Effect of heat treatment on smoothie quality by response surface methodology

Detalhes bibliográficos
Autor(a) principal: Pinheiro, Joaquina
Data de Publicação: 2021
Outros Autores: Santos, Diana I., Gonçalves, Elsa M., Abreu, Marta, Moldão-Martins, Margarida
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.8/6074
Resumo: Funding: All authors acknowledge the financial support provided by the CONVIT09 (QREN 11474) project. The author J.P. thanks the support of Fundação para a Ciência e Tecnologia, through the strategic project UIDB/04292/2020 granted to MARE and the Integrated Programme of SR&TD “Smart Valorization of Endogenous Marine Biological Resources Under a Changing Climate” (reference Centro-01-0145-FEDER-000018), cofunded by the Centro 2020 Programme, Portugal 2020, European Union, through the European Regional Development Fund. The author E. M. Gonçalves gratefully acknowledges the support of Fundação para a Ciência e Tecnologia through the research units UIDP/04035/2020 (GeoBioTec).
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spelling Effect of heat treatment on smoothie quality by response surface methodologyFruitsVegetableHeat treatmentTotal phenolic contentRSMAntioxidant capacityFunding: All authors acknowledge the financial support provided by the CONVIT09 (QREN 11474) project. The author J.P. thanks the support of Fundação para a Ciência e Tecnologia, through the strategic project UIDB/04292/2020 granted to MARE and the Integrated Programme of SR&TD “Smart Valorization of Endogenous Marine Biological Resources Under a Changing Climate” (reference Centro-01-0145-FEDER-000018), cofunded by the Centro 2020 Programme, Portugal 2020, European Union, through the European Regional Development Fund. The author E. M. Gonçalves gratefully acknowledges the support of Fundação para a Ciência e Tecnologia through the research units UIDP/04035/2020 (GeoBioTec).Smoothies are a popular and convenient way for to consume bioactive compounds from fruits and vegetables such as total phenolics, carotenoids and flavonoids, with the preservation treatment being an important action to guarantee the safety and extension of shelf-life. The main goal of this study was to evaluate the impact of heat treatment (HT) on smoothie prepared with “Fuji “apple (41%), pineapple (31%), cabbage (8%), pumpkin (10%) and banana (10%), by response surface methodology (RSM), where the temperature (70–100 °C) and treatment time (0.5–10.5 min), were the dependent variables. After optimization of HT conditions, a validation assay was performed to guarantee the minimal changes on color and reduction of 90% of polyphenoloxidase enzyme (PPO). Antioxidant activity (Ferric reducing antioxidant power assay (FRAP), DPPH, ABTS), total phenolics content (TPC), pH and solids soluble content were also analyzed. Predicted models of color parameters (L*, a*, ºh) and PPO enzymatic activity were found to be significant (p < 0.05) with regression coefficients (R2) of 0.84, 0.86, 0.92 and 0.97, respectively. From the RSM-generated model, the HT conditions that ensure a minimal green loss of smoothie and inactivation of PPO enzyme was at 85 °C over 7 min. In the validation study, these conditions were tested and proved to be sufficient to achieve the main goals. In the heat-treated smoothie, increases in TPC (10%) and antioxidant capacity (ABTS: 50%, DPPH: 17%, FRAP: 13%) were attained. This study demonstrated that RSM was efficient to select the optimal conditions of HT and improve the important quality properties that influence the product quality and the potential consumer’s health (TPC and antioxidant capacity).MDPIIC-OnlinePinheiro, JoaquinaSantos, Diana I.Gonçalves, Elsa M.Abreu, MartaMoldão-Martins, Margarida2021-08-11T10:23:35Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.8/6074engPinheiro, J.; Santos, D.I.; Gonçalves, E.M.; Abreu, M.; Moldão-Martins, M. Effect of Heat Treatment on Smoothie Quality by Response Surface Methodology. Proceedings 2021, 70, 6. https://doi. org/10.3390/foods_2020-076262504-390010.3390/foods_2020-07626info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-05-23T14:50:59ZPortal AgregadorONG
dc.title.none.fl_str_mv Effect of heat treatment on smoothie quality by response surface methodology
title Effect of heat treatment on smoothie quality by response surface methodology
spellingShingle Effect of heat treatment on smoothie quality by response surface methodology
Pinheiro, Joaquina
Fruits
Vegetable
Heat treatment
Total phenolic content
RSM
Antioxidant capacity
title_short Effect of heat treatment on smoothie quality by response surface methodology
title_full Effect of heat treatment on smoothie quality by response surface methodology
title_fullStr Effect of heat treatment on smoothie quality by response surface methodology
title_full_unstemmed Effect of heat treatment on smoothie quality by response surface methodology
title_sort Effect of heat treatment on smoothie quality by response surface methodology
author Pinheiro, Joaquina
author_facet Pinheiro, Joaquina
Santos, Diana I.
Gonçalves, Elsa M.
Abreu, Marta
Moldão-Martins, Margarida
author_role author
author2 Santos, Diana I.
Gonçalves, Elsa M.
Abreu, Marta
Moldão-Martins, Margarida
author2_role author
author
author
author
dc.contributor.none.fl_str_mv IC-Online
dc.contributor.author.fl_str_mv Pinheiro, Joaquina
Santos, Diana I.
Gonçalves, Elsa M.
Abreu, Marta
Moldão-Martins, Margarida
dc.subject.por.fl_str_mv Fruits
Vegetable
Heat treatment
Total phenolic content
RSM
Antioxidant capacity
topic Fruits
Vegetable
Heat treatment
Total phenolic content
RSM
Antioxidant capacity
description Funding: All authors acknowledge the financial support provided by the CONVIT09 (QREN 11474) project. The author J.P. thanks the support of Fundação para a Ciência e Tecnologia, through the strategic project UIDB/04292/2020 granted to MARE and the Integrated Programme of SR&TD “Smart Valorization of Endogenous Marine Biological Resources Under a Changing Climate” (reference Centro-01-0145-FEDER-000018), cofunded by the Centro 2020 Programme, Portugal 2020, European Union, through the European Regional Development Fund. The author E. M. Gonçalves gratefully acknowledges the support of Fundação para a Ciência e Tecnologia through the research units UIDP/04035/2020 (GeoBioTec).
publishDate 2021
dc.date.none.fl_str_mv 2021-08-11T10:23:35Z
2021
2021-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.8/6074
url http://hdl.handle.net/10400.8/6074
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Pinheiro, J.; Santos, D.I.; Gonçalves, E.M.; Abreu, M.; Moldão-Martins, M. Effect of Heat Treatment on Smoothie Quality by Response Surface Methodology. Proceedings 2021, 70, 6. https://doi. org/10.3390/foods_2020-07626
2504-3900
10.3390/foods_2020-07626
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv
repository.mail.fl_str_mv
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