Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies
This study investigated the status of bioactive compounds (phenolic compounds, carotenoids, and vitamin C), changes in color performance, and microbiological quality in smoothies preserved by high-pressure processing (HP) and thermal pasteurization (P) during cold storage at 4 °C for 21 days. Chemom...
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MDPI AG
2021-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/6/1167 |
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| author | Marko Škegro Predrag Putnik Danijela Bursać Kovačević Ana Petra Kovač Lidija Salkić Iva Čanak Jadranka Frece Sandra Zavadlav Damir Ježek |
| author_facet | Marko Škegro Predrag Putnik Danijela Bursać Kovačević Ana Petra Kovač Lidija Salkić Iva Čanak Jadranka Frece Sandra Zavadlav Damir Ježek |
| author_sort | Marko Škegro |
| collection | DOAJ |
| description | This study investigated the status of bioactive compounds (phenolic compounds, carotenoids, and vitamin C), changes in color performance, and microbiological quality in smoothies preserved by high-pressure processing (HP) and thermal pasteurization (P) during cold storage at 4 °C for 21 days. Chemometric tools were used to select relevant variables that represent the most useful information for the fast and accurate quality assessment of smoothies. HP was performed at 350 and 450 MPa for 5 and 15 min at room temperature, respectively, while P was performed at 85 °C for 7 min. Smoothies were prepared by blending juices of apple (50%, <i>v</i>/<i>v</i>), carrot (20%, <i>v</i>/<i>v</i>), chokeberry (5%, <i>v</i>/<i>v</i>), Indian banana puree (10%, <i>w</i>/<i>v</i>), and almond drink (15%, <i>v</i>/<i>v</i>). The results obtained indicated that lower pressures with a shorter duration of HP showed higher levels of bioactive compounds in the smoothies, compared to the control samples. Compared to P, the HP samples exhibited a greater stability of bioactive compounds during shelf life. HP was found to be highly effective in reducing the native microflora of the smoothies, without subsequent microbial activation during storage. This study demonstrated the usefulness of the chemometric approach in interpreting complex datasets for the effective quality assessment of smoothies treated with different preservation technologies. |
| first_indexed | 2024-03-10T11:08:49Z |
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| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T11:08:49Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e77f9bf8cad043eda1d7a80a23c7eec32023-11-21T20:59:52ZengMDPI AGFoods2304-81582021-05-01106116710.3390/foods10061167Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of SmoothiesMarko Škegro0Predrag Putnik1Danijela Bursać Kovačević2Ana Petra Kovač3Lidija Salkić4Iva Čanak5Jadranka Frece6Sandra Zavadlav7Damir Ježek8Department of Process Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaDepartment of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, CroatiaDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaDepartment of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaDepartment of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaDepartment of Food Technology, Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47000 Karlovac, CroatiaDepartment of Process Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaThis study investigated the status of bioactive compounds (phenolic compounds, carotenoids, and vitamin C), changes in color performance, and microbiological quality in smoothies preserved by high-pressure processing (HP) and thermal pasteurization (P) during cold storage at 4 °C for 21 days. Chemometric tools were used to select relevant variables that represent the most useful information for the fast and accurate quality assessment of smoothies. HP was performed at 350 and 450 MPa for 5 and 15 min at room temperature, respectively, while P was performed at 85 °C for 7 min. Smoothies were prepared by blending juices of apple (50%, <i>v</i>/<i>v</i>), carrot (20%, <i>v</i>/<i>v</i>), chokeberry (5%, <i>v</i>/<i>v</i>), Indian banana puree (10%, <i>w</i>/<i>v</i>), and almond drink (15%, <i>v</i>/<i>v</i>). The results obtained indicated that lower pressures with a shorter duration of HP showed higher levels of bioactive compounds in the smoothies, compared to the control samples. Compared to P, the HP samples exhibited a greater stability of bioactive compounds during shelf life. HP was found to be highly effective in reducing the native microflora of the smoothies, without subsequent microbial activation during storage. This study demonstrated the usefulness of the chemometric approach in interpreting complex datasets for the effective quality assessment of smoothies treated with different preservation technologies.https://www.mdpi.com/2304-8158/10/6/1167high-pressure processingthermal pasteurizationsmoothiestoragequalitybioactive compounds |
| spellingShingle | Marko Škegro Predrag Putnik Danijela Bursać Kovačević Ana Petra Kovač Lidija Salkić Iva Čanak Jadranka Frece Sandra Zavadlav Damir Ježek Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies Foods high-pressure processing thermal pasteurization smoothie storage quality bioactive compounds |
| title | Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies |
| title_full | Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies |
| title_fullStr | Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies |
| title_full_unstemmed | Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies |
| title_short | Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies |
| title_sort | chemometric comparison of high pressure processing and thermal pasteurization the nutritive sensory and microbial quality of smoothies |
| topic | high-pressure processing thermal pasteurization smoothie storage quality bioactive compounds |
| url | https://www.mdpi.com/2304-8158/10/6/1167 |
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