Percorrer por autor "Malundama, Kevin Pitta"
A mostrar 1 - 1 de 1
Resultados por página
Opções de ordenação
- Evaluation of the suitability of quince peel extract for preserving quality attributes of plant-based smoothies during refrigerated storagePublication . Malundama, Kevin Pitta; Alonso Esteban, José Ignacio; Pinela, José; Khemakhem, MaissaThe manufacture of nutritionally enriched and shelf-stable foods aligns with the modern consumer’s demand for healthy products, formulated with sustainable natural ingredients. These challenges are also faced by the beverage industry, which mainly uses artificial additives given the scarcity of effective natural alternatives. Therefore, this work was carried out to evaluate the suitability of quince peel bioactive extract for preserving quality attributes of a plant-based smoothie during refrigerated storage. The extract was prepared following a previously optimized protocol and characterized for its composition in malic acid and phenolic compounds and in vitro antioxidant activity. Afterwards, a plant-based smoothie was prepared with and without added extract and analyzed during 60 days of storage at 4 oC. Physicochemical (pH, color, total soluble solids (TSS), density) and compositional (proximate constituents, mineral elements, soluble sugars, organic acids, fatty acids) attributes of the smoothie formulations were evaluated using different analytical techniques, including official methods of analysis and chromatographic and spectroscopic techniques. The extract was rich in malic acid, flavonols (O-glycosylated quercetin derivatives), flavan-3-ols (β-type (epi)catechin trimers), and caffeoylquinic acids, and inhibited in some extent the formation of thiobarbituric acid reactive substances and the oxidative hemolysis. In general, the prepared smoothie was rich in carbohydrates (e.g., fructose, glucose), minerals (e.g., K, Mg, Mn, Cu), and dietary fiber. The pH of the smoothie samples was lower after 60 days of storage. The control smoothie underwent the greatest color changes compared to the initial sample during the first 14 days, while the color of the extract-added smoothie was better preserved during the same period of time and the greatest difference was observed after 60 days. Fructose and glucose contents increased during storage, while sucrose decreased during this time, which may be related to enzymatic or microbial activity. The citric acid content was higher in the extract-added smoothie at day 7 (as well as TSS), while increases occurred in the control after 14 and 21 days. After 60 days, the percentage of saturated and monounsaturated fatty acids was lower in the smoothie with added extract compared to the initial samples, while the percentage of polyunsaturated fatty acids was higher. Overall, while the addition of bioactive extract mainly impacted the hue angle (h°) and the fructose and oxalic acid contents, the storage time mainly affected the sucrose and also malic acid levels.