensory quality data estimated smoothie shelf−life (CTRL/HT) of 18/55 (at 5 ºC), 4.5/12 (at 15 ºC), 2.4/5.8 (at 25 ºC) days. The yeast and moulds growth rate was lower in HT compared to CTRL while a lag phase for mesophiles/psychrophiles was observed in HT−5/15 ºC. HT and 5 ºC−storage stabilized the phenolics content. FRAP reported the best correlation (R2=0.94) with the studied bioactive compounds, followed by ABTS (R2=0.81) while DPPH was the total antioxidant capacity method with the lowest adjustment (R2=0.49). Conclusively, modelling was used to estimate the shelf−life of a smoothie based on quality retention after a short time−high temperature heat treatment that better preserved microbial and nutritional quality during storage.
KW - Tecnología de los Alimentos
KW - Modelling
KW - Anthocyanins
KW - Antioxidants
KW - Beverages
KW - Food safety
KW - Quality modelling
KW - 3309 Tecnología de Los Alimentos
LA - eng
PB - Springer Science + Business Media
ER -