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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.)

Non-thermal processing of inulin-enriched soursop whey beverage using supercritical carbon dioxide technology

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Autor(es):
Silva, Eric Keven [1] ; Guimaraes, Jonas T. [2] ; Costa, Ana Leticia R. [1] ; Cruz, Adriano G. [3] ; Meireles, M. Angela A. [1]
Número total de Autores: 5
Afiliação do(s) autor(es):
[1] Univ Estadual Campinas, UNICAMP, Sch Food Engn, LASEFI DEA FEA, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil
[2] Fluminense Fed Univ, Fac Vet, Dept Food Technol, Niteroi, RJ - Brazil
[3] Fed Inst Sci & Technol Rio de Janeiro, Dept Food, Rio De Janeiro, RJ - Brazil
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: JOURNAL OF SUPERCRITICAL FLUIDS; v. 154, DEC 2019.
Citações Web of Science: 0
Resumo

The effects of supercritical CO2 technology on the non-thermal processing of soursop (Annona muricata L.) whey beverage enriched with inulin, a prebiotic carbohydrate, were analyzed. The functional dairy beverage was processed employing different supercritical process conditions: 35 and 55 degrees C, 10 and 20 MPa, and a CO2 volume ratio of 20 and 50%. Physicochemical properties (pH, soluble solids, zeta-potential), microstructural characteristics (microstructure, particle size distribution), rheological behavior, color parameters and phase separation kinetics were evaluated. Our results demonstrated that this emerging technology did not promote physicochemical and color changes in the prebiotic whey beverage processed. The temperature and CO2 volume ratio showed a significant effect on rheological behavior, microstructure, and kinetic stability, while pressure influenced only the beverage's microstructure. Supercritical CO2 technology can be used as a promising non-thermal treatment for the production of dairy beverages, however, the combination with another homogenization technique may improve the beverage kinetic stability. (C) 2019 Elsevier B.V. All rights reserved. (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