RESUMO
Among the emerging prebiotics, galactooligosaccharide (GOS) has a remarkable value with health-promoting properties confirmed by several studies. In addition, the application of ohmic heating has been gaining prominence in food processing, due to its various technological and nutritional benefits. This study focuses on the transformative potential of ohmic heating processing (OH, voltage values 30 and 60 V, frequencies 100, 300, and 500 Hz, respectively) in prebiotic chocolate milk beverage (3.0 %w/v galactooligosaccharide) processing. Chemical stability of GOS was assessed along all the ohmic conditions. In addition, microbiological analysis (predictive modeling), physical analysis (color and rheology), thermal load indicators assessment, bioactivity values, and volatile compound was performed. HPAEC-PAD analysis confirmed GOS stability and volatile compound evaluation supported OH's ability to preserve flavor-associated compounds. Besides, OH treatments demonstrated superior microbial reduction and decreased thermal load indicators as well as the assessment of the bioactivity. In conclusion, OH presented was able to preserve the GOS chemical stability on chocolate milk beverages processing with positive effects of the intrinsic quality parameters of the product.
Assuntos
Chocolate , Manipulação de Alimentos , Leite , Oligossacarídeos , Oligossacarídeos/química , Oligossacarídeos/análise , Chocolate/análise , Manipulação de Alimentos/métodos , Leite/química , Animais , Prebióticos/análise , Temperatura Alta , Bebidas/análise , Reologia , Cacau/química , Compostos Orgânicos Voláteis/análiseRESUMO
The effect of ohmic heating processing (10, 100, 1000â¯Hz - 25â¯V;45, 60, 80â¯V - 60â¯Hz until 65⯰C-30â¯min) on physical (color, rheology, particle size diameter), thermal (differential scanning calorimetry, DSC), physicochemical (time domain nuclear magnetic resonance, TD-NMR) and microstructural (optical microscopy) properties of raspberry-flavored whey drink was investigated. The samples were submitted to an ohmic system and conventional pasteurization (65⯰C-30â¯min). Both processing led to increases in the color parameters (C*, h* and ∆E*) in the first 30â¯min. For the treatments, 10â¯Hz-25â¯V and 1000â¯Hz-25â¯V, more viscous, and consequently increased D[4,3] and D[3,2] values were observed, and similar results were obtained for the DSC behavior. The microstructure confirmed aggregation of cell structure in those configurations (10â¯Hz and 1000â¯Hz-25â¯V). OH, parameters for both ohmic configurations have an impact in all the evaluated parameters for raspberry-flavored whey drink, which can be interesting for the dairy industry.
Assuntos
Aditivos Alimentares/análise , Manipulação de Alimentos , Temperatura Alta , Paladar , Soro do Leite/química , Varredura Diferencial de Calorimetria , Cor , Tamanho da Partícula , Reologia , Rubus , ViscosidadeRESUMO
Different Ohmic heating conditions (OH, 10, 100, and 1000â¯Hz at 25â¯V; 45, 60, and 80â¯V at 60â¯Hz) were assessed to manufacture whey-raspberry flavored beverages. The inhibition of α-glucosidase, α-amylase, and angiotensin-converting I enzymes, antioxidant capacity, fatty acid profile, and volatile organic compounds (VOCs) were determined. OH treated samples presented lower anthocyanins content than the conventional treatment (2.91⯱â¯0.23â¯mg/g), while the mild-intermediate conditions (10,100-Hz at 25â¯V and 45,60-V at 60â¯Hz) presented the highest chemical antioxidant activity when compared to the extreme processing conditions (1000â¯Hz-25â¯V and 80â¯V-60â¯Hz). OH led to an increase of 10% in both α-glucosidase (>99%) and α-amylase (≥70%). Among the VOCs, furfural and 5-hydroxymethylfurfural, a major intermediate Maillard reaction product was found in all treatments. Overall, OH can be used in the processing of whey-flavored raspberry beverages.
Assuntos
Bebidas/análise , Aromatizantes/química , Rubus/química , Soro do Leite/química , Antocianinas/análise , Antioxidantes/química , Culinária , Ácidos Graxos/análise , Cromatografia Gasosa-Espectrometria de Massas , Glucosidases/antagonistas & inibidores , Glucosidases/metabolismo , Ondas de Rádio , Temperatura , Compostos Orgânicos Voláteis/análise , alfa-Amilases/antagonistas & inibidores , alfa-Amilases/metabolismoRESUMO
Whey acerola-flavoured drink was treated using ohmic heating (OH) at 65°C for 30min to evaluate different frequencies (10, 100 and 1000Hz with 25V) and voltages (45, 60 and 80V at 60Hz) and by conventional heating (CH) with the same temperature profile (65°C/30min). Rheology parameters, color changes (h°, C∗, ΔE) microstructure (optical microscopy), and ascorbic acid (AA) degradation kinetics were performed. AA degradation rates ranged from 1.7 to 29.3% and from 2.8 to 24.8% for OH and CH, respectively. The beverages treated with both processes exhibited a pseudo-plastic behavior (n<1), higher saturation (C∗), lesser reddish color (h°), and higher color variations (ΔE∗). In microstructure analysis, OH (1000Hz-25V and 80V-60Hz) was able to rupture the cell structure. The best results were observed at low frequencies and voltage OH processes on whey acerola-flavoured drinks should be performed at low frequencies and voltages (≤100Hz and 45V), an alternating current (A/C). However, despite the use of inert electrodes, the existence of corrosion was not evaluated, being an important information to be investigated.
Assuntos
Bebidas , Manipulação de Alimentos/métodos , Malpighiaceae/química , Soro do Leite/química , Ácido Ascórbico/química , Cor , Aromatizantes/química , Calefação , Cinética , Microscopia , Temperatura , ViscosidadeRESUMO
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.
Assuntos
Antioxidantes/análise , Bebidas/análise , Malpighiaceae/química , Pasteurização/métodos , Compostos Orgânicos Voláteis/análise , Ácido Ascórbico/análise , Ácido Ascórbico/química , Ácidos Graxos/análise , Aromatizantes/química , Calefação/métodos , Temperatura Alta , Fenóis/análise , Viscosidade , Água/química , Soro do Leite/químicaRESUMO
Chemical characteristics, mineral levels (Ca, Fe, K, Mg, Na, Zn, Cr, Cu, and Mn), fatty acid profile and volatile compounds of typically Brazilian cheeses (Minas Frescal, Minas Padrão, Prato and Coalho, nâ¯=â¯200, equally distributed) were investigated. The cheeses have proven to be a source of Ca, Cu and Zn (>15% RDI/30â¯g), with low atherogenic and thrombogenic indices, with ethanol as the main alcohol and butanoic acid as the main acid, and moderate to high sodium content. Minas Frescal cheese presented lower nutritional value (proteins, lipids, and minerals), while Prato cheese had a higher fatty acids concentration, including conjugated linoleic acid (0.013â¯gâ¯100â¯g-1). Coalho cheese had a higher acetic acid level, while citric acid and lactic acid predominated in Minas Padrão cheese. The results provide essential information for Brazilian consumers, demonstrated that the manufacturing conditions are heterogeneous and suggested that a standardized manufacturing protocol for dairy processors is needed.
Assuntos
Queijo/análise , Ácidos Graxos/análise , Minerais/análise , Valor Nutritivo , Odorantes/análise , Compostos Orgânicos Voláteis/análise , Brasil , Análise de Alimentos/métodos , Olfato , PaladarRESUMO
The effects of the concentration of watermelon juice at different temperatures (45, 55, or 65⯰C) on the physicochemical and sensory characteristics, antioxidant capacity, and volatile organic compounds (VOCs) of whey-based popsicles were investigated. Total phenolic content, lycopene, citrulline, VOCs, melting rate, instrumental colour, antioxidant capacity, and the sensory characteristics (hedonic test and free listing) were determined. The temperature led to a significant decrease in bioactive compounds (total phenolics, lycopene, and citrulline). The popsicle manufactured with reconstituted watermelon juice concentrated to 60⯰Brix at 65⯰C presented higher antioxidant capacity and was characterized by the presence of alcohols, aldehydes and ketones and presented a similar acceptance to the untreated popsicle (except for flavour). It is possible to combine whey and concentrated watermelon juice for the manufacture of bioactive-rich popsicles, using the concentration temperature of 65⯰C as a suitable processing condition for potential industrial applications.
Assuntos
Citrullus/química , Alimentos Congelados/análise , Sensação , Soro do Leite , Antioxidantes/análise , Bebidas , Carotenoides/análise , Fenômenos Químicos , Citrulina/análise , Cor , Licopeno , Fenóis/análise , Temperatura , Compostos Orgânicos Voláteis/análiseRESUMO
The addition of xylooligosaccharide (XOS), sodium reduction and flavor enhancers (arginine and yeast extract) on the manufacture of requeijão cremoso processed cheese was investigated. The addition of XOS resulted in a denser and compact structure, with increased apparent viscosity, elasticity (G') and firmness (G*). The addition of XOS and yeast extract improved the rheological and physicochemical properties (decrease in viscosity and particle size and increase in melting rate) and sensory characteristics (improvement in salty and acid taste, greater homogeneity, and lower bitter taste). In addition, a positive effect of arginine was observed in the sensory characteristics of the requeijão cremoso processed cheese, but without improvements in the physicochemical and rheological characteristics. Overall, the XOS addition and sodium reduction proportionated the development of a healthier processed cheese formulation.
Assuntos
Arginina/química , Queijo/análise , Aromatizantes/química , Análise de Alimentos/métodos , Manipulação de Alimentos/métodos , Glucuronatos/química , Oligossacarídeos/química , Sódio/análise , Leveduras , Adulto , Queijo/microbiologia , Elasticidade , Feminino , Dureza , Humanos , Julgamento , Espectroscopia de Ressonância Magnética , Masculino , Microscopia Eletrônica de Varredura , Valor Nutritivo , Percepção Olfatória , Tamanho da Partícula , Reologia , Olfato , Paladar , Percepção Gustatória , Viscosidade , Adulto JovemRESUMO
The use of Ohmic Heating (OH) for sweet whey processing was investigated in this study. Whey samples were subjected to both different OH parameters (2, 4, 5, 7 and 9â¯V·cm-1 at 60â¯Hz, up to 72-75⯰C/15â¯s) and conventional processing (72-75⯰C/15â¯s). Physicochemical analyses (pH), color measurements (L*, a*, b*), rheological properties (flow curves and particle size distribution), microstructure (optical microscopy), bioactive compounds (ACE and antioxidant capacity), microbiological characterization (mesophilic bacteria, total coliforms, and thermotolerant coliforms), water mobility (TD-magnetic resonance domain), and sensory evaluation (descriptive analysis) were carried out. The OH effects on sweet whey characteristics depended on the applied electric field intensity. Higher saturation, higher color variation (ΔE*), and higher luminosity (L*) were observed in low electric fields. For bioactive compounds, the increase of the electric field negatively affected the preservation of the antioxidant capacity and the ACE Inhibitory Activity of bioactive peptides. OH and conventional samples exhibited a pseudo-plastic behavior (nâ¯<â¯1). OH performed at 4 and 5â¯V·cm-1 was able to provide similar levels of sensory profile and higher volatile compounds levels. The results suggested the OH technology as an interesting alternative to whey processing.
Assuntos
Manipulação de Alimentos , Temperatura Alta , Paladar , Soro do Leite/química , Adulto , Antioxidantes/análise , Contagem de Colônia Microbiana , Cor , Enterobacteriaceae/isolamento & purificação , Feminino , Microbiologia de Alimentos , Humanos , Concentração de Íons de Hidrogênio , Masculino , Viabilidade Microbiana , Tamanho da Partícula , Reologia , Compostos Orgânicos Voláteis/análise , Soro do Leite/microbiologia , Adulto JovemRESUMO
The aim of this study was to investigate the effects of regional diversity aspects related to consumers' perceptions of coalho cheese, with Brazilian Northeast and Southeast consumers (n=400, divided equally in each area) using Word Association (WA) task. Different perceptions were detected for both Northeast and Southeast consumers, and among 17 categories elicited for describing coalho cheese, only 7 categories (positive feeling, social aspects, sensory characteristic, dairy product technology, negative feeling, and lack of quality standard) presented significant differences in the frequency of mention according to chi-square per cell approach. The application of the discriminant technique Partial Least Square Discriminant Analysis (PLS-DA) indicated that the categories "Social", "Accompaniment", "Manufacturing method" were the main responsible for differentiating consumers' perceptions of both areas. Overall, the main dimensions involved in the consumers' perceptions of coalho cheese from different Brazilian regions were identified, thus obtaining comprehensive insights that can be used as a guideline for coalho cheese producers to develop marketing strategies considering the intra-cultural differences.