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
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/4542
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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/restrictedAccess2025-09-29T13:44:35Zoai: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:l2025-09-29 13:44:35.782INTA 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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1844619131096137728 |
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12.559606 |