Shelf‐life extension of multi‐vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality
Hurtado, Adriana | Guàrdia, Maria Dolors | Picouet, Pierre | Jofré, Anna | Bañón, Sancho | Ros, José María
Consumers are increasingly demanding food products based on minimally processed fruit and vegetables (Part I), which are associated with “fresh‐like” qualities and convenience. Smoothies may well fit in these needs and contribute to increasing fruit and vegetable intake. In this Part II, the objective was to assess the sensory and nutritional quality for up to 28 days at 4°C in a vegetable smoothie with apple that was stabilized by high pressure processing (HPP) (350 MPa/10°C/5 min) or mild heating (85°C/7 min). HPP provided smoothies without a cooked fruit odor that maintained their “fresh‐like” characteristics for at least 14 days. Furthermore, HPP resulted in a higher retention of vitamin C but not of total phenols and flavonoids, while sucrose rapidly was degraded to glucose and fructose during storage. Thus, mild pressurizing may be used to obtain “fresh‐like” vegetable smoothies, although the treatment should be improved to retain their sensory traits and nutrients for longer. PRACTICAL APPLICATIONS: The food industry is adapting its production strategies offer “fresh‐like” vegetable smoothies with better sensory and nutritional qualities. This involves substituting conventional thermal treatments for other treatments, such as HPP, that may provide products with an adequate shelf life. Sensory and nutritional aspects are crucial for "fresh‐like" smoothies to be developed at industrial scale.
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