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How functional foods endure throughout the shelf storage? Effects of packing materials and formulation on the quality parameters and bioactivity of smoothies

2016-01Journal article Restricted access
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dc.contributor.authorNunes, M. Antónia
dc.contributor.authorCosta, Anabela S.G.
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorFerreira da Vinha, Ana
dc.contributor.authorAlves, Rita C.
dc.contributor.authorRocha, Ada
dc.contributor.authorOliveira, M. Beatriz P.P.
dc.date.accessioned2021-05-04T13:42:26Z
dc.date.available2021-05-04T13:42:26Z
dc.date.issued2016-01
dc.description.abstractSmoothies are blended beverages that could contain fruit pulp, fruit juice, vegetables, yoghurt, milk, or honey. These beverages are typical examples of the food industry reply to the increase awareness of consumers for healthier foods with simple ingredients and clean labels. As emerging products, different profiling studies are needed to ensure their claimed properties. Accordingly, different physicochemical parameters, bioactive compounds, as well as the antioxidant activity, were assessed in commercial smoothies along different shelf storage periods. ANOVA, HCA and LDA statistical tools were used to allow a suitable comprehension of the obtained results. Some significant differences were found at initial time, which might be associated to smoothies’ composition. On the other hand, the physicochemical and chromatic parameters were stable during the shelf storage, while the content in bioactive compounds and the antioxidant activity indicators were significantly affected (independently of the applied thermal treatment). Nevertheless, none of the assayed formulations or packing types showed to be more susceptible to undergone specifically relevant changes during shelf storage. Overall, the results advice in favor of an earlier consumption of these products (far from the expiring date) in order to obtain the desired health effects.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.authenticusidP-00G-XBV
dc.identifier.citationNunes, M.A., Costa, A.S.G., Barreira, J.C.M., Vinha, A.F., Alves, R.C., Rocha, A., Oliveira, M.B.P.P. 2016. How functional foods endure throughout the shelf storage? Effects of packing materials and formulation on the quality parameters and bioactivity of smoothies. LWT - Food Science and Technology, 65, 70-78. (doi.org/10.1016/j.lwt.2015.07.061).pt_PT
dc.identifier.doi10.1016/j.lwt.2015.07.061pt_PT
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10284/9875
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttp:// www.elsevier.com/locate/lwtpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSmoothies' formulationpt_PT
dc.subjectPacking typept_PT
dc.subjectBioactivitypt_PT
dc.subjectPhysicochemical and chromatic parameterspt_PT
dc.subjectShelf timept_PT
dc.titleHow functional foods endure throughout the shelf storage? Effects of packing materials and formulation on the quality parameters and bioactivity of smoothiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage78pt_PT
oaire.citation.startPage70pt_PT
oaire.citation.titleLWT - Food Science and Technologypt_PT
oaire.citation.volume65pt_PT
person.familyNameMendes Ferreira da Vinha
person.givenNameAna Cristina
person.identifier.ciencia-id011A-FCBD-DC66
person.identifier.orcid0000-0002-6116-9593
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationb09696c0-d5ea-4218-a5e4-63a3f6288d83
relation.isAuthorOfPublication.latestForDiscoveryb09696c0-d5ea-4218-a5e4-63a3f6288d83

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