Ohmic heating for processing of whey-raspberry flavored beverage

Marcus Vinicius S. Ferreira; Leandro P. Cappato; Ramon Silva; Ramon S. Rocha; Jonas T. Guimarães; Celso F. Balthazar; Erick A. Esmerino; Mônica Q. Freitas; Flavio N. Rodrigues; Daniel Granato; Roberto P.C. Neto; Maria Inês B. Tavares; Paulo Henrique F. Silva; Renata S.L. Raices; Marcia C. Silva; Adriano G. Cruz

doi:10.1016/j.foodchem.2019.125018

Ohmic heating for processing of whey-raspberry flavored beverage

Marcus Vinicius S. Ferreira, Leandro P. Cappato, Ramon Silva, Ramon S. Rocha, Jonas T. Guimarães, Celso F. Balthazar, Erick A. Esmerino, Mônica Q. Freitas, Flavio N. Rodrigues, Daniel Granato, Roberto P.C. Neto, Maria Inês B. Tavares, Paulo Henrique F. Silva, Renata S.L. Raices, Marcia C. Silva, Adriano G. Cruz

Research output: Contribution to journal › Article › peer-review

Abstract

Different Ohmic heating conditions (OH, 10, 100, and 1000 Hz at 25 V; 45, 60, and 80 V at 60 Hz) were assessed to manufacture whey-raspberry flavored beverages. The inhibition of α-glucosidase, α-amylase, and angiotensin-converting I enzymes, antioxidant capacity, fatty acid profile, and volatile organic compounds (VOCs) were determined. OH treated samples presented lower anthocyanins content than the conventional treatment (2.91 ± 0.23 mg/g), while the mild-intermediate conditions (10,100-Hz at 25 V and 45,60-V at 60 Hz) presented the highest chemical antioxidant activity when compared to the extreme processing conditions (1000 Hz-25 V and 80 V-60 Hz). OH led to an increase of 10% in both α-glucosidase (>99%) and α-amylase (≥70%). Among the VOCs, furfural and 5-hydroxymethylfurfural, a major intermediate Maillard reaction product was found in all treatments. Overall, OH can be used in the processing of whey-flavored raspberry beverages.

Original language	English
Article number	125018
Journal	Food Chemistry
Volume	297
DOIs	https://doi.org/10.1016/j.foodchem.2019.125018
Publication status	Published - 1 Nov 2019
Externally published	Yes

Keywords

Bioactive compounds
Dairy
Food development
Raspberry
Whey beverage

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10.1016/j.foodchem.2019.125018

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Ferreira, M. V. S., Cappato, L. P., Silva, R., Rocha, R. S., Guimarães, J. T., Balthazar, C. F., Esmerino, E. A., Freitas, M. Q., Rodrigues, F. N., Granato, D., Neto, R. P. C., Tavares, M. I. B., Silva, P. H. F., Raices, R. S. L., Silva, M. C., & Cruz, A. G. (2019). Ohmic heating for processing of whey-raspberry flavored beverage. Food Chemistry, 297, Article 125018. https://doi.org/10.1016/j.foodchem.2019.125018

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title = "Ohmic heating for processing of whey-raspberry flavored beverage",

abstract = "Different Ohmic heating conditions (OH, 10, 100, and 1000 Hz at 25 V; 45, 60, and 80 V at 60 Hz) were assessed to manufacture whey-raspberry flavored beverages. The inhibition of α-glucosidase, α-amylase, and angiotensin-converting I enzymes, antioxidant capacity, fatty acid profile, and volatile organic compounds (VOCs) were determined. OH treated samples presented lower anthocyanins content than the conventional treatment (2.91 ± 0.23 mg/g), while the mild-intermediate conditions (10,100-Hz at 25 V and 45,60-V at 60 Hz) presented the highest chemical antioxidant activity when compared to the extreme processing conditions (1000 Hz-25 V and 80 V-60 Hz). OH led to an increase of 10% in both α-glucosidase (>99%) and α-amylase (≥70%). Among the VOCs, furfural and 5-hydroxymethylfurfural, a major intermediate Maillard reaction product was found in all treatments. Overall, OH can be used in the processing of whey-flavored raspberry beverages.",

keywords = "Bioactive compounds, Dairy, Food development, Raspberry, Whey beverage",

author = "Ferreira, {Marcus Vinicius S.} and Cappato, {Leandro P.} and Ramon Silva and Rocha, {Ramon S.} and Guimar{\~a}es, {Jonas T.} and Balthazar, {Celso F.} and Esmerino, {Erick A.} and Freitas, {M{\^o}nica Q.} and Rodrigues, {Flavio N.} and Daniel Granato and Neto, {Roberto P.C.} and Tavares, {Maria In{\^e}s B.} and Silva, {Paulo Henrique F.} and Raices, {Renata S.L.} and Silva, {Marcia C.} and Cruz, {Adriano G.}",

note = "Publisher Copyright: {\textcopyright} 2019 Elsevier Ltd",

year = "2019",

month = nov,

day = "1",

doi = "10.1016/j.foodchem.2019.125018",

language = "English",

volume = "297",

journal = "Food Chemistry",

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T1 - Ohmic heating for processing of whey-raspberry flavored beverage

AU - Ferreira, Marcus Vinicius S.

AU - Cappato, Leandro P.

AU - Silva, Ramon

AU - Rocha, Ramon S.

AU - Guimarães, Jonas T.

AU - Balthazar, Celso F.

AU - Esmerino, Erick A.

AU - Freitas, Mônica Q.

AU - Rodrigues, Flavio N.

AU - Granato, Daniel

AU - Neto, Roberto P.C.

AU - Tavares, Maria Inês B.

AU - Silva, Paulo Henrique F.

AU - Raices, Renata S.L.

AU - Silva, Marcia C.

AU - Cruz, Adriano G.

PY - 2019/11/1

Y1 - 2019/11/1

N2 - Different Ohmic heating conditions (OH, 10, 100, and 1000 Hz at 25 V; 45, 60, and 80 V at 60 Hz) were assessed to manufacture whey-raspberry flavored beverages. The inhibition of α-glucosidase, α-amylase, and angiotensin-converting I enzymes, antioxidant capacity, fatty acid profile, and volatile organic compounds (VOCs) were determined. OH treated samples presented lower anthocyanins content than the conventional treatment (2.91 ± 0.23 mg/g), while the mild-intermediate conditions (10,100-Hz at 25 V and 45,60-V at 60 Hz) presented the highest chemical antioxidant activity when compared to the extreme processing conditions (1000 Hz-25 V and 80 V-60 Hz). OH led to an increase of 10% in both α-glucosidase (>99%) and α-amylase (≥70%). Among the VOCs, furfural and 5-hydroxymethylfurfural, a major intermediate Maillard reaction product was found in all treatments. Overall, OH can be used in the processing of whey-flavored raspberry beverages.

AB - Different Ohmic heating conditions (OH, 10, 100, and 1000 Hz at 25 V; 45, 60, and 80 V at 60 Hz) were assessed to manufacture whey-raspberry flavored beverages. The inhibition of α-glucosidase, α-amylase, and angiotensin-converting I enzymes, antioxidant capacity, fatty acid profile, and volatile organic compounds (VOCs) were determined. OH treated samples presented lower anthocyanins content than the conventional treatment (2.91 ± 0.23 mg/g), while the mild-intermediate conditions (10,100-Hz at 25 V and 45,60-V at 60 Hz) presented the highest chemical antioxidant activity when compared to the extreme processing conditions (1000 Hz-25 V and 80 V-60 Hz). OH led to an increase of 10% in both α-glucosidase (>99%) and α-amylase (≥70%). Among the VOCs, furfural and 5-hydroxymethylfurfural, a major intermediate Maillard reaction product was found in all treatments. Overall, OH can be used in the processing of whey-flavored raspberry beverages.

KW - Bioactive compounds

KW - Dairy

KW - Food development

KW - Raspberry

KW - Whey beverage

UR - http://www.scopus.com/inward/record.url?scp=85067394619&partnerID=8YFLogxK

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DO - 10.1016/j.foodchem.2019.125018

M3 - Article

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AN - SCOPUS:85067394619

SN - 0308-8146

VL - 297

JO - Food Chemistry

JF - Food Chemistry

M1 - 125018

ER -

Ohmic heating for processing of whey-raspberry flavored beverage

Abstract

Keywords

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