Quality changes and shelf-life prediction of a fresh fruit and vegetables purple smoothie
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González Tejedor, Gerardo Anibal; Martínez-Hernández, Ginés Benito; Garre Pérez, Alberto; Egea Larrosa, José Alberto; Fernández Escámez, Pablo Salvador; [et al.]Research Group
Grupo de Postrecolección y Refrigeración (GPR‐UPCT)Knowledge Area
Tecnología de los AlimentosSponsors
The financial support of this research was provided by the Ministerio Español de Economía y Competitividad MINECO (Projects AGL2013−48830−C2−1−R and AGL2013−48993−C2−1−R) and by FEDER funds. G.A. González−Tejedor thanks to Panamá Government for the scholarship to carry out his PhD Thesis. A. Garre (BES−2014−070946) is grateful to the MINECO for awarding him a pre−doctoral grant. We are also grateful to E. Esposito and N. Castillejo for their skilful technical assistance.Publication date
2017-07Publisher
Springer Science + Business MediaBibliographic Citation
GONZÁLEZ TEJEDOR, Gerardo Anibal et al. Quality changes and shelf-life prediction of a fresh fruit and vegetables purple smoothie. En: Food and Bioprocess Technology, 2017, vol. 10 n. 10, pp. 1892-1906Keywords
ModellingAnthocyanins
Antioxidants
Beverages
Food safety
Quality modelling
Abstract
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 ...
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