title: Semi-industrial microwave treatments positively affect the quality of orange-colored smoothies.
abstract: Thermal processing extends the shelf life of fruit and vegetables products by inactivating microorganisms and enzymes. The effect of a pasteurization (P) treatment, 90 ± 2 °C for 35 s, provided by continuous semi-industrial microwave (MW) under different conditions (high power/short time and low power/long time) or conventional pasteurization (CP) on orange-colored smoothies and their changes throughout 45 days of storage at 5 °C were investigated. Results indicated that vitamin C and antioxidant capacity (FRAP) in CP decreased dramatically in comparison with the unheated and MWP smoothies. On the contrary, all heating treatments increased the contents of total phenolic compounds and carotenoids. Based on the sensory quality and microbial counts, the shelf life of all those heated smoothies reached 45 days. NoListeria monocytogenesgrowth was found and all microbial counts were below the European legal limits (2007). MWP as compared to the CP method led to a greater reduction of mesophilic bacteria after 45 days at 5 °C (3.7 log cfu g-1for CP and 1.6 log cfu g-1for MWP). The highest power and the shortest time MWP treatments (3600 W for 93 s), resulted into better preservation of FRAP and vitamin C.
authors.affiliation: College of Agriculture and Natural Resources, University of Tehran, Tehran, Iran ; Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia Spain ; Institute of Plant Biotechnology, UPCT, Campus Muralla del Mar, 30202 Cartagena, Murcia Spain.
authors.forename: Mitra
authors.initials: M
authors.lastname: Arjmandi
authors.affiliation: Institute of Plant Biotechnology, UPCT, Campus Muralla del Mar, 30202 Cartagena, Murcia Spain.
authors.forename: Mariano
authors.initials: M
authors.lastname: Otón
authors.affiliation: Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia Spain ; Institute of Plant Biotechnology, UPCT, Campus Muralla del Mar, 30202 Cartagena, Murcia Spain.
authors.forename: Francisco
authors.initials: F
authors.lastname: Artés
authors.affiliation: Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia Spain ; Institute of Plant Biotechnology, UPCT, Campus Muralla del Mar, 30202 Cartagena, Murcia Spain.
authors.forename: Francisco
authors.initials: F
authors.lastname: Artés-Hernández
authors.affiliation: Institute of Plant Biotechnology, UPCT, Campus Muralla del Mar, 30202 Cartagena, Murcia Spain.
authors.forename: Perla A
authors.initials: PA
authors.lastname: Gómez
authors.affiliation: Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia Spain ; Institute of Plant Biotechnology, UPCT, Campus Muralla del Mar, 30202 Cartagena, Murcia Spain.
authors.forename: Encarna
authors.initials: E
authors.lastname: Aguayo
keywords: Beverage; Bioactive compounds; Heat treatment; Microbial counts; Quality attributes