Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature
This study aims to evaluate the physicochemical, antioxidant and microbiological stability of a fruit and vegetable smoothie treated with a previously optimized high pressure processing treatment (HPP: 630 MPa, 6min, 20 °C), stored at 25 °C. The control samples presented a significant increase in mi...
| Main Authors: | , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
Elsevier
2019
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| Online Access: | http://hdl.handle.net/20.500.12123/4542 https://www.sciencedirect.com/science/article/pii/S0023643819301203?via%3Dihub https://doi.org/10.1016/j.lwt.2019.02.030 |
| _version_ | 1855483452214738944 |
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| author | Fernandez, María Verónica Denoya, Gabriela Inés Jagus, Rosa Juana Vaudagna, Sergio Ramon Agüero, Maria Victoria |
| author_browse | Agüero, Maria Victoria Denoya, Gabriela Inés Fernandez, María Verónica Jagus, Rosa Juana Vaudagna, Sergio Ramon |
| author_facet | Fernandez, María Verónica Denoya, Gabriela Inés Jagus, Rosa Juana Vaudagna, Sergio Ramon Agüero, Maria Victoria |
| author_sort | Fernandez, María Verónica |
| collection | INTA Digital |
| description | This study aims to evaluate the physicochemical, antioxidant and microbiological stability of a fruit and vegetable smoothie treated with a previously optimized high pressure processing treatment (HPP: 630 MPa, 6min, 20 °C), stored at 25 °C. The control samples presented a significant increase in microbiological counts during the first days, while treated samples showed counts below the detection limit (<1.0 logCFU/g) throughout the 26 days of storage. Total soluble solids and pH did not change with treatment or along storage. Initially, HPP-treatment reduced pectinmethylestearase, peroxidase and polyphenoloxidase activities (PME, POD, PPO) by 83.9%, 31.4%, and 9.7%, respectively. During storage, PPO was maintained whereas POD decreased significantly on treated and control samples, while PME decreased on control, the slow value of treated ones was maintained. All the antioxidant indicators presented an initial increase in their values (5–75%) with treatment, presenting similar or better performance than control during storage. All samples presented initially a reddish color (a*: 12.4 ± 0.8) tending towards an orange-brownish color with storage time, probably due to the significant loss of betacyanin, smoothie's main red pigment. In conclusion, although adjustments are necessary to achieve pigments's stability, HPP-treatment is adequate to ensure the microbiological and antioxidant stability of the product at 25 °C. |
| format | Artículo |
| id | INTA4542 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA45422019-03-07T12:26:14Z Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature Fernandez, María Verónica Denoya, Gabriela Inés Jagus, Rosa Juana Vaudagna, Sergio Ramon Agüero, Maria Victoria High Pressure Technology Storage Hydrostatic Pressure Keeping Quality Tecnología Alta Presión Almacenamiento Presión Hidrostática Aptitud para la Conservación Vegetable Smoothie Batido de Verduras This study aims to evaluate the physicochemical, antioxidant and microbiological stability of a fruit and vegetable smoothie treated with a previously optimized high pressure processing treatment (HPP: 630 MPa, 6min, 20 °C), stored at 25 °C. The control samples presented a significant increase in microbiological counts during the first days, while treated samples showed counts below the detection limit (<1.0 logCFU/g) throughout the 26 days of storage. Total soluble solids and pH did not change with treatment or along storage. Initially, HPP-treatment reduced pectinmethylestearase, peroxidase and polyphenoloxidase activities (PME, POD, PPO) by 83.9%, 31.4%, and 9.7%, respectively. During storage, PPO was maintained whereas POD decreased significantly on treated and control samples, while PME decreased on control, the slow value of treated ones was maintained. All the antioxidant indicators presented an initial increase in their values (5–75%) with treatment, presenting similar or better performance than control during storage. All samples presented initially a reddish color (a*: 12.4 ± 0.8) tending towards an orange-brownish color with storage time, probably due to the significant loss of betacyanin, smoothie's main red pigment. In conclusion, although adjustments are necessary to achieve pigments's stability, HPP-treatment is adequate to ensure the microbiological and antioxidant stability of the product at 25 °C. Instituto de Tecnología de los Alimentos Fil: Fernandez, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería. Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Peruilh Foundation; Argentina Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería. Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Peruilh Foundation; Argentina Fil: Vaudagna, Sergio Ramon. Instituto de Tecnología de los Alimentos; Argentina Fil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería. Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Peruilh Foundation; Argentina 2019-03-07T12:17:18Z 2019-03-07T12:17:18Z 2019-05 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/4542 https://www.sciencedirect.com/science/article/pii/S0023643819301203?via%3Dihub 0023-6438 https://doi.org/10.1016/j.lwt.2019.02.030 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier LWT 105 : 206-210. (May 2019) |
| spellingShingle | High Pressure Technology Storage Hydrostatic Pressure Keeping Quality Tecnología Alta Presión Almacenamiento Presión Hidrostática Aptitud para la Conservación Vegetable Smoothie Batido de Verduras Fernandez, María Verónica Denoya, Gabriela Inés Jagus, Rosa Juana Vaudagna, Sergio Ramon Agüero, Maria Victoria Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature |
| title | Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature |
| title_full | Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature |
| title_fullStr | Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature |
| title_full_unstemmed | Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature |
| title_short | Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature |
| title_sort | microbiological antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature |
| topic | High Pressure Technology Storage Hydrostatic Pressure Keeping Quality Tecnología Alta Presión Almacenamiento Presión Hidrostática Aptitud para la Conservación Vegetable Smoothie Batido de Verduras |
| url | http://hdl.handle.net/20.500.12123/4542 https://www.sciencedirect.com/science/article/pii/S0023643819301203?via%3Dihub https://doi.org/10.1016/j.lwt.2019.02.030 |
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