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Highlights: What are the main findings? The use of essential oils in food is still limited. Emulsification reduces impact on sensory properties of essential oils. Essential oils are characterized by numerous health-promoting, antimicrobial and antioxidant properties. What is the implication of the main finding? Essential oil nanoemulsions as promising ingredient for extending the shelf life of smoothies. Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the nutritional benefits of the raw ingredients from which they are made. Furthermore, they cater to the growing demand for quick and nutritious meal options. To meet consumer expectations, current trends in the food market are shifting towards natural, high-quality products with minimal processing and extended shelf life. Food manufacturers are increasingly aiming to reduce or eliminate synthetic preservatives, replacing them with plant-based alternatives. Plant-based preservatives are particularly appealing to consumers, who often view them as natural and organic substitutes for conventional preservatives. Essential oils, known for their antibacterial and antifungal properties, are effective against the microorganisms and fungi present in fruit and vegetable smoothies. However, the strong taste and aroma of essential oils can be a significant drawback, as the concentrations needed for microbiological stability are often unpalatable to consumers. Encapsulation of essential oils in nanoemulsions offers a promising and effective solution to these challenges, allowing for their use in food production without compromising sensory qualities. [ABSTRACT FROM AUTHOR]

BACKGROUND: Omega‐3 fatty acids are known for their various health benefits. Chia is the richest vegetable source of omega‐3 fatty acids. However, its oil is highly susceptible to oxidative deterioration and should be protected for incorporation into food matrices. This work aimed to study the incorporation of different chia oil microcapsules in a powdered beverage, analyzing the effect on the physicochemical characteristics and stability during storage. RESULTS: Different types of microcapsules were obtained: monolayer microcapsules using sodium caseinate and lactose as wall material, and multilayer microcapsules produced through electrostatic deposition using lecithins, chitosan, and chia mucilage as the first, second, and third layers, respectively. The results demonstrated an efficient enrichment of smoothies, with omega‐3 fatty acid values ranging from 24.09% to 42.73%, while the original food matrix powder lacked this component. These powder beverages exhibited low moisture content (≤ 2.91%) and low water activity (≤ 0.39). The aerated, packed density and compressibility assays indicated that adding microcapsules made the powders less dense and compressible. The color of the original powdered beverage was not modified. The dispersibility reflected an acceptable instantaneity, reaching the maximum obscuration after 30 s of stirring. The solubility of all the enriched products was higher than 70%, whereas the pH was ~6.8. The contact angle between the powder and liquid indicated an excellent ability to be reconstituted in water. The analysis of the glass transition temperature showed that the storage temperature (25 °C) was adequate. The peroxide value of all the products was low throughout the storage (≤ 1.63 meq peroxide kg−1 of oil at 90 days at 25 ± 2 °C), thus maintaining the quality of the microencapsulated chia oil. CONCLUSIONS: The results suggest that incorporating the monolayer and multilayer chia oil microcapsules that were studied could be a viable strategy for enriching smoothies with the omega‐3 fatty acids present in chia seed oil. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Human noroviruses are major causes of foodborne outbreaks linked to berries. The overall goal of this study was to investigate the persistence of a human norovirus surrogate, Tulane virus (TV), in berry smoothies and under simulated digestion through the gastrointestinal track. Two types of smoothies were prepared from blueberries and strawberries. Tulane virus was spiked into each smoothie and incubated either at 37 or 4 °C for 2, 60, and 120 min. Furthermore, the virus-spiked smoothies were subjected to sequential oral (2 min), gastric (10 and 60 min), and intestinal (15 and 120 min) digestion according to the standardized INFOGEST model. Quantification of infectious TV was carried out using the TCID50 assay. At 4 °C, in both berry smoothies, TV infectivity did not show significant changes throughout the 120 min period. At 37 °C, TV infectivity showed significant reduction (~0.5 log TCID50/mL) only in blueberry smoothies starting at 60 min. During the oral, gastric, and intestinal digestion phases, the mean log reduction in TV infectivity in blueberry did not exceed ~0.5 log, while infectious TV in strawberry smoothies under all phases was stable. Given the notable stability of infectious viruses in berry smoothies and the gastrointestinal tract, prevention of norovirus contamination of berries is paramount to reduce virus outbreaks linked to berries. [ABSTRACT FROM AUTHOR]

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. A decreasing trend in the content of each compound was observed with an increase in storage time. The application of HPP initially led to reductions in the bioaccessibility of individual compounds. However, overall, during storage, there was an increase in bioaccessibility. This suggests that HPP influences cell structure, favoring compound release and micelle formation. HPP is a sustainable method that preserves or enhances carotenoid extractability in ready-to-drink fruit beverages. Furthermore, the incorporation of dietary fiber from carrot processing discards supports circular economy practices and enhances the health potential of the product. [ABSTRACT FROM AUTHOR]

The kefir‐based smoothies with kale and spinach were designed as a ready‐to‐drink and innovative functional snack. Microbiological, physicochemical, as well as pre‐ and postgastrointestinal total antioxidant capacity (TAC; CUPRAC, DPPH, and FRAP) analyses were conducted. It was determined that the kefir‐based smoothies with vegetables had higher ash, carbohydrate, and dietary fiber values. Fructose and glucose contents of smoothy with kale were high, while smoothy with spinach included high sucrose and maltose. The microbiology results revealed that kefir‐based vegetable smoothies had minimum Lactobacillaceae viability (>log 7 cfu g−1) for the required functional effect after 14‐day storage. Moreover, the addition of kale significantly increased (p <.01) the level of initial TAC (CUPRAC, DPPH, and FRAP) and total phenolic content (TPC) values. After in vitro gastric digestion analysis, smoothie with spinach demonstrated higher TAC and TPC values and the control sample had higher TAC and TPC values compared with a predigestion step. It was found that in vitro intestinal DPPH values were higher for the sample with spinach samples, while the sample with kale had the highest FRAP values. It was also found that the bioaccessibility indexes of plain kefir were determined to be the highest in both in vitro gastric and intestinal procedures. The present study provided novel insights into the in vitro digestion properties of kefir fortified with vegetables. Nevertheless, further studies are needed to identify the functional properties of the milk and plant matrices mixture using in vitro and in vivo trials. [ABSTRACT FROM AUTHOR]

In the EU and Great Britain (GB), all health claims (HCs) on food must be authorised before use and should comply with Regulation 1924/2006. In GB, all HCs, authorised or not, are listed in the Great Britain Nutrition and Health Claims Register. This study reviews the prevalence and compliance of HCs on prepacked foods sold within three GB supermarkets and via their grocery shopping websites. In June 2023, food labels and online product information of 440 products were evaluated across three food categories—dairy and dairy alternatives; fruit juices, fruit juice drinks and fruit smoothies; and teas and infusions. In store, 26.3% of products carried an HC and 28.3% online. The prevalence of HCs was higher when compared with data from 2016. Overall compliance was high, in store (94.3%) and online (90.0%), with no statistically significant difference in overall HC compliance between in store and online products (p = 0.724). The HC violations observed in the present study were due to non-compliant wording of HCs or use of non-authorised HCs. This study demonstrates changes in the HC landscape and the need for continued monitoring of the prevalence and compliance of HCs as consumer trends alter. [ABSTRACT FROM AUTHOR]

Objective: To assess the effect of different whey proteins levels on the physicochemical, antioxidant activity, and sensory acceptability of smoothie beverages made from mango and strawberry. Design/methodology/approach: Twenty-four formulations were evaluated (type of fruit and concentration level of whey protein). Results: Adding of whey protein to smoothies composed of mango and strawberry increased the protein content and antioxidant activity by 2-2.5-fold compared to control smoothies' samples without whey protein. Sensory analysis showed that in terms of overall acceptance, all produced smoothies were considered very acceptable by the panelists. Limitations on study/implications: Smoothies enriched with whey proteins can be a good new food product that incorporated nutritional and functional compounds into the human diet. Findings/conclusions: Smoothies produced from mango and strawberry fruits enriched with whey proteins can be considered valuable products as source of bioactive compounds and from sensory points of view. [ABSTRACT FROM AUTHOR]

The nutrient deficiency resulting from inappropriate dietary intake leads to major risk factors of malnutrition and poses many serious threats and challenges to human health and capabilities. Malnutrition can be prevented through efficient accessibility and bioavailability from different food matrices. The objective of this study was to assess the digestibility and bioavailability of calcium and zinc with food matrices such as casual food (bread curry mixture), yogurt (plain and fruited), juices (orange, apple, carrot, and tomato), coffee, water (water and sparkling water), and smoothies after digestion with saliva, gastric, duodenal, and small intestine juices. 20 mg calcium and 3 mg zinc were mixed with the above food matrices and digestibility and bioavailability were determined. The result showed that the highest calcium digestibility (49.75%) was observed with plain yogurt and the lowest digestibility (10.10%) was observed with sparkling water. The highest (22.80%) and lowest (6.20%) calcium bioavailability were observed with fruit yogurt and carrot juice, respectively. The highest (13.55%) and lowest (10.20%) zinc digestibility were observed with coffee and orange juices, respectively. The highest (4.85%) and lowest (1.05%) zinc bioavailability were observed with fruit yogurt and bread sauce, respectively. Thus, this study helps to determine the optimal food matrix model for the best digestibility and potential bioavailability of calcium and zinc from vitamin-mineral products. [ABSTRACT FROM AUTHOR]

The addition of yogurt to fruit smoothies enhances their nutritional value by introducing components not naturally found in fruit products. However, the addition of fermented products can affect the stability of fruit bioactive components in fruits, such as anthocyanins. This study aimed to evaluate the effect of varying yogurt additions (0, 10, 20, and 30%) on the stability of anthocyanins during a 4-week refrigerated storage period. The smoothies were obtained from purees of strawberry, raspberry, and blueberry, combined with apple juice and apple puree. In addition, to elucidate the causes of the observed changes in the smoothies, model studies were conducted using purified anthocyanin extracts obtained from the analyzed fruits. We assessed the effects of pH, hydrogen peroxide concentration, and the addition of cell-free extracts from Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus on changes in anthocyanin content during storage. We found that adding yogurt led to a decrease in anthocyanin stability during the 4-week cold storage period. Specifically, a 30% yogurt addition decreased anthocyanin stability in all tested beverages, while a 20% yogurt addition impacted the strawberry and raspberry smoothies. The degree to which yogurt affected anthocyanin stability was dependent on the source of the raw material. The most notable impact was observed in strawberry smoothies and the least in blueberry smoothies. The variability could be attributed to differences in anthocyanin profiles among the fruits, the chemical composition of the beverages, and the observed difference in the survival rates of lactic acid bacteria. Model studies showed that during the storage of anthocyanin extracts, the addition of hydrogen peroxide and cell-free extract had a significant effect, whereas pH within the examined range (3.0–4.5) did not affect anthocyanin stability. [ABSTRACT FROM AUTHOR]

Smoothies are claimed to be an effective way of promoting fruit and vegetable consumption. They are a rich source of bioactive compounds and provide numerous health benefits. Strawberries and apples are among the most popular smoothie ingredients. Additionally, chokeberry presents antibacterial, antiviral and anti-inflammatory properties. Another interesting fruit with a wide range of health benefits is the honeysuckle berry. In this study, a dry extract from the mentioned fruit was combined to produce a smoothie enriched in bioactive compounds of unique health-promoting properties. The smoothies were rich in anthocyanins, flavonols, phenolic acids, flavan-3-ols and iridoids. Smoothies with higher concentrations of a polyphenol-iridoid honeysuckle berry extract (0.50%) were the products of a greater content of bioactive compounds and higher antioxidant activity compared to those with no extract or a lower amount (0.25%). However, the sensory evaluation showed that, according to customers, the least attractive smoothies are those with the greatest amounts of the honeysuckle berry extract. Therefore, the correct balance between taste and bioactivity should be sought in order to obtain an innovative product showing characteristics of functional food. [ABSTRACT FROM AUTHOR]

The sweetened condensed milk flavor applied to dairy products is a novel product, widely accepted and consumed by the population. The objective of the work was to develop a sweetened condensed milk flavor for smoothies. The sweetened condensed milk flavor presented 15 components for a concentration of 10.8% w/w. The highest qualitative and quantitative percentage was from the ester chemical groups (δ- decalactone and δ-dodecalactone) and carbonyl compounds. The compounds that contributed the most sensorially were γ- decalactone and δ-decalatone, 4-hydroxy-2,5-dimethyl3(2H)-furanone (furaneol) and 3-methylbutanal. The evaluation of the sensory quality of the sweetened condensed milk flavor applied in a shake at a dose of 0.08% was 4.3, which corresponds to a rating of good. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the effect of fermentation by Lactiplantibacillus plantarum 75 (L75) on the physicochemical properties, survival of L75, sensory, antioxidants and their activities in leaf smoothies of six sweet potato cultivars [Orange‐fleshed (OFSP): 'Bophelo', and 'Beauregard'; cream‐fleshed (CFSP): 'Blesbok' and 'Ndou'; and purple‐fleshed (PFSP): '08.21p' and 'Purple‐purple']. Fermentation significantly affected the physiochemical properties. Fermentation for 24 h improved the carotenoid (TCC), ascorbic acid (AA) (6.8, 6.0 mg 100 g−1) and total phenolic (4435 mg 100 g−1) significantly in, 'Bophelo' smoothies. Whilst 48 h fermentation significantly increased the TCC, AA, organic acids, valine and alanine levels in 'Blesbok' smoothies'. Principal component analysis separated the unfermented 'Bophelo' and Purple‐purple' leaf smoothies from fermented leaf smoothies of OFSP, CSFP, and PFSP. DPPH scavenging activity and alpha‐carotene were effective markers for separating fermented from unfermented leaf smoothies in the variable importance study. Survival of L75 was influenced by fermentation duration and cultivar type. Fermented and unfermented smoothies were equally acceptable. [ABSTRACT FROM AUTHOR]

Smoothies are becoming an increasingly popular product as a healthy alternative to snacks. The consumer expects from this product that, apart from its nutritional value, it will also be qualitatively stable during storage. Therefore, in this study, original smoothies obtained with persimmon fruit puree and apple juice (Dk/Md) enriched with Arbutus unedo fruits, Myrtus communis purple berry extract, Acca sellowiana, and Crocus sativus petal juice were evaluated for their polyphenol composition, antioxidant activity, and inhibition on targeted digestive enzymes, over six months of storage. The amount of polyphenols evaluated by UPLC-PDA analysis decreased in six months from 23.5% for both Dk/Md and enriched C. sativus smoothies to 42.5% for enriched A. sellowiana, with anthocyanins the most sensitive compounds (71.7–100% loss). Values of antioxidant assays generally strongly decreased during the first three months (up to ca. 60%) and to a lesser extent in the following three months (0.4–27%). In addition, inhibitory activity on α-amylase, α-glucosidase, and pancreatic lipase, especially on the last two enzymes, was negatively affected by time storage. The outcome of this study indicates that persimmon fruit is a good option for producing smoothies, and enrichment with other plant extracts can enhance the bioactive compound content and biological activities. It is recommended that appropriate storage strategies to preserve the properties of those smoothies should be developed. [ABSTRACT FROM AUTHOR]

Drug-induced liver injury can be challenging to diagnose, as it can develop following the use of many prescription and nonprescription medications, herbals, and dietary supplements. Food products may not be routinely considered as a potential cause of hepatotoxicity. We describe the clinical features of two cases of acute liver injury following consumption of a smoothie product. Two patients independently presented to the hospital with epigastric pain and acute liver injury. Both patients had consumed a new smoothie product in the same month that they presented to the hospital, with a recurrence of acute liver injury with further consumption. A diagnosis of drug-induced liver injury was established after the evaluation excluded other causes of liver injury. It was thought that a natural ingredient in the smoothie, tara flour, was the cause of hepatotoxicity based on prior news reports. Both patients stopped drinking the smoothie product with subsequent normalization of liver enzyme activities and no further recurrence of epigastric pain. The diagnosis of drug-induced liver injury largely relies on a compatible history and exclusion of other causes of liver injury. We demonstrate the importance of considering new food products in the differential diagnosis of acute liver injury. [ABSTRACT FROM AUTHOR]

Summary: In the prevailing era of focused health, consumers are looking for wholesome and nutritious deals wherein smoothies are wonderful options to provide high‐density nutrient content. Owing to its high nutritional compactness, the processing parameters play an important role in product development. In this present study, the functional smoothie was developed. Further to enhance the life of the product, processing conditions like conventional heat treatment (82 °C for 15 min) and ultrasonication (60 amplitude/10 min) assisted heat treatment were assessed. The individual heat treatment, and treatment with combined duos in assisted effect, helped to draw some significant highlights revealing the intricacies of the processes and their effect. The smoothie with the ultrasonicated treatment showed more stable properties like viscosity, serum separation, sensory profile and microbiological aspects also it helped to homogenise the product by reducing its particle size, whereas the smoothie with only pasteurisation treatment showed the higher antioxidant and phenol content. FTIR spectra revealed changes in spectral peaks, wave numbers and corresponding absorbance exhibiting velvety smoothie due to reduced particle size (D90). The other physico‐chemical parameters illustrated non‐significant differences between both treatments. However, the duos in combination manifested a significant reduction in microbes compared with raw samples. [ABSTRACT FROM AUTHOR]

Phytol is a diterpene alcohol found abundantly in nature as the phytyl side chain of chlorophylls. Free form of phytol and its metabolites have been attracting attention because they have a potential to improve the lipid and glucose metabolism. On the other hand, phytol is unfavorable for those who suffering from Refsum's disease. However, there is little information on the phytol contents in leafy vegetables rich in chlorophylls. This study indicated that raw spinach leaves contain phytol of 0.4−1.5 mg/100 g fresh weight. Furthermore, crude enzyme extracted from the leaves showed the enzyme activities involved in dephytylation of chlorophyll derivatives and they were high at mild alkaline pH and around 45°C, and lowered at 55°C or above. Under the optimum pH and temperature for such enzymes determined in the model reaction using the crude enzyme, phytol content in the smoothie made from raw spinach leaves increased with an increase of chlorophyllide, another reaction product. Comparison between the increased amounts of phytol and chlorophyllide showed that the enzymatic dephytylation of chlorophylls was critically responsible for the increase of phytol in the smoothie. Practical Application: Phytol, which is released by the enzymes related to chlorophyll metabolism in plants, has been investigated because of its potential abilities to improve the lipid metabolism and blood glucose level. In contrast to such health benefits, they are known to be toxic for patients suffering from Refsum's disease. This research for the first time reports the phytol content in raw spinach leaves and that phytol can be increased in the smoothie made from spinach leaves by the action of endogenous enzymes on chlorophyll derivatives under a certain condition. These results help control phytol content in the smoothies. [ABSTRACT FROM AUTHOR]

The inactivation kinetics of Listeria monocytogenes during High Hydrostatic Pressure (HHP) treatments was studied in a purple smoothie based of fresh fruit and vegetables. Pressure intensity studied was 300, 350, 400 and 450 MPa. Untreated samples were used as control. Furthermore, the effects on quality attributes (sensory, total soluble solids content, colour, titratable acidity, pH, vitamin C and total phenolics content) were also monitored. Microbial inactivation was modelled as a function of the HHP intensity using the Geeraerd model. Shoulder and tail effects were observed only for the 300 MPa pressure assayed, supporting a multiple hit kinetic inactivation of critical factors. Increasing the HHP intensity resulted in a faster inactivation with tailing. A strong positive correlation was observed between the pressure level and the inactivation rate (k). Hence, a linear model was used to describe the relationship between both variables. Nevertheless, further data are required to confirm this secondary model. Quality was mostly unaffected by the HHP treatments, except for the vitamin C content, which reported reductions of 26 and 21% after 300 and 350 MPa, respectively. In conclusion, HHP can be a viable technology for processing fruit and vegetable-based smoothies to preserve quality and safety. A pressure of 400 MPa is advisable to ensure an efficient microbial inactivation with the best sensory and nutritional quality retention. [ABSTRACT FROM AUTHOR]

The aim was to study the quality stability of a high-pressure (HP) processed avocado puree-based smoothie beverage and to determine its shelf life. To achieve this mathematical description of HP process parameters (pressure, temperature, and pH conditions) on polyphenoloxidase (PPO) inactivation of avocado-puree (base of the smoothie beverage), use of the appropriate kinetic models was undertaken. Inactivation rate constants were obtained for combinations of constant pressure (600, 700, 750 MPa) and temperature (25, 35, 45 °C) for pH values 4 and 5. According to the Eyring and Arrhenius equations, activation volumes and activation energies, respectively, representing pressure and temperature dependence of the inactivation rate constant, were calculated for all temperatures and pressures studied. The combined use of HP led to PPO inactivation (<10% remaining PPO activity). An increase in the temperature at pressure 600 or 750 MPa caused an increase in PPO inactivation (4.5 and 9.0%, respectively). The ultimate goal was to produce a HP processed avocado puree-based smoothie beverage (containing acid whey and other ingredients) with superior quality and increased shelf life (under refrigeration). The blended ingredients were HP processed in PET packages (600 MPa-25 °C-10 min, 600 MPa-35 °C-10 min, 750 MPa-25 °C-5 min, 750 MPa-35 °C-5 min) based on PPO inactivation as well as industrial practices. Non-processed as well as thermally (TM) processed (90 °C-5 min) samples were used as control samples. No significant differences were found in sensorial attributes between non-processed and HP samples, although the aroma and acceptability scores decreased significantly for thermally pasteurized smoothies. Based on the data obtained, 600 MPa-25/35 °C-10 min are sufficient to obtain safe smoothies (of pH 5 approximately) (up to 6 months) whose organoleptic properties are equally as acceptable to consumers as freshly made smoothies. [ABSTRACT FROM AUTHOR]

This study aimed to recycle whey milk by-products (protein source) in fruit smoothies (phenolic compounds source) through started-assisted fermentation and delivering sustainable and healthy food formulations capable of providing nutrients that are unavailable due to an unbalanced diet or incorrect eating habits. Five lactic acid bacteria strains were selected as best starters for smoothie production based on the complementarity of pro-technological (kinetics of growth and acidification) traits, exopolysaccharides and phenolics release, and antioxidant activity enhancement. Compared to raw whey milk-based fruit smoothies (Raw_WFS), fermentation led to distinct profiles of sugars (glucose, fructose, mannitol, and sucrose), organic acids (lactic acid and acetic acid), ascorbic acid, phenolic compounds (gallic acid, 3-hydroxybenzoic acid, chlorogenic acid, hydrocaffeic acid, quercetin, epicatechin, procyanidin B2, and ellagic acid) and especially anthocyanins (cyanidin, delphinidin, malvidin, peonidin, petunidin 3-glucoside). Protein and phenolics interaction enhanced the release of anthocyanins, notably under the action of Lactiplantibacillus plantarum. The same bacterial strains outperformed other species in terms of protein digestibility and quality. With variations among starters culture, bio-converted metabolites were most likely responsible for the increase antioxidant scavenging capacity (DPPH, ABTS, and lipid peroxidation) and the modifications in organoleptic properties (aroma and flavor). [ABSTRACT FROM AUTHOR]

This study investigated the effects of Lactiplantibacillus plantarum 75 (LAB 75) fermentation at 37 °C for 48 h on the pH, total soluble solids (TSS), colour, total titratable acidity (TTA), carotenoids, and bioactivities of cowpea leaf smoothies from three cultivars (VOP 1, VOP 3, and VOP 4). Fermentation reduced the pH from 6.57 to 5.05 after 48 h. The TTA increased with the fermentation period, whilst the TSS reduced. Fermentation of the smoothies resulted in the least colour changes (∆E) in VOP 1 after 48 h. Fermentation of cowpea smoothies (VOP 1, VOP 3, and VOP 4) improved the antioxidant capacity (FRAP, DPPH, and ABTS), which was attributed to the increase in total phenolic compounds and carotenoid constituents in all of the fermented cowpea smoothies. VOP 1 was further selected for analysis due to its high phenolic content and antioxidant activity. The VOP 1 smoothie fermented for 24 h showed the lowest reduction in TPC (11%) and had the highest antioxidant (FRAP, DPPH, and ABTS) activity. Ltp. plantarum 75 was viable and survived the harsh conditions of the gastrointestinal tract, and, hence, could be used as a probiotic. VOP 1 intestinal digesta showed significantly higher glucose uptake relative to the undigested and the gastric digesta, while the gastric phase had higher levels of α-amylase and α-glucosidase compared to the undigested samples. [ABSTRACT FROM AUTHOR]

In this study, original smoothies obtained with strawberry tree fruit puree and apple juice enriched with Diospyros kaki fruits, Myrtus communis purple berry extract, Acca sellowiana, and Crocus sativus petal juice were evaluated for their antioxidant activity and inhibition of targeted digestive enzymes. Values of CUPRAC, FRAP, ORAC, DPPH•, and ABTS•+ assays generally increased with plant enrichment, particularly for A. sellowiana addition (ABTS•+ 2.51 ± 0.01 mmol Trolox/100 g fw). The same trend was observed regarding the ability to scavenge reactive oxygen species (ROS) tested in Caco-2 cell cultures. Inhibitory activity on α-amylase and α-glucosidase was increased by D. kaki, M. communis, and A. sellowiana. Total polyphenols evaluated by UPLC-PDA analysis ranged between 535.75 ± 3.11 and 635.96 ± 5.21 mg/100 g fw, and A. sellowiana provided the higher amount. Flavan-3-ols accounted for more than 70% of phenolic compounds, and only smoothies enriched with C. sativus showed a high amount of anthocyanins (25.12 ± 0.18 mg/100 g fw). The outcome of this study indicates these original smoothies as a possible ally in counteracting oxidative stress, as established by their favourable antioxidant compound profile, thus suggesting an interesting future application as nutraceuticals. [ABSTRACT FROM AUTHOR]

Smoothie drinks are currently very popular drinks sold especially in fast food establishments. However, smoothies are a significant source of microorganisms. The aim of this study was to evaluate the microbiological quality of smoothies purchased in Eastern Bohemia. A higher prevalence of mesophilic aerobic bacteria (5.4–7.2 log CFU/mL), yeast (4.4–5.9 log CFU/mL) and coliform bacteria (3.1–6.0 log CFU/mL) was observed in vegetable smoothies, in which even the occurrence of enterococci (1.6–3.3 log CFU/mL) was observed. However, the occurrence of S. aureus, Salmonella spp. and Listeria spp. was not observed in any samples. Nevertheless, antimicrobial resistance was observed in 71.8% of the isolated strains. The highest level of resistance was found in isolates from smoothie drinks with predominantly vegetable contents (green smoothie drinks). Considerable resistance was observed in Gram-negative rods, especially to amoxicillin (82.2%) and amoxicillin with clavulanic acid (55.6%). Among enterococci, only one vancomycin-resistant strain was detected. The vast majority of isolated strains were able to form biofilms at a significant level, which increases the clinical importance of these microorganisms. The highest biofilm production was found in Pseudomonas aeruginosa, Kocuria kristinae and Klebsiella pneumoniae. Overall, significant biofilm production was also noted among isolates of Candida spp. [ABSTRACT FROM AUTHOR]

Fruits and vegetables are a source of a wide range of nutrients, including bioactive compounds. These compounds have great biological activity and have been linked to the prevention of chronic non-communicable diseases. Currently, the food industry is developing new products to introduce these compounds, whereby smoothies are becoming more popular among consumers. The aim of this study was to evaluate the nutritional quality and the polyphenol and vitamin C content of smoothies available on the Spanish market. An evaluation of the nutritional information and ingredients was carried out. The phenolic compounds were determined by HPLC-ESI-TOF-MS; the vitamin C content was quantified using HPLC-UV/VIS; and the antioxidant activity was analyzed by DPPH and FRAP. Among all of the ingredients of the smoothies, coconut and banana have shown a negative impact on the polyphenol content of the smoothies. In contrast, ingredients such as orange, mango, and passion fruit had a positive correlation with the vitamin C content. Moreover, apple and red fruits showed the highest positive correlations with most of the phenolic acids, flavonoids, total phenolic compounds, and antioxidant activities. In addition, a clustering analysis was performed, and four groups were clearly defined according to the bioactive composition determined here. This research is a precious step for the formulation of new smoothies and to increase their polyphenol quality. [ABSTRACT FROM AUTHOR]

Valorizing the wastes of the food industry sector as additives in foods and beverages enhances human health and preserves the environment. In this study, pomegranate pomace (PP) was obtained from the company Schweppes and exposed to the production of polyphenols and fiber-enriched fractions, which were subsequently included in a strawberry-yogurt smoothie (SYS). The PP is rich in carbohydrates and fibers and has high water-absorption capacity (WAC) and oil-absorption capacity (OAC) values. The LC/MS phenolic profile of the PP extract indicated that punicalagin (199 g/L) was the main compound, followed by granatin B (60 g/L) and pedunculagin A (52 g/L). Because of the high phenolic content of PP extract, it (p ≤ 0.05) has high antioxidant activity with SC50 of 200 µg/mL, besides scavenging 95% of DPPH radicals compared to ascorbic acid (92%); consequently, it reduced lung cancer cell lines' viability to 86%, and increased caspase-3 activity. Additionally, it inhibited the growth of pathogenic bacteria and fungi i.e., L. monocytogenes, P. aeruginosa, K. pneumonia, A. niger, and C. glabrata, in the 45–160 µg/mL concentration range while killing the tested isolates with 80–290 µg/mL concentrations. These isolates were selected based on the microbial count of spoiled smoothie samples and were identified at the gene level by 16S rRNA gene sequence analysis. The interaction between Spike and ACE2 was inhibited by 75.6%. The PP extract at four levels (0.4, 0.8, 1.2, and 1.4 mg/mL) was added to strawberry-yogurt smoothie formulations. During 2 months storage at 4 °C, the pH values, vitamin C, and total sugars of all SYS decreased. However, the decreases were gradually mitigated in PP-SYS because of the high phenolic content in the PP extract compared to the control. The PP-SYS3 and PP-SYS4 scored higher in flavor, color, and texture than in other samples. In contrast, acidity, fat, and total soluble solids (TSS) increased at the end of the storage period. High fat and TSS content are observed in PP-SYS because of the high fiber content in PP. The PP extract (1.2 and 1.6 mg/mL) decreases the color differences and reduces harmful microbes in PP-SYS compared to the control. Using pomegranate pomace as a source of polyphenols and fiber in functional foods enhances SYS's physiochemical and sensory qualities. [ABSTRACT FROM AUTHOR]

We aimed to develop a beet‐flavored smoothie yogurt by applying methodologies such as the hedonic thresholds, acceptance and purchase intent tests, and by studying the effect of information on consumer evaluation of the product, in order to establish the maximum concentration of beet to be added to the smoothie yogurt. We also studied its proximal composition and shelf life. To determine the compromised acceptance threshold (CAT) and hedonic rejection threshold (HRT), consumers were divided into "like beet" (LB) and "do not like beet" (NLB). CAT = 6.71% and HRT = 20.14% beet addition were found for LB, and CAT = 7.15% and HRT = 10.27% for NLB. The smoothie yogurt with 6.71% beet was chosen as the final formulation. It presented more crude fiber and carbohydrates, and less protein than 0% beet smoothie yogurt (p ≤.05). It reached 40 days of storage and flavor, and the overall impression had higher acceptance at this storage time. The information about beet smoothie yogurt had a positive influence on the acceptance and purchase intent. Practical Applications: The forms of industrialization of red beet (Beta vulgaris L. ssp. esculenta var. rubra) are scarce, hindering its consumption and the use of the production surplus. In this work, we applied methodologies such as the hedonic thresholds, acceptance and purchase intent tests, among others, and it was possible to develop a beet‐flavored smoothie yogurt. Including beet as an ingredient is considered interesting because of its functional properties and colorant capacity. Although beet might divide opinions for its flavor and acceptance, this article shows that it can be used differently and is a potential ingredient in smoothie yogurt production, which implies greater use of such vegetables in industry. [ABSTRACT FROM AUTHOR]

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 °C for 30 s, TP) treatments and stored at 4 °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. • Smoothies with added bioactive and fiber ingredients of cardoon blades were produced • High-pressure (550 MPa, 3 min) and thermal (90 °C, 30 s) treatments were tested • Smoothies with added blade fiber residue had higher dietary fiber content and stability • All beverage formulations showed low or no microbial growth within European limits • The ingredients improved the smoothies' bioactivity and quality during shelf-life [ABSTRACT FROM AUTHOR]

Consuming adequate intake of fiber from fruit and vegetable is important to prevent metabolic disease. However consumption of fruit and vegetable in Indonesia still less than recommendation. Smoothies fortified with chia seeds has been develop to help achive adequate intake of fruit and vegetable. The objection of this study was to investigating proximate analysis and fiber content of smoothies fortified with various amount of chia seed (0 g, 2.5 g, 5 g and 7.5 g). This was a quantitative study with experimental design using four treatments. Proximat analysis perfomed with Gravimetry, Kjedahl, Soxhlet method for water and ash content, protein and lipid content. Carbohydrate content was test using by difference method. The addition of chia seeds increased the level of crude protein, lipids, carbohydrate and dietary fiber. Fortification of chia seeds in smoothies has improved nutritional content in our product and it became alternative ways to provide adequate intake of dietary fiber. [ABSTRACT FROM AUTHOR]

Dysphagia is an ailment in which the swallowing ability of a person is compromised due to old age, accidents or certain cancers. For dysphagia patients, the food is usually diluted to suit their compromised swallowing ability thus reducing the nutrient density. For the similar reason the dysphagia diets are generally deficit in fruits, vegetables and whole grains. Insufficient food and nutrient intake leads to malnutrition and further reduces the body's ability to recover. In this study, different modified textured functional food products were developed with the incorporation of various fruits and vegetables. The texture of the foods was altered to standardize each product under international dysphagia diet standardization initiative (IDDSI) levels 3 to level 7. The products were fruit smoothie (level 3), apple-black carrot blend (level 4), oats with fruit puree (level 5), oats with fruit chunks (level 6) and vegetable poha (level 7). Antioxidant activity analyses were conducted with four different methods namely, DPPH, TPC, FRAP and ABTS+ and the values varied between 79.31 to 98.11%, 174.2 to 575.6 µg GAE/g, 37.44 to 77.62 µM TE/g, and 81.73 to 97.28%, respectively for the formulated products. The aerobic plate count (APC) and yeast and mold count (YMC) results revealed that although all the products were fit for consumption on day 1 but were highly perishable i.e. most of these were spoiled on day 2. These food products showed the high nutritive value, the ash, fat, protein and fiber contents varied between 0.80–1.86, 1.26–6.81, 0.88–10.81, and 1.66–5.60%, respectively. All the formulated products were having acceptable scores for different sensory attributes indicating their potential for commercialization. The formulated functional foods can be used in the diet plans of dysphagia patients to improve their nutrient uptake as well as physiological and psychological conditions. [ABSTRACT FROM AUTHOR]

The present investigation was carried out to formulate smoothies with melons and to study the effect of different processing treatments on the storage stability of smoothie. Different combinations of smoothies were prepared. Out of which, watermelon 80%, cantaloupe 20%, lemon juice 3.5%, and gum tragacanth 0.50% were selected and herb extracts i.e., ginger, mint and basils (@ 1% to each treatment) were added. Out of these treatment T4 (ginger extract), T6 (ginger + mint extract), and T7 (ginger + basil extract) were selected based on quality attributes and processed using refrigeration at 4 °C, pasteurization at 80 °C, and then subsequent storage at 4 °C; and sterilization at 100 °C with storage at ambient temperature. Among the different treatments, T4 (ginger extract) performed best based on phytochemical and sensory evaluation. Smoothie with mint and ginger extract (T6) was efficient in controlling microbial count as compared to other extracts during the storage period. Maximum storage stability was observed for pasteurized smoothies i.e., 30 days at 4 °C followed by sterilized i.e., 15 days at ambient temperature; whereas, refrigerated smoothies were retained up to 7 days of storage. The results of all biochemical tests were verified with FTIR spectroscopy. In nutshell, it is concluded that the melon-based smoothies can be stored up to 30 days using hurdle effect of pasteurization and refrigeration. The developed product will open a new path for the smoothie-based industry for providing the safe product to the end users. [ABSTRACT FROM AUTHOR]

Background: The CompactDry "Nissui" YMR is a ready-to-use dry media sheet using a chromogenic medium with selective agents for the detection and enumeration of yeasts and molds in products after incubation at 256 ± 1°C for 3 days. Objective: The CompactDry "Nissui" YMR method was validated in order to achieve AOAC Performance Tested Methods℠ certification. Method: The performance of the CompactDry "Nissui" YMR was compared to that of ISO 21527-1:2008 for 10 matrixes including cooked prawns, deli vegetable salad, tuna pâté, fermented yogurt drink, spinach and ricotta quiche, egg custard tarts, fruit and vegetable smoothie, cream cheese, egg salad sandwich, and deli pasta salad. Performance indicators included repeatability, difference of means (DOM), and inclusivity/exclusivity. Results: After log10 transformation of the data, the relative standard deviation of repeatability (RSDr) was <10% for all 30 materials (10 matrixes each at 3 levels) analyzed by the CompactDry "Nissui" YMR method and for 29 of the 30 matrix/level combinations analyzed by the reference method. The DOM ranged from -0.284 (-0.310, -0.257) log10 CFU/g to 0.307 (-0.013, 0.627) log10 CFU/g. Method equivalence was demonstrated in 29 of the 30 matrix/level combinations based on the 90% confidence interval of the DOM being within (-0.5, 0.5). All 51 inclusivity strains showed expected or atypical results, and all 32 exclusivity organisms showed no growth on the medium. The method was shown to be robust to changes in sample volume, incubation temperature, and incubation time, and data are presented supporting product consistency and a 24-month shelf life. Conclusions: The CompactDry "Nissui" YMR method is validated for the determination of yeasts and molds in a variety of matrixes. Highlights: The CompactDry "Nissui" YMR method is equivalent to the ISO 21527-1:2008 reference method and is suitable for Performance Tested MethodsSM certification for the matrixes tested. [ABSTRACT FROM AUTHOR]