CO 2 -moderate-pressure enhances phytonutrients and prolongs shelf-life of flowable smoothie formulated from quadrable functional vegetables.

Autor: Khalifa I; Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University Zhenjiang, Jiangsu 212013, China.; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates., Sobhy R; Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University Zhenjiang, Jiangsu 212013, China.; Department of Biochemistry, Faculty of Agriculture, Benha University, 13736 Moshtohor, Egypt., Zou X; Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University Zhenjiang, Jiangsu 212013, China., Nawaz A; College of Chemistry and Bioengineering, Hunan University of Science and Engineering, 425199 Yongzhou, Hunan, China., Walayat N; College of Tea Science and Tea Culture, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China., Harlina PW; Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia., Abdelkader TK; Agricultural Engineering Department, Faculty of Agriculture, Fayoum University, 63514 Fayoum, Egypt., Ahmed M; Department of Zoology, College of Science, King Saud University, 2455, Riyadh 11451, Saudi Arabia., Maqsood S; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates.; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China.
Jazyk: angličtina
Zdroj: Food chemistry: X [Food Chem X] 2024 Jul 15; Vol. 23, pp. 101663. Date of Electronic Publication: 2024 Jul 15 (Print Publication: 2024).
DOI: 10.1016/j.fochx.2024.101663
Abstrakt: The effect of non-thermal (HPP and semi-HPP-CO 2 ) and thermal (flash pasteurization, FP) treatments on phytonutrients of flowable smoothie prepared from quadrable vegetable blends (FQVS) was investigated using multidimensional methods. First, FQVS gained an acceptability sensorial index (85.7%) compared with other formulas. FQVS/semi-HPP-CO 2 showed a greater microbial stability during storage (0-30 d) compared to HPP and FP. Fructose and glucose highly declined than sucrose in all smoothies, where semi-HPP-CO 2 steadily declined this reduction during storage. LC/MS-MS analysis showed that semi-HPP-CO 2 preserved most of FQVS's phytonutrients and their antioxidant effects measured by ORAC and oxidative enzymes inhibition assays. Semi-HPP-CO 2 acquired the lowest apparent viscosity among different FQVS smoothies, showing its post-processing flowability behavior. Most importantly, semi-HPP-CO 2 predicted a reduced power consumption for HPP and reduced the gas emission. In conclusion, blending different vegetables assisted with semi-HPP-CO 2 could be a novel approach to produce storage-stable smoothies with adequate amounts of phytonutrients and sensorial scores.
Competing Interests: No conflict of interest among authors.
(© 2024 The Authors.)
Databáze: MEDLINE
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