Benefits of thermosonication in orange juice whey drink processing

Autor(es):Mostrar menos -

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; v. 75, JAN 2022.
• Citações Web of Science: 1

Resumo

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)

• Processo FAPESP: 18/24540-8 - Leite de ovelha processado por aquecimento ôhmico para produção de iogurte: inativação de patógenos e estudo da ecologia microbiana durante a vida útil por sequenciamento de amplicon do gene 16S rRNA
• Beneficiário: Celso Fasura Balthazar
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado