TY - JOUR
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.
N1 - Publisher Copyright:
© 2019 Elsevier Ltd
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 - https://www.scopus.com/pages/publications/85067394619
U2 - 10.1016/j.foodchem.2019.125018
DO - 10.1016/j.foodchem.2019.125018
M3 - Article
C2 - 31253265
AN - SCOPUS:85067394619
SN - 0308-8146
VL - 297
JO - Food Chemistry
JF - Food Chemistry
M1 - 125018
ER -