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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.)

Benefits of thermosonication in orange juice whey drink processing

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Author(s):
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Oliveira, Gabriella A. R. [1] ; Guimaraes, Jonas T. [2] ; Ramos, Gustavo Luis P. A. [1, 2] ; Esmerino, Erick A. [2] ; Pimentel, Tatiana C. [3] ; Neto, Roberto P. C. [4] ; Tavares, Maria Ines B. [4] ; Sobral, Louise A. [4] ; Souto, Felipe [5] ; Freitas, Monica Q. [4] ; Costa, Leonardo Emanuel O. [1] ; Cruz, Adriano G. [1]
Total Authors: 12
Affiliation:
[1] Fed Inst Sci & Technol Rio De Janeiro IFRJ, Dept Food, Rio De Janeiro, RJ - Brazil
[2] Fluminense Fed Univ UFF, Fac Vet, Dept Food Technol, Niteroi, RJ - Brazil
[3] Fed Inst Sci & Technol Parana IFPR, Paranavai, PR - Brazil
[4] Fed Univ Rio de Janeiro UFRJ, Prof Eloisa Mano Macromol Inst IMA, Rio De Janeiro - Brazil
[5] Fed Univ Rio de Janeiro UFRJ, Sch Chem, Rio De Janeiro - Brazil
Total Affiliations: 5
Document type: Journal article
Source: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; v. 75, JAN 2022.
Web of Science Citations: 1
Abstract

This study aimed to evaluate the effect of short-time heat-treatment (HTST, 90 degrees C/20 s) and thermosonication (TS) at temperatures of 70, 80, and 90 degrees C (TS70, TS80, and TS90) on the quality parameters of orange juice whey drinks. Formulations with different orange juice/reconstituted whey proportions were subjected to sensory analysis, and the ideal formulation was established through survival analysis (31% whey, 69% orange juice). This formulation showed approval of 75% of the consumers, which is considered satisfactory. It was processed by HTST or TS and evaluated for the microbial counts, rheological parameters, color, physical properties (differential scanning calorimetry and time-domain nuclear magnetic resonance), volatile compounds, and bioactive compounds. TS-treated orange juice whey drinks showed a higher microbial inactivation (>1 log cfu/mL increase) and microbial stability during 21 days of storage (2.9, 4, and 1.1 log cfu/mL lower counts for aerobic mesophilic bacteria, yeasts and molds, and lactic acid bacteria, respectively). Furthermore, it showed higher antioxidant (>15% increase), anti-hypertensive (>24% increase), and anti-diabetic (>30% increase) activities and lowered ascorbic acid degradation (>8%). Finally, it showed lower viscosity (decreases in consistency index >46.9 Pass') and an improved volatile profile (presence of maltol and butanoic acid, ethyl ester). The effects were more pronounced at 80 and 90 degrees C. TS is a promising technology for treating orange juice whey drinks. Industrial relevance: Thermosonication can be used in the processing of orange juice whey drinks, resulting in better microbial inactivation, increased shelf-life, and improved functional properties and physical parameters compared to conventional processing. In this sense, this research's findings contribute to the utilization of non-conventional technologies by the dairy industry. (AU)

FAPESP's process: 18/24540-8 - Sheep milk processed by ohmic heating for yogurt production: pathogen inactivation and microbial ecology study during shelf life by 16S rRNA gene amplicon sequencing
Grantee:Celso Fasura Balthazar
Support Opportunities: Scholarships in Brazil - Post-Doctoral