Polyphenol-Rich Smoothies: Sensory And Chemical Characterization


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Article Title: Polyphenol-Rich Smoothies: Sensory And Chemical Characterization
Authors: Leahu A., Ghinea C., Ropciuc S., Oroian M-A., Damian C.
Affiliation: 1Department of Physics, Faculty Science, Mahasarakham University, Khamriang, Kantarawichai, Mahasarakham, 44150, Thailand. 2Space Technology and Geoinformatics Research Unit, Faculty of Science, Mahasarakham University, Mahasarakham, 44150 Thailand
Abstract: The aim of this research is to achieve and characterize smoothies, rich in antioxidants (vitamin C, polyphenolic compounds), obtained by mixing carrots (Daucus carota) puree (CP), melon (Cucumis melo l.) puree (MP) and pomegranate (Punica granatum) juice (PJ). Smoothies were pasteurized at 85°C for 60 s and total extracted phenolic content (TPC), pH and ascorbic acid were analyzed. Also, colorimetric analyses (lightness-L*, redness-a*, yellowness-b*, chroma – C* and hue angle H*) were performed with a Chroma Meter CR-400/410 and sensorial analysis in fresh and thermal processed products stored over 30 days (4°C) as well. The vitamin C content ranged from 51.00±0.97 g/kg fw in pomegranate juice to 30.2±1.07 g/kg fw in melon-puree; total phenolic content was quantified between 1.82±0.81mg gallic acid equivalents (GAE)/g in the fresh carrot-melon-pomegranate (CMP) (with 60% carrot, 20% melon and 20% pomegranate juice) smoothie and 2.75±0.65 mg/g in the pomegranate juices. The study showed that the carrot smoothies with melon and pomegranate juice were attractive to consumers and may be important natural sources of polyphenolic antioxidants.
Keywords: color, juice, pomegranates, sensory attributes smoothies
*Correspondence: Ana Leahu, Stefan cel Mare University of Suceava, Faculty of Food Engineering, no. 13 University St., 720229, Suceava, Romania, email: analeahu@fia.usv.ro