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Food Chem

Title:		Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages
Author(s):		Martins CPC; Cavalcanti RN; Cardozo TSF; Couto SM; Guimaraes JT; Balthazar CF; Rocha RS; Pimentel TC; Freitas MQ; Raices RSL; Silva MC; Esmerino EA; Granato D; Cruz AG;
Address:		"Department of Food Technology, Federal Rural University of Rio de Janeiro (UFRRJ), 23.890-000, Seropedica, Brazil. Department of Chemical Engineering, University of Sao Paulo, Polytechnic School, Main Campus, 05508-080 Sao Paulo, SP, Brazil. Josue de Castro Nutrition Institute, Federal University of Rio de Janeiro (UFRJ), 21941-902 Rio de Janeiro, Brazil. Faculty of Veterinary Sciences, Fluminense Federal University (UFF), 24230-340 Niteroi, Rio de Janeiro, Brazil. Faculty of Veterinary Sciences, Fluminense Federal University (UFF), 24230-340 Niteroi, Rio de Janeiro, Brazil; Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil. Federal Institute of Parana (IFPR), 87703-536 Paranavai, Brazil. Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil. Food Processing and Quality, Production Systems Unit, Natural Resources Institute Finland (Luke), FI-02150 Espoo, Finland. Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil. Electronic address: food@globo.com"
Journal Title:		Food Chem
Year:		2021
Volume:		20201201
Issue:
Page Number:		128746 -
DOI:		10.1016/j.foodchem.2020.128746
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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"
Keywords:		Animals Antioxidants/analysis Ascorbic Acid/analysis Carotenoids/analysis Citrus sinensis/*chemistry Food Handling/*methods Fruit and Vegetable Juices/*analysis *Hot Temperature *Microwaves Milk/*chemistry Pasteurization Phenols/analysis Volatile Organic;
Notes:		"MedlineMartins, Carolina P C Cavalcanti, Rodrigo N Cardozo, Tatiana S F Couto, Silvia M Guimaraes, Jonas T Balthazar, Celso F Rocha, Ramon S Pimentel, Tatiana C Freitas, Monica Q Raices, Renata S L Silva, Marcia C Esmerino, Erick A Granato, Daniel Cruz, Adriano G eng England 2020/12/12 Food Chem. 2021 May 30; 345:128746. doi: 10.1016/j.foodchem.2020.128746. Epub 2020 Dec 1"