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Food Chem

Title:		Ohmic heating for processing of whey-raspberry flavored beverage
Author(s):		Ferreira MVS; Cappato LP; Silva R; Rocha RS; Guimaraes JT; Balthazar CF; Esmerino EA; Freitas MQ; Rodrigues FN; Granato D; Neto RPC; Tavares MIB; Silva PHF; 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; Universidade Federal Fluminense (UFF), Faculdade de Veterinaria, 24230-340 Niteroi, Brazil. Universidade Federal Fluminense (UFF), Faculdade de Veterinaria, 24230-340 Niteroi, Brazil. Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Fisica, 20270-021 Rio de Janeiro, Brazil. Universidade Estadual de Ponta Grossa, Departamento de Engenharia de Alimentos, 84030-900 Ponta Grossa, Brazil. Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoleculas Professora Eloisa Mano (IMA), 21941-598 Rio de Janeiro, Brazil. Universidade Federal de Juiz de Fora (UFJF), Departamento de Nutricao, 36036-330 Juiz de Fora, 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. Electronic address: food@globo.com"
Journal Title:		Food Chem
Year:		2019
Volume:		20190615
Issue:
Page Number:		125018 -
DOI:		10.1016/j.foodchem.2019.125018
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Different Ohmic heating conditions (OH, 10, 100, and 1000?ª+Hz at 25?ª+V; 45, 60, and 80?ª+V at 60?ª+Hz) were assessed to manufacture whey-raspberry flavored beverages. The inhibition of alpha-glucosidase, alpha-amylase, and angiotensin-converting I enzymes, antioxidant capacity, fatty acid profile, and volatile organic compounds (VOCs) were determined. OH treated samples presented lower anthocyanins content than the conventional treatment (2.91?ª++/-?ª+0.23?ª+mg/g), while the mild-intermediate conditions (10,100-Hz at 25?ª+V and 45,60-V at 60?ª+Hz) presented the highest chemical antioxidant activity when compared to the extreme processing conditions (1000?ª+Hz-25?ª+V and 80?ª+V-60?ª+Hz). OH led to an increase of 10% in both alpha-glucosidase (>99%) and alpha-amylase (>/=70%). Among the VOCs, furfural and 5-hydroxymethylfurfural, a major intermediate Maillard reaction product was found in all treatments. Overall, OH can be used in the processing of whey-flavored raspberry beverages"
Keywords:		Anthocyanins/analysis Antioxidants/chemistry Beverages/*analysis Cooking Fatty Acids/analysis Flavoring Agents/*chemistry Gas Chromatography-Mass Spectrometry Glucosidases/antagonists & inhibitors/metabolism Radio Waves Rubus/*chemistry Temperature Volati;
Notes:		"MedlineFerreira, Marcus Vinicius S Cappato, Leandro P Silva, Ramon Rocha, Ramon S Guimaraes, Jonas T Balthazar, Celso F Esmerino, Erick A Freitas, Monica Q Rodrigues, Flavio N Granato, Daniel Neto, Roberto P C Tavares, Maria Ines B Silva, Paulo Henrique F Raices, Renata S L Silva, Marcia C Cruz, Adriano G eng England 2019/06/30 Food Chem. 2019 Nov 1; 297:125018. doi: 10.1016/j.foodchem.2019.125018. Epub 2019 Jun 15"