Premium
Whole muscadine grape components increase phenolic content and enhance bioactive compounds of fruit smoothies during processing and storage (647.34)
Author(s) -
Stallings Kendra,
Harris Gabriel
Publication year - 2014
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.28.1_supplement.647.34
Subject(s) - food science , ascorbic acid , chemistry , preservative , antioxidant , biochemistry
Whole fruit purees, including seeds and skins, may increase the bioactive properties of fruit smoothies, an increasing market. The objectives of this study were to determine if adding whole muscadine puree (MP) to smoothies enhanced nutritional properties and protected labile compounds through thermal processing and storage. Smoothie formulations, and individual components, were compared with and without MP. Samples were thermally processed (71°C, 10 s) then refrigerated. Total antioxidants, phenolics, anthocyanins, and ascorbic acid were analyzed on the fresh, processed, and refrigerated samples. Higher than expected antioxidant values were seen in smoothies based on results from individual ingredients suggesting a synergistic effect enhancing bioactives when adding whole fruit components. Antioxidants increased 16% and 6% in smoothies during processing with and without MP, respectively. Phenolics, ascorbic acid, and anthocyanins were retained 2.1%, 0.2%, and 8.0% more, respectively, during processing in smoothies with MP compared to smoothies without MP. Smoothies containing MP retained 13% more phenolics and 4% more anthocyanins during storage compared to smoothies without MP. During storage, antioxidants increased 11% with MP and decreased 5% without MP. A protective effect was seen from the natural preservative properties of MP on bioactives in smoothies during processing and storage.