ORIGINAL ARTICLE
Shelf-life extension of multi-vegetables smoothies by high-pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition, antioxidant status, and physical stability
Adriana Hurtado,
Maria Dolors Guàrdia,
Pierre Picouet,
Anna Jofré,
Sancho Bañón,
José María Ros,
Adriana Hurtado
Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition, University of Murcia, Murcia, Spain
Search for more papers by this authorMaria Dolors Guàrdia
IRTA-Food Technology Program, Finca Camps i Armet, Girona, Spain
Search for more papers by this authorPierre Picouet
IRTA-Food Technology Program, Finca Camps i Armet, Girona, Spain
USC 1422 GRAPPE, INRA, Ecole Supérieur d’Agricultures, SFR 4207 QUASAV, Angers, France
Search for more papers by this authorAnna Jofré
IRTA-Food Safety Program, Finca Camps i Armet, Girona, Spain
Search for more papers by this authorSancho Bañón
Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition, University of Murcia, Murcia, Spain
Search for more papers by this authorCorresponding Author
José María Ros
Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition, University of Murcia, Murcia, Spain
Correspondence
José María Ros, Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition, University of Murcia, Espinardo, E-30100 Murcia, Spain.
Email: [email protected]
Search for more papers by this authorAdriana Hurtado,
Maria Dolors Guàrdia,
Pierre Picouet,
Anna Jofré,
Sancho Bañón,
José María Ros,
Adriana Hurtado
Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition, University of Murcia, Murcia, Spain
Search for more papers by this authorMaria Dolors Guàrdia
IRTA-Food Technology Program, Finca Camps i Armet, Girona, Spain
Search for more papers by this authorPierre Picouet
IRTA-Food Technology Program, Finca Camps i Armet, Girona, Spain
USC 1422 GRAPPE, INRA, Ecole Supérieur d’Agricultures, SFR 4207 QUASAV, Angers, France
Search for more papers by this authorAnna Jofré
IRTA-Food Safety Program, Finca Camps i Armet, Girona, Spain
Search for more papers by this authorSancho Bañón
Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition, University of Murcia, Murcia, Spain
Search for more papers by this authorCorresponding Author
José María Ros
Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition, University of Murcia, Murcia, Spain
Correspondence
José María Ros, Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition, University of Murcia, Espinardo, E-30100 Murcia, Spain.
Email: [email protected]
Search for more papers by this authorAbstract
Consumer demand for minimally processed food products based on fruits and vegetables is associated with their “fresh-like” qualities and a desire for convenience. Smoothies could help meet these needs and contribute to increasing fruit and vegetable intake. The first part of this study assesses microbial and enzyme inactivation, antioxidant status, and physical stability of a vegetable smoothie (apple, carrot, zucchini, pumpkin, and leek) stabilized (for up to 28 days at 4°C) by high-pressure processing (HPP) (350 MPa/5 min/10°C). Compared with mild heating (85°C/7 min), HPP ensured microbial quality (aerobic mesophilic and psychotropic bacteria, yeasts and molds), inhibited peroxidase, and slightly enhanced polyphenol oxidase and pectinmethylesterase enzymes. Consequently, the pressurized smoothies underwent earlier clarification and oxidation as reflected in their values of turbidity, browning index, viscosity, and antioxidant capacity. Therefore, the pressurizing conditions and/or raw material selection need to be improved to achieve better stabilization by HPP.
Practical applications
High-pressure processing (HPP) allows fresh-like vegetable smoothies to be obtained with an extended shelf-life from the microbiological point of view. A handicap for industry is to choose the pressurization conditions able to maintain vegetable smoothies stable during a suitably long shelf time, without altering other properties of interest. This requires establishing pressurization patterns more adapted to the properties (enzyme activities, antioxidant status, color, viscosity, turbidity, etc.) of the raw materials used in the homogenates.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
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