| Title |
Novel cold and thermally pasteurized cardoon-enriched functional smoothie formulations: A zero-waste manufacturing approach |
| ID_Doc |
29187 |
| Authors |
Mandim, F; Petropoulos, SA; Pinto, CA; Heleno, SA; Rodrigues, P; Dias, MI; Saraiva, JA; Santos-Buelga, C; Ferreira, ICFR; Barros, L; Pinela, J |
| Title |
Novel cold and thermally pasteurized cardoon-enriched functional smoothie formulations: A zero-waste manufacturing approach |
| Year |
2024 |
| Published |
|
| DOI |
10.1016/j.foodchem.2024.139945 |
| Abstract |
This study investigated the potential of incorporating cardoon ( Cynara cardunculus L.) blades as bioactive and dietary fiber ingredients in vegetable/fruit-based smoothies, within a zero-waste approach. The smoothie formulations were pasteurized by high-pressure (550 MPa for 3 min, HPP) and thermal (90 degrees C for 30 s, TP) treatments and stored at 4 degrees C for 50 days. Cardoon-fortified smoothies exhibited higher viscosity, darker color, increased phenolic compound levels, and greater anti-inflammatory and antioxidant activities. Furthermore, the cardoon blade ingredients contributed to a more stable dietary fiber content throughout the smoothies ' shelf-life. HPP-processed smoothies did not contain sucrose, suggesting enzymatic activity that resulted in sucrose hydrolysis. All beverage formulations had low or no microbial growth within European limits. In conclusion, the fortification of smoothies with cardoon blades enhanced bioactive properties and quality attributes during their shelf-life, highlighting the potential of this plant material as a potential functional food ingredient in a circular economy context. |
| Author Keywords |
Nonthermal processing; Dietary fiber; Functional food ingredient; Zero-residue; Shelf-life stability; Food sustainability |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:001256582200001 |
| WoS Category |
Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics |
| Research Area |
Chemistry; Food Science & Technology; Nutrition & Dietetics |
| PDF |
https://doi.org/10.1016/j.foodchem.2024.139945
|