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Semi-industrial microwave treatments positively affect the quality of orange-colored smoothies

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Abstract

Thermal processing extends the shelf life of fruit and vegetables products by inactivating microorganisms and enzymes. The effect of a pasteurization (P) treatment, 90 ± 2 °C for 35 s, provided by continuous semi-industrial microwave (MW) under different conditions (high power/short time and low power/long time) or conventional pasteurization (CP) on orange-colored smoothies and their changes throughout 45 days of storage at 5 °C were investigated. Results indicated that vitamin C and antioxidant capacity (FRAP) in CP decreased dramatically in comparison with the unheated and MWP smoothies. On the contrary, all heating treatments increased the contents of total phenolic compounds and carotenoids. Based on the sensory quality and microbial counts, the shelf life of all those heated smoothies reached 45 days. No Listeria monocytogenes growth was found and all microbial counts were below the European legal limits (2007). MWP as compared to the CP method led to a greater reduction of mesophilic bacteria after 45 days at 5 °C (3.7 log cfu g−1 for CP and 1.6 log cfu g−1 for MWP). The highest power and the shortest time MWP treatments (3600 W for 93 s), resulted into better preservation of FRAP and vitamin C.

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Acknowledgments

This work was financially supported by MINECO-FEDER (AGL2013-48830-C2-1-R). Thanks are due to Instituto de Biotecnología Vegetal (IBV-UPCT) for providing some of the equipment.

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Authors and Affiliations

  1. College of Agriculture and Natural Resources, University of Tehran, Tehran, Iran

    Mitra Arjmandi

  2. Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203, Cartagena, Murcia, Spain

    Mitra Arjmandi, Francisco Artés, Francisco Artés-Hernández & Encarna Aguayo

  3. Institute of Plant Biotechnology, UPCT, Campus Muralla del Mar, 30202, Cartagena, Murcia, Spain

    Mitra Arjmandi, Mariano Otón, Francisco Artés, Francisco Artés-Hernández, Perla A. Gómez & Encarna Aguayo

Authors
  1. Mitra Arjmandi
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  2. Mariano Otón
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  3. Francisco Artés
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  4. Francisco Artés-Hernández
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  5. Perla A. Gómez
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  6. Encarna Aguayo
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Correspondence to Encarna Aguayo.

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Arjmandi, M., Otón, M., Artés, F. et al. Semi-industrial microwave treatments positively affect the quality of orange-colored smoothies. J Food Sci Technol 53, 3695–3703 (2016). https://doi.org/10.1007/s13197-016-2342-5

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  • DOI: https://doi.org/10.1007/s13197-016-2342-5

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