Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie

Journal ar
Food and Bioprocess Technology
  • Volumen: 10
  • Número: 10
  • Fecha: 01 octubre 2017
  • Páginas: 1892-1904
  • ISSN: 19355149 19355130
  • Tipo de fuente: Revista
  • DOI: 10.1007/s11947-017-1965-5
  • Tipo de documento: Artículo
  • Editorial: Springer New York
© 2017, Springer Science+Business Media, LLC.The sensory, microbial, and bioactive quality changes of untreated (CTRL) and mild heat-treated (HT; 90 °C/45 s) smoothies were studied and modelled throughout storage (5, 15 and 25 °C). 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 °C), 4.5/12 (at 15 °C) and 2.4/5.8 (at 25 °C) days. The yeast and mould growth rate was lower in HT compared to CTRL while a lag phase for mesophiles/psychrophiles was observed in HT-5/15 °C. HT and 5 °C storage stabilised the phenolic content. Ferric reducing antioxidant power 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.

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