Characterization and evaluation of stability of bioactive compounds in fruit smoothies

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dc.creatorSílvia Cristina Sobottka Rolim de MOURA
dc.creatorFernanda Zaratini VISSOTTO
dc.creatorShirley Aparecida Garcia BERBARI
dc.creatorElaine de Cássia Guerreiro SOUZA
dc.creatorFabíola Guirau Parra TOTI
dc.creatorPaulo ALVES JÚNIOR
dc.date2017
dc.date.accessioned2026-07-07T04:18:30Z
dc.descriptionSmoothies are drinks composed of a mixture of vegetables (fruits, vegetables), which can be added or not by milk or yogurt, being a high creamy, healthy beverage and a good source of energy, vitamins, and minerals. Samples of three commercial smoothies: Yellow Fruits (YF), Red Fruits (RF), and Green Vegetables (GV) stored in a glass packaging (260 mL) were characterized for pH, soluble solids (°Brix), water activity (aw), density, rheology and thermal properties, and stored at controlled temperatures of 10 °C and 25 °C in the absence of light. During the period of 180 days, the samples were evaluated for color, polyphenol and anthocyanin contents, and sensorially monitored by odor, taste, overall quality and color characteristics. The smoothies showed similar physicochemical and thermophysical properties to pulp fruit and juice concentrates. The rheological behavior of the samples followed the power law model and was adjusted to the Arrhenius model. All the samples showed a reduction in bioactive compounds, change in color, taste and odor, with these being more significant at the room temperature.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395951059008
dc.identifier.urihttp://hdl.handle.net/123456789/457290
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.2 Vol.37
dc.subjectAgrociencias
dc.titleCharacterization and evaluation of stability of bioactive compounds in fruit smoothies
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos