How functional foods endure throughout the shelf storage? Effects of packing materials and formulation on the quality parameters and bioactivity of smoothies

LWT

Volumn 65, Issue , 2016, Pages 70-78

  Nunes, M Antónia ^a   Costa, Anabela S G ^a   Barreira, João C M ^a   Vinha, Ana F ^a,b   Alves, Rita C ^a,c   Rocha, Ada ^d   Oliveira, M Beatriz P P ^a  

^a Campus Universitário de Santiago   (Portugal)

^b UNIVERSIDADE FERNANDO PESSOA   (Portugal)

^c INSTITUTO SUPERIOR DE ENGENHARIA DO PORTO   (Portugal)

^d UNIVERSITY OF PORTO   (Portugal)

Author keywords

Bioactivity; Packing type; Physicochemical and chromatic parameters; Shelf time; Smoothies' formulation

Indexed keywords

ANTIOXIDANTS; BIOACTIVITY; FRUIT JUICES; FRUITS; STATISTICAL MECHANICS;

ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; CHROMATIC PARAMETERS; PACKING MATERIALS; PHYSICOCHEMICAL PARAMETERS; QUALITY PARAMETERS; SHELF TIME; SMOOTHIES' FORMULATION;

STORAGE (MATERIALS);

EID: 84951973531     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.07.061     Document Type: Article

References (29)

1. Alves R.C., Costa A.S., Jerez M., Casal S., Sineiro J., Nunez M.J., et al. Antiradical activity, phenolics profile, and hydroxymethylfurfural in espresso coffee: influence of technological factors. Journal of Agricultural and Food Chemistry 2010, 58:12221-12229.
2. AOAC. Official methods of analysis 1995, Association of Official Analytical Chemists, Washington, DC. 16th ed.
3. Barrett D.M., Lloyd B. Advanced preservation methods and nutrient retention in fruits and vegetables. Journal of the Science of Food and Agriculture 2012, 92:7-22.
4. Bhardwaj R.L., Pandey S. Juice blends-a way of utilization of under-utilized fruits, vegetables, and spices: a review. Critical Reviews in Food Science and Nutrition 2011, 51:563-570.
5. Bicho N.C., Leitão A.E., Ramalho J.C., Lidon F.C. Use of colour parameters for roasted coffee assessment. Food Science and Technology 2012, 32:436-442.
6. Cagno R., Minervini G., Rizzello C.G., Angelis M., Gobbetti M. Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. Food Microbiology 2011, 28:1062-1071.
7. Code of Federal Regulations Percentage juice declaration for foods purporting to be beverages that contain fruit or vegetable juice. Food and Drug Administration 2009, 21. CFR 101.30a. Revised April 1st.
8. Costa A.S.G., Alves R.C., Vinha A.F., Barreira S.V.P., Nunes M.A., Cunha L.M., et al. Optimization of antioxidants extraction from coffee silverskin, a roasting by-product, having in view a sustainable process. Industrial Crops and Products 2014, 53:350-357.
9. Dafny-Yalin M., Glazer I., Bar-Ilan I., Kerem Z., Holland D., Amir R. Color, sugars and organic acids composition in aril juices and peel homogenates prepared from different pomegranate accessions. Journal of Agricultural and Food Chemistry 2010, 58:4342-4352.
10. D'Archivio M., Filesi C., Varì R., Scazzocchio B., Masella R. Bioavailability of the polyphenols: status and controversies. International Journal of Molecular Sciences 2010, 11:1321-1342.
11. Falguera V., Aliguer N., Falguera M. An integrated approach to current trends in food consumption: moving toward functional and organic products?. Food Control 2012, 26:274-281.
12. Keenan D.F., Brunton N.P., Gormley R., Butler F. Effects of thermal and high hydrostatic pressure processing and storage on the content of polyphenols and some quality attributes of fruit smoothies. Journal of Agricultural and Food Chemistry 2011, 59:601-607.
13. Keenan D.F., Rößle C., Gormley R., Butler F., Brunton N.P. Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies. LWT - Food Science and Technology 2012, 45:50-57.
14. Keenan D.F., Tiwari B.K., Patras A., Gormley R., Butler F., Brunton N.P. Effect of sonication on the bioactive, quality and rheological characteristics of fruit smoothies. International Journal of Food Science & Technology 2012, 47:827-836.
15. Layman D.K. Eating patterns, diet quality and energy balance: a perspective about applications and future directions for the food industry. Physiology & Behavior 2014, 134:126-130.
16. McGuire R.G. Reporting of objective colour measurements. Horticultural Science 1992, 27:1254-1255.
17. Medina M.B. Determination of the total phenolics in juices and superfruits by a novel chemical method. Journal of Functional Foods 2011, 3:79-87.
18. Nandutu A.M., Clifford M., Howell N.K. Analysis of phenolic compounds in Ugandan sweet potato varieties (NSP, SPK AND TZ). African Journal of Biochemistry Research 2007, 1:29-36.
19. Naska A., Vasdekis V.G., Trichopoulou A., Friel S., Leonhäuser I.U., Moreiras O., et al. Fruit and vegetable availability among ten European countries: how does it compare with the 'five-a-day' recommendation? DAFNE I and II projects of the European Commission. British Journal of Nutrition 2000, 84:549-556.
20. Oey I., Lille M., Loey A.V., Hendrickx M. Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review. Trends in Food Science & Technology 2008, 19:320-328.
21. Oms-Oliu G., Odriozola-Serrano I., Soliva-Fortuny R., Elez-Martínez P., Martín-Belloso O. Stability of health-related compounds in plant foods through the application of non thermal processes. Trends in Food Science & Technology 2012, 23:111-123.
22. Palacios-Morillo A., Alcázar Á., Pablos F., Jurado J.M. Differentiation of tea varieties using UV-Vis spectra and pattern recognition techniques. Spectrochimica Acta Part A 2013, 103:79-83.
23. Palafox-Carlos H., Ayala-Zavala J.F., Gonzalez-Aguilar G.A. The role of dietary fiber in the bioaccessibility and bioavailability of fruit and vegetable antioxidants. Journal of Food Science 2011, 76:R6-R15.
24. Pansera M.R., Santos A.C.A., Paese K., Wasum R., Rossato M., Rota L.D., et al. Análise de taninos totais em plantas aromáticas e medicinais cultivadas no Nordeste do Rio Grande do Sul. Revista Brasileira de Farmacognosia 2003, 13:17-22.
25. Pulido R., Bravo L., Saura-Calixto F. Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. Journal of Agricultural and Food Chemistry 2000, 48:3396-3402.
26. Rodrigo D., van Loey A., Hendrickx M. Combined thermal and high pressure colour degradation of tomato puree and strawberry juice. Journal of Food Engineering 2007, 79:553-560.
27. Soares M.O., Alves R.C., Pires P.C., Oliveira M.B.P.P., Vinha A.F. Angolan Cymbopogon citratus used for therapeutic benefits: nutritional composition and influence of solvents in phytochemicals content and antioxidant activity of leaf extracts. Food and Chemical Toxicology 2013, 60:413-418.
28. Walkling-Ribeiro M., Noci F., Cronin D.A., Lyng J.G., Morgan D.J. Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields. LWT - Food Science and Technology 2010, 43:1067-1073.
29. Woodside J.V., Young I.S., McKinley M.C. Fruits and vegetables: measuring intake and encouraging increased consumption. Proceedings of the Nutrition Society 2013, 72:236-245.