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Impact of electro-activation on antioxidant properties of defatted whey

Kareb, Ourdia, Gomaa, Ahmed I., Champagne, Claude P., Jean, Julie, Aïder, Mohammed
International dairy journal 2017 v.65 pp. 28-37
2,2-diphenyl-1-picrylhydrazyl, Maillard reaction products, electric current, food industry, free radical scavengers, hydroxyl radicals, ingredients, iron, oxygen radical absorbance capacity, total solids, whey
Antioxidant activity of electro-activated whey (EA-whey) was investigated. The effects of electric current intensity (400, 500 or 600 mA) and whey total solids concentration (7, 14 or 21%, w/v) as a function of reaction time (0, 15, 30 or 45 min) on antioxidant properties of defatted whey were studied. The extent of current intensity and reaction times were the most significant parameters (P < 0.001). Oxygen radical absorbance capacity and 2,2-diphenyl-1-picrylhydrazyl and hydroxyl radical scavenging activities of the EA-whey were significantly increased by the formation of Maillard reaction products (MRPs). Moreover, EA-whey possessed reducing power and strong Fe2+ chelating ability. The MRPs derived from the EA-whey with 14% total solids concentration had the highest hydroxyl radical scavenging activity. The findings indicate the potential of electro-activation technology to enhance the functional proprieties of whey; EA-whey could be used in the food industry as a natural antioxidant ingredient to replace synthetic antioxidants.