Characterization and evaluation of stability of bioactive compounds in fruit smoothies

• Autor(a) principal: MOURA,Sílvia Cristina Sobottka Rolim de
• Data de Publicação: 2017
• Outros Autores: VISSOTTO,Fernanda Zaratini, BERBARI,Shirley Aparecida Garcia, SOUZA,Elaine de Cássia Guerreiro, TOTI,Fabíola Guirau Parra, ALVES JÚNIOR,Paulo
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200216
• topic: smoothie; rheology; phenolic compounds; shelf-life; sensory evaluation

Abstract Smoothies are drinks composed of a mixture of vegetables (fruits, vegetables), which can be added or not by milk or yogurt, being a high creamy, healthy beverage and a good source of energy, vitamins, and minerals. Samples of three commercial smoothies: Yellow Fruits (YF), Red Fruits (RF), and Green Vegetables (GV) stored in a glass packaging (260 mL) were characterized for pH, soluble solids (°Brix), water activity (aw), density, rheology and thermal properties, and stored at controlled temperatures of 10 °C and 25 °C in the absence of light. During the period of 180 days, the samples were evaluated for color, polyphenol and anthocyanin contents, and sensorially monitored by odor, taste, overall quality and color characteristics. The smoothies showed similar physicochemical and thermophysical properties to pulp fruit and juice concentrates. The rheological behavior of the samples followed the power law model and was adjusted to the Arrhenius model. All the samples showed a reduction in bioactive compounds, change in color, taste and odor, with these being more significant at the room temperature.