CO-moderate-pressure Enhances Phytonutrients and Prolongs Shelf-life of Flowable Smoothie Formulated from Quadrable Functional Vegetables

Overview

Journal Food Chem X

Date 2024 Aug 14

PMID 39139488

Authors

Ibrahim Khalifa

Remah Sobhy

Xiaobo Zou

Asad Nawaz

Noman Walayat

Putri Widyanti Harlina

Tarek Kh Abdelkader

Mukhtar Ahmed

Sajid Maqsood

Affiliations

Soon will be listed here.

Abstract

The effect of non-thermal (HPP and semi-HPP-CO) and thermal (flash pasteurization, FP) treatments on phytonutrients of flowable smoothie prepared from quadrable vegetable blends (FQVS) was investigated using multidimensional methods. First, FQVS gained an acceptability sensorial index (85.7%) compared with other formulas. FQVS/semi-HPP-CO showed a greater microbial stability during storage (0-30 d) compared to HPP and FP. Fructose and glucose highly declined than sucrose in all smoothies, where semi-HPP-CO steadily declined this reduction during storage. LC/MS-MS analysis showed that semi-HPP-CO preserved most of FQVS's phytonutrients and their antioxidant effects measured by ORAC and oxidative enzymes inhibition assays. Semi-HPP-CO acquired the lowest apparent viscosity among different FQVS smoothies, showing its post-processing flowability behavior. Most importantly, semi-HPP-CO predicted a reduced power consumption for HPP and reduced the gas emission. In conclusion, blending different vegetables assisted with semi-HPP-CO could be a novel approach to produce storage-stable smoothies with adequate amounts of phytonutrients and sensorial scores.

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