Impact assessment of different electric fields on the quality parameters of blueberry flavored dairy desserts processed by Ohmic Heating. (August 2020)

• Record Type: Journal Article
• Authors: Kuriya, Shigeno P.; Silva, Ramon; Rocha, Ramon S.; Guimarães, Jonas T.; Balthazar, Celso F.; Pires, Roberto P.S.; Tavares Filho, Elson Rogério; Pimentel, Tatiana C.; Freitas, Mônica Q.; Cappato, Leandro P.; Raices, Renata S.L.; Cruz, Adriano G.; Silva, Marcia C.; Esmerino, Erick A.
• Is Part Of: Food research international. Volume 134(2020)
• Publication Date: 2020-08
• Subjects: Dairy dessert -- Blueberry -- Bioactive compounds -- Volatile compounds; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109235
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Blueberry flavoured dairy desserts were submitted to different electric fields. Improved processing performance. High electric field strength favoreced the bioactive compounds levels. No effect on the lipid indexes and diversified volatile profiling was observed. The electric fields changed the colour and rheology differently. Abstract: The effect of ohmic heating (OH) (1.82, 3.64, 5.45, 7.30, 9.1 V cm −1, 90 °C/3 min) and conventional pasteurization in the parameters of quality of dairy desserts with blueberry flavor was investigated. Processes performances (heating rate, thermal load and energy consumption), physicochemical characteristics (fatty acids profile, volatile compounds, rheological assay and color parameters) and bioactive compounds (total phenolics, anthocyanins, antioxidant activity, inhibition of α-glycosidase, α-amylase, and angiotensin-converting enzymes) were evaluated. OH technology proportionated decreased heat generation, energy consumption and heat rate compared to conventional process. OH-treated dairy desserts subjected to higher electric field strength greater inhibition of α-glucosidase and ACE enzymes, without difference in fatty acid profile; however negative effects were observed in color parameters, volatiles profiling and rheological behavior. Overall, the results suggest the influence of ohmic heating on blueberry dairy processing is multidimensional, being the conditions of operation should be carefully chosen to keep the functional and structural aspects of the product.