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Food Chem

Title:		"Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds"
Author(s):		Cappato LP; Ferreira MVS; Moraes J; Pires RPS; Rocha RS; Silva R; Neto RPC; Tavares MIB; Freitas MQ; Rodrigues FN; Calado VMA; Raices RSL; Silva MC; Cruz AG;
Address:		"Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), 23890-000, Seropedica, Rio de Janeiro, Brazil. Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil. Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil; Universidade Federal Fluminense (UFF), Faculdade de Veterinaria, 24230-340 Niteroi, Rio de Janeiro, Brazil. Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoleculas Professora Eloisa Mano (IMA), 21941-598 Rio de Janeiro, Brazil. Universidade Federal Fluminense (UFF), Faculdade de Veterinaria, 24230-340 Niteroi, Rio de Janeiro, Brazil. Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Fisica, 20270-021 Rio de Janeiro, Brazil. Universidade Federal do Rio de Janeiro (UFRJ), Escola de Quimica, 21941-90 Rio de Janeiro, Brazil. Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil. Electronic address: adriano.cruz@ifrj.edu.br"
Journal Title:		Food Chem
Year:		2018
Volume:		20180427
Issue:
Page Number:		81 - 88
DOI:		10.1016/j.foodchem.2018.04.115
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Whey acerola-flavoured drink was subjected to Ohmic Heating (OH) under different operational conditions (45, 60, 80?ª+V at 60?ª+Hz and 10, 100, 1000?ª+Hz with 25?ª+V, 65?ª+ degrees C/30?ª+min) and conventional pasteurization (65?ª+ degrees C/30?ª+min). Bioactive compounds (total phenolics, DPPH, FRAP, ACE levels), fatty acid profile, volatile compounds (CG-MS), thermal behaviors (DSC) and water mobility (TD-NMR) were performed. Reduction of frequency (1000-10?ª+Hz) resulted in a lower bioactive compounds and antioxidant capacity of the samples, except for the DPPH values. Concerning the thermal behaviors, fatty acids profile and volatile compounds, different findings were observed as a function of the parameters used (voltage and frequency). In respect of TD-NMR parameters, OH led to a slightly reduction of the relaxation time when compared to the conventional treatment, suggesting more viscous beverages. Overall, OH may be interesting option to whey acerola-flavoured drink processing"
Keywords:		Antioxidants/*analysis Ascorbic Acid/analysis/chemistry Beverages/*analysis Fatty Acids/analysis Flavoring Agents/chemistry Heating/methods Hot Temperature Malpighiaceae/*chemistry Pasteurization/*methods Phenols/analysis Viscosity Volatile Organic Compou;
Notes:		"MedlineCappato, Leandro P Ferreira, Marcus Vinicius S Moraes, Jeremias Pires, Roberto P S Rocha, Ramon S Silva, Ramon Neto, Roberto P C Tavares, Maria Ines B Freitas, Monica Q Rodrigues, Flavio N Calado, Veronica M A Raices, Renata S L Silva, Marcia C Cruz, Adriano G eng England 2018/05/23 Food Chem. 2018 Oct 15; 263:81-88. doi: 10.1016/j.foodchem.2018.04.115. Epub 2018 Apr 27"