| Texto completo | |
| Autor(es): |
Balthazar, Celso F.
;
Teixeira, Sinara
;
Bertolo, Mirella R. V.
;
Silva, Ramon
;
Bogusz Junior, Stanislau
;
Cruz, Adriano G.
;
Sant'Ana, Anderson S.
Número total de Autores: 7
|
| Tipo de documento: | Artigo Científico |
| Fonte: | JOURNAL OF DAIRY SCIENCE; v. 107, n. 1, p. 14-pg., 2024-01-12. |
| Resumo | |
Ohmic heating may improve bioactive compounds and processing, ensuring food safety of beverages, liquid and pasty food, or liquid with solid pieces. Due to those traits, this study conducted a comparison between ohmic heating technology and conventional heating (CH), with a focus on assessing the impact of both methods on functional compounds (such as angiotensin-converting enzyme inhibition, alpha-amylase and alpha-glucosidase inhibition, and antioxidant activity) in both fresh and thawed raw sheep milk, which had been frozen for up to 3 mo. Different ohmic heating conditions were applied and compared to CH (3.33-8.33 V/cm vs. CH [73 degrees C/15 s]). A total of 18 peptides with some functional activities were identified by MALDI-TOF mass spectrometry analysis. Ohmic heating samples presented the highest activities related to health, followed by CH and raw milk samples; antioxidant activity range was from 0.11% to 0.71%, antihypertensive activity ranged from 0.20% to 0.72%, and antidiabetic activity ranged from 0.21% to 0.79%. Of 51 volatile compounds detected, some were degraded by freezing, storing, and heating the sheep milk. This study showed for the first time that ohmic heating processing improved sheep milk bioactive peptides and preserved volatile compounds. (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 |