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Processing chocolate milk drink by low-pressure cold plasma technology

Coutinho, Nathalia M., Silveira, Marcello R., Fernandes, Leonardo M., Moraes, Jeremias, Pimentel, Tatiana C., Freitas, Monica Q., Silva, Marcia C., Raices, Renata S.L., Ranadheera, C. Senaka, Borges, Fábio O., Neto, Roberto P.C., Tavares, Maria Inês B., Fernandes, Fabiano A.N., Fonteles, Thatyane V., Nazzaro, Filomena, Rodrigues, Sueli, Cruz, A.G.
Food chemistry 2019 v.278 pp. 276-283
beverages, bioactive compounds, chocolate milk, cold, esters, fatty acid composition, hypercholesterolemia, lactones, monounsaturated fatty acids, pH, phenolic compounds, polyunsaturated fatty acids, processing time, saturated fatty acids, volatile compounds
This study aimed to evaluate the effect of the process time (5, 10, and 15 min) and flow rate (10, 20, and 30 mL/min) of cold plasma technology on physio-chemical characteristics (pH), bioactive compounds (DPPD, Total Phenolic Compounds, ACE-inhibitory activity values), fatty acid composition, and volatile compounds profile of chocolate milk drink. The mild (lower flow rate and process time) and more severe (higher flow rate and process time) conditions led to a reduction of the bioactive compounds (total phenolic compounds and ACE-inhibitory activity), changes in fatty acid composition (increased saturated fatty acid and decreased monounsaturated fatty acid and polyunsaturated fatty acid), less favorable health indices (higher atherogenic, thrombogenic and hypercholesterolemic saturated fatty acids and lower desired fatty acids), and lower number of volatile compounds. In contrast, in intermediate cold plasma conditions, an adequate concentration of bioactive compounds, fatty acid composition, and health indices, and increased number of volatile compounds (ketones, esters, and lactones) were observed. Overall, cold plasma technology has proven to be an interesting alternative to chocolate milk drinks, being of paramount importance the study of the cold plasma process parameters.