Development of vegetable-based smoothies using emerging minimal processing technologies. Quality and safety improvement
type: CreativeWork
description: [ENG] The health benefits of the Mediterranean diet are commonly related to the consumption of fruit and vegetables, which are important sources of phytochemicals such as phenols, carotenoids, and vitamins. Many research works have suggested that increased consumption of fruit and vegetables is associated with a reduction in chronic diseases and even cancers. However, fruit and vegetable intake is far below the recommended one, despite their known benefits. Thus, increasing fruit and vegetable consumption should be encouraged by motivating and showing their benefits. Smoothies are an excellent solution to easily ingest these health-promoting compounds and increase the consumption of fruit and vegetables. This fact is due to the current hectic lifestyle, which makes it difficult to follow good dietary patterns. Therefore, the consumer demands convenient products with high nutritional quality. In this Thesis, smoothies have been proposed as an excellent solution to ingest these beneficial compounds for health, studying and optimising their formulation, processing, and quality evolution during the refrigerated shelf life. According to the different possibilities of component formulation, green and red smoothies were chosen for this Thesis. The composition of the green smoothies was based on tomato, carrot, red pepper, broccoli, spinach, grape, and cucumber. They were initially processed with a mild heat treatment (3 min at 80°C) using fresh untreated smoothies as a control. Physicochemical, sensory, and microbial quality, as well as main bioactive compound content changes (vitamin C, total phenolics, total antioxidant capacity, total carotenoids, and chlorophylls) were studied for 7 days of storage at 5 or 20ºC. Total soluble solids, pH, titratable acidity, and total phenolic compounds were generally preserved at 5°C, while the initial vitamin C content showed a 58% reduction. The composition of red smoothies was based on tomato, carrot, red pepper, and broccoli. They …
abstract: [ENG] The health benefits of the Mediterranean diet are commonly related to the consumption of fruit and vegetables, which are important sources of phytochemicals such as phenols, carotenoids, and vitamins. Many research works have suggested that increased consumption of fruit and vegetables is associated with a reduction in chronic diseases and even cancers. However, fruit and vegetable intake is far below the recommended one, despite their known benefits. Thus, increasing fruit and vegetable consumption should be encouraged by motivating and showing their benefits. Smoothies are an excellent solution to easily ingest these health-promoting compounds and increase the consumption of fruit and vegetables. This fact is due to the current hectic lifestyle, which makes it difficult to follow good dietary patterns. Therefore, the consumer demands convenient products with high nutritional quality. In this Thesis, smoothies have been proposed as an excellent solution to ingest these beneficial compounds for health, studying and optimising their formulation, processing, and quality evolution during the refrigerated shelf life. According to the different possibilities of component formulation, green and red smoothies were chosen for this Thesis. The composition of the green smoothies was based on tomato, carrot, red pepper, broccoli, spinach, grape, and cucumber. They were initially processed with a mild heat treatment (3 min at 80°C) using fresh untreated smoothies as a control. Physicochemical, sensory, and microbial quality, as well as main bioactive compound content changes (vitamin C, total phenolics, total antioxidant capacity, total carotenoids, and chlorophylls) were studied for 7 days of storage at 5 or 20ºC. Total soluble solids, pH, titratable acidity, and total phenolic compounds were generally preserved at 5°C, while the initial vitamin C content showed a 58% reduction. The composition of red smoothies was based on tomato, carrot, red pepper, and broccoli. They …
author: Castillejo Montoya, Noelia
keywords: Antioxidantes en los alimentos, Conservación de alimentos, Bebidas no alcohólicas, Conservación, Pasteurización
date published: 2022
date modified: 2026-07-24T05:39:45Z
provider: Universidad Politécnica de Cartagena
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Universidad Politécnica de Cartagena

PropertyValue
property ID: DOI
value: 10.31428/10317/11168