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Whey-grape juice drink processed by supercritical carbon dioxide technology: physicochemical characteristics, bioactive compounds and volatile profile

Author:
Amaral, Gabriela V., Silva, Eric Keven, Cavalcanti, Rodrigo N., Martins, Carolina P.C., Andrade, Luiz Guilherme Z.S., Moraes, Jeremias, Alvarenga, Verônica O., Guimarães, Jonas T., Esmerino, Erick A., Freitas, Mônica Q., Silva, Márcia C., Raices, Renata S.L., Sant' Ana, Anderson S., Meireles, M. Angela A., Cruz, Adriano G.
Source:
Food chemistry 2017
ISSN:
0308-8146
Subject:
2,2-diphenyl-1-picrylhydrazyl, anthocyanins, bioactive compounds, carbon dioxide, heat treatment, juices, ketones, pH, titratable acidity, total soluble solids, volatile compounds
Abstract:
The effect of supercritical carbon dioxide technology (SCCD, 14, 16, and 18 MPa at 35 ± 2° C for 10 min) on whey-grape juice drink characteristics was investigated. Physicochemical characterization (pH, titratable acidity, total soluble solids), bioactive compounds (phenolic compounds, anthocyanin, DPPH and ACE activity) and the volatile compounds were performed. Absence of differences were found among treatments for pH, titratable acidity, soluble solids, total anthocyanin and DPPH activity (p-value>0.05). A direct relationship between SCCD pressure and ACE inhibitory activity was observed, with 34.63, 38.75, and 44.31% (14, 16, and 18 MPa, respectively). Regards the volatile compounds, it was noted few differences except by the presence of ketones. The findings confirm the SCCD processing as a potential promising technology to the conventional thermal treatment.