Autor(es): Mandim, Filipa ; Petropoulos, Spyridon Α. ; Pinto, Carlos A. ; Heleno, Sandrina A. ; Rodrigues, Paula ; Dias, Maria Inês ; Saraiva, Jorge A. ; Santos-Buelga, Celestino ; Ferreira, Isabel C.F.R. ; Barros, Lillian ; Pinela, José
Data: 2024
Identificador Persistente: http://hdl.handle.net/10198/30062
Origem: Biblioteca Digital do IPB
Assunto(s): Nonthermal processing; Dietary fiber; Functional food ingredient; Zero-residue; Shelf-life stability; Food sustainability
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.
