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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

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

Texto completo
Autor(es):
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]
Número total de Autores: 10
Afiliação do(s) autor(es):
[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
Número total de Afiliações: 4
Tipo de documento: Artigo Científico
Fonte: ULTRASONICS SONOCHEMISTRY; v. 55, p. 157-164, JUL 2019.
Citações Web of Science: 4
Resumo

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)

Processo FAPESP: 15/22226-6 - Esterilização de alimentos líquidos utilizando tecnologia supercrítica
Beneficiário:Eric Keven Silva
Linha de fomento: Bolsas no Brasil - Pós-Doutorado