Academic literature on the topic 'Smoothies (Beverages)'

Smoothies are popular dietary products. An online survey of Australian adults (n=833; 79% female) was used to explore patterns of smoothie consumption and individual motives for consuming these beverages. Participants commonly reported consuming fruit (98%), yoghurt (66%), milk (58%), honey (52%), fruit juice (46%), and nutritional supplements (46%) in smoothies. Compared to Infrequent Smoothie-Consumers (I-SC, < 1•week-1; n=514), Frequent Smoothie-Consumers (F-SC, >= 1•week-1; n=269) were more likely to consume core-foods (e.g. vegetables, p < 0.001) and less likely to consume discretionary items (e.g. honey or ice-cream, p’s < 0.020) in smoothies. It followed that F-SC typically cited “health-related reasons” for consuming these beverages (i.e. to increase fruit/vegetable [57%] or nutrient [50%] intake, and/or to be “healthy” [56%]) and perceived these products as “nutritious” (84%); whilst I-SC often perceived them as “indulgent” (62%). Smoothies may play a positive role in the diet. However, beverages incorporating discretionary choices may increase energy, saturated fat and/or sugar intakes, offsetting the benefits of fruit/vegetable consumption.

AbstractObjectiveAdequate fluid intake has been well documented as important for health but whether it has adverse effects on overall energy and sugar intakes remains under debate. Many dietary studies continue to refrain from reporting on beverage consumption, which the present study aimed to address.DesignA cross-sectional survey investigated self-reported measures of dietary intake and anthropometric measurements.SettingPrimary and secondary schools in south-west London, UK.SubjectsBoys and girls (n 248) aged 9–13 years.ResultsBoys consumed 10 % and girls consumed 9 % of their daily energy intake from beverages and most children had total sugar intakes greater than recommended. Beverages contributed between a quarter and a third of all sugars consumed, with boys aged 11–13 years consuming 32 % of their total sugar from beverages. There was a strong relationship between consumption of beverages and energy intake; however, there was no relationship between beverage type and either BMI or BMI Z-score. Fruit juices and smoothies were consumed most frequently by all girls and 9–10-year-old boys; boys aged 11–13 years preferred soft drinks and consumed more of their daily energy from soft drinks. Milk and plain water as beverages were less popular.ConclusionsAlthough current health promotion campaigns in schools merit the attention being given to improving hydration and reducing soft drinks consumption, it may be also important to educate children on the energy and sugar contents of all beverages. These include soft drinks, as well as fruit juices and smoothies, which are both popular and consumed regularly.

Smoothies are fruit- and/or vegetable-based products in form of beverages that are typically semi-liquid, thick in consistency, and mainly consist of purees and juices. Other ingredients, such as yogurt, milk, ice cream, sugar, honey, or simply water may also be added. The present study aimed to elaborate smoothie products based on bananas, pumpkins, and purple carrots. These fruits and vegetables were chosen due to their high bioactive compounds content, potential health benefits, and availability to industry. Five smoothie formulations were produced and analyzed for pH, soluble solids, total phenolic content, anthocyanins, carotenoids, vitamin C, antioxidant activity, instrumental color, and sensory features. From the analysis, the result showed that the obtained smoothies were a good source of total phenolic content (39.1 to 55.9 mg/100 g) and anthocyanin (7.1 to 11.1 mg cyanidin-3-glucoside/100 g), and that they possessed high antioxidant activity (4.3 to 6.2 µM Trolox/g). From sensory evaluation, all the produced smoothies were desirable, but the formulations with banana were scored higher compared to the pumpkin. In conclusion, smoothies composed of pumpkin, banana, and purple carrot can be a good new food product that incorporates nutritional compounds into the human diet.

Aims: The research paper aims to understand the trends in consumer beverage consumption, explicitly examining the shift towards healthier options such as juices and smoothies. The study seeks to understand the level of health consciousness among consumers and whether it impacts their choice of beverage. Study Design: A survey was conducted with a sample size of 313 respondents across different age groups and demographics. Research design was conclusive and non -probability convenience sampling was used to collect data from different states of India. Methodology: The descriptive study was conducted by interviewing 313 respondents from India, mainly from cities like - Pune, Mumbai, Dhule, Delhi, Surat, Nashik, Jaipur, and Indore. The method adopted for conducting this survey was a structured questionnaire. Nonprobability convenience sampling was used to gather information from respondents. Excel and SPSS was used to perform further analysis. Results: 66.9% of respondents belonged to the age category of 20-30 years. 21.5% were below 20 years, and the rest, 11.6% of respondents, were from 30-40 years. It was found that 33.7% of the respondents prefer carbonated drinks, while high majority of 80.4% prefer non-carbonated drinks. Few respondents enjoy both types of beverages. Conclusion: It was found that there is a huge shift towards health-consciousness among people these days, involving high preference for non-carbonated drinks such as juices and smoothies. Some significant factors that influence consumers' preference towards healthy beverages are home delivery, good packaging, and product customization.

Production of drinks enriched with carotenoids such as smoothies using as raw materials pumpkin fruits and buckthorn juice are recognized as promising approach to the soft drinks production in recent years. The study relevance is the possibility of introducing a product enriched with carotenoids, which potentially reduces the degenerative diseases risks, into the diet. The author applied a commodity and technological approach based on the complex physical, chemical and organoleptic studies results; and developed the production technology of drinks such as smoothies. The revealed technological solutions allow to produce fruit and vegetable smoothies with high organoleptic characteristics. The researcher found that under heating up to 75°C with exposure for 10 minutes, there is a carotenoids loss of no more than 15.0 %. Generally, presented technology enables to obtain beverages with high organoleptic characteristics at a content of up to 40.0% of pumpkin pulp and 5.0 % of carbohydrates introduced mainly with honey. The drink consistency is stabilized by the pectin introduction acting as a sorbent. All of the above increases the preventive and functional properties of the finished product. The developed technological concept enables to satisfy about 40 % of the daily carotenoids norm by the use of one smoothie portion.

The addition of yogurt to fruit smoothies enhances their nutritional value by introducing components not naturally found in fruit products. However, the addition of fermented products can affect the stability of fruit bioactive components in fruits, such as anthocyanins. This study aimed to evaluate the effect of varying yogurt additions (0, 10, 20, and 30%) on the stability of anthocyanins during a 4-week refrigerated storage period. The smoothies were obtained from purees of strawberry, raspberry, and blueberry, combined with apple juice and apple puree. In addition, to elucidate the causes of the observed changes in the smoothies, model studies were conducted using purified anthocyanin extracts obtained from the analyzed fruits. We assessed the effects of pH, hydrogen peroxide concentration, and the addition of cell-free extracts from Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus on changes in anthocyanin content during storage. We found that adding yogurt led to a decrease in anthocyanin stability during the 4-week cold storage period. Specifically, a 30% yogurt addition decreased anthocyanin stability in all tested beverages, while a 20% yogurt addition impacted the strawberry and raspberry smoothies. The degree to which yogurt affected anthocyanin stability was dependent on the source of the raw material. The most notable impact was observed in strawberry smoothies and the least in blueberry smoothies. The variability could be attributed to differences in anthocyanin profiles among the fruits, the chemical composition of the beverages, and the observed difference in the survival rates of lactic acid bacteria. Model studies showed that during the storage of anthocyanin extracts, the addition of hydrogen peroxide and cell-free extract had a significant effect, whereas pH within the examined range (3.0–4.5) did not affect anthocyanin stability.

Background: Phytochemical, bioactive and nutraceutical compounds are terms usually found in the scientific literature related to natural compounds found in plants linked to health-promoting properties. Fruit and vegetable beverages (mainly juice and smoothies) are a convenient strategy to enhance the consumption of horticultural commodities, with the possibility of being fortified with plant byproducts to enhance the content of bioactive compounds. Objective: This review aims to analyse the different green technologies applied in beverage processing with a fortification effect on their health promoting compounds. Results: Fortification can be performed by several strategies, including physical elicitors (e.g., processing technologies), plant/algae extract supplementation, and fermentation with probiotics, among others. Thermal processing technologies are conventionally used to ensure the preservation of food safety with a long shelf life, but this frequently reduces nutritional and sensory quality. However, green non-thermal technologies (e.g., UV, high-pressure processing, pulsed electric fields, ultrasounds, cold plasma, etc.) are being widely investigated in order to reduce costs and make possible more sustainable production processes without affecting the nutritional and sensory quality of beverages. Conclusions: Such green processing technologies may enhance the content of phytochemical compounds through improvement of their extraction/bioaccessibility and/or different biosynthetic reactions that occurred during processing.

Benefits from micronutrients within fruit juice and smoothies are well documented, but fewer studies research the role of phytochemicals. Well-controlled human studies are essential to evaluate their impact, particularly on glucose and lipid regulation but also gastrointestinal health. Planning these studies requires data on the potential molecular targets. Here we report a comprehensive metabolomic (LC-MS) analysis of the phytochemical composition of four commonly consumed beverages, including data on whether they are free to be absorbed early in the gastrointestinal tract or bound to other plant components. Smoothies contained a wide range of phenolics (free and bound), whereas the fruit juices contained higher amounts of fewer compounds. Orange juice was rich in bound hesperidin (1.97 ± 0.39 mg/100 mL) and hydroxycinnamic acids, likely to be delivered to the colon with the potential to have an impact on gut health. Apple juice contained free chlorogenic acid (3.11 ± 1.03 mg/100 mL), phloridzin (0.40 ± 0.03 mg/100 mL), catechin (0.090 ± 0.005 mg/100 mL), and epicatechin (0.38 ± 0.02 mg/100 mL), suggesting potential roles in glucose uptake reduction or positive effects on systemic blood flow. Redox screening established that differences in chemical composition impacted on bioactivity, highlighting the importance of availability from the matrix. This suggests that fruit-based beverage interventions should target specific mechanisms depending on the fruits from which they are comprised and in particular, the availability of the individual constituents.

The market for protein-based drinks is endlessly growing, as the awareness of health-conscious consumers demands a shift from traditional protein smoothies or shakes to clear beverage alternatives that address thirst and hydration. The aim of this study was to investigate the soft drink market on a global scale with a focus on commercially available high-protein soft drinks, carbonated and uncarbonated, from both animal- and plant-based protein sources. Additionally, the physicochemical properties of 25 selected protein soft drinks from the market research were evaluated, including their protein content, density, viscosity, particle size, stability, pH and total titratable acidity (TTA), to explore their quality attributes. From the market research, 6.8% was the highest protein content found out of 138 beverages, with whey protein isolate and collagen hydrolysate being the most popular added protein ingredients. Only 18% of the market contained plant-based proteins, with pea protein isolate being the most common. The pH of all beverages showed acidic values (2.9 to 4.2), where TTA ranged from 0.4 to 1.47 mL (0.1 M NaOH/mL). Protein content, density and viscosity in all beverages exhibited a significantly strong positive correlation. The protein soft drink containing beef protein isolate stood out for highest protein content, density, particle size and TTA. Overall, these results demonstrate the effects and correlations of the different formulations on the quality characteristics. Therefore, the presented results can be utilized in the development and formulation of future protein soft drinks, including nutritional improvement and optimum quality, meeting current consumer trends and that are used as a convenient pre- or post-workout drink for individuals seeking muscle growth and repair.

Abstract Bananas and cantaloupe are two fruits that can be found in Indonesia and are very easy to get at affordable prices and can even be grown alone. These two fruits are a good combination if processed in new ways, one of which is in the form of processed smoothies. This study aims to determine consumer assessment of the organoleptic quality of beverages smoothies Ambon bananas and cantaloupe. The method used in this study was to perform an organoleptic test on the panelists using the Hedonic Test by giving 3 drink samples smoothies Ambon bananas and cantaloupe with variations in the amount of different fruit extracts to untrained panelists. The criteria tested included color, aroma, taste, texture and overall assessment so that the best formulation was produced from several treatments. The scoring scores used were 1=Very Disliked, 2=Disliked, 3=Liked, and 4=Very Liked. The Results, F1 was the panelist’s most preferred formula in terms of color, F2 was the panelist’s most preferred formula in terms of aroma, F1 and F3 were the panelists’ most preferred formula in terms of taste, F3 was the panelist’s most preferred formula in terms of texture, F3 was the best formula the most preferred overall by the panelists. Overall, in terms of texture and taste, the panelists preferred the treatment of smoothies Ambon bananas and cantaloupe 100 ml with a ratio of 1:1:1 or F3 between Ambon bananas, cantaloupe and low-fat milk. The taste of the resulting drink is neither bitter nor astringent. In terms of color, panelists preferred F1 while for aroma, panelists preferred F2 because the aroma of bananas was stronger.

Orientador: Gláucia Maria Pastore
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Considerando a necessidade de consumo de quantidade significativa de frutas e hortaliças para alcançar a ingestão diária de nutrientes e compostos bioativos, o presente estudo teve como objetivo desenvolver e caracterizar duas bebidas funcionais liofilizadas a base de frutas e hortaliças (Green Smoothies). Na composição centesimal, vitamínica e mineral, a BMFH (1) obteve os maiores valores para a maior parte das determinações, exceto para o teor de fibra alimentar, sódio, vitamina B2, vitamina C e zinco. As duas bebidas destacaram-se pelos baixos valores calóricos e por conterem alto teor de fibra alimentar, por serem fonte de vitamina A, manganês e, além disso, a BMFH (1) por ser fonte de magnésio. Em relação ao equivalente de porções de frutas e vegetais supridos no valor diário recomendado, as BMFHs apresentaram menores quantidades do que de uma porção de banana apenas para os conteúdos de magnésio e de vitaminas B6 e C e iguais em vitamina B2. Obtiveram quantidades equivalentes a 3 porções de frutas e vegetais em relação aos lipídios, fibras, manganês, fósforo e zinco, e a 4 porções em relação a carboidratos, cálcio, ferro, potássio e cobre. Quando comparadas a bebidas comerciais similares, o teor de 6 composições das duas bebidas foram maiores do que a maioria das bebidas comerciais analisadas, e menores em conteúdo 4 determinações. Entre as duas bebidas formuladas, não foram encontradas diferenças significativas para o pH, ºbrix, glicose e pectina; a % acidez titulável, sacarose, flavonoides totais e fibras solúveis foram maiores na BMFH (1); a relação ratio, frutose e fibras insolúveis foram maiores na BMFH (2); para ambas as bebidas, as maiores concentrações de mono- e dissacarídeos se deram para a sacarose, e em ambas foram identificados fruto- e maltooligossacarídeos, sendo que o primeiro foi encontrado em maior quantidade na BMFH (1) e o último em maior concentração na BMFH (2). Na avaliação da cor, não houve diferenças em relação à luminosidade, mas a BMFH (1) apresentou tonalidades mais tendentes ao verde e ao amarelo, pela maior concentração de clorofilas e de ?-caroteno. Antes da digestão in vitro, ambas as amostras apresentaram 6 dos 17 flavonoides testados, mas diferiram com a presença de outras duas na BMFH (1) e de outras 3 na BMFH (2). Foram obtidos maiores resultados de Fenóis Totais para a couve fresca e hortelã liofilizada, no teste de DPPH-trolox pelo extrato aquoso de couve fresca, na análise de TEAC e ORAC o extrato aquoso de hortelã fresca. Entre as bebidas, a amostra digerida de BMFH (1) obteve os maiores resultados de Fenóis Totais, DPPH-trolox e TEAC, e na análise de ORAC, pela amostra digerida de BMFH (2). Sugere-se uma atividade citostática muito fraca, sendo que as BMFHs são praticamente inativas para atividade antiproliferativa. Na análise de CAA, o maior resultado foi encontrado na amostra BMFH (2) antes da digestão. Comprovou-se que o processamento, armazenamento e digestão in vitro afetam a composição de flavonoides dos alimentos e os resultados de fenólicos totais e capacidade antioxidante, através da perda ou produção de alguns compostos, além de demonstrar que a eficiência da extração é dependente das condições do processo e da matriz testada
Abstract: Considering the need for consumption of significant amounts of fruits and vegetables to achieve the daily intake of nutrients and bioactive compounds, this study aimed to develop and characterize two lyophilized fruit and vegetables functional beverages (Green Smoothies). Proximate, vitamin and mineral composition, MFVD (1) obtained higher values for most determinations, except for the dietary fiber, sodium, Vitamin B2, Vitamin C and zinc. Both beverages highlighted by the low calorific values and high value of dietary fiber, and because they are sources of vitamin A and manganese and furthermore MFVD (1) to be a source of magnesium. When evaluated in relation to the equivalent servings of fruits and vegetables supplied in recommended daily value, MFVDs showed only minor amounts for the contents of magnesium and vitamins B6 and C, and equal to vitamin B2. Obtained amount equivalent to 3 portions of fruits and vegetables relative to fiber, lipids, manganese, phosphorus and zinc, and 4 servings compared to carbohydrates, calcium, iron, potassium and copper. When compared to similar commercial beverages, the amount of 6 compositions of the two beverages were higher than most commercial beverages analyzed, and lower in 4 content determinations. Between the two formulated drinks, no significant differences were found for pH, ºbrix, glucose and pectin; the titratable acidity %, sucrose, total flavonoids and soluble fiber were higher in MFVD (1); the ratio relation, fructose and insoluble fiber were higher in MFVD (2); for both drinks, the higher concentrations of mono- and disaccharides are given for sucrose, and both fruit- and maltooligosaccharides were identified, the first of which was found in greater quantities in MFVD (1) and the latest in high concentration in the MFVD (2). In the evaluation of color, there were no differences in relation to brightness, but the MFVD (1) showed more conducive to green and yellow tones, caused by the highest concentration of chlorophyll and ?-carotene. Prior to in vitro digestion, both samples showed 6 of 17 flavonoids tested, but differ in the presence other 2 in MFVD (1) and other 3 in MFVD (2). Higher total phenolic results were obtained for fresh kale and lyophilized mint, in the DPPH-trolox test by aqueous extract of fresh kale, in the analysis of TEAC and ORAC by aqueous extract of fresh mint. Between MFVDs, the digested sample of MFVD (1) obtained the highest results of Total Phenols, DPPH-trolox and TEAC, and in ORAC analysis, by the digested sample of MFVD (2). A very weak cytostatic activity is suggested, while the samples of MFVD are practically inactive for antiproliferative activity, and in CAA analysis the best result was found in the sample MFVD (2) before digestion. It was shown that the processing, storage and in vitro digestion affect the composition of flavonoids from food, total phenolic content and antioxidant capacity, through loss or production of some compounds, and demonstrate that the extraction efficiency is dependent on the process conditions and tested array
Doutorado
Ciência de Alimentos
Doutora em Ciência de Alimentos

Chronic diseases are among the leading causes of death globally, and as much as 80% of these deaths are reported to be preventable with proper diet and lifestyle. Although extensive research has demonstrated that the increased consumption of fruits and vegetables offers protective health effects from many chronic illnesses, populations in both developed and developing nations consistently fall short of the recommended intake of 5 or more servings a day. This study investigated the effects of daily consumption of Green Smoothies for 4 consecutive weeks on blood pressure and health-related quality of life. Green Smoothies are a blended drink consisting of fruit, leafy greens and water. The study was a randomized controlled trial with a final sample of 29 volunteer participants. Data were collected at baseline and post-intervention and included anthropometric and physiologic measures, as well as a nutrition survey. The treatment group demonstrated trends toward improvements in waist circumference (p = 0.026), waist-to-hip ratio (p = 0.05), and symptoms of burden linked to diet (p = 0.04), small intestine (p = 0.04), large intestine (p = 0.05), and mineral needs (p = 0.04). Despite the lack of statistically significant reductions in blood pressure, the trend toward improvements in waist circumference and waist-to-hip ratio are considered to be useful and informative of health risk. Thus, the results of this study provide preliminary support for the consumption of Green Smoothies as a possible primary prevention effort for chronic conditions. It may also help to reduce health risks or even reverse the effects of chronic conditions.

碩士
嶺東科技大學
高階主管企管碩士在職專班
106
Nonlinear Smoothing Transformation of Capital Structure and Operation Performance of Chinese Beverage Listed Companies -Different Growth Opportunities Student: Kuo-Liang Wang Advisor: Dr. Hsu-Ling Chang Executive Master of Business Administration (EMBA) Department of Business Administration, Ling Tung University Abstract This paper selects 27 listed companies of A stock in the beverage industry of China from the period of 2010 to 2016. Based on the classic underinvestment agency cost hypothesis and the over investment agency cost hypothesis, relevant research hypotheses are put forward. Then, the definitions of dependent variables, independent variables and control variables are defined, and the empirical model is putting forward on the basis of hypothesis analysis and reference to previous scholars. The panel smooth transition regression model showed that: under different growth, there is a single area for conversion of capital structure and operating performance, but the threshold variable value is generally lower than the normal growth which shows that China beverage industry growth of listed companies has a single nonlinear effect on the relationship between capital structure and operation performance. Specifically, in most cases, there is a significant negative relationship between the capital structure and corporate performance of the listed companies of the beverage industry. However, as the growth of the company continues to grow, the capital structure will boost the company's performance when growth reaches an extremely high level. Considering that most of the capital structure is negatively related to the operating performance of the listed companies in the beverage industry, this paper gives the corresponding policy recommendations. First, in order to improve the capital structure and give full play to the hard constraints of debt, the enterprise bond market should be energetically developed. Second, legislation and regulatory policies should be developed to reverse the preference for equity financing. The governance role of banks as creditors should be strengthen. Keywords: Beverage Listed Companies; Growth; Capital Structure; Operational Performance; Panel Smoothing Transformation

Recent research shows an inverse relationship between dietary intake of antioxidant-rich foods and the incidence of human diseases. Since synthetic antioxidant compounds are suspected to be carcinogenic, the search to replace them with natural antioxidants has become a severe action in pharmaceutical research today. In this context, microalgae are wealthy sources of pharmacologically active metabolites with antineoplastic, antitumor, and antimicrobial properties. A microalga such as Chlorella vulgaris, which has active ingredients rich in natural antioxidants in nature, gains excellent importance in this context. Previous studies have reported that C. vulgaris contains a wide variety of bioactive secondary metabolites such as flavonoids and phenolics with antioxidant activity. The first antibacterial studies on Chlorella were made in 1944 by Pratt et al. in his work. They reported that Chlorella has an antibacterial content, which they call Chlorellin. Apart from all these studies, other different effects of Chlorella, such as relieving fatigue, deactivating toxic substances by disrupting their structure, and removing heavy metals from the body, have been investigated in various studies. These properties have made using different Chlorella microalgae as a food supplement popular in recent years. The most popular foods and beverages, such as gluten-free bread and smoothies, promise low fat, high protein, and antioxidant content. In this study, studies on the biological activity of Chlorella will be compiled.

Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.