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Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrients.
J Sci Food Agric. 2017 Feb; 97(3):777-783.JS

Abstract

BACKGROUND

Non-thermal pasteurisation by high-pressure processing (HPP) is increasingly replacing thermal processing (TP) to maintain the properties of fresh fruit products. The resulting products need to be validated from a sensory and nutritional standpoint. The objective was to assess a mild HPP treatment to stabilise red fruit-based smoothies in a wide (sensory quality and major nutrients) study.

RESULTS

HPP (350 MPa/ 10 °C/ 5 min) provided 'fresh-like' smoothies, free of cooked-fruit flavours, for at least 14 days at 4 °C, although their sensory stability was low compared with the TP-smoothies (85 °C/ 7 min). In HPP-smoothies, the loss of fresh fruit flavour and reduced sliminess were the clearest signs of sensory deterioration during storage. Furthermore, HPP permitted the higher initial retention of vitamin C, although this vitamin and, to a lesser extent, total phenols, had a higher degradation rate during storage. The content of sugar present was not affected by either processing treatment.

CONCLUSION

Mild HPP treatment did not alter the sensory and nutritional properties of smoothies. The sensory and nutritional losses during storage were less than might be expected, probably due to the high antioxidant content and the natural turbidity provided by red fruits. © 2016 Society of Chemical Industry.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Hurtado A
Department of Food Science & Technology and Human Nutrition, Faculty of Veterinary Science, University of Murcia, Espinardo, E-30100 Murcia, Spain.
Guàrdia MD
IRTA-Food Technology Program, Finca Camps i Armet, Monells, E-17121 Girona, Spain.
Picouet P
IRTA-Food Technology Program, Finca Camps i Armet, Monells, E-17121 Girona, Spain.
Jofré A
IRTA-Food Safety Program, Finca Camps i Armet, Monells, E-17121 Girona, Spain.
Ros JM
Department of Food Science & Technology and Human Nutrition, Faculty of Veterinary Science, University of Murcia, Espinardo, E-30100 Murcia, Spain.
Bañón S
Department of Food Science & Technology and Human Nutrition, Faculty of Veterinary Science, University of Murcia, Espinardo, E-30100 Murcia, Spain.

MeSH

AntioxidantsAscorbic AcidBeveragesDietary CarbohydratesFood PreferencesFood PreservationFood QualityFood StorageFruitHot TemperatureHumansNutritive ValueOxidation-ReductionPhenolsPressureRefrigerationSensationSolubilitySpainTasteViscosity

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

27170436

Citation

Hurtado, Adriana, et al. "Stabilisation of Red Fruit-based Smoothies By High-pressure Processing. Part II: Effects On Sensory Quality and Selected Nutrients." Journal of the Science of Food and Agriculture, vol. 97, no. 3, 2017, pp. 777-783.
Hurtado A, Guàrdia MD, Picouet P, et al. Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrients. J Sci Food Agric. 2017;97(3):777-783.
Hurtado, A., Guàrdia, M. D., Picouet, P., Jofré, A., Ros, J. M., & Bañón, S. (2017). Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrients. Journal of the Science of Food and Agriculture, 97(3), 777-783. https://doi.org/10.1002/jsfa.7795
Hurtado A, et al. Stabilisation of Red Fruit-based Smoothies By High-pressure Processing. Part II: Effects On Sensory Quality and Selected Nutrients. J Sci Food Agric. 2017;97(3):777-783. PubMed PMID: 27170436.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrients. AU - Hurtado,Adriana, AU - Guàrdia,Maria Dolors, AU - Picouet,Pierre, AU - Jofré,Anna, AU - Ros,José María, AU - Bañón,Sancho, Y1 - 2016/06/15/ PY - 2015/12/18/received PY - 2016/04/28/revised PY - 2016/05/01/accepted PY - 2016/5/14/pubmed PY - 2017/6/20/medline PY - 2016/5/13/entrez KW - antioxidants KW - high pressure KW - non-thermal pasteurisation KW - red fruit KW - sensory deterioration KW - smoothie KW - sugars SP - 777 EP - 783 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 97 IS - 3 N2 - BACKGROUND: Non-thermal pasteurisation by high-pressure processing (HPP) is increasingly replacing thermal processing (TP) to maintain the properties of fresh fruit products. The resulting products need to be validated from a sensory and nutritional standpoint. The objective was to assess a mild HPP treatment to stabilise red fruit-based smoothies in a wide (sensory quality and major nutrients) study. RESULTS: HPP (350 MPa/ 10 °C/ 5 min) provided 'fresh-like' smoothies, free of cooked-fruit flavours, for at least 14 days at 4 °C, although their sensory stability was low compared with the TP-smoothies (85 °C/ 7 min). In HPP-smoothies, the loss of fresh fruit flavour and reduced sliminess were the clearest signs of sensory deterioration during storage. Furthermore, HPP permitted the higher initial retention of vitamin C, although this vitamin and, to a lesser extent, total phenols, had a higher degradation rate during storage. The content of sugar present was not affected by either processing treatment. CONCLUSION: Mild HPP treatment did not alter the sensory and nutritional properties of smoothies. The sensory and nutritional losses during storage were less than might be expected, probably due to the high antioxidant content and the natural turbidity provided by red fruits. © 2016 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/27170436/Stabilisation_of_red_fruit_based_smoothies_by_high_pressure_processing__Part_II:_effects_on_sensory_quality_and_selected_nutrients_ DB - PRIME DP - Unbound Medicine ER -