Search Results (77)

Smoothies represent a promising vehicle for increasing fruit and vegetable consumption and bioactive diversity. However, their formulation often lacks a rigorous analytical validation of phytochemical complementarity. This study establishes a methodological framework for the design of potential functional plant-based beverages, centered on a high-resolution LC-MS/MS-driven strategy. Through a targeted screening of 57 (poly)phenolic compounds, a precise phytochemical mapping of diverse botanical matrices was performed to optimize ingredient selection based on chemical diversity rather than empirical blending. A novel formulation combining Granny Smith apple, green celery, dried green chicory, and peppermint leaves was developed to maximize both bioactive density and structural variety. The resulting matrix achieved a total (poly)phenol concentration of 2947.68 ± 5.17 µg/g dm, encompasses six major subclasses: flavan-3-ols, hydroxycinnamic acids, flavanones, flavonols, flavones, and dihydrochalcones. The results demonstrate that analytical fingerprinting allows for the strategic enrichment of food systems, ensuring a highly characterized and diversified phenolic spectrum. This research shifts the focus toward the evidence-based molecular design of health-promoting foods with verified nutritional properties. Full article

Background/Objective: Helping Early Adolescents Live Their Healthiest Youth (HEALTHY) is a four-session, smoothie-based nutrition education program grounded in Social Cognitive Theory (SCT) and Choice Architecture, designed to promote nutrition security among rural adolescents. This study examined students’ experiences with the program, including perceptions of likeability and perceived learning, as well as the theoretical mechanisms shaping engagement. Methods: A mixed-methods evaluation was conducted in two rural middle schools where the programming was delivered. Process indicators were assessed using brief paper-based surveys administered after each program session. Quantitative items captured likability and willingness to consume smoothies again (at home or school lunch), and qualitative open-ended responses were analyzed inductively. Post-program focus groups were conducted with a subsample of participants (N = 18) and analyzed deductively using a coding framework aligned with SCT constructs. Results: Across sessions, students (N = 360) reported high smoothie likeability, with fewer than 15% indicating dislike of any recipe. Willingness to consume smoothies again remained high, with affirmative responses ranging from 72% to 94% at home and 79% to 97% at school lunch. Inductive thematic analysis indicated that 53% of survey responses reflected session-aligned nutrition knowledge, along with themes related to acceptability and suggestions for improvement. Focus group findings reflected multiple SCT constructs, including knowledge awareness, self-efficacy, and goal-setting, as well as environmental influences regarding engagement, consistent with Choice Architecture. Conclusions: Findings indicate that the HEALTHY program was well received by rural adolescents and reflected key theoretical mechanisms underlying its design. Student feedback guides future program refinement. Full article

This study investigated shelf-life prediction of a cold-stored mixed mango–passion fruit smoothie (60:40) using kinetic modeling to compare the effects of dimethyl dicarbonate (DMDC, 250 ppm), pasteurization (90 °C for 100 s), and packaging type (glass vs. polyethylene terephthalate (PET)) during six weeks at 4 °C. Physicochemical parameters, functional properties (total phenolic content, total flavonoid content, and antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Power assay (FRAP), and microbial stability were monitored weekly. Zero- and first-order kinetic models were applied to describe quality changes, with the first-order model showing superior fit (average R² = 0.936). pH remained relatively stable (p > 0.05), while total soluble solids (TSS) gradually declined in all treatments from approximately 16–17 °Brix to 13–14 °Brix by week 6. PET packaging resulted in a significantly higher total color difference (ΔE) than glass by the end of storage (p ≤ 0.05), particularly in DMDC-treated samples. Pasteurization reduced initial polyphenol oxidase (PPO) activity by 44–56% compared with untreated and DMDC-treated samples (p ≤ 0.05), whereas PET generally exhibited higher residual PPO activity than glass. DMDC treatment better preserved antioxidant capacity, phenolics, and flavonoids, with significantly higher DPPH and FRAP values than controls at week 6 (p ≤ 0.05). Microbiologically, DMDC effectively suppressed total viable counts (<5 log CFU/mL) and yeast and mold (<3 log CFU/mL), outperforming pasteurization. Shelf-life was estimated at 27–29 days for pasteurization and 41–42 days for DMDC (250 ppm), particularly when combined with glass packaging. Overall, the DMDC–glass combination demonstrated strong potential as a non-thermal preservation approach for fruit beverages. Full article

Background/Objective: Nutrition security, defined as consistent access to and consumption of nutritious foods that support health, remains a persistent challenge in rural populations. The HEALTHY (Helping Early Adolescents Live Their Healthiest Youth) program aimed to improve rural adolescents’ nutrition security through school-based strategies. This study evaluated its effectiveness by examining changes in fruit consumption, fruit waste, and skin carotenoid levels. Methods: A quasi-experimental, pre–post program was assessed in five rural middle schools (two experimental sites, three comparison sites). The programming paired four biweekly smoothie taste tests with nutrition education grounded in Social Cognitive Theory and Choice Architecture. Students in grades 3–8 (N = 149) participated. Digital tray photographs quantified selection and waste. The Veggie Meter^® assessed skin carotenoids on a scale from 0 to 800. Surveys captured perceptions and self-reported intakes. Analyses included χ², McNemar’s, GLMM, paired t-tests, and ANCOVA. Significance was set at p < 0.005. Results: At post-program, 98.3% of experimental trays contained the standard fruit option and/or a smoothie, compared with 41.0% of comparison trays (χ² = 41.66, p < 0.001). Fruit selection odds were 16.22 times higher in experimental schools (95% CI: 6.30–41.77, p < 0.001). Among trays with both (n = 39), smoothie waste was lower than the standard fruit option waste (t(38) = −7.10, p < 0.001, d = 1.14), resulting in greater estimated consumption (~0.43 vs. ~0.15 cups). Skin carotenoids increased in both groups, with greater improvement among experimental students in the lowest baseline quartile, F (1,19) = 9.20, p = 0.007, partial η² = 0.326. Conclusions: The HEALTHY program, which paired frozen-fruit smoothies with nutrition education, may offer a feasible and scalable approach to improving nutrition security among rural adolescents. Full article

Smoothies and kombucha are beverages appreciated by contemporary consumers due to their appealing flavor, convenience, and perceived health benefits. This study aimed to develop fruit- and white tea-based smoothies with high sensory and functional quality, and to evaluate the effects of fermentation with kombucha microorganisms. The smoothie base (70%) was composed of 60% strawberry pulp and 40% cryoconcentrated apple juice. Ten formulations were designed using a centroid simplex approach and subjected to sensory analysis. The two most accepted by consumers (E5: 15% blackberry pulp and 15% white tea; E10: 5% blackberry pulp and 5% acerola pulp, and 20% white tea) were fermented for 10, 15, and 20 h. The formulations were evaluated through sensory analysis. Fermentation led to significant (p < 0.05) reductions in glucose, fructose, and caffeine contents, while significantly (p < 0.05) increasing acidity, total phenolic content, ascorbic acid levels, and color intensity. Moreover, the fermented smoothie exhibited higher α-glucosidase inhibitory potential. One fermented smoothie (E5 fermented for 15 h) showed desirable sensory and functional properties. Therefore, this study demonstrates the successful development of smoothies, fermented or non-fermented with kombucha microorganisms, characterized by strong functional attributes and high sensory acceptance. Full article

In Australasian countries such as New Zealand, algae consumption is gaining in popularity within consumer markets. Beverages containing macro-algae, like kelp, and those containing micro-algae, such as spirulina, are considered novel products. While consumer preferences for algae-based products are well explored, less attention has been given to beverages, despite their importance for consumers, specifically those interested in health and well-being. The present study is dedicated to this research gap and investigates the key factors driving and hindering New Zealand consumers’ willingness to drink, pay a price premium, and spread word of mouth about micro-algae-based beverages, such as tea, smoothies, and cuppa soups. Theoretically, the present study is grounded in a seminal Australasian driver and barrier model of seaweed consumption. The current research design both confirms and extends the consumer behaviours previously examined. An online consumer study was distributed and collected via an opt-in panel provider, resulting in 437 responses. Consumers mirroring the NZ population in age, gender, and household income were the target sample, and descriptive statistics and a quantitative analysis via a partial least squares structural analysis served as the methodological foundation for the study. Food neophilia and involvement with algae were significant drivers for all three behavioural intentions investigated. Food neophobia was a significant inhibitor to the willingness to drink but not significantly related to the willingness to pay a price premium or spread word of mouth. Consumer perceptions of product attributes were a significant driver of New Zealand consumers’ willingness to spread word of mouth. The study provides best practice recommendations for marketers in Australasian beverage industries. In terms of its theoretical merit, two aspects stand out. Micro-algae beverages are an emerging beverage product category in Australasian markets, requiring wider exploration and complementary consumer research dedicated to algae-based food items. The focus on food neophobia and neophilia is original, as it helps to understand the barriers and drivers essential to beverages. In contrast to food items, beverages cannot hide novel ingredients such as micro-algae, making them simultaneously more appealing to food neophilic consumers and extremely challenging to food neophobic consumers. Full article

Background/Objectives: Uric acid (UA) levels vary based on gender, but elevated UA levels are linked to various health conditions in both sexes. Methods: This study examined the impact of a high-pectin smoothie (11.6 g fiber/day) consumption for 3 weeks on UA levels and gut microbiota in 28 healthy women. Food diaries, stool, and blood samples were collected at baseline and after the smoothie consumption. Results: The participants with similar baseline UA levels showed divergent responses: UA levels increased in the 15th participant (UAI group) and decreased in the 13th (UAD group) post-intervention. Smoothie consumption increased Bacteroides in the UAD and Prevotella 9 in the UAI, contrasting with the baseline abundances, where Prevotella 9 was higher in the UAD and Bacteroides in the UAI group. Furthermore, the proportion of Faecalibacterium increased in the UAI group after smoothie consumption, equalizing the baseline difference with the UAD group. Conclusions: This research highlights the role of personalized dietary strategies, noting that the impact of increased pectin consumption on managing UA levels in women may rely on their baseline gut microbiota and fiber intake. Full article

Plant-derived foods are potential vehicles for microbial antibiotic resistance genes (ARGs), which can be transferred to the human microbiome if consumed raw or minimally processed. The aim of this study was to determine the prevalence and the amount of clinically relevant ARGs and mobile genetic elements (MGEs) in differently processed smoothies (freshly prepared, cold-pressed, pasteurized and high-pressure processed) and fresh produce samples (organically and conventionally cultivated) to assess potential health hazards associated with their consumption. The MGE ISPps and the class 1 integron-integrase gene intI1 were detected by probe-based qPCR in concentrations up to 10⁴ copies/mL in all smoothies, lettuce, carrots and a single tomato sample. The highest total (2.2 × 10⁵ copies/mL) and the most diverse ARG and MGE loads (16/26 targets) were observed in freshly prepared and the lowest prevalences (5/26) and concentrations (4.1 × 10³ copies/mL) in high-pressure-processed (HPP) smoothies. Bla_CTX-M-1-15 (1.2 × 10⁵ c/mL) and strB (6.3 × 10⁴ c/mL) were the most abundant, and qacEΔ1 (95%), bla_TEM1 (85%), ermB and sul1 (75%, each) were the most prevalent ARGs. QnrS, vanA, sat-4, bla_KPC, bla_NDM-1 and bla_OXA-10 were never detected. HPP treatment reduced the microbial loads by ca. 5 logs, also destroying extracellular DNA potentially encoding ARGs that could otherwise be transferred by bacterial transformation. The bacterial microbiome, potential pathogens, bacterial ARG carriers and competent bacteria able to take up ARGs were identified by Illumina 16S rRNA gene sequencing. To reduce the risk of AMR spread from smoothies, our data endorse the application of DNA-disintegrating processing techniques such as HPP. Full article

Grape pomace (GP), a byproduct of winemaking, has gained significant attention as a sustainable and functional ingredient with applications in the food and nutraceutical industries. This review examines the potential of GP in meat products and analogs, functional foods, and nutraceuticals, highlighting its composition, health benefits, and role in enhancing nutritional and functional properties. Rich in dietary fiber, polyphenols, essential fatty acids, and bioactive compounds, GP exhibits antioxidant, anti-inflammatory, and gut health-promoting effects, making it suitable for various food applications. Its incorporation into meat products, such as sausages and patties, improves texture, enhances shelf life, and increases nutritional value while reducing the environmental footprint. GP is also effective in functional foods such as baked goods, dairy and plant-based yoghurts, smoothies, and snack bars, where it can enrich fiber and polyphenol content, aid in satiety, and provide health benefits beyond basic nutrition. The challenge is how to maintain the sensory properties characteristic of conventional, unmodified products. In nutraceuticals, GP’s polyphenolic compounds and dietary fiber support antioxidant, anti-inflammatory, and metabolic health functions, with applications as antioxidant supplements, gut health boosters, weight management aids, and cardiovascular health supplements. Despite challenges such as taste modification and optimizing bioavailability, GP’s versatility and sustainability highlight its value in developing innovative, health-oriented products. This review emphasizes the promise of GP as a valuable ingredient in functional foods and nutraceutical formulations, contributing to health, sustainability, and resource efficiency. Full article

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. Full article

Different solvents water, ethanol and ethanol/water (6:4 v/v), were compared in the extraction of pomegranate peels and seeds (PPS) in terms of recovery yields, antioxidant properties, and antimicrobial action against typical spoilage bacterial and fungal species. The best performing extract (ethanol/water (6:4 v/v) was shown to contain mostly ellagic acid and punicalagin as phenolic compounds (5% overall) and hydrolysable tannins (16% as ellagic acid equivalents) and was able to inhibit the growth of the acidophilic Alicyclobacillus acidoterrestris at a concentration as low as 1%. The preservation of the organoleptic profile of A. acidoterrestris-inoculated apple juice with extract at 1% over 20 days was also observed thanks to the complete inhibition of bacterial growth, while the extract at 0.1% warranted a significant (40%) inhibition of the enzymatic browning of apple smoothies over the first 30 min. When incorporated in whey proteins’ isolate (WPI) at 5% w/w, the hydroalcoholic extract conferred well appreciable antioxidant properties to the resulting coating-forming hydrogel, comparable to those expected for the pure extract considering the amount present. The WPI coatings loaded with the hydroalcoholic extract at 5% were able to delay the browning of cut fruit by ca. 33% against a 22% inhibition observed with the sole WPI. In addition, the functionalized coating showed an inhibition of lipid peroxidation of Gouda cheese 2-fold higher with respect to that observed with WPI alone. These results open good perspectives toward sustainable food preservation strategies, highlighting the potential of PPS extract for the implementation of WPI-based active packaging. Full article

The European market offers a variety of functional foods targeted at prediabetic and diabetic patients, with different approaches to reducing postprandial glucose levels. The utilization of white and black mulberry in new products could be an area of interest to many conscious consumers. The study aimed to design a novel form (dried) of easy-to-prepare product by applying nutritious mulberry in various proportions and creating an aesthetically appealing smoothie product with a distinctive taste profile. Such an easy-to-prepare form of smoothie was obtained by utilizing the freeze-drying process, while typical market smoothies are liquid. Sensory evaluations of the fresh, dried, and reconstructed smoothies and their basic characteristics were conducted. Moreover, antiradical tests (with ABTS+^• and DPPH^•), the phenolic compound profile (HPLC/PDA), and the L*a*b profile were analyzed. The results of the sensory evaluation tests were divided into two groups: Polish and foreign panelists. It was observed that mulberry-licorice drop-based smoothies were preferred fresh. Yet dried and reconstituted capsule-based smoothies were favored overall. Generally, both Polish and foreign panelists preferred lower concentrations of mulberry and licorice extracts (DB) in fresh smoothies, while in dried or reconstructed smoothie form, panelists scored higher (DC) and lower (DB) concentrations quite similarly (favored both concentrations). From the group of identified phenolic compounds, cinnamic acid derivates dominated all analyzed smoothies. Many analyzed types of flavonoids (quercetin, rutin, kaempferol) and naringenin were found in the smoothies. Some differences were noted in the antiradical tests but were only statistically significant for DPPH^• scavenging activity, which was higher for the DB1, DB2, and DC1 samples. Generally, even higher addition of licorice and mulberry did not negatively affect panelists’ ratings and the analyzed activities. Full article

This study examined the impact of fermentation using Lactiplantibacillus plantarum (L75) and Bifidobacterium longum (BF) on the total soluble solids (TSS), pH, TA, LAB survival, color properties, ascorbic acid content, total phenolic content (TPC), carotenoid components, and antioxidant properties of smoothies made from melon varieties (Cantaloupe, Honeydew, and Watermelon) separately with pumpkin leaves (Cucurbita moschata and Cucurbita pepo). For all smoothies, pH (r = −0.74) and TSS (r = −0.79) were inversely and strongly correlated with LAB counts, while LAB counts were positively correlated with TA (r = 0.87). Fermentation time (24 to 72 h) significantly (p < 0.05) decreased the TSS (%), pH, and color properties of all smoothies fermented with L75 or BF, while TA increased. Fermenting Cantaloupe melon and C pepo leaves with L75 (CMCL75) for 24 h increased the ascorbic acid content to 3.8 mg/100 mL. The sensory panel scores were highest for Watermelon and C. moschata or C. pepo fermented with L75 or BF for 24 h. TPC concentration was highest in CMCL75 (70.76 mg of gallic acid per 100 mL) after 24 h. C. pepo leaves and Cantaloupe fermented with L75 (CPCL75) showed the highest concentration of total carotenoids (70.38 mg/100 mL), lutein (2.53 µg/100 mL), cis β-carotene (25.43 µg/100 mL), and trans β-carotene (620.37 µg/100 mL). In contrast, CMCL75 showed the highest concentration of zeaxanthin (0.70 mg/100 mL). This study demonstrated the potential of fermenting Cantaloupe and pumpkin leaves together with the L75 strain to produce non-dairy functional products. Full article

Pomace is a by-product resulting from the pressing of fruits and vegetables into juices, and it is typically treated as waste. Interestingly, pomace contains minimal amounts of protein and fat but is characterized by its high polyphenol and dietary fiber contents, which may have health benefits for human physiology. Therefore, they are a potentially attractive raw material for the food industry, but to our knowledge, no smoothies with their addition have been prepared and described so far. Consequently, products derived from apple juice, incorporating different doses of fresh (6% and 12%) and dried (3% and 6%) black or red currant pomace, were formulated, and their physical properties, chemical composition, bioactive compound content, and health-promoting potential (in vitro antioxidant and antidiabetic activity) were evaluated. Additionally, the products underwent sensory assessment by consumers. The fortified beverages exhibited different physical characteristics and chemical compositions than apple juice. All smoothies were characterized by higher concentrations of anthocyanins, flavonols, and procyanidin polymers compared to the base product. Moreover, 75% of them exhibited a significantly elevated phenolic acid content as well as a higher concentration of flavan-3-ols. The majority of fresh smoothies exhibited significantly higher in vitro antioxidant capacities and increased in vitro α-amylase and α-glucosidase inhibitory effects compared to the base product. The highest ABTS activity was recorded in the variant with 6% dried black currant pomace. In turn, the smoothie with 3% dried red currant pomace had the most effective FRAP effect and, together with the product containing 12% fresh black currant pomace, ORAC antioxidant activity and α-glucosidase inhibition also. The introduction of 6% dried red currant pomace led to the creation of a beverage that most effectively inhibited α-glucosidase. The study showed that the application of various types of pomace, mainly that of black currant, into apple juice enables the development of new functional products with sensory attributes that are favorably evaluated by consumers. Full article

Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the nutritional benefits of the raw ingredients from which they are made. Furthermore, they cater to the growing demand for quick and nutritious meal options. To meet consumer expectations, current trends in the food market are shifting towards natural, high-quality products with minimal processing and extended shelf life. Food manufacturers are increasingly aiming to reduce or eliminate synthetic preservatives, replacing them with plant-based alternatives. Plant-based preservatives are particularly appealing to consumers, who often view them as natural and organic substitutes for conventional preservatives. Essential oils, known for their antibacterial and antifungal properties, are effective against the microorganisms and fungi present in fruit and vegetable smoothies. However, the strong taste and aroma of essential oils can be a significant drawback, as the concentrations needed for microbiological stability are often unpalatable to consumers. Encapsulation of essential oils in nanoemulsions offers a promising and effective solution to these challenges, allowing for their use in food production without compromising sensory qualities. Full article