Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages.

Autor: Martins CPC; Department of Food Technology, Federal Rural University of Rio de Janeiro (UFRRJ), 23.890-000, Seropédica, Brazil., Cavalcanti RN; Department of Chemical Engineering, University of São Paulo, Polytechnic School, Main Campus, 05508-080 São Paulo, SP, Brazil., Cardozo TSF; Josué de Castro Nutrition Institute, Federal University of Rio de Janeiro (UFRJ), 21941-902 Rio de Janeiro, Brazil., Couto SM; Josué de Castro Nutrition Institute, Federal University of Rio de Janeiro (UFRJ), 21941-902 Rio de Janeiro, Brazil., Guimarães JT; Faculty of Veterinary Sciences, Fluminense Federal University (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil., Balthazar CF; Faculty of Veterinary Sciences, Fluminense Federal University (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil., Rocha RS; Faculty of Veterinary Sciences, Fluminense Federal University (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil; Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil., Pimentel TC; Federal Institute of Paraná (IFPR), 87703-536 Paranavaí, Brazil., Freitas MQ; Faculty of Veterinary Sciences, Fluminense Federal University (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil., Raices RSL; Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil., Silva MC; Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil., Esmerino EA; Faculty of Veterinary Sciences, Fluminense Federal University (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil., Granato D; Food Processing and Quality, Production Systems Unit, Natural Resources Institute Finland (Luke), FI-02150 Espoo, Finland., Cruz AG; Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil. Electronic address: food@globo.com.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2021 May 30; Vol. 345, pp. 128746. Date of Electronic Publication: 2020 Dec 01.
DOI: 10.1016/j.foodchem.2020.128746
Abstrakt: The effect of microwave heating (MH, 65 and 75 °C for 15, 30, and 60 s) on the bioactive compounds, fatty acid profile, and volatile compounds of orange juice-milk beverage (OJMB) was evaluated during 28 days of refrigerated (4 °C) storage. Conventionally pasteurized (75 °C/15 s) and untreated beverages were used as controls. MH-OJMB presented a lower browning index and higher levels of ascorbic acid, total phenolics, and carotenoids, higher antioxidant activity, and greater α-amylase, α-glucosidase, and ACE inhibitory activity than the pasteurized product, similar to the untreated beverage. No significant differences were observed in the volatile organic compounds and fatty acids levels. Lower temperatures (65 °C) and longer process times (60 s) resulted in higher retention of bioactive compounds. MH can be an alternative to conventional pasteurization for OJMB processing.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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