Dados do Trabalho

Título

OHMIC HEATING IMPROVES THE BIOACTIVITY OF PREBIOTIC WHEY ORANGE-FLAVORED DRINK

Introdução

Ohmic Heating (OH) has emerged as an alternative technology that guarantees safety and minimizes the undesirable thermal effects of conventional treatment. Therefore, ohmic heating can be attractive in functional dairy foods, such as
prebiotic beverages. This study evaluated the effect of OH on the functional aspects of a prebiotic (2.5 % w/w xylooligosaccharide) whey orange-flavored drink.

Material e Métodos

Prebiotic whey orange flavored beverages were processed using ohmic heating (20V, 100, 200, 300 Hz, OH21, OH22, OH23, and 40V, 100, 200, 300 Hz, OH41, OH42, OH43, 72-75°C/15-20s) or conventional processing (PAST, 72-75°C/15-20s). A whey dairy beverage without any processing (CONTROL) was included to facilitate comparison. All samples adhered to the same time–temperature profile. Antioxidant capacity (DPPH), inhibitory activity of angiotensin I-converting enzyme (ACE), and antidiabetic values (α-amylase, and α-glucosidase, respectively) activities and acid ascorbic content were performed.

Resultados e Discussão

OH presented a superior performance in all parameters evaluated when compared to conventional processing (p<0.05) with OH treatments ranged 45.6-65.3, 47.1-36.7, 19.9-30.7 and 24.1-28.7 % against 28.3, 26.4, 15.7 and 17.1¨% for PAST samples for DPPH, ACE, α-amilase and α-glucosidase, respectively, while for acid ascorbic were 0.26-0.40 against 0.24 mg/100 g. For all the parameters evaluated, the effect was directly proportional to the electrical field and the respective frequency values in each electrical field.

Conclusão

The findings of this study suggest the potential of OH to be used at functional dairy foods processing, being able to increase the functional value of the product.