Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds. (15th October 2018)

• Record Type: Journal Article
• Authors: Cappato, Leandro P.; Ferreira, Marcus Vinicius S.; Moraes, Jeremias; Pires, Roberto P.S.; Rocha, Ramon S.; Silva, Ramon; Neto, Roberto P.C.; Tavares, Maria Inês B.; Freitas, Mônica Q.; Rodrigues, Flavio N.; Calado, Veronica M.A.; Raices, Renata S.L.; Silva, Marcia C.; Cruz, Adriano G.
• Is Part Of: Food chemistry. Volume 263(2018)
• Page Start: 81
• Page End: 88
• Publication Date: 2018-10-15
• Subjects: Ohmic Heating -- Whey acerola-flavoured drink -- Bioactive compounds -- Fatty acid profile -- Volatile profiling -- Thermal behavior -- Time-domain nuclear magnetic resonance; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.04.115
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Whey-acerola flavoured beverage submitted to Ohmic Heating and conventional pasteurization. Ohmic Heating proportionated lower antioxidant capacity and higher ACE values. Ohmic Heating generated a decrease of Maillard reaction products. Certain OH operational parameters (60 and 80 V–60 Hz) resulted healthier lipid profile. Abstract: Whey acerola-flavoured drink was subjected to Ohmic Heating (OH) under different operational conditions (45, 60, 80 V at 60 Hz and 10, 100, 1000 Hz with 25 V, 65 °C/30 min) and conventional pasteurization (65 °C/30 min). Bioactive compounds (total phenolics, DPPH, FRAP, ACE levels), fatty acid profile, volatile compounds (CG-MS), thermal behaviors (DSC) and water mobility (TD-NMR) were performed. Reduction of frequency (1000–10 Hz) resulted in a lower bioactive compounds and antioxidant capacity of the samples, except for the DPPH values. Concerning the thermal behaviors, fatty acids profile and volatile compounds, different findings were observed as a function of the parameters used (voltage and frequency). In respect of TD-NMR parameters, OH led to a slightly reduction of the relaxation time when compared to the conventional treatment, suggesting more viscous beverages. Overall, OH may be interesting option to whey acerola-flavoured drink processing.