Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile

被引：66

作者：

Amaral, Gabriela V. ^{[1
]}

Silva, Eric Keven ^{[2
]}

Cavalcanti, Rodrigo N. ^{[2
]}

Martins, Carolina P. C. ^{[1
]}

Andrade, Luiz Guilherme Z. S. ^{[3
]}

Moraes, Jeremias ^{[3
]}

Alvarenga, Veronica O. ^{[2
]}

Guimaraes, Jonas T. ^{[4
]}

Esmerino, Erick A. ^{[4
]}

Freitas, MNica Q. ^{[4
]}

Silva, Marcia C. ^{[3
]}

Raices, Renata S. L. ^{[3
]}

Sant' Ana, Anderson S. ^{[2
]}

Meireles, M. Angela A. ^{[2
]}

Cruz, Adriano G. ^{[3
]}

机构：

[1] Univ Fed Rural Rio de Janeiro, IT, BR-23890000 Rio de Janeiro, Brazil

[2] Univ Estadual Campinas UNICAMP, FEA, BR-13083862 Campinas, SP, Brazil

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

[4] UFF, Fac Med Vet, BR-24230340 Rio De Janeiro, Brazil

来源：

FOOD CHEMISTRY | 2018年 / 239卷

基金：

巴西圣保罗研究基金会;

关键词：

Non-thermal process; Dairy product; Bioactive compounds; Volatile compounds; ANGIOTENSIN-CONVERTING ENZYME; ORGANOLEPTIC ATTRIBUTES; CO2; INACTIVATION; RETENTION; STABILITY; EVOLUTION; BEVERAGE; CHEESE; AROMA;

D O I：

10.1016/j.foodchem.2017.07.003

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of supercritical carbon dioxide technology (SCCD, 14, 16, and 18 MPa at 35 +/- 2 degrees C for 10 min) on whey-grape juice drink characteristics was investigated. Physicochemical characterization (pH, titratable acidity, total soluble solids), bioactive compounds (phenolic compounds, anthocyanin, DPPH and ACE activity) and the volatile compounds were performed. Absence of differences were found among treatments for pH, titratable acidity, soluble solids, total anthocyanin and DPPH activity (p-value > 0.05). A direct relationship between SCCD pressure and ACE inhibitory activity was observed, with 34.63, 38.75, and 44.31% (14, 16, and 18 MPa, respectively). Regards the volatile compounds, it was noted few differences except by the presence of ketones. The findings confirm the SCCD processing as a potential promising technology to the conventional thermal treatment. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：697 / 703

页数：7

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