Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie

F&V smoothies are tasty, healthy, convenient and ready to drink, fulfilling all the current demands of consumers. This has led to an accelerated increase in their popularity. However, they have a short shelf life mainly attributed to microbial and enzymatic spoilages. HPP is proposed as a non-thermal method able to prolong shelf-life of the products by means of microbial and enzymatic inactivation, while preserving bioactive compounds and quality characteristics. An optimization assay was carried out in order to find optimal process conditions for the F&V smoothie's preservation. The promising results obtained can help to promote the use of HPP as an alternative technology for the preservation of this kind of products.