Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds. (1st May 2019)

• Record Type: Journal Article
• Authors: Silveira, Marcello R.; Coutinho, Nathalia M.; Esmerino, Erick A.; Moraes, Jeremias; Fernandes, Leonardo M.; Pimentel, Tatiana C.; Freitas, Monica Q.; Silva, Marcia C.; Raices, Renata S.L.; Senaka Ranadheera, C.; Borges, Fábio O.; Neto, Roberto P.C.; Tavares, Maria Inês B.; Fernandes, Fabiano A.N.; Fonteles, Thatyane V.; Nazzaro, Filomena; Rodrigues, Sueli; Cruz, Adriano G.
• Is Part Of: Food chemistry. Volume 279(2019)
• Page Start: 120
• Page End: 127
• Publication Date: 2019-05-01
• Subjects: Cold plasma -- Guava-flavored whey beverage -- Bioactive compounds -- Fatty acid profile -- Volatile compounds; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.11.128
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Guava-flavored whey beverage processed using cold plasma. Milder operational conditions improved vitamin C values and antioxidant activity. Drastic operational conditions proportionated higher carotenoids and ACE values. Opposite effects on the fatty acid profile indexes. Abstract: The effect of cold plasma processing time and gas flow on bioactive compounds such as vitamin C, carotenoids and phenolic compounds, DPPH, angiotensin-converting-enzyme (ACE) inhibitory activity, fatty acids profile, and volatile compounds of guava-flavored whey beverage was investigated. For comparative purposes, a pasteurized beverage was also manufactured. Cold plasma increased the concentration of bioactive and volatile compounds, and proportionated changes in the fatty acids profile. The milder conditions like lower flow rate and processing time, resulted in higher vitamin C and volatile compounds levels, and higher antioxidant activity, but with a lower carotenoids content and a less favorable fatty acids profile. More drastic conditions like higher flow rate and processing time resulted in products with lower vitamin C and volatile compounds levels, but with higher carotenoids content and ACE inhibitory activity. It can be concluded that the cold plasma processing can improve the properties of the guava-flavored whey beverages (increased concentration of bioactive and volatile compounds), while the effect on the fatty acid profile and ACE inhibitory activity is dependent on the process parameters (processing time and flow rate).