Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages

Autor(es):Mostrar menos -

Martins, Carolina P. C. ^[1] ; Cavalcanti, Rodrigo N. ^[2] ; Cardozo, Tatiana S. F. ^[3] ; Couto, Silvia M. ^[3] ; Guimara, Jonas T. ^[4] ; Balthazar, Celso F. ^[4] ; Rocha, Ramon S. ^{[4, 5]} ; Pimentel, Tatiana C. ^[6] ; Freitas, Monica Q. ^[4] ; Raices, Renata S. L. ^[5] ; Silva, Marcia C. ^[5] ; Esmerino, Erick. A. ^[4] ; Granato, Daniel ^[7] ; Cruz, Adriano G. ^[5]

Afiliação do(s) autor(es)

^[1] Fed Rural Univ Rio De Janeiro UFRRJ, Dept Food Technol, BR-23890000 Seropedica - Brazil

^[2] Univ Sao Paulo, Dept Chem Engn, Polytech Sch, Main Campus, BR-05508080 Sao Paulo, SP - Brazil

^[3] Fed Univ Rio De Janeiro UFRJ, Josue de Castro Nutr Inst, BR-21941902 Rio De Janeiro - Brazil

^[4] Fluminense Fed Univ UFF, Fac Vet Sci, BR-24230340 Niteroi, RJ - Brazil

^[5] Fed Inst Educ Sci & Technol Rio De Janeiro IFRJ, Dept Food, BR-20270021 Rio De Janeiro - Brazil

^[6] Fed Inst Parana IFPR, BR-87703536 Paranavai - Brazil

^[7] Nat Resources Inst Finland Luke, Prod Syst Unit, Food Proc & Qual, FI-02150 Espoo - Finland

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 345, MAY 30 2021.
• Citações Web of Science: 0

Resumo

The effect of microwave heating (MH, 65 and 75 degrees C for 15, 30, and 60 s) on the bioactive compounds, fatty acid profile, and volatile compounds of orange juice-milk beverage (OJMB) was evaluated during 28 days of refrigerated (4 degrees C) storage. Conventionally pasteurized (75 degrees C/15 s) and untreated beverages were used as controls. MH-OJMB presented a lower browning index and higher levels of ascorbic acid, total phenolics, and carotenoids, higher antioxidant activity, and greater alpha-amylase, alpha-glucosidase, and ACE inhibitory activity than the pasteurized product, similar to the untreated beverage. No significant differences were observed in the volatile organic compounds and fatty acids levels. Lower temperatures (65 degrees C) and longer process times (60 s) resulted in higher retention of bioactive compounds. MH can be an alternative to conventional pasteurization for OJMB processing. (AU)

• Processo FAPESP: 14/17534-0 - Avaliação dos efeitos do processamento por micro-ondas focalizadas sobre alimentos líquidos
• Beneficiário: Jorge Andrey Wilhelms Gut
• Modalidade de apoio: Auxílio à Pesquisa - Regular