The preservation method can significantly affect the shelf life of foods, as well as the sensory properties, and the dynamics of their changes during storage. During the research conducted with colleagues from MATE, Hungarian University of Agriculture and Life Sciences, we examined smoothies preserved with heat treatment and high hydrostatic pressure using rapid instrumental analytical methods, which results were compared with the results of microbiological, physical and sensory tests. The article was published in the open-access journal Applied Sciences.
Shelf Life and Organoleptic Attributes of Multifruit Smoothies Treated by Combined Mild Preservation Technologies
Fanni Zakariás, Karina Ilona Hidas, Zoltan Kovacs, György Bázár, Andrea Taczman-Brückner, István Dalmadi, Gabriella Kiskó
The application of high hydrostatic pressure and mild heat treatment represents preservation processes for extending the shelf life of food products without compromising their quality. The combination of these physical methods at lower applied levels represents a promising approach to preserving the quality of treated products. This study aims to investigate the impact of combined treatments on the quality and storage stability of strawberry, banana, almond milk and avocado smoothies. The total colony count, electronic nose and tongue signals, colour, viscosity and sensory properties were examined over a 14-day storage period at 6 °C. The combined treatments were found to be effective in reducing the total colony count. During the sensory analysis, the impact of storage was the most prominent factor. Both the treatments and storage conditions significantly affected the colour characteristics of the samples. The smoothie samples exhibited pseudoplastic flow behaviour. Both applied treatments resulted in enhanced texture stability of the samples during the storage period. The electronic tongue and nose could differentiate between groups of fresh and stored samples, as well as between control and treated samples.
Access the full paper free of charge on the website of the journal: