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Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds

Author:
Cappato, Leandro P., Ferreira, Marcus Vinicius S., Moraes, Jeremias, Pires, Roberto P.S., Rocha, Ramon S., Silva, Ramon, Neto, Roberto P.C., Tavares, Maria Inês B., Freitas, Mônica Q., Rodrigues, Flavio N., Calado, Veronica M.A., Raices, Renata S.L., Silva, Marcia C., Cruz, Adriano G.
Source:
Food chemistry 2018 v.263 pp. 81-88
ISSN:
0308-8146
Subject:
2,2-diphenyl-1-picrylhydrazyl, antioxidant activity, beverages, bioactive compounds, electric potential difference, fatty acid composition, ohmic heating, pasteurization, thermal properties, volatile compounds, whey
Abstract:
Whey acerola-flavoured drink was subjected to Ohmic Heating (OH) under different operational conditions (45, 60, 80 V at 60 Hz and 10, 100, 1000 Hz with 25 V, 65 °C/30 min) and conventional pasteurization (65 °C/30 min). Bioactive compounds (total phenolics, DPPH, FRAP, ACE levels), fatty acid profile, volatile compounds (CG-MS), thermal behaviors (DSC) and water mobility (TD-NMR) were performed. Reduction of frequency (1000–10 Hz) resulted in a lower bioactive compounds and antioxidant capacity of the samples, except for the DPPH values. Concerning the thermal behaviors, fatty acids profile and volatile compounds, different findings were observed as a function of the parameters used (voltage and frequency). In respect of TD-NMR parameters, OH led to a slightly reduction of the relaxation time when compared to the conventional treatment, suggesting more viscous beverages. Overall, OH may be interesting option to whey acerola-flavoured drink processing.
Agid:
6356345