New Smoothie Products Based on Pumpkin, Banana, and Purple Carrot as a Source of Bioactive Compounds

• Published in: Molecules (Basel, Switzerland) Vol. 27; no. 10; p. 3049
• Main Authors: Kidoń, Marcin, Uwineza, Pascaline Aimee
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 10-05-2022; MDPI
• Subjects: anthocyanin; Anthocyanins; antioxidant activity; Antioxidants; Antioxidants - analysis; Antioxidants - pharmacology; Ascorbic acid; Bananas; Beverages; Bioactive compounds; Biological activity; Carbohydrates; Cardiovascular disease; Carotenoids; Carrots; Cucurbita - chemistry; Dairy products; Daucus carota - chemistry; Diabetes; Dietary minerals; Formulations; Fruits; Functional foods & nutraceuticals; Humans; Ice cream; Ingredients; Metabolism; Milk; Musa; Obesity; Phenolic compounds; Phenols; Phenols - analysis; Phytochemicals; Pumpkins; Raw materials; Seeds; Sensory evaluation; smoothie; Sugar; Vegetables; Vegetables - chemistry; vitamin C; Vitamin E; Weight control; United States > US; China; Africa; Ukraine; Russia; India; smoothie; carotenoids; vitamin C; fruit; phenolic compounds; anthocyanin; vegetable; antioxidant activity
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules27103049

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.