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Effect of heat treatment on smoothie quality by response surface methodology

2021Journal article Open access
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dc.contributor.authorPinheiro, Joaquina
dc.contributor.authorSantos, Diana I.
dc.contributor.authorGonçalves, Elsa M.
dc.contributor.authorAbreu, Marta
dc.contributor.authorMoldão-Martins, Margarida
dc.date.accessioned2021-08-11T10:23:35Z
dc.date.available2021-08-11T10:23:35Z
dc.date.issued2021
dc.descriptionFunding: All authors acknowledge the financial support provided by the CONVIT09 (QREN 11474) project. The author J.P. thanks the support of Fundação para a Ciência e Tecnologia, through the strategic project UIDB/04292/2020 granted to MARE and the Integrated Programme of SR&TD “Smart Valorization of Endogenous Marine Biological Resources Under a Changing Climate” (reference Centro-01-0145-FEDER-000018), cofunded by the Centro 2020 Programme, Portugal 2020, European Union, through the European Regional Development Fund. The author E. M. Gonçalves gratefully acknowledges the support of Fundação para a Ciência e Tecnologia through the research units UIDP/04035/2020 (GeoBioTec).
dc.description.abstractSmoothies are a popular and convenient way for to consume bioactive compounds from fruits and vegetables such as total phenolics, carotenoids and flavonoids, with the preservation treatment being an important action to guarantee the safety and extension of shelf-life. The main goal of this study was to evaluate the impact of heat treatment (HT) on smoothie prepared with “Fuji “apple (41%), pineapple (31%), cabbage (8%), pumpkin (10%) and banana (10%), by response surface methodology (RSM), where the temperature (70–100 °C) and treatment time (0.5–10.5 min), were the dependent variables. After optimization of HT conditions, a validation assay was performed to guarantee the minimal changes on color and reduction of 90% of polyphenoloxidase enzyme (PPO). Antioxidant activity (Ferric reducing antioxidant power assay (FRAP), DPPH, ABTS), total phenolics content (TPC), pH and solids soluble content were also analyzed. Predicted models of color parameters (L*, a*, ºh) and PPO enzymatic activity were found to be significant (p < 0.05) with regression coefficients (R2) of 0.84, 0.86, 0.92 and 0.97, respectively. From the RSM-generated model, the HT conditions that ensure a minimal green loss of smoothie and inactivation of PPO enzyme was at 85 °C over 7 min. In the validation study, these conditions were tested and proved to be sufficient to achieve the main goals. In the heat-treated smoothie, increases in TPC (10%) and antioxidant capacity (ABTS: 50%, DPPH: 17%, FRAP: 13%) were attained. This study demonstrated that RSM was efficient to select the optimal conditions of HT and improve the important quality properties that influence the product quality and the potential consumer’s health (TPC and antioxidant capacity).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPinheiro, J.; Santos, D.I.; Gonçalves, E.M.; Abreu, M.; Moldão-Martins, M. Effect of Heat Treatment on Smoothie Quality by Response Surface Methodology. Proceedings 2021, 70, 6. https://doi. org/10.3390/foods_2020-07626pt_PT
dc.identifier.doi10.3390/foods_2020-07626pt_PT
dc.identifier.issn2504-3900
dc.identifier.urihttp://hdl.handle.net/10400.8/6074
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMarine and Environmental Sciences Centre
dc.relationGeoBioSciences GeoTechnologies and GeoEngineering
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFruitspt_PT
dc.subjectVegetablept_PT
dc.subjectHeat treatmentpt_PT
dc.subjectTotal phenolic contentpt_PT
dc.subjectRSMpt_PT
dc.subjectAntioxidant capacitypt_PT
dc.titleEffect of heat treatment on smoothie quality by response surface methodologypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMarine and Environmental Sciences Centre
oaire.awardTitleGeoBioSciences GeoTechnologies and GeoEngineering
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04292%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04035%2F2020/PT
oaire.citation.issue6pt_PT
oaire.citation.titleProceedingspt_PT
oaire.citation.volume70pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePinheiro
person.givenNameJoaquina
person.identifier556456
person.identifier.ciencia-idB113-2D80-406B
person.identifier.orcid0000-0001-9319-2651
person.identifier.scopus-author-id25228814000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication087317e0-2916-45ef-b79d-0bb9ab0e4dee
relation.isAuthorOfPublication.latestForDiscovery087317e0-2916-45ef-b79d-0bb9ab0e4dee
relation.isProjectOfPublication54154db1-7a14-4ce1-b54e-b3a01fcd44f5
relation.isProjectOfPublication98bc7ad8-3816-4a01-b5d3-1439b271dbe6
relation.isProjectOfPublication.latestForDiscovery54154db1-7a14-4ce1-b54e-b3a01fcd44f5

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