Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds

•Whey-acerola flavoured beverage submitted to Ohmic Heating and conventional pasteurization.•Ohmic Heating proportionated lower antioxidant capacity and higher ACE values.•Ohmic Heating generated a decrease of Maillard reaction products.•Certain OH operational parameters (60 and 80 V–60 Hz) resulted...

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Bibliographic Details
Published in:Food chemistry 2018-10, Vol.263, p.81-88
Main Authors: Cappato, Leandro P., Ferreira, Marcus Vinicius S., Moraes, Jeremias, Pires, Roberto P.S., Rocha, Ramon S., Silva, Ramon, Neto, Roberto P.C., Tavares, Maria Inês B., Freitas, Mônica Q., Rodrigues, Flavio N., Calado, Veronica M.A., Raices, Renata S.L., Silva, Marcia C., Cruz, Adriano G.
Format: Article
Language:English
Subjects:
Antioxidants - analysis
Ascorbic Acid - analysis
Ascorbic Acid - chemistry
Beverages - analysis
Bioactive compounds
Fatty acid profile
Fatty Acids - analysis
Flavoring Agents - chemistry
Heating - methods
Hot Temperature
Malpighiaceae - chemistry
Ohmic Heating
Pasteurization - methods
Phenols - analysis
Thermal behavior
Time-domain nuclear magnetic resonance
Viscosity
Volatile Organic Compounds - analysis
Volatile profiling
Water - chemistry
Whey - chemistry
Whey acerola-flavoured drink
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Summary:•Whey-acerola flavoured beverage submitted to Ohmic Heating and conventional pasteurization.•Ohmic Heating proportionated lower antioxidant capacity and higher ACE values.•Ohmic Heating generated a decrease of Maillard reaction products.•Certain OH operational parameters (60 and 80 V–60 Hz) resulted healthier lipid profile. Whey acerola-flavoured drink was subjected to Ohmic Heating (OH) under different operational conditions (45, 60, 80 V at 60 Hz and 10, 100, 1000 Hz with 25 V, 65 °C/30 min) and conventional pasteurization (65 °C/30 min). Bioactive compounds (total phenolics, DPPH, FRAP, ACE levels), fatty acid profile, volatile compounds (CG-MS), thermal behaviors (DSC) and water mobility (TD-NMR) were performed. Reduction of frequency (1000–10 Hz) resulted in a lower bioactive compounds and antioxidant capacity of the samples, except for the DPPH values. Concerning the thermal behaviors, fatty acids profile and volatile compounds, different findings were observed as a function of the parameters used (voltage and frequency). In respect of TD-NMR parameters, OH led to a slightly reduction of the relaxation time when compared to the conventional treatment, suggesting more viscous beverages. Overall, OH may be interesting option to whey acerola-flavoured drink processing.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.04.115