Display omitted
•Guava-flavored whey beverage processed using cold plasma.•Milder operational conditions improved vitamin C values and antioxidant activity.•Drastic operational conditions ...proportionated higher carotenoids and ACE values.•Opposite effects on the fatty acid profile indexes.
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).
•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.
•Whey-raspberry flavored beverage submitted to OH.•Increased antioxidant, ACE, antidiabetic values.•Less favorable results for AI, TI, DFA and HSFA indexes.•More diversified volatile compounds in OH ...samples.
Different Ohmic heating conditions (OH, 10, 100, and 1000 Hz at 25 V; 45, 60, and 80 V at 60 Hz) were assessed to manufacture whey-raspberry flavored beverages. The inhibition of α-glucosidase, α-amylase, and angiotensin-converting I enzymes, antioxidant capacity, fatty acid profile, and volatile organic compounds (VOCs) were determined. OH treated samples presented lower anthocyanins content than the conventional treatment (2.91 ± 0.23 mg/g), while the mild-intermediate conditions (10,100-Hz at 25 V and 45,60-V at 60 Hz) presented the highest chemical antioxidant activity when compared to the extreme processing conditions (1000 Hz-25 V and 80 V-60 Hz). OH led to an increase of 10% in both α-glucosidase (>99%) and α-amylase (≥70%). Among the VOCs, furfural and 5-hydroxymethylfurfural, a major intermediate Maillard reaction product was found in all treatments. Overall, OH can be used in the processing of whey-flavored raspberry beverages.
•Chocolate milk drink manufactured using cold plasma technology.•All the operational conditions improved pH values.•Milder and more severe operational conditions decreased total phenolic content, ACE ...values and volatile compounds.•Milder and more severe operational conditions proportionated less favorable health fatty acid indexes.
This study aimed to evaluate the effect of the process time (5, 10, and 15 min) and flow rate (10, 20, and 30 mL/min) of cold plasma technology on physio-chemical characteristics (pH), bioactive compounds (DPPD, Total Phenolic Compounds, ACE-inhibitory activity values), fatty acid composition, and volatile compounds profile of chocolate milk drink. The mild (lower flow rate and process time) and more severe (higher flow rate and process time) conditions led to a reduction of the bioactive compounds (total phenolic compounds and ACE-inhibitory activity), changes in fatty acid composition (increased saturated fatty acid and decreased monounsaturated fatty acid and polyunsaturated fatty acid), less favorable health indices (higher atherogenic, thrombogenic and hypercholesterolemic saturated fatty acids and lower desired fatty acids), and lower number of volatile compounds. In contrast, in intermediate cold plasma conditions, an adequate concentration of bioactive compounds, fatty acid composition, and health indices, and increased number of volatile compounds (ketones, esters, and lactones) were observed. Overall, cold plasma technology has proven to be an interesting alternative to chocolate milk drinks, being of paramount importance the study of the cold plasma process parameters.
•Sodium and flavor enhancers addition probiotic Prato Cheese processing.•No effect on the probiotic count and gastrointestinal resistance.•Increased proteolysis, ACE-values, firmness, elasticity and ...lower relaxation times (T2).•Increased antioxidant activity in probiotic Prato cheese added of arginine and oregano extract.•Different effects in monounsaturated fatty acids and short-chain fatty acids levels.
Cheese is a suitable matrix to deliver probiotic strains but it contains a high amount of sodium. The effect of partial substitution of NaCl by KCl and the addition of flavor enhancers (l-arginine, yeast and oregano extract) on probiotic Prato cheese was investigated after 1, 30, and 60 d of refrigerated storage (immediately after manufacturing, and during ripening and storage). Microbiological (lactic acid bacteria and probiotic Lactobacillus casei 01 counts and survival under gastrointestinal conditions), physicochemical (pH, proteolysis, fatty acids), bioactivity (antioxidant effect and angiotensin I-converting enzyme inhibitory activity), rheological, and water mobility by means of time domain low-field nuclear magnetic resonance were investigated. Significant changes in probiotic survival were observed; however, the sodium reduction and the addition of flavor enhancers did not constitute an obstacle to L. casei 01 (>108 CFU/g) during storage. Slight changes were observed in proteolysis, bioactivity, water mobility, texture profile, and fatty acids of the cheeses as a function of the flavor enhancer added. The sodium reduction and the supplementation of Prato cheese with probiotic cultures may be an effective alternative to the production of a potentially functional cheese.
Most of the synthetic polymers that are used for packaging industry come from fossil fuel; thus, when their life cycle is complete, they normally accumulate in the environment. The ...poly(3-hydroxybutyrate) is a biopolymer produced from bacteria; due to its microbial degradation, great attention has been paid to its research; nevertheless, it has been found to be necessary to improve its mechanical, thermal and barrier properties. One of the approaches to do so is the incorporation of inorganic compounds. Zirconium oxide (ZrO
2
) and zirconium hydroxide (Zr(OH)
4
) have outstanding thermal stability and are potential compounds for the improvement in PHB features. Along this study, hybrid films made of PHB with 0.01, 0.05 and 0.1 mass% of ZrO
2
and Zr(OH)
4
were produced; their properties were evaluated by TG and DSC, which permitted to observe that all the composites have improved thermal resistance; furthermore, 0.01 and 0.05% Zr(OH)
4
showed lower
Wc
. These results suggest that zirconium-based PHB composites can increase the process temperature range, which opens the new door to future applications on food packaging.
Display omitted
•Minas Frescal cheese manufactured using Ohmic heating (OH).•No impact on the optical parameters.•Positive effects on the bioactive compounds.•Negative impact on the fatty acid ...profile.•Improved sensory acceptance.
The use of ohmic heating (OH, 4, 8, or 12 V/cm, 72–75 °C/15 s) for pasteurization of milk intended for the manufacture of Minas Frescal cheese was investigated. The cheeses were characterized for the gross composition, bioactive compounds (antioxidant, antihypertensive and antidiabetic activities), fatty acid profile, rheological parameters, volatiles profile, and sensory acceptance. OH decreased the elasticity, hardness, and firmness while improved the sensory acceptance of Minas Frescal cheese. In addition, higher antioxidant, antihypertensive and antidiabetic activities values as well as higher concentrations of short, medium and long-chain fatty acids were observed. Overall, OH can be considered a suitable technology to be used in milk for the Minas Frescal cheese processing.
The addition of xylooligosaccharide (XOS), sodium reduction and flavor enhancers (arginine and yeast extract) on the manufacture of requeijão cremoso processed cheese was investigated. The addition ...of XOS resulted in a denser and compact structure, with increased apparent viscosity, elasticity (G′) and firmness (G*). The addition of XOS and yeast extract improved the rheological and physicochemical properties (decrease in viscosity and particle size and increase in melting rate) and sensory characteristics (improvement in salty and acid taste, greater homogeneity, and lower bitter taste). In addition, a positive effect of arginine was observed in the sensory characteristics of the requeijão cremoso processed cheese, but without improvements in the physicochemical and rheological characteristics. Overall, the XOS addition and sodium reduction proportionated the development of a healthier processed cheese formulation.
Display omitted
•Addition of xylooligosaccharide and sodium reduction in requeijão cremoso processed cheese.•XOS decreased consistency and increased elasticity and firmness.•XOS and yeast extract improved the rheological and physicochemical properties and sensory characteristics.•Arginine and yeast extract increased salty taste and reduced bitter taste.
Display omitted
•First study evaluating the application of cold plasma to prebiotic whey beverages.•Xylooligosaccharide and sugars were maintained after cold plasma processing.•Cold plasma decreased ...color intensity and consistency of whey beverages.•Cold plasma treated beverages showed higher concentrations of bioactive compounds.•Cold plasma improved the heat load indicators of whey beverages.
This study aimed to evaluate the impact of cold plasma (0, 5, 10, or 15 min) on the techno-functional and sensory properties of whey dairy beverages added with xylooligosaccharide (XOS, 1.5% p/v). Untreated and pasteurized whey beverages were also evaluated. The products were evaluated for physicochemical characteristics, bioactive compounds, XOS stability, rheological properties, and sensory characteristics. Cold plasma and pasteurized products presented lower color intensity (L*=87.4–87.9, a*=-0.24- −0.60, b*=2.41–5.19), reduced consistency (K = 4.31–42.21 mPa.sn and N = 0.57–0.95), and similar apparent viscosity, XOS chemical stability, and sensory characteristics compared with the untreated product. However, the cold plasma-treated beverages presented lower heat load indicators (hydroxymethylfurfural HMF values of 1.91–2.10 µmol/L and whey protein nitrogen index WPNI of 6.09–6.66 µmol/L) and a higher concentration of bioactive compounds (antioxidant activity 5.31–9.30%, and inhibition of ACE 14.17–22.53%, α-amylase 18.52–25.67% and α-glucosidase 22.50–27.50% activities) than the pasteurized product, being the effects more pronounced for the higher exposure times. Overall, cold plasma has important advantages for the processing of whey beverages added with XOS.
•We studied the starch degradation of bananas Nanicão during ripening.•We compared starch of bananas stored at low temperature (13°C) and stored at 19°C.•Starch granule structure and some enzymes ...were studied using different techniques.•Low temperature favored the starch degradation through the α-amylase pathway.•Low temperature resulted in different structural features of the starch granules.
The aim of this work was to investigate the starch degradation of bananas stored at low temperature (13°C, cold-stored group) and bananas stored at 19°C (control group) during ripening. The starch granules were isolated during different stages of banana ripening, and their structure was investigated using different techniques. The activities of α-amylase and β-amylase associated to the starch granules were determined, and their presence was confirmed using immunolocalization assays. The increased molecular mobility likely facilitated the intake and action of α-amylase on the granule surface, where it was the prevalent enzyme in bananas stored at low temperature. The 10 days of storage at low temperature also influenced the sizes and shapes of the granules, with a predominance of rounded granules and pits on the surface along with superior amylose content, the higher amounts of amylopectin A-chains and the subtle increase in the A-type allomorph content.
PDF