Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages. (30th May 2021)

• Record Type: Journal Article
• Authors: Martins, Carolina P.C.; Cavalcanti, Rodrigo N.; Cardozo, Tatiana S.F.; Couto, Sílvia M.; Guimarães, Jonas T.; Balthazar, Celso F.; Rocha, Ramon S.; Pimentel, Tatiana C.; Freitas, Mônica Q.; Raices, Renata S.L.; Silva, Marcia C.; Esmerino, Erick.A.; Granato, Daniel; Cruz, Adriano G.
• Is Part Of: Food chemistry. Volume 345(2021)
• Publication Date: 2021-05-30
• Subjects: Microwave heating -- Fruit juice -- Dairy beverages -- Food processing; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128746
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Microwave heating as an effective alternative for conventional pasteurization. Microwave heating provided higher bioactive compounds content. Microwave heating provided higher antidiabetic and anti-hypertensive properties. Lower temperatures and higher process times provided higher bioactive compounds. Microwave heating-treated beverages more similar to the untreated beverage. Abstract: The effect of microwave heating (MH, 65 and 75 °C for 15, 30, and 60 s) on the bioactive compounds, fatty acid profile, and volatile compounds of orange juice-milk beverage (OJMB) was evaluated during 28 days of refrigerated (4 °C) storage. Conventionally pasteurized (75 °C/15 s) and untreated beverages were used as controls. MH-OJMB presented a lower browning index and higher levels of ascorbic acid, total phenolics, and carotenoids, higher antioxidant activity, and greater α-amylase, α-glucosidase, and ACE inhibitory activity than the pasteurized product, similar to the untreated beverage. No significant differences were observed in the volatile organic compounds and fatty acids levels. Lower temperatures (65 °C) and longer process times (60 s) resulted in higher retention of bioactive compounds. MH can be an alternative to conventional pasteurization for OJMB processing.