Processing chocolate milk drink by low-pressure cold plasma technology

被引：72

作者：

Coutinho, Nathalia M. ^{[1
]}

Silveira, Marcello R. ^{[1
]}

Fernandes, Leonardo M. ^{[2
]}

Moraes, Jeremias ^{[2
]}

Pimentel, Tatiana C. ^{[3
]}

Freitas, Monica Q. ^{[1
]}

Silva, Marcia C. ^{[2
]}

Raices, Renata S. L. ^{[2
]}

Ranadheera, C. Senaka ^{[4
]}

Borges, Fabio O. ^{[5
]}

Neto, Roberto P. C. ^{[6
]}

Tavares, Maria Ines B. ^{[6
]}

Fernandes, Fabiano A. N. ^{[7
]}

Fonteles, Thatyane V. ^{[8
]}

Nazzaro, Filomena ^{[9
]}

Rodrigues, Sueli ^{[8
]}

Cruz, A. G. ^{[2
]}

机构：

[1] Univ Fed Fluminense, Fac Med Vet, BR-24230340 Niteroi, RJ, Brazil

[2] Inst Fed Educ Ciencia & Tecnol Rio De Janeiro IFR, Dept Alimentos, BR-20270021 Rio De Janeiro, Brazil

[3] Inst Fed Parana IFPR, BR-87703536 Paranavai, Parana, Brazil

[4] Univ Melbourne, Fac Vet & Agr Sci, Sch Agr & Food, Melbourne, Vic 3010, Australia

[5] Univ Fed Fluminense, Inst Fis, Lab Plasma & Espectroscopia Atom, BR-24210340 Niteroi, RJ, Brazil

[6] Univ Fed Rio de Janeiro, Inst Macromol Prof Eloisa Mano IMA, BR-21941598 Rio de Janeiro, Brazil

[7] Univ Fed Ceara, Dept Engn Quim, BR-60440900 Fortaleza, Ceara, Brazil

[8] Univ Fed Ceara, Dept Engn Alimentos, BR-60440900 Fortaleza, Ceara, Brazil

[9] CNR, ISA, I-83100 Avellino, Italy

来源：

FOOD CHEMISTRY | 2019年 / 278卷

关键词：

Chocolate milk drink; Cold plasma technology; Process parameters; Bioactive compounds; Fatty acid; BIOACTIVE COMPOUNDS; VOLATILE COMPOUNDS; COCOA BEANS; QUALITY; PROFILE; CHEESE; INACTIVATION; MANUFACTURE; BEVERAGES; PEPTIDES;

D O I：

10.1016/j.foodchem.2018.11.061

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页码：276 / 283

页数：8

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