High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E.

The effects of high-pressure processing (HPP) (450 MPa/600 MPa/3 min) on the carotenoid and vitamin E contents of smoothies made from strawberry, orange juice, banana and apple, and the same smoothies enriched with dietary fiber from discarded carrots were compared. The contents and bioaccessibilities of these compounds were also evaluated over the course of 28 days at 4 °C. The application of HPP in the formulations significantly increased the contents of β-cryptoxanthin, α-carotene and β-carotene and retained the contents of lutein, zeaxanthin and vitamin E compared to untreated samples.

Intestinal and colonic bioaccessibility of phenolic compounds from fruit smoothies as affected by the thermal processing and the storage conditions.

The effects of the thermal treatment (70 °C for 2 min) and the refrigerated storage (5 °C for 28 d) of a fruit smoothie made of strawberries (40 %), orange juice (20 %), apple (10 %) and banana (10 %) on the microbiological quality, pH and soluble solid contents, color parameters, vitamin C, phenolic compound and antioxidant capacity contents, and on the total in vitro bioaccessibility (intestinal plus colonic) of phenolic compounds were studied. The thermal treatment and the refrigerated storage controlled the microbial load; and did not induce changes in the pH and soluble solid contents of the smoothies. Smoothies were slightly whiter after pasteurization and slightly darker, less red, and less yellow at the end of the refrigerated storage.

as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products.

is a technique of cooking foods in vacuum bags under strictly controlled temperature, offering improved taste, texture and nutritional values along with extended shelf life as compared to the traditional cooking methods. In addition to other constituents, vegetables and seafood represent important sources of phytochemicals. Thus, by applying technology, preservation of such foods can be prolonged with almost full retention of native quality.

Changes in the bioactive properties of strawberries caused by the storage in oxygen- and carbon dioxide-enriched atmospheres.

The changes in the antioxidant capacity, anti-inflammatory, and wound healing properties of strawberry fruits as a consequence of the storage in atmospheres enriched in oxygen and carbon dioxide were investigated. Berries were exposed to two different gas compositions: 70% O + 20% CO and 90% O + 10% CO, and stored for up to 20 days at 5°C. The antioxidant capacity, assessed through DPPH and FRAP methods, decreased around 17% in samples exposed to 70% O + 20% CO at day 20.

Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retention.

The fogging of strawberries using a environmentally friendly sanitizer mixture of peracetic acid (5%) and hydrogen peroxide (20%) was performed in a model chamber and modeled as a function of the concentration (3.4, 20.0, 60.