Insights into Smoothies with High Levels of Fibre and Polyphenols: Factors Influencing Chemical, Rheological and Sensory Properties
Attempts to add fibre and polyphenols (PPs) into
popular beverages present challenges related to the properties of
finished products such as smoothies. Consumer acceptability,
viscosity and phenolic composition of smoothies containing high
levels of fruit fibre (2.5-7.5 g per 300 mL serve) and PPs (250-750
mg per 300 mL serve) were examined. The changes in total
extractable PP, vitamin C content, and colour of selected smoothies
over a storage stability trial (4°C, 14 days) were compared. A set of
acidic aqueous model beverages were prepared to further examine
the effect of two different heat treatments on the stability and
extractability of PPs. Results show that overall consumer
acceptability of high fibre and PP smoothies was low, with average
hedonic scores ranging from 3.9 to 6.4 (on a 1-9 scale). Flavour,
texture and overall acceptability decreased as fibre and polyphenol
contents increased, with fibre content exerting a stronger effect.
Higher fibre content resulted in greater viscosity, with an elevated PP
content increasing viscosity only slightly. The presence of fibre also
aided the stability and extractability of PPs after heating. A reduction
of extractable PPs, vitamin C content and colour intensity of
smoothies was observed after a 14-day storage period at 4°C. Two
heat treatments (75°C for 45 min or 85°C for 1 min) that are
normally used for beverage production, did not cause significant
reduction of total extracted PPs. It is clear that high levels of added
fibre and PPs greatly influence the consumer appeal of smoothies,
suggesting the need to develop novel formulation and processing
methods if a satisfactory functional beverage is to be developed
incorporating these ingredients.
[1] D. Sun-Waterhouse, J. Chen, C. Chuah, R. Wibisono, L. Melton, W.
Laing, L. Ferguson, and M. A. Skinner. "Kiwifruit-based polyphenols
and related antioxidants for functional foods: Kiwifruit extract-enhanced
gluten-free bread," Int. J. Food Sci. Nutr., vol. 60, S7, pp. 251-264,
2009.
[2] K. P. Scott, S. H. Duncan, and H. J. Flint. "Dietary fibre and the gut
microbiota," Nutr. Bull., vol. 33, pp. 201-211, 2008.
[3] M. Elia and J. H. Cummings. "Physiological aspects of energy
metabolism and gastrointestinal effects of carbohydrates," Euro. J Clin.
Nutr., vol. 61, Suppl. 1, pp. 40-74, 2007.
[4] I. C. W. Arts and P. C. H. Hollman. "Polyphenols and disease risk in
epidemiologic studies," Am. J. Clin. Nutr., vol. 81, no. 1, pp. 317S-
325S, 2005.
[5] L. Bravo. "Polyphenols: chemistry, dietary sources, metabolism, and
nutritional significance," Nutr. Rev., vol. 56, no.11, p 317, 1998.
[6] J. Slavin and H. Green. "Dietary fibre and satiety," Nutr. Bull., vol. 32,
S32-S42, 2007.
[7] M. B. Schulze, S. Liu, E. B. Rimm, J. A. E. Manson, W. C. Willett, and
F. B. Hu. "Glycemic index, glycemic load, and dietary fiber intake and
incidence of type 2 diabetes in younger and middle-aged women," Am.
J. Clin. Nutr., vol. 80, pp. 348-356, 2004.
[8] L. Prosky. "What is fibre? Current controversies," Trends Food Sci.
Tech., vol.10, pp. 271-275, 2000.
[9] C. L. Dikeman, M. R. Murphy, and G. C. Fahey. "Dietary fibers affect
viscosity of solutions and simulated human gastric and small intestinal
digesta," J. Nutr., vol. 136, pp. 913-919, 2006.
[10] H. Kunzek, S. Muller, S. Vetter, and R .Godeck. "The significance of
physico chemical properties of plant cell wall materials for the
development of innovative food products," Euro. Food Res. Tech., vol.
214, pp. 361-376, 2002.
[11] J. Gelroth and G. S. Ranhotra. "Food uses of fibre", in Handbook of
Dietary Fibre, S. S. Cho and M. L. Dreher, Eds. New York, USA:
Marcel Dekker, 2001, pp. 435-449.
[12] C. Soukoulis, D. Lebesi, and C. Tzia. "Enrichment of ice cream with
dietary fibre: Effects on rheological properties, ice crystallisation and
glass transition phenomena," Food Chem., vol. 115, no. 2, pp. 665-671,
2009.
[13] C. L. Dikeman and G. C. Fahey. "Viscosity as related to dietary fiber: A
review," Crit. Rev. Food Sci. Nutr., vol. 46, no. 8, pp. 649-663, 2006.
[14] S. M. Dello, N. Bertola, M. Martino, and A. Bevilacqua. "Influence of
dietary fiber addition on sensory and rheological properties of yogurt,"
Int. Dairy J., vol. 14, no. 3, pp. 263-268, 2004.
[15] M. Lyly, M. Salmenkallio-Marttila, T. Suortti, K. Autio, K. Poutanen,
and L. L├ñhteenm├ñki. "Influence of oat β-glucan preparations on the
perception of mouthfeel and on rheological properties in beverage
prototypes," Cereal Chem., vol. 80, no. 5, pp. 536-541, 2003.
[16] A. Femenia, A.-C. Lefebvre, J.-Y. Thebaudin, J. A. Robertson, and C.-
M. Bourgeois. "Physical and sensory properties of model foods
supplemented with cauliflower fiber," J. Food Sci., vol. 62, no. 4, pp.
635-639, 1997.
[17] H. Tuorila. "Sensory perception as a basis for food acceptance and
consumption," in Consumer-led Food Product Development, H. MacFie,
Ed. Cambridge: Woodhead Publishing, 2007, pp. 34-80.
[18] C. de Graaf. "Sensory influences on food choice and food intake", in
Understanding Consumers of Food Products, L. Frewer and H. van
Trijp, Eds. Cambridge: Woodhead Publishing, 2007, pp. 30-66.
[19] S. Bhaskaran and F. Hardley. "Buyer beliefs, attitudes and behaviour:
Foods with therapeutic claims," J Cons. Marketing vol. 19, pp.591-606,
2002.
[20] J. Gray, G. Armstrong, and H. Farley. "Opportunities and constrains in
the functional food market," Nutr. Food Sci. vol. 33, pp. 213-218, 2003.
[21] S. R. Jaeger, L. G. Axten, M. W. Wohlers, and D. Sun-Waterhouse.
"Polyphenol-rich beverages: insights from sensory and consumer
science," J. Sci. Food Agr., vol. 89, no. 14, pp. 2356-2363, 2009.
[22] L. G. Axten, M. W. Wohlers, and T.Wegrzyn. "Using phytochemicals to
enhance health benefits of milk: Impact of polyphenols on flavor
profile," J. Food Sci., vol. 73, no. 6, pp. H122-H126, 2008.
[23] H. Peleg, K. Gacon, P. Schlich, and A. C. Noble. "Bitterness and
astringency of flavan-3-ol monomers, dimers and trimers," J. Sci. Food
Agr., vol. 79, no. 8, pp.1123-1128, 1999.
[24] D. Sun-Waterhouse, A. Teoh, C. Massarotto, R. Wibisono, and S.
Wadhwa. "Comparative analysis of fruit-based functional snack bars,"
Food Chem., vol. 119, pp. 1369-1379, 2010.
[25] T. F. Wegrzyn, J. M. Farr, D. C. Hunter, J. Au, M. W. Wohlers, M. A.
Skinner, R. A. Stanley, and D. Sun-Waterhouse. "Stability of
antioxidants in an apple polyphenol-milk model system," Food Chem.,
vol. 109, pp. 310-318, 2008.
[26] C. M. G. C. Renard. "Effects of conventional boiling on the
polyphenols and cell walls of pears," J Sci. Food Agr., vol. 85, no. 2, pp.
310-318, 2005.
[27] H. Dietrich, A. Rechner, C. Patz, R. Bitsch, V. Bohm, I. Bitsch, and M.
Netzel. Influence of processing on the phenolic antioxidants of apple
juices. Deut. Lebensm.-Rundsch., vol. 99, no. 1, pp. 1-11, 2003.
[28] V. Duhard, J. C. Garnier, and D. Megard. "Comparison of the stability of
selected anthocyanin colorants in drink model systems," Agro Food Ind.
hi-tec., vol. 8, no. 1, pp. 28-34. 1997.
[29] M. Colin-Henrion, E. Mehinagic, C. Renard, P. Richomme, and F.
Jourjon. "From apple to applesauce: Processing effects on dietary fibres
and cell wall polysaccharides," Food Chem., vol. 117, no. 2, pp. 254-
260, 2009.
[30] D. Sun-Waterhouse, L. D. Melton, C. J. O-Connor, P. A. Kilmartin, and
B. G. Smith. "Effect of apple cell walls and their extracts on the activity
of dietary antioxidants," J. Agr. Food Chem., vol 56, pp. 289-295, 2008.
[31] D. Sun-Waterhouse, B. G. Smith, C. J. O-Connor, and L. D. Melton.
"Effect of raw and cooked onion dietary fibre on the antioxidant activity
of ascorbic acid and quercetin," Food Chem., vol. 111, pp. 580-585,
2008.
[32] D. Sun-Waterhouse, J. Farr, R. Wibisono, and Z. Saleh. "Fruit-based
functional foods I: production of novel food grade apple fibre
ingredients," Int. J. Food Sci. Tech., vol. 43, pp. 2113-2122, 2008.
[33] J. Boyer and R. H. Liu. "Apple phytochemicals and their health
benefits," Nutr. J., vol. 3, no. 5, pp.1−15, 2004.
[34] C. T. da Costa, B. C. Nelson, S. A. Margolis, and D. Horton. "Separation
of blackcurrant anthocyanins by capillary zone electrophoresis," J.
Chromatogr. A, pp. 321-327, 1998.
[35] S. Hakkinen, M. Heinonen, S. Karenlampi, H. Mykkanen, J.
Ruuskamen, and R. Torronen. "Screening of selected flavonoids and
phenolic acids in 19 berries," Food Res. Int. vol. 32, pp. 345-353, 1999.
[36] K. A. Lyall, S. M. Hurst, J. Cooney, D. Jensen, K. Lo, R. D. Hurst, and
L. M. Stevenson. "Short-term blackcurrant extract consumption
modulates exercise-induced oxidative stress and lipopolysaccharidestimulated
inflammatory responses," Am. J. Physiology-Reg I., vol. 297,
no. 1, pp. R70-R81, 2009.
[37] D. Ghosh, J. Zhang, A. Adaim, S. Parkar, and M. A. Skinner. "Potential
health benefits of berries: From antioxidant to anti-neurodegenerative
effects", in Proc. 3rd Biennial Meet. Soc.-for-Free-Radical-Res./ 6th
Annu. Meet. Soc.-for-Free-Radical-Res.-India, S. Adhikari and T. P. A.
Devasagayam, EDs. India So, CL Lonavala, 2007, pp. 57-63.
[38] H. J. H. MacFie, N. Bratchell, K. Greenhoff, and L. V. Vallis. "Designs
to balance the effect of order of presentation and first-order carry-over
effects in hall tests," J. Sens. Stud., vol. 4, no. 2, pp. 129-148, 1989.
[39] V. L. Singleton, R. Orthofer, and R. M. Lamuela-Raventos. "Analysis of
total phenols and other oxidation substrates and antioxidants by means
of the Folin Ciocalteu reagent," Methods Enzymol. vol. 229A, pp. 152-
178, 1997.
[40] S. George, P. Brat, P. Alter, and M. J. Amiot. "Rapid determination of
polyphenols and vitamin C in plant-derived products," J Agr. Food
Chem., vol. 53, pp. 1370-1373, 2005.
[41] AOAC. Official methods of analysis of the Association of Official
Analytical Chemists, 15th ed., Arlington, VA., 1990, pp. 1058-1059.
[42] D. Stevenson, R. Wibisono, D. Jensen, R. Stanley, and J. Cooney. "Direct
acylation of flavonoid glycosides with phenolic acids catalysed by Candida
antarctica lipase B (Novozym 435®)," Enzyme Microb. Tech., vol. 39, pp.
1236-1241, 2006.
[43] J. Neter, M. Kutner, C. Nachtsheim, and W. Wasserman, Applied Linear
Statistical Models, 4th ed. Homewood, Ill.: Irwin, 1996.
[44] C. M. G. C. Renard, A. Baron, S. Guyot, and J.-F. Drilleau. "Interactions
between apple cell walls and native apple polyphenols: quantification
and some consequences," Int. J Biol. Macromol., vol. 29, no. 2, pp. 115-
125, 2001.
[45] F. W. Wood and T. C. Goff. "The determination of the effective shear
rate in the Brabender Viscograph and in other systems of complex
geometry," Starch, vol. 25, no. 3, p. 89, 1973.
[46] H. K. Ju, H. W. Chung, S.-S. Hong, J. H. Park, J. Lee, and S. W. Kwon.
"Effect of steam treatment on soluble phenolic content and antioxidant
activity of the Chaga mushroom (Inonotus obliquus)," Food Chem., vol.
119, no. 2, pp. 619-625, 2010.
[47] E. L. Inns, L. A. Buggey, C. Booer, H. E. Nursten, and J. M. Ames.
"Effect of heat treatment on the antioxidant activity, color, and free
phenolic acid profile of malt," J. Agr. Food Chem., vol. 55, pp. 6539-
6546, 2007.
[48] J. Yang, R. Paulino, S. Janke-Stedronsky, and F. Abawi. "Free-radicalscavenging
activity and total phenols of noni (Morinda citrifolia L.)
juice and powder in processing and storage," Food Chem., vol. 102, pp.
302-308, 2007.
[49] R. D. Hartley, W. H. Morrison, D. S. Himmelsbach, and N. S.
Borneman. "Cross-linking of cell wall phenolics to arabinoxylans in
graminaceous plants," Phytochemistry vol. 29, pp. 3701-3709, 1990.
[50] S. M. Jeong, S. Y. Kim, D. R. Kim, S. C. Jo, K. C. Nam, D. U. Ahn, and
S. C. Lee. "Effect of heat treatment on the antioxidant activity of extracts
from citrus peels," J. Agr. Food Chem., vol. 52, pp. 3389-3393, 2004.
[51] D. Sun-Waterhouse, I. Wen, R. Wibisono, L. D. Melton, and S.
Wadhwa. "Evaluation of the extraction efficiency for polyphenol
extracts from by-products of green kiwifruit juicing," Int. J. Food Sci.
Tech., vol. 44, pp. 2644-2652, 2009.
[52] M. Naczk and F. Shahidi. "Extraction and analysis of phenolics in food,"
J. Chromatogr. A, vol. 1054, pp. 95-111, 2004.
[53] F. Torregrosa, M. J. Esteve, A. Fr├¡gola, and C. Cortés. "Ascorbic acid
stability during refrigerated storage of orange-carrot juice treated by
high pulsed electric field and comparison with pasteurized juice," J.
Food Eng., vol. 73, no. 4, pp. 339-345, 2006.
[54] G. L. Robertson and C. M. Samaniego-Esguerra. "Effect of soluble
solids and temperature on ascorbic acid degradation in lemon juice
stored in glass bottles," J. Food Quality, vol.13, no. 5, pp. 361-374,
1990.
[55] M. L. Liao and P. A. Seib. "Chemistry of L-ascorbic acid related to
foods," Food Chem., vol. 30, pp. 293-312, 1988.
[56] R. J. Evans and F. Shahidi. "Optimizing lipid stability with natural
inhibitors", in Natural Antioxidants: Chemistry, Health Effects and
Applications. Champaign, IL: AOCS Press, 1997, pp. 225-244.
[57] J. J. L. Cilliers and V. L. Singleton. "Nonenzymatic autoxidative
phenolic browning reactions in a caffeic acid model system," J. Agr.
Food Chem., vol. 37, pp. 890-896, 1989.
[58] L. W. Kroh. "Caramelisation in food and beverages," Food Chem., vol.
51, pp. 373-379, 1994.
[59] M. H. Choi, G. H. Kim, and H. S. Lee. "Effects of ascorbic acid
retention on juice color and pigment stability in blood orange (Citrus
sinensis) juice during refrigerated storage," Food Res. Int., vol. 35, no. 8,
pp. 753-759, 2002.
[60] M. D. Siddiq, J. F.Arnold, N. K. Sinha, and J. N. Cash. "Effect of
polyphenol oxidase and its inhibitors on anthocyanin changes in plum
juice," J Food Process. Pres., vol. 18, pp. 75-84, 1994.
[61] J. Davidek, J. Velisek, and J. Pokorny. "Sensorially active compounds",
in Chemical Changes During Food Processing, New York: Elsevier
Pub. Co, 1990, p 311.
[62] N. P. Seeram, L. D. Bourquin, and M. G. Nair. "Degradation products of
cyanidin glycosides from tart cherries and their bioactivities," J. Agr.
Food Chem., vol. 49, pp. 4924-4929, 2001.
[63] A. Piga, A. Del Caro, and G. Corda. "From plums to prunes: Influence
of drying parameters on polyphenols and antioxidant activity," J. Agr.
Food Chem., vol. 51, pp. 3675-3681, 2003.
[64] D. L. Luthria. "Significance of sample preparation in developing
analytical methodologies for accurate estimation of bioactive compounds
in functional foods," J. Sci. Food Agr., vol. 86, pp. 2266-2272, 2006.
[65] D. Tura and K. Robards. "Sample handling strategies for the
determination of biophenols in food and plants," J. Chromatogr. A, vol.
975, pp. 71-93, 2002.
[66] J. Perez-Jimenez and F. Saura-Calixto. "Effect of solvent and certain
food constituents on different antioxidant capacity assays," Food Res.
Int., vol. 39, pp. 791-800, 2006.
[67] H. Rawel, J. Kroll, and U. Hohl. "Model studies on reactions of plant
phenols with whey proteins," Nahrung, vol. 45, pp. 72-78, 2001.
[68] A. Nose. "Solute effects on the interaction between water and ethanol in
aged whiskey," J. Agr. Food Chem., vol. 52, pp. 5359-5365, 2004.
[69] A. Papadopoulou and R. A. Frazier. "Characterization of protein-
polyphenol interactions," Trends Food Sci. Tech., vol. 15, pp. 186-190,
2004.
[70] H. Tuorila and A.V. Cardello. "Consumer responses to an off-flavor in
juice in the presence of specific health claims," Food Qual. Prefer., vol.
13, pp. 561-569, 2002.
[71] A. Krystallis, G. Maglaras, and S. Mamalis. "Motivations and cognitive
structures of consumers in their purchasing of functional foods," Food
Qual. Prefer., vol. 19, pp. 525-538, 2008.
[72] A. Drewnowski and C. Gomez-Carneros. "Bitter taste, phytonutrients,
and the consumer: a review," Am. J. Clin. Nutr., vol. 72, pp. 1424-1435,
2000.
[1] D. Sun-Waterhouse, J. Chen, C. Chuah, R. Wibisono, L. Melton, W.
Laing, L. Ferguson, and M. A. Skinner. "Kiwifruit-based polyphenols
and related antioxidants for functional foods: Kiwifruit extract-enhanced
gluten-free bread," Int. J. Food Sci. Nutr., vol. 60, S7, pp. 251-264,
2009.
[2] K. P. Scott, S. H. Duncan, and H. J. Flint. "Dietary fibre and the gut
microbiota," Nutr. Bull., vol. 33, pp. 201-211, 2008.
[3] M. Elia and J. H. Cummings. "Physiological aspects of energy
metabolism and gastrointestinal effects of carbohydrates," Euro. J Clin.
Nutr., vol. 61, Suppl. 1, pp. 40-74, 2007.
[4] I. C. W. Arts and P. C. H. Hollman. "Polyphenols and disease risk in
epidemiologic studies," Am. J. Clin. Nutr., vol. 81, no. 1, pp. 317S-
325S, 2005.
[5] L. Bravo. "Polyphenols: chemistry, dietary sources, metabolism, and
nutritional significance," Nutr. Rev., vol. 56, no.11, p 317, 1998.
[6] J. Slavin and H. Green. "Dietary fibre and satiety," Nutr. Bull., vol. 32,
S32-S42, 2007.
[7] M. B. Schulze, S. Liu, E. B. Rimm, J. A. E. Manson, W. C. Willett, and
F. B. Hu. "Glycemic index, glycemic load, and dietary fiber intake and
incidence of type 2 diabetes in younger and middle-aged women," Am.
J. Clin. Nutr., vol. 80, pp. 348-356, 2004.
[8] L. Prosky. "What is fibre? Current controversies," Trends Food Sci.
Tech., vol.10, pp. 271-275, 2000.
[9] C. L. Dikeman, M. R. Murphy, and G. C. Fahey. "Dietary fibers affect
viscosity of solutions and simulated human gastric and small intestinal
digesta," J. Nutr., vol. 136, pp. 913-919, 2006.
[10] H. Kunzek, S. Muller, S. Vetter, and R .Godeck. "The significance of
physico chemical properties of plant cell wall materials for the
development of innovative food products," Euro. Food Res. Tech., vol.
214, pp. 361-376, 2002.
[11] J. Gelroth and G. S. Ranhotra. "Food uses of fibre", in Handbook of
Dietary Fibre, S. S. Cho and M. L. Dreher, Eds. New York, USA:
Marcel Dekker, 2001, pp. 435-449.
[12] C. Soukoulis, D. Lebesi, and C. Tzia. "Enrichment of ice cream with
dietary fibre: Effects on rheological properties, ice crystallisation and
glass transition phenomena," Food Chem., vol. 115, no. 2, pp. 665-671,
2009.
[13] C. L. Dikeman and G. C. Fahey. "Viscosity as related to dietary fiber: A
review," Crit. Rev. Food Sci. Nutr., vol. 46, no. 8, pp. 649-663, 2006.
[14] S. M. Dello, N. Bertola, M. Martino, and A. Bevilacqua. "Influence of
dietary fiber addition on sensory and rheological properties of yogurt,"
Int. Dairy J., vol. 14, no. 3, pp. 263-268, 2004.
[15] M. Lyly, M. Salmenkallio-Marttila, T. Suortti, K. Autio, K. Poutanen,
and L. L├ñhteenm├ñki. "Influence of oat β-glucan preparations on the
perception of mouthfeel and on rheological properties in beverage
prototypes," Cereal Chem., vol. 80, no. 5, pp. 536-541, 2003.
[16] A. Femenia, A.-C. Lefebvre, J.-Y. Thebaudin, J. A. Robertson, and C.-
M. Bourgeois. "Physical and sensory properties of model foods
supplemented with cauliflower fiber," J. Food Sci., vol. 62, no. 4, pp.
635-639, 1997.
[17] H. Tuorila. "Sensory perception as a basis for food acceptance and
consumption," in Consumer-led Food Product Development, H. MacFie,
Ed. Cambridge: Woodhead Publishing, 2007, pp. 34-80.
[18] C. de Graaf. "Sensory influences on food choice and food intake", in
Understanding Consumers of Food Products, L. Frewer and H. van
Trijp, Eds. Cambridge: Woodhead Publishing, 2007, pp. 30-66.
[19] S. Bhaskaran and F. Hardley. "Buyer beliefs, attitudes and behaviour:
Foods with therapeutic claims," J Cons. Marketing vol. 19, pp.591-606,
2002.
[20] J. Gray, G. Armstrong, and H. Farley. "Opportunities and constrains in
the functional food market," Nutr. Food Sci. vol. 33, pp. 213-218, 2003.
[21] S. R. Jaeger, L. G. Axten, M. W. Wohlers, and D. Sun-Waterhouse.
"Polyphenol-rich beverages: insights from sensory and consumer
science," J. Sci. Food Agr., vol. 89, no. 14, pp. 2356-2363, 2009.
[22] L. G. Axten, M. W. Wohlers, and T.Wegrzyn. "Using phytochemicals to
enhance health benefits of milk: Impact of polyphenols on flavor
profile," J. Food Sci., vol. 73, no. 6, pp. H122-H126, 2008.
[23] H. Peleg, K. Gacon, P. Schlich, and A. C. Noble. "Bitterness and
astringency of flavan-3-ol monomers, dimers and trimers," J. Sci. Food
Agr., vol. 79, no. 8, pp.1123-1128, 1999.
[24] D. Sun-Waterhouse, A. Teoh, C. Massarotto, R. Wibisono, and S.
Wadhwa. "Comparative analysis of fruit-based functional snack bars,"
Food Chem., vol. 119, pp. 1369-1379, 2010.
[25] T. F. Wegrzyn, J. M. Farr, D. C. Hunter, J. Au, M. W. Wohlers, M. A.
Skinner, R. A. Stanley, and D. Sun-Waterhouse. "Stability of
antioxidants in an apple polyphenol-milk model system," Food Chem.,
vol. 109, pp. 310-318, 2008.
[26] C. M. G. C. Renard. "Effects of conventional boiling on the
polyphenols and cell walls of pears," J Sci. Food Agr., vol. 85, no. 2, pp.
310-318, 2005.
[27] H. Dietrich, A. Rechner, C. Patz, R. Bitsch, V. Bohm, I. Bitsch, and M.
Netzel. Influence of processing on the phenolic antioxidants of apple
juices. Deut. Lebensm.-Rundsch., vol. 99, no. 1, pp. 1-11, 2003.
[28] V. Duhard, J. C. Garnier, and D. Megard. "Comparison of the stability of
selected anthocyanin colorants in drink model systems," Agro Food Ind.
hi-tec., vol. 8, no. 1, pp. 28-34. 1997.
[29] M. Colin-Henrion, E. Mehinagic, C. Renard, P. Richomme, and F.
Jourjon. "From apple to applesauce: Processing effects on dietary fibres
and cell wall polysaccharides," Food Chem., vol. 117, no. 2, pp. 254-
260, 2009.
[30] D. Sun-Waterhouse, L. D. Melton, C. J. O-Connor, P. A. Kilmartin, and
B. G. Smith. "Effect of apple cell walls and their extracts on the activity
of dietary antioxidants," J. Agr. Food Chem., vol 56, pp. 289-295, 2008.
[31] D. Sun-Waterhouse, B. G. Smith, C. J. O-Connor, and L. D. Melton.
"Effect of raw and cooked onion dietary fibre on the antioxidant activity
of ascorbic acid and quercetin," Food Chem., vol. 111, pp. 580-585,
2008.
[32] D. Sun-Waterhouse, J. Farr, R. Wibisono, and Z. Saleh. "Fruit-based
functional foods I: production of novel food grade apple fibre
ingredients," Int. J. Food Sci. Tech., vol. 43, pp. 2113-2122, 2008.
[33] J. Boyer and R. H. Liu. "Apple phytochemicals and their health
benefits," Nutr. J., vol. 3, no. 5, pp.1−15, 2004.
[34] C. T. da Costa, B. C. Nelson, S. A. Margolis, and D. Horton. "Separation
of blackcurrant anthocyanins by capillary zone electrophoresis," J.
Chromatogr. A, pp. 321-327, 1998.
[35] S. Hakkinen, M. Heinonen, S. Karenlampi, H. Mykkanen, J.
Ruuskamen, and R. Torronen. "Screening of selected flavonoids and
phenolic acids in 19 berries," Food Res. Int. vol. 32, pp. 345-353, 1999.
[36] K. A. Lyall, S. M. Hurst, J. Cooney, D. Jensen, K. Lo, R. D. Hurst, and
L. M. Stevenson. "Short-term blackcurrant extract consumption
modulates exercise-induced oxidative stress and lipopolysaccharidestimulated
inflammatory responses," Am. J. Physiology-Reg I., vol. 297,
no. 1, pp. R70-R81, 2009.
[37] D. Ghosh, J. Zhang, A. Adaim, S. Parkar, and M. A. Skinner. "Potential
health benefits of berries: From antioxidant to anti-neurodegenerative
effects", in Proc. 3rd Biennial Meet. Soc.-for-Free-Radical-Res./ 6th
Annu. Meet. Soc.-for-Free-Radical-Res.-India, S. Adhikari and T. P. A.
Devasagayam, EDs. India So, CL Lonavala, 2007, pp. 57-63.
[38] H. J. H. MacFie, N. Bratchell, K. Greenhoff, and L. V. Vallis. "Designs
to balance the effect of order of presentation and first-order carry-over
effects in hall tests," J. Sens. Stud., vol. 4, no. 2, pp. 129-148, 1989.
[39] V. L. Singleton, R. Orthofer, and R. M. Lamuela-Raventos. "Analysis of
total phenols and other oxidation substrates and antioxidants by means
of the Folin Ciocalteu reagent," Methods Enzymol. vol. 229A, pp. 152-
178, 1997.
[40] S. George, P. Brat, P. Alter, and M. J. Amiot. "Rapid determination of
polyphenols and vitamin C in plant-derived products," J Agr. Food
Chem., vol. 53, pp. 1370-1373, 2005.
[41] AOAC. Official methods of analysis of the Association of Official
Analytical Chemists, 15th ed., Arlington, VA., 1990, pp. 1058-1059.
[42] D. Stevenson, R. Wibisono, D. Jensen, R. Stanley, and J. Cooney. "Direct
acylation of flavonoid glycosides with phenolic acids catalysed by Candida
antarctica lipase B (Novozym 435®)," Enzyme Microb. Tech., vol. 39, pp.
1236-1241, 2006.
[43] J. Neter, M. Kutner, C. Nachtsheim, and W. Wasserman, Applied Linear
Statistical Models, 4th ed. Homewood, Ill.: Irwin, 1996.
[44] C. M. G. C. Renard, A. Baron, S. Guyot, and J.-F. Drilleau. "Interactions
between apple cell walls and native apple polyphenols: quantification
and some consequences," Int. J Biol. Macromol., vol. 29, no. 2, pp. 115-
125, 2001.
[45] F. W. Wood and T. C. Goff. "The determination of the effective shear
rate in the Brabender Viscograph and in other systems of complex
geometry," Starch, vol. 25, no. 3, p. 89, 1973.
[46] H. K. Ju, H. W. Chung, S.-S. Hong, J. H. Park, J. Lee, and S. W. Kwon.
"Effect of steam treatment on soluble phenolic content and antioxidant
activity of the Chaga mushroom (Inonotus obliquus)," Food Chem., vol.
119, no. 2, pp. 619-625, 2010.
[47] E. L. Inns, L. A. Buggey, C. Booer, H. E. Nursten, and J. M. Ames.
"Effect of heat treatment on the antioxidant activity, color, and free
phenolic acid profile of malt," J. Agr. Food Chem., vol. 55, pp. 6539-
6546, 2007.
[48] J. Yang, R. Paulino, S. Janke-Stedronsky, and F. Abawi. "Free-radicalscavenging
activity and total phenols of noni (Morinda citrifolia L.)
juice and powder in processing and storage," Food Chem., vol. 102, pp.
302-308, 2007.
[49] R. D. Hartley, W. H. Morrison, D. S. Himmelsbach, and N. S.
Borneman. "Cross-linking of cell wall phenolics to arabinoxylans in
graminaceous plants," Phytochemistry vol. 29, pp. 3701-3709, 1990.
[50] S. M. Jeong, S. Y. Kim, D. R. Kim, S. C. Jo, K. C. Nam, D. U. Ahn, and
S. C. Lee. "Effect of heat treatment on the antioxidant activity of extracts
from citrus peels," J. Agr. Food Chem., vol. 52, pp. 3389-3393, 2004.
[51] D. Sun-Waterhouse, I. Wen, R. Wibisono, L. D. Melton, and S.
Wadhwa. "Evaluation of the extraction efficiency for polyphenol
extracts from by-products of green kiwifruit juicing," Int. J. Food Sci.
Tech., vol. 44, pp. 2644-2652, 2009.
[52] M. Naczk and F. Shahidi. "Extraction and analysis of phenolics in food,"
J. Chromatogr. A, vol. 1054, pp. 95-111, 2004.
[53] F. Torregrosa, M. J. Esteve, A. Fr├¡gola, and C. Cortés. "Ascorbic acid
stability during refrigerated storage of orange-carrot juice treated by
high pulsed electric field and comparison with pasteurized juice," J.
Food Eng., vol. 73, no. 4, pp. 339-345, 2006.
[54] G. L. Robertson and C. M. Samaniego-Esguerra. "Effect of soluble
solids and temperature on ascorbic acid degradation in lemon juice
stored in glass bottles," J. Food Quality, vol.13, no. 5, pp. 361-374,
1990.
[55] M. L. Liao and P. A. Seib. "Chemistry of L-ascorbic acid related to
foods," Food Chem., vol. 30, pp. 293-312, 1988.
[56] R. J. Evans and F. Shahidi. "Optimizing lipid stability with natural
inhibitors", in Natural Antioxidants: Chemistry, Health Effects and
Applications. Champaign, IL: AOCS Press, 1997, pp. 225-244.
[57] J. J. L. Cilliers and V. L. Singleton. "Nonenzymatic autoxidative
phenolic browning reactions in a caffeic acid model system," J. Agr.
Food Chem., vol. 37, pp. 890-896, 1989.
[58] L. W. Kroh. "Caramelisation in food and beverages," Food Chem., vol.
51, pp. 373-379, 1994.
[59] M. H. Choi, G. H. Kim, and H. S. Lee. "Effects of ascorbic acid
retention on juice color and pigment stability in blood orange (Citrus
sinensis) juice during refrigerated storage," Food Res. Int., vol. 35, no. 8,
pp. 753-759, 2002.
[60] M. D. Siddiq, J. F.Arnold, N. K. Sinha, and J. N. Cash. "Effect of
polyphenol oxidase and its inhibitors on anthocyanin changes in plum
juice," J Food Process. Pres., vol. 18, pp. 75-84, 1994.
[61] J. Davidek, J. Velisek, and J. Pokorny. "Sensorially active compounds",
in Chemical Changes During Food Processing, New York: Elsevier
Pub. Co, 1990, p 311.
[62] N. P. Seeram, L. D. Bourquin, and M. G. Nair. "Degradation products of
cyanidin glycosides from tart cherries and their bioactivities," J. Agr.
Food Chem., vol. 49, pp. 4924-4929, 2001.
[63] A. Piga, A. Del Caro, and G. Corda. "From plums to prunes: Influence
of drying parameters on polyphenols and antioxidant activity," J. Agr.
Food Chem., vol. 51, pp. 3675-3681, 2003.
[64] D. L. Luthria. "Significance of sample preparation in developing
analytical methodologies for accurate estimation of bioactive compounds
in functional foods," J. Sci. Food Agr., vol. 86, pp. 2266-2272, 2006.
[65] D. Tura and K. Robards. "Sample handling strategies for the
determination of biophenols in food and plants," J. Chromatogr. A, vol.
975, pp. 71-93, 2002.
[66] J. Perez-Jimenez and F. Saura-Calixto. "Effect of solvent and certain
food constituents on different antioxidant capacity assays," Food Res.
Int., vol. 39, pp. 791-800, 2006.
[67] H. Rawel, J. Kroll, and U. Hohl. "Model studies on reactions of plant
phenols with whey proteins," Nahrung, vol. 45, pp. 72-78, 2001.
[68] A. Nose. "Solute effects on the interaction between water and ethanol in
aged whiskey," J. Agr. Food Chem., vol. 52, pp. 5359-5365, 2004.
[69] A. Papadopoulou and R. A. Frazier. "Characterization of protein-
polyphenol interactions," Trends Food Sci. Tech., vol. 15, pp. 186-190,
2004.
[70] H. Tuorila and A.V. Cardello. "Consumer responses to an off-flavor in
juice in the presence of specific health claims," Food Qual. Prefer., vol.
13, pp. 561-569, 2002.
[71] A. Krystallis, G. Maglaras, and S. Mamalis. "Motivations and cognitive
structures of consumers in their purchasing of functional foods," Food
Qual. Prefer., vol. 19, pp. 525-538, 2008.
[72] A. Drewnowski and C. Gomez-Carneros. "Bitter taste, phytonutrients,
and the consumer: a review," Am. J. Clin. Nutr., vol. 72, pp. 1424-1435,
2000.
@article{"International Journal of Biological, Life and Agricultural Sciences:52360", author = "Dongxiao Sun-Waterhouse and Shiji Nair and Reginald Wibisono and Sandhya S. Wadhwa and Carl Massarotto and Duncan I. Hedderley and Jing Zhou and Sara R. Jaeger and Virginia Corrigan", title = "Insights into Smoothies with High Levels of Fibre and Polyphenols: Factors Influencing Chemical, Rheological and Sensory Properties", abstract = "Attempts to add fibre and polyphenols (PPs) into
popular beverages present challenges related to the properties of
finished products such as smoothies. Consumer acceptability,
viscosity and phenolic composition of smoothies containing high
levels of fruit fibre (2.5-7.5 g per 300 mL serve) and PPs (250-750
mg per 300 mL serve) were examined. The changes in total
extractable PP, vitamin C content, and colour of selected smoothies
over a storage stability trial (4°C, 14 days) were compared. A set of
acidic aqueous model beverages were prepared to further examine
the effect of two different heat treatments on the stability and
extractability of PPs. Results show that overall consumer
acceptability of high fibre and PP smoothies was low, with average
hedonic scores ranging from 3.9 to 6.4 (on a 1-9 scale). Flavour,
texture and overall acceptability decreased as fibre and polyphenol
contents increased, with fibre content exerting a stronger effect.
Higher fibre content resulted in greater viscosity, with an elevated PP
content increasing viscosity only slightly. The presence of fibre also
aided the stability and extractability of PPs after heating. A reduction
of extractable PPs, vitamin C content and colour intensity of
smoothies was observed after a 14-day storage period at 4°C. Two
heat treatments (75°C for 45 min or 85°C for 1 min) that are
normally used for beverage production, did not cause significant
reduction of total extracted PPs. It is clear that high levels of added
fibre and PPs greatly influence the consumer appeal of smoothies,
suggesting the need to develop novel formulation and processing
methods if a satisfactory functional beverage is to be developed
incorporating these ingredients.", keywords = "Apple fibre, apple and blackcurrant polyphenols, consumer acceptability, functional foods, stability.", volume = "4", number = "5", pages = "244-10", }
