Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature

Autores
Fernandez, María Verónica; Denoya, Gabriela Inés; Jagus, Rosa Juana; Vaudagna, Sergio Ramon; Agüero, Maria Victoria
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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
Fuente
LWT 105 : 206-210. (May 2019)
Materia
High Pressure Technology
Storage
Hydrostatic Pressure
Keeping Quality
Tecnología Alta Presión
Almacenamiento
Presión Hidrostática
Aptitud para la Conservación
Vegetable Smoothie
Batido de Verduras
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4542
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oai_identifier_str oai:localhost:20.500.12123/4542
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spelling Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperatureFernandez, María VerónicaDenoya, Gabriela InésJagus, Rosa JuanaVaudagna, Sergio RamonAgüero, Maria VictoriaHigh Pressure TechnologyStorageHydrostatic PressureKeeping QualityTecnología Alta PresiónAlmacenamientoPresión HidrostáticaAptitud para la ConservaciónVegetable SmoothieBatido de VerdurasThis 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 AlimentosFil: 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; ArgentinaFil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: 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; ArgentinaFil: Vaudagna, Sergio Ramon. Instituto de Tecnología de los Alimentos; ArgentinaFil: 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; ArgentinaElsevier2019-03-07T12:17:18Z2019-03-07T12:17:18Z2019-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/4542https://www.sciencedirect.com/science/article/pii/S0023643819301203?via%3Dihub0023-6438https://doi.org/10.1016/j.lwt.2019.02.030LWT 105 : 206-210. (May 2019)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-23T11:16:51Zoai:localhost:20.500.12123/4542instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-23 11:16:52.098INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv 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
spellingShingle Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature
Fernandez, María Verónica
High Pressure Technology
Storage
Hydrostatic Pressure
Keeping Quality
Tecnología Alta Presión
Almacenamiento
Presión Hidrostática
Aptitud para la Conservación
Vegetable Smoothie
Batido de Verduras
title_short 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_sort Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature
dc.creator.none.fl_str_mv Fernandez, María Verónica
Denoya, Gabriela Inés
Jagus, Rosa Juana
Vaudagna, Sergio Ramon
Agüero, Maria Victoria
author Fernandez, María Verónica
author_facet Fernandez, María Verónica
Denoya, Gabriela Inés
Jagus, Rosa Juana
Vaudagna, Sergio Ramon
Agüero, Maria Victoria
author_role author
author2 Denoya, Gabriela Inés
Jagus, Rosa Juana
Vaudagna, Sergio Ramon
Agüero, Maria Victoria
author2_role author
author
author
author
dc.subject.none.fl_str_mv High Pressure Technology
Storage
Hydrostatic Pressure
Keeping Quality
Tecnología Alta Presión
Almacenamiento
Presión Hidrostática
Aptitud para la Conservación
Vegetable Smoothie
Batido de Verduras
topic High Pressure Technology
Storage
Hydrostatic Pressure
Keeping Quality
Tecnología Alta Presión
Almacenamiento
Presión Hidrostática
Aptitud para la Conservación
Vegetable Smoothie
Batido de Verduras
dc.description.none.fl_txt_mv 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
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.
publishDate 2019
dc.date.none.fl_str_mv 2019-03-07T12:17:18Z
2019-03-07T12:17:18Z
2019-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv 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
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
identifier_str_mv 0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv LWT 105 : 206-210. (May 2019)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.982451

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