Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds.
Food Chem
; 263: 81-88, 2018 Oct 15.
Article
en En
| MEDLINE
| ID: mdl-29784332
ABSTRACT
Whey acerola-flavoured drink was subjected to Ohmic Heating (OH) under different operational conditions (45, 60, 80â¯V at 60â¯Hz and 10, 100, 1000â¯Hz with 25â¯V, 65⯰C/30â¯min) and conventional pasteurization (65⯰C/30â¯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 (1000-10â¯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.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Bebidas
/
Malpighiaceae
/
Compuestos Orgánicos Volátiles
/
Pasteurización
/
Antioxidantes
Idioma:
En
Revista:
Food Chem
Año:
2018
Tipo del documento:
Article
País de afiliación:
Brasil