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Food Res Int

Title:		Impact assessment of different electric fields on the quality parameters of blueberry flavored dairy desserts processed by Ohmic Heating
Author(s):		Kuriya SP; Silva R; Rocha RS; Guimaraes JT; Balthazar CF; Pires RPS; Tavares Filho ER; Pimentel TC; Freitas MQ; Cappato LP; Raices RSL; Cruz AG; Silva MC; Esmerino EA;
Address:		"Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil. Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil; Universidade Federal Fluminense (UFF), Faculdade de Veterinaria, 24230-340 Niteroi, Rio de Janeiro, Brazil. Universidade Federal Fluminense (UFF), Faculdade de Veterinaria, 24230-340 Niteroi, Rio de Janeiro, Brazil. Universidade Estadual de Campinas (UNICAMP), Departamento de Alimentos e Nutricao, 13083-870 Campinas, Sao Paulo, Brazil. Instituto Federal de Educacao, Ciencia e Tecnologia Parana (IFPR), Paranavai, Parana 87703-536, Brazil. Instituto Federal de Educacao, Ciencia e Tecnologia Goiano (IFGoiano), Departamento de Engenharia de Alimentos, 75901-970 Rio Verde, Goias, Brazil. Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil; Universidade Federal Fluminense (UFF), Faculdade de Veterinaria, 24230-340 Niteroi, Rio de Janeiro, Brazil; Universidade federal Rural do Rio de Janeiro (UFRRJ), Departamento de Tecnologia de Alimentos, 23890-001 Seropedica, Rio de Janeiro, Brazil. Electronic address: erick.almeida@hotmail.com"
Journal Title:		Food Res Int
Year:		2020
Volume:		20200416
Issue:
Page Number:		109235 -
DOI:		10.1016/j.foodres.2020.109235
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The effect of ohmic heating (OH) (1.82, 3.64, 5.45, 7.30, 9.1 V cm(-1), 90 degrees C/3 min) and conventional pasteurization in the parameters of quality of dairy desserts with blueberry flavor was investigated. Processes performances (heating rate, thermal load and energy consumption), physicochemical characteristics (fatty acids profile, volatile compounds, rheological assay and color parameters) and bioactive compounds (total phenolics, anthocyanins, antioxidant activity, inhibition of alpha-glycosidase, alpha-amylase, and angiotensin-converting enzymes) were evaluated. OH technology proportionated decreased heat generation, energy consumption and heat rate compared to conventional process. OH-treated dairy desserts subjected to higher electric field strength greater inhibition of alpha-glucosidase and ACE enzymes, without difference in fatty acid profile; however negative effects were observed in color parameters, volatiles profiling and rheological behavior. Overall, the results suggest the influence of ohmic heating on blueberry dairy processing is multidimensional, being the conditions of operation should be carefully chosen to keep the functional and structural aspects of the product"
Keywords:		Anthocyanins/analysis *Blueberry Plants Heating Pasteurization *Volatile Organic Compounds/analysis Bioactive compounds Blueberry Dairy dessert Volatile compounds;
Notes:		"MedlineKuriya, Shigeno P Silva, Ramon Rocha, Ramon S Guimaraes, Jonas T Balthazar, Celso F Pires, Roberto P S Tavares Filho, Elson Rogerio Pimentel, Tatiana C Freitas, Monica Q Cappato, Leandro P Raices, Renata S L Cruz, Adriano G Silva, Marcia C Esmerino, Erick A eng Research Support, Non-U.S. Gov't Canada 2020/06/11 Food Res Int. 2020 Aug; 134:109235. doi: 10.1016/j.foodres.2020.109235. Epub 2020 Apr 16"