Abstract：
METHODS: Bilberry, bananas, and apples are used for smoothie production because the health-promoting activities and to prevent human diseases including neurodegenerative disorders. The smoothie is prepared to promote a promising practice for increasing the intake of fruit in the diet.
RESULTS: The smoothie is packed into dark glass jars, pasteurized, and stored for up to 4 months at 4 or 22 °C. Then, it is analyzed for the polyphenols profile using liquid chromatography-high resolution mass spectometry (LC-HRMS) Polyphenols content and the antiinflammatory, anticholinesterase, and antioxidant activities, and the impact on catalase activity are controlled using biochemical analyses. A significant decrease in the flavanol content (p < 0.05) is investigated, while there are lower decreases or no changes in the other polyphenols content in the smoothies stored at 4 °C. The changes in the anticholinesterase and antioxidant activities of the smoothie are correlated with the total polyphenols, anthocyanins, flavonols, and tannins content.
CONCLUSIONS: The proposed preservation of the smoothie and its storage at refrigeration temperature is adequate to maintain the smoothie\'s nutritional and functional effect for a 4-month shelf life. Even significant changes in the content of individual subgroups of polyphenols are not drastically reflected in the decrease of the smoothie biological activities.
RESULTS: The smoothie is packed into dark glass jars, pasteurized, and stored for up to 4 months at 4 or 22 °C. Then, it is analyzed for the polyphenols profile using liquid chromatography-high resolution mass spectometry (LC-HRMS) Polyphenols content and the antiinflammatory, anticholinesterase, and antioxidant activities, and the impact on catalase activity are controlled using biochemical analyses. A significant decrease in the flavanol content (p < 0.05) is investigated, while there are lower decreases or no changes in the other polyphenols content in the smoothies stored at 4 °C. The changes in the anticholinesterase and antioxidant activities of the smoothie are correlated with the total polyphenols, anthocyanins, flavonols, and tannins content.
CONCLUSIONS: The proposed preservation of the smoothie and its storage at refrigeration temperature is adequate to maintain the smoothie\'s nutritional and functional effect for a 4-month shelf life. Even significant changes in the content of individual subgroups of polyphenols are not drastically reflected in the decrease of the smoothie biological activities.
摘要：
方法：越橘，香蕉,和苹果用于冰沙生产，因为促进健康的活动和预防人类疾病，包括神经退行性疾病。冰沙准备促进增加饮食中水果摄入量的有希望的做法。
结果：将冰沙装入深色玻璃罐中，巴氏灭菌,并在4或22°C下储存长达4个月。然后，使用液相色谱-高分辨率质谱（LC-HRMS）分析多酚的含量和抗炎，抗胆碱酯酶，和抗氧化活性，对过氧化氢酶活性的影响使用生化分析来控制。研究了黄烷醇含量的显着降低（p<0.05），而储存在4°C的冰沙中的其他多酚含量降低或没有变化。冰沙的抗胆碱酯酶和抗氧化活性的变化与总多酚相关，花青素,黄酮醇，和单宁含量。
结论：冰沙的建议保存及其在冷藏温度下的储存足以在4个月的保质期内保持冰沙的营养和功能效果。即使多酚的各个亚组含量的显着变化也不会显着反映在冰沙生物活性的降低中。
结果：将冰沙装入深色玻璃罐中，巴氏灭菌,并在4或22°C下储存长达4个月。然后，使用液相色谱-高分辨率质谱（LC-HRMS）分析多酚的含量和抗炎，抗胆碱酯酶，和抗氧化活性，对过氧化氢酶活性的影响使用生化分析来控制。研究了黄烷醇含量的显着降低（p<0.05），而储存在4°C的冰沙中的其他多酚含量降低或没有变化。冰沙的抗胆碱酯酶和抗氧化活性的变化与总多酚相关，花青素,黄酮醇，和单宁含量。
结论：冰沙的建议保存及其在冷藏温度下的储存足以在4个月的保质期内保持冰沙的营养和功能效果。即使多酚的各个亚组含量的显着变化也不会显着反映在冰沙生物活性的降低中。
