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Food Chem

Title:		Processing chocolate milk drink by low-pressure cold plasma technology
Author(s):		Coutinho NM; Silveira MR; Fernandes LM; Moraes J; Pimentel TC; Freitas MQ; Silva MC; Raices RSL; Ranadheera CS; Borges FO; Neto RPC; Tavares MIB; Fernandes FAN; Fonteles TV; Nazzaro F; Rodrigues S; Cruz AG;
Address:		"Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinaria, 24230-340 Niteroi, Brazil. Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil. Instituto Federal do Parana (IFPR), Paranavai, 87703-536 Parana, Brazil. The University of Melbourne, Faculty of Veterinary & Agricultural Sciences, School of Agriculture & Food, Melbourne, VIC 3010, Australia. Universidade Federal Fluminense (UFF), Instituto de Fisica, Laboratorio de Plasma e Espectroscopia Atomica, 24210-340 Niteroi, Brazil. Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoleculas Professora Eloisa Mano (IMA), 21941-598 Rio de Janeiro, Brazil. Universidade Federal do Ceara (UFC), Departamento de Engenharia Quimica, 60440-900 Fortaleza, Ceara, Brazil. Universidade Federal do Ceara (UFC), Departamento de Engenharia de Alimentos 60440-900 Fortaleza, Ceara, Brazil. Istituto di Scieze dell'Alimentazione, CNR-ISA, 83100 Avellino, Italy. 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:		2019
Volume:		20181112
Issue:
Page Number:		276 - 283
DOI:		10.1016/j.foodchem.2018.11.061
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study aimed to evaluate the effect of the process time (5, 10, and 15?ª+min) and flow rate (10, 20, and 30?ª+mL/min) of cold plasma technology on physio-chemical characteristics (pH), bioactive compounds (DPPD, Total Phenolic Compounds, ACE-inhibitory activity values), fatty acid composition, and volatile compounds profile of chocolate milk drink. The mild (lower flow rate and process time) and more severe (higher flow rate and process time) conditions led to a reduction of the bioactive compounds (total phenolic compounds and ACE-inhibitory activity), changes in fatty acid composition (increased saturated fatty acid and decreased monounsaturated fatty acid and polyunsaturated fatty acid), less favorable health indices (higher atherogenic, thrombogenic and hypercholesterolemic saturated fatty acids and lower desired fatty acids), and lower number of volatile compounds. In contrast, in intermediate cold plasma conditions, an adequate concentration of bioactive compounds, fatty acid composition, and health indices, and increased number of volatile compounds (ketones, esters, and lactones) were observed. Overall, cold plasma technology has proven to be an interesting alternative to chocolate milk drinks, being of paramount importance the study of the cold plasma process parameters"
Keywords:		"Animals *Chocolate Esters/analysis Fatty Acids/analysis Fatty Acids, Monounsaturated/analysis Fatty Acids, Unsaturated/analysis Female Food Handling/*methods Hydrogen-Ion Concentration Ketones/analysis *Milk/chemistry Pasteurization Phenols/analysis Time;"
Notes:		"MedlineCoutinho, Nathalia M Silveira, Marcello R Fernandes, Leonardo M Moraes, Jeremias Pimentel, Tatiana C Freitas, Monica Q Silva, Marcia C Raices, Renata S L Ranadheera, C Senaka Borges, Fabio O Neto, Roberto P C Tavares, Maria Ines B Fernandes, Fabiano A N Fonteles, Thatyane V Nazzaro, Filomena Rodrigues, Sueli Cruz, A G eng England 2018/12/26 Food Chem. 2019 Apr 25; 278:276-283. doi: 10.1016/j.foodchem.2018.11.061. Epub 2018 Nov 12"