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Ultrason Sonochem

Title:		Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage
Author(s):		Guimaraes JT; Silva EK; Ranadheera CS; Moraes J; Raices RSL; Silva MC; Ferreira MS; Freitas MQ; Meireles MAA; Cruz AG;
Address:		"Department of Food Technology, Faculty of Veterinary, Fluminense Federal University (UFF), Niteroi, RJ, Brazil. Electronic address: jonasguimaraes@id.uff.br. LASEFI, DEA (Department of Food Engineering), FEA (School of Food Engineering), UNICAMP (University of Campinas), R. Monteiro Lobato, 80, 13083-862 Campinas, Sao Paulo, Brazil. School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, Australia. Department of Food, Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro, RJ, Brazil. Department of Food Technology, Faculty of Veterinary, Fluminense Federal University (UFF), Niteroi, RJ, Brazil"
Journal Title:		Ultrason Sonochem
Year:		2019
Volume:		20190228
Issue:
Page Number:		157 - 164
DOI:		10.1016/j.ultsonch.2019.02.025
ISSN/ISBN:		1873-2828 (Electronic) 1350-4177 (Linking)
Abstract:		"This study evaluated the nutritional profile and volatile compounds present in a novel prebiotic (inulin) soursop whey beverage, due to the effects of high-intensity ultrasound (HIUS). The prebiotic soursop whey beverage was produced and processed by non-thermal high-intensity ultrasound varying the power (0, 200, 400 and 600?ª+W) and by high-temperature short time (72?ª+ degrees C for 15?ª+s) thermal treatment. Total acidity, pH, ascorbic acid content, total phenolics compounds content, antioxidant activity, hypertensive activity, fatty acid profile, volatile organic compounds, macro and micro minerals, as well as the heavy metals in these products, were analyzed. Overall, the HIUS technology induced some positive changes in the nutritional profile of the soursop whey beverage including beneficial effects, e.g., increase of phenolic content, improvement of the antioxidant and anti-hypertensive activity and reduction of undesired minerals. Although some negative changes, such as degradation of the ascorbic acid, decrease of some minerals and production of certain volatile compounds were found, the beneficial effects were prominent, thus, opening new opportunities to develop healthy functional beverages"
Keywords:		Antihypertensive Agents/chemistry/pharmacology Antioxidants/chemistry/pharmacology Ascorbic Acid/analysis Beverages/*analysis Fatty Acids/analysis Hydrogen-Ion Concentration Inulin/*chemistry Minerals/analysis *Nutritive Value Phenols/analysis Prebiotics/;
Notes:		"MedlineGuimaraes, Jonas T Silva, Eric Keven Ranadheera, C Senaka Moraes, Jeremias Raices, Renata S L Silva, Marcia C Ferreira, Micheli S Freitas, Monica Q Meireles, M Angela A Cruz, Adriano G eng Netherlands 2019/03/12 Ultrason Sonochem. 2019 Jul; 55:157-164. doi: 10.1016/j.ultsonch.2019.02.025. Epub 2019 Feb 28"