DEVELOPMENT OF NEW POWDERED SMOOTHIES AGGLOMERATED WITH POLYPHENOL EXTRACTS
Supporting Agencies
- AGROALNEXT programme and was supported by MCIU with funding from European Union NextGeneration EU (PRTR-C17.I1) and by Comunidad Autónoma de la Región de Murcia - Fundación Séneca. This research has been also supported by Grant PID2021-125533OR-C4 OF the Ministry of Science, Innovation and Universities of the Spanish Government and FEDER.
Abstract
Consuming fruits and vegetables through smoothies can contribute to improving current dietary imbalances in the population. Fruit and vegetables have high nutritional value, although they are not stable and can quickly lose their properties. Spray Drying can be used to stabilise these products although entails some loss of quality, involving antioxidants and other oxidizable compounds. By applying an appropriate addition technique, powdered smoothies can be enhanced with functional compounds, such as polyphenol antioxidants from plant extracts. This research explores the technological feasibility of developing fruit and vegetable-based powdered smoothies, enriched with a sustainable rosemary extract obtained from distillation by-products, which is rich in polyphenols (e.g., rosmarinic acid). The objective was to test a novel agglomeration method using a fluidised bed to obtain powdered smoothies enriched with rosemary polyphenols. Two formulations were assessed: a fruit-based (apple, banana, orange and whey protein) and a vegetable-based (apple, carrot, pumpkin and whey protein) to which aqueous rosemary extract (RE146) (145.6 mg polyphenols/g) was added at 800 mg/kg powder. The results showed that the agglomeration with RE has a little impact on the physical traits of powders (granulometry, colour, pH, sorption and solubility properties) and does not degrade rosemary polyphenols, maintaining the recovery level of rosmarinic acid around 100%. Addition of RE enhances the response of phenolic antioxidants 100% in these powdered smoothies, however, rosemary off-flavour is detected in the rehydrated smoothies, being needed reduce RE dose in preventing acceptability problems. The study concludes that agglomeration with RE represents a viable, innovative and sustainable technological strategy for the development of functional and value-added smoothies, contributing to reduced fruit and vegetable wastage and reaching their recommended daily intake.
Downloads
-
Abstract92
-
pdf (Español (España))64
References
1. Cano-Lamadrid, M., Tkacz, K., Turkiewicz, I. P., Clemente-Villalba, J., Sánchez-Rodríguez, L., Lipan, L., García-García, E., Carbonell-Barrachina, Á. A., & Wojdyło, A. (2020). How a Spanish group of millennial generation perceives the commercial novel smoothies? Foods, 9(9), 1213. https://doi.org/10.3390/foods9091213
2. Cardona, V. (2014). Identificación de procesos y tecnologías de instantanización en la industria de alimentos [Tesis doctoral, Universidad Pontificia Bolivariana]. Repositorio Universidad Pontificia Bolivariana.
3. Cedeño-Pinos, C. (2023). Aplicación de extractos polifenólicos de romero (Rosmarinus officinalis) y salvia (Salvia lavandulifolia) como antioxidantes en alimentos nutricionalmente mejorados [Tesis doctoral, Universidad de Murcia].
4. Cedeño-Pinos, C., Martínez-Tomé, M., Murcia, M. A., Jordán, M. J., & Bañón, S. (2020). Assessment of rosemary (Rosmarinus officinalis L.) extract as antioxidant in jelly candies made with fructan fibres and stevia. Antioxidants, 9(12), 1289. https://doi.org/10.3390/antiox9121289
5. Chaussonnet, G., Gepperth, S., Holz, S., Koch, R., & Bauer, H. J. (2020). Influence of the ambient pressure on the liquid accumulation and on the primary spray in prefilming airblast atomization. International Journal of Multiphase Flow, 125, 103229. https://doi.org/10.1016/j.ijmultiphaseflow.2020.103229
6. Dacanal, G. C., & Menegalli, F. C. (2009). Experimental study and optimization of the agglomeration of acerola powder in a conical fluid bed. Powder Technology, 188(3), 187–194. https://doi.org/10.1016/j.powtec.2008.04.076
7. European Parliament, & Council of the European Union. (2008). Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives. Official Journal of the European Union.
8. Food and Agriculture Organization of the United Nations. (2020). Fruit and vegetables – your dietary essentials. https://doi.org/10.4060/cb2395es
9. Food and Agriculture Organization of the United Nations. (2021). FAO/WHO international workshop on fruits and vegetables in preparation for the International Year of Fruits and Vegetables 2021. FAO. https://doi.org/10.4060/cb6234en
10. International Organization for Standardization. (2014). ISO 11136:2014 Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area [Norma]. https://www.iso.org/standard/50228.html
11. Ivanišová, E., Frančáková, H., Ritschlová, P., Dráb, Š., Solgajová, M., & Tokár, M. (2015). Biological activity of apple juice enriched by herbal extracts. Journal of Microbiology, Biotechnology and Food Sciences, 4(Special Issue 3), 69–73. https://doi.org/10.15414/jmbfs.2015.4.special3.69-73
12. Jiménez-Monreal, A. M., Cedeño-Pinos, C., Bañón, S., Muñoz, I., Guardia, M. D., Tahori, N., & Martínez-Tomé, M. (2025). Effect of in vitro gastrointestinal digestion on the antioxidant properties of fruit and vegetable powdered smoothies reinforced with WPC80. LWT, 215, 117301. https://doi.org/10.1016/j.lwt.2024.117301
13. Jordán, M. J., Lax, V., Rota, M. C., Lorán, S., & Sotomayor, J. A. (2013). Effect of the phenological stage on the chemical composition, and antimicrobial and antioxidant properties of Rosmarinus officinalis L. essential oil and its polyphenolic extract. Industrial Crops and Products, 48, 144–152. https://doi.org/10.1016/j.indcrop.2013.04.031
14. Karadağ, A. E., Demirci, B., Çaşkurlu, A., Demirci, F., Okur, M. E., Orak, D., Sipahi, H., & Başer, K. H. C. (2019). In vitro antibacterial, antioxidant, anti-inflammatory and analgesic evaluation of Rosmarinus officinalis L. flower extract fractions. South African Journal of Botany, 125, 214–220. https://doi.org/10.1016/j.sajb.2019.07.039
15. Kidoń, M., & Uwineza, P. A. (2022). New smoothie products based on pumpkin, banana, and purple carrot as a source of bioactive compounds. Molecules, 27(10), 3049. https://doi.org/10.3390/molecules27103049
16. Kramm, K., Orth, M., Teiwes, A., Kammerhofer, J. C., Meunier, V., Pietsch‐Braune, S., & Heinrich, S. (2023). Influence of nozzle parameters on spray pattern and droplet characteristics for a two‐fluid nozzle. Chemie Ingenieur Technik, 95(1–2), 151–159. https://doi.org/10.1002/cite.202200152
17. Liu, D.-C., Tsau, R.-T., Lin, Y.-C., Jan, S.-S., & Tan, F.-J. (2009). Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage. Food Chemistry, 117(1), 106–113. https://doi.org/10.1016/j.foodchem.2009.03.083
18. Martínez-Tomé, M., Cedeño-Pinos, C., Bañón, S., & Jiménez-Monreal, A. M. (2022). Rosemary extracts improved the antioxidant status of low-fat yoghurt sauces enriched with inulin. Antioxidants, 11(4), 789. https://doi.org/10.3390/antiox11040789
19. Naveena, B. M., Vaithiyanathan, S., Muthukumar, M., Sen, A. R., Kumar, Y. P., Kiran, M., Shaju, V. A., & Chandran, K. R. (2013). Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties. Meat Science, 95(2), 195–202. https://doi.org/10.1016/j.meatsci.2013.04.043
20. Nieto, G., Ros, G., & Castillo, J. (2018). Antioxidant and antimicrobial properties of rosemary (Rosmarinus officinalis L.): A review. Medicines, 5(3), 98. https://doi.org/10.3390/medicines5030098
21. Ou, J., Teng, J., El-Nezami, H. S., & Wang, M. (2018). Impact of resveratrol, epicatechin and rosmarinic acid on fluorescent AGEs and cytotoxicity of cookies. Journal of Functional Foods, 40, 44–50. https://doi.org/10.1016/j.jff.2017.10.042
22. Pérez, M., Domínguez-López, I., & Lamuela-Raventós, R. M. (2023). The chemistry behind the Folin–Ciocalteu method for the estimation of (poly)phenol content in food: Total phenolic intake in a Mediterranean dietary pattern. Journal of Agricultural and Food Chemistry, 71(46), 17543–17553. https://doi.org/10.1021/acs.jafc.3c04022
23. Qiu, X., Jacobsen, C., & Sørensen, A.-D. M. (2018). The effect of rosemary (Rosmarinus officinalis L.) extract on the oxidative stability of lipids in cow and soy milk enriched with fish oil. Food Chemistry, 263, 119–126. https://doi.org/10.1016/j.foodchem.2018.04.106
24. Singh, B., Singh, J. P., Kaur, A., & Singh, N. (2016). Bioactive compounds in banana and their associated health benefits: A review. Food Chemistry, 206, 1–11. https://doi.org/10.1016/j.foodchem.2016.03.033
25. Srivastava, S., & Mishra, G. (2010). Fluid bed technology: Overview and parameters for process selection. International Journal of Pharmaceutical Sciences and Drug Research, 2(4). http://www.ijpsdr.com
26. Starowicz, M., Achrem-Achremowicz, B., Piskuła, M. K., & Zieliński, H. (2020). Phenolic compounds from apples: Reviewing their occurrence, absorption, bioavailability, processing, and antioxidant activity. Polish Journal of Food and Nutrition Sciences, 70(4), 321–336. https://doi.org/10.31883/pjfns/127635
27. Szulc, K., & Lenart, A. (2013). Surface modification of dairy powders: Effects of fluid-bed agglomeration and coating. International Dairy Journal, 33(1), 55–61. https://doi.org/10.1016/j.idairyj.2013.05.021
28. Teruel, M. R., Garrido, M. D., Espinosa, M. C., & Linares, M. B. (2015). Effect of different format-solvent rosemary extracts (Rosmarinus officinalis) on frozen chicken nuggets quality. Food Chemistry, 172, 40–46. https://doi.org/10.1016/j.foodchem.2014.09.018
29. U.S. Food and Drug Administration. (1977). Code of Federal Regulations (Title 21, Part 182). https://www.ecfr.gov/current/title-21/part-182
30. Waley, A. S., Shaltout, O. E., Abu-El Yazeed, A. M., Al-Bakry, A. A., & Zeitoun, A. M. (2020). Bioactive compounds and physicochemical properties of fruit–orange juice mixes with rosemary extract. Alexandria Science Exchange Journal, 41(2), 141–153. https://doi.org/10.21608/asejaiqjsae.2020.87197
Copyright (c) 2025 Servicio de Publicaciones, University of Murcia (Spain)
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Creative Commons Attribution 4.0
The works published in this journal are subject to the following terms:
1. The Publications Service of the University of Murcia (the publisher) retains the property rights (copyright) of published works, and encourages and enables the reuse of the same under the license specified in paragraph 2.
© Servicio de Publicaciones, Universidad de Murcia, 2019
2. The works are published in the online edition of the journal under a Creative Commons Attribution-NonCommercial 4.0 (legal text). You can copy, use, distribute, transmit and publicly display, provided that: i) you cite the author and the original source of publication (journal, editorial and URL of the work), ii) are not used for commercial purposes, iii ) mentions the existence and specifications of this license.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
3. Conditions of self-archiving. Is allowed and encouraged the authors to disseminate electronically pre-print versions (version before being evaluated and sent to the journal) and / or post-print (version reviewed and accepted for publication) of their works before publication, as it encourages its earliest circulation and diffusion and thus a possible increase in its citation and scope between the academic community. RoMEO Color: Green.
