benefits, and availability to industry. Five smoothie formulations were produced and analyzed for

Overview

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Key numbers

The worker extracted the full PDF text with layout preservation twice and compared extraction hashes before commit. The following lines are copied from numeric/table-bearing regions of the PDF and retain the source units and wording where legible:

• Marcin Kidoń 1, * and Pascaline Aimee Uwineza 2
• 1 Department of Food Technology of Plant Origin, Poznan University of Life Sciences, 60-624 Poznan, Poland
• 2 Department of Chemistry, Poznan University of Life Sciences, 60-628 Poznan, Poland;
• 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
• diseases, e.g., hypertension, cancer, coronary heart disease, stroke, etc. (1,2). In addition
• AAB (plantains), and ABB (cooking bananas) (3). This fruit is mostly grown in hot, tropical
• Licensee MDPI, Basel, Switzerland. production in the world exceeds 100 million tons andit is the second highest produced
• This article is an open access article fruit after citrus, accounting for around 16% of global fruit production (4). Despite having
• conditions of the Creative Commons in protein and fat. Vitamins C, A, B1 , B2, and B6 , as well as minerals, such as magnesium,
• Molecules 2022, 27, 3049. https://doi.org/10.3390/molecules27103049 https://www.mdpi.com/journal/molecules
• turnips in 2019 was about 45 million tons. China produces about 50% of the world’s total
• and Poland (4). Purple carrot varieties are still popular, and these are traditionally grown in
• in carrots. Alasalvar et al. (7) identified 11 phenolic acids in different colored carrot roots,
• antioxidants (8–11). Bioactive compounds found in purple carrot roots could play a vital
• and possessed inflammatory effects, as well as preventing oxidative stress (12).
• this vegetable is spread across every continent. In 2019 global pumpkin production was
• about 23 million tons. Asian countries, such as China and India, are the biggest pumpkin
• significant pumpkin producers (4). The most important cultivated species are Cucurbita
• and zeaxanthin, and phenolic compounds like caffeic acid, gallic acid, 4-hydroxybenzoic
• considered as a “functional food” (13–16). In the literature, the anti-diabetic, antioxidant,
• anti-blood-coagulatory effects are well documented (17).Most fruits and vegetables are
• value. Smoothies could fulfill this consumer demand (1). Smoothies are new products
• phytochemicals for inclusion in smoothies (18–20). However, it must be considered that
• and individuals at risk of obesity or type 2 diabetes, who should limit their consumption of
• simple sugar-containing products (21,22).
• the preparation (19). Therefore, it is always advised to carefully select the processing
• in Table 1. The results showed that the pH of the produced smoothies ranged between
• 3.91 and 4.45, and that soluble solids ranged between 7.9 and 16.7%. The pH and soluble
• PCH showed the lowest pH level of 3.91. The pH values of food products are important
• obtained by mixing juçara, banana, and strawberry pulps has a pH of about 4.0, and a
• used in this work showed different acidity. Purple carrot has a pH of about 6.2, bananas
• range between 4.8–5.4, pumpkin range between 4.4–4.5, and lemon has a pH of about
• 2.3 (16,25–28). It has been claimed that sour fruit juices could successfully replace currently
• used artificial acidity regulators, especially in functional food production (28). Lemon juice
• Table 1. pH and total soluble solids of smoothies.
• The BCL smoothie had the highest total soluble solids (16.7%), followed by the BCW
• (12.7%) while the PCL smoothie had the lowest total soluble solids (7.9%, Table 1). The
• solids values of those with pumpkins and carrots only. Aditionally, Uzodinma et. al. (24)
• content compared to pumpkins and purple carrots. Ribeiro et al. (29) reported 23.1 Brix
• in banana pulp, and Wang et al. (5) reported 14.73 Brix in banana smoothies. Witrowa-

Methods (brief)

• Sample pH Soluble Solids (%)
• Sample Content (TPC) Carotenoids
• (Table 3). The BCL sample had the highest amount of total anthocyanin at 11.13 mg/100 g,
• nana and carrots without sugar had the lowest amount of total anthocyanins (BCW sample
• Sample Compound 1 Compound 2 Compound 3 Compound 4
• un-processed samples. During smoothie production, fruits were crushed (which could
• followed by the BCW sample. The smoothies which contained pumpkin had the lowest
• of reduction was greater than in thermally treated samples. This could suggest that the
• and the darkest sample was the PCL smoothie. From the results obtained, the lightness of
• the smoothie which contained carrot juice, pumpkin, and mango, compared with a sample
• at least two times lower compared to samples from our study.
• purple carrots (samples BCL and BCW). The smoothies produced from pum
• 2.8. carrots (samples PCH and PCL) had higher scores in color than others,
• otherfeatures scored lower. Additionally, the BPCW sample obtained the lowest score in
• All chemicals used were analytical or gradient grade (for HPLC) purity and provided
• processing. For other measurements, smoothie samples were freeze-dried and ground into
• powder. Freeze drying was performed as follows: first of all, the samples were frozen in
• mean value was calculated from three measurements of each sample.

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• Mixed Meals / Prepared Foods
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• Cadmium
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• Aluminum

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