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标题：Characterization and evaluation of stability of bioactive compounds in fruit smoothies
其他标题：Characterization and evaluation of stability of bioactive compounds in fruit smoothies
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作者：MOURA, Sílvia Cristina Sobottka Rolim de ; VISSOTTO, Fernanda Zaratini ; BERBARI, Shirley Aparecida Garcia 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2017
卷号：37
期号：2
页码：216-223
DOI：10.1590/1678-457x.16616
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：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.
其他摘要：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.
其他关键词：smoothie;rheology;phenolic compounds;shelf-life;sensory evaluation