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Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages.
Martins, Carolina P C; Cavalcanti, Rodrigo N; Cardozo, Tatiana S F; Couto, Sílvia M; Guimarães, Jonas T; Balthazar, Celso F; Rocha, Ramon S; Pimentel, Tatiana C; Freitas, Mônica Q; Raices, Renata S L; Silva, Marcia C; Esmerino, Erick A; Granato, Daniel; Cruz, Adriano G.
Afiliação
  • 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.
Food Chem ; 345: 128746, 2021 May 30.
Article em En | MEDLINE | ID: mdl-33307435
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.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Citrus sinensis / Leite / Sucos de Frutas e Vegetais / Manipulação de Alimentos / Temperatura Alta / Micro-Ondas Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Citrus sinensis / Leite / Sucos de Frutas e Vegetais / Manipulação de Alimentos / Temperatura Alta / Micro-Ondas Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido