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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage

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Author(s):
Guimaraes, Jonas T. [1] ; Silva, Eric Keven [2] ; Ranadheera, C. Senaka [3] ; Moraes, Jeremias [4] ; Raices, Renata S. L. [4] ; Silva, Marcia C. [4] ; Ferreira, Micheli S. [1] ; Freitas, Monica Q. [1] ; Meireles, M. Angela A. [2] ; Cruz, Adrian G. [4]
Total Authors: 10
Affiliation:
[1] Fluminense Fed Univ UFF, Fac Vet, Dept Food Technol, Niteroi, RJ - Brazil
[2] Univ Estadual Campinas, UNICAMP, Sch Food Engn, Dept Food Engn, FEA, LASEFI, DEA, R Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil
[3] Univ Melbourne, Fac Vet & Agr Sci, Sch Agr & Food, Melbourne, Vic 3010 - Australia
[4] Fed Inst Sci & Technol Rio De Janeiro IFRJ, Dept Food, Rio De Janeiro, RJ - Brazil
Total Affiliations: 4
Document type: Journal article
Source: ULTRASONICS SONOCHEMISTRY; v. 55, p. 157-164, JUL 2019.
Web of Science Citations: 4
Abstract

This study evaluated the nutritional profile and volatile compounds present in a novel prebiotic (inulin) soursop whey beverage, due to the effects of high-intensity ultrasound (HIUS). The prebiotic soursop whey beverage was produced and processed by non-thermal high-intensity ultrasound varying the power (0, 200, 400 and 600 W) and by high-temperature short time (72 degrees C for 15 s) thermal treatment. Total acidity, pH, ascorbic acid content, total phenolics compounds content, antioxidant activity, hypertensive activity, fatty acid profile, volatile organic compounds, macro and micro minerals, as well as the heavy metals in these products, were analyzed. Overall, the HIUS technology induced some positive changes in the nutritional profile of the soursop whey beverage including beneficial effects, e.g., increase of phenolic content, improvement of the antioxidant and anti-hypertensive activity and reduction of undesired minerals. Although some negative changes, such as degradation of the ascorbic acid, decrease of some minerals and production of certain volatile compounds were found, the beneficial effects were prominent, thus, opening new opportunities to develop healthy functional beverages. (AU)

FAPESP's process: 15/22226-6 - Sterilization of liquid foods using supercritical technology
Grantee:Eric Keven Silva
Support Opportunities: Scholarships in Brazil - Post-Doctoral