title: The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage.
abstract: The effects of high-pressure processing--HPP--(450 and 600 MPa/3 min/20 °C) on the colour, carotenoids, ascorbic acid, polyphenols and antioxidant activity (FRAP and DPPH) of a smoothie were compared to thermal processing (80 °C/3 min). Stability during 45 days at 4 °C was also evaluated. HPP samples showed slight differences (p < 0.05) in colour compared to untreated smoothies. Both HPP significantly increased the extractability of lycopene, β-carotene and polyphenols compared to untreated samples. After HPP, ascorbic acid was retained by more than 92% of the initial content. The best results for antioxidant activity were obtained when HPP was applied at 600 MPa. FRAP and DPPH showed a high correlation with ascorbic acid (R(2) = 0.7135 and 0.8107, respectively) and polyphenolic compounds (R(2) = 0.6819 and 0.6935, respectively), but not with total carotenoids. Changes in bioactive compounds during the storage period were lower in the HPP smoothie than in the thermal-treated sample.
authors: Department of Food Science, Faculty of Pharmacy, Universidad Complutense de Madrid, Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain. Electronic address: victorandres@ucm.es.
authors: Víctor
authors: V
authors: Andrés
authors: Department of Food Science, Faculty of Pharmacy, Universidad Complutense de Madrid, Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain.
authors: María J
authors: MJ
authors: Villanueva
authors: Department of Food Science, Faculty of Pharmacy, Universidad Complutense de Madrid, Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain.
authors: María D
authors: MD
authors: Tenorio
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis; D002338:Carotenoids / Q000032:analysis; D003116:Color; D005511:Food Handling / Q000379:methods; D061353:Food Storage / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D006358:Hot Temperature; D008892:Milk / Q000737:chemistry*; D010084:Oxidation-Reduction; D059808:Polyphenols / Q000032:analysis; D011312:Pressure; D012034:Refrigeration; D014675:Vegetables / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D059808:Polyphenols; D002338:Carotenoids; D001205:Ascorbic Acid
keywords: Ascorbic acid (PubChem CID: 54670067); Beta-carotene (PubChem CID: 5280489); Bioactive compounds; Colour; DPPH; DPPH (PubChem CID: 2735032); FRAP; Ferric chloride (PubChem CID: 24380); Gallic acid (PubChem CID: 370); HPP; Lycopene (PubChem CID: 446925); Smoothie; TPTZ (PubChem CID: 77258); Thermal treatment; Trolox (PubChem CID: 40634)