Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages.
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
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Leite
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Sucos de Frutas e Vegetais
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Manipulação de Alimentos
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Temperatura Alta
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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