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Food Chem

Title:		"Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds"
Author(s):		Silveira MR; Coutinho NM; Esmerino EA; Moraes J; Fernandes LM; Pimentel TC; Freitas MQ; Silva MC; Raices RSL; Senaka Ranadheera C; 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. Universidade Federal do Ceara (UFC), Departamento de Engenharia de Alimentos, 60440-900 Fortaleza, Ceara, Brazil. Electronic address: adriano.cruz@ifrj.edu.br"
Journal Title:		Food Chem
Year:		2019
Volume:		20181205
Issue:
Page Number:		120 - 127
DOI:		10.1016/j.foodchem.2018.11.128
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The effect of cold plasma processing time and gas flow on bioactive compounds such as vitamin C, carotenoids and phenolic compounds, DPPH, angiotensin-converting-enzyme (ACE) inhibitory activity, fatty acids profile, and volatile compounds of guava-flavored whey beverage was investigated. For comparative purposes, a pasteurized beverage was also manufactured. Cold plasma increased the concentration of bioactive and volatile compounds, and proportionated changes in the fatty acids profile. The milder conditions like lower flow rate and processing time, resulted in higher vitamin C and volatile compounds levels, and higher antioxidant activity, but with a lower carotenoids content and a less favorable fatty acids profile. More drastic conditions like higher flow rate and processing time resulted in products with lower vitamin C and volatile compounds levels, but with higher carotenoids content and ACE inhibitory activity. It can be concluded that the cold plasma processing can improve the properties of the guava-flavored whey beverages (increased concentration of bioactive and volatile compounds), while the effect on the fatty acid profile and ACE inhibitory activity is dependent on the process parameters (processing time and flow rate)"
Keywords:		Ascorbic Acid/analysis Beverages/*analysis Carotenoids/analysis Fatty Acids/*analysis/chemistry Phenols/analysis/chemistry *Plasma Gases Psidium/*chemistry/metabolism Volatile Organic Compounds/*analysis/chemistry Whey Proteins/*chemistry Bioactive compou;
Notes:		"MedlineSilveira, Marcello R Coutinho, Nathalia M Esmerino, Erick A Moraes, Jeremias Fernandes, Leonardo M Pimentel, Tatiana C Freitas, Monica Q Silva, Marcia C Raices, Renata S L Senaka Ranadheera, C Borges, Fabio O Neto, Roberto P C Tavares, Maria Ines B Fernandes, Fabiano A N Fonteles, Thatyane V Nazzaro, Filomena Rodrigues, Sueli Cruz, Adriano G eng England 2019/01/07 Food Chem. 2019 May 1; 279:120-127. doi: 10.1016/j.foodchem.2018.11.128. Epub 2018 Dec 5"