Dados do Trabalho

Título

ULTRASOUND APPLIED AS ALTERNATIVE PROCESSING FOR WHEY-BASED POPSICLES: BIOACTIVE COMPOUNDS AND QUALITY PARAMETERS

Introdução

Emerging technologies can assist in preserving bioactive compounds and improving the quality parameters of dairy products. This study aimed to assess the impact of high-intensity ultrasound (HIU) on the bioactive compounds and quality parameters of watermelon and whey-based popsicles.

Material e Métodos

Popsicles were processed using HIU at different energy densities before freezing: 3kJ/mL (500W/10min; T1), 4kJ/mL (500W/13min 20s; T2), 5kJ/mL (500W/16min 40s; T3), 6kJ/mL (500W/20min; T4), and by pasteurization (70°C/30 minutes; TP). An untreated sample (TC) served as control. After processing, the following analyses were conducted: antioxidant activity using the DPPH radical reduction method, total phenolics using the Folin-Ciocalteu method, ascorbic acid, inhibition of angiotensin-converting enzyme I (ACE-I), α-amylase and α-glucosidase enzymes, hydroxymethylfurfural (HMF), and whey protein nitrogen index (WPNI).

Resultados e Discussão

Pasteurization resulted in the lowest values for antioxidant activity (21.31%) and total phenolics (0.686mg GAE/100g), showing a difference (p<0.05) compared to the HIU-treated samples and control. Energy densities of 4 (T2) and 5 (T3) kJ/mL were favorable for preserving antioxidant activity (34.33%; T2) and phenolic compound (0.0852mg GAE/100g; T2 and 0.884mg GAE/100g; T3), with no difference (p>0.05) compared to control (TC). As the applied energy density increased, the ascorbic acid was better preserved. Pasteurization led to the highest degradation (0.373mg/100g), showing a difference (p<0.05) compared to the control (TC) and HIU-treated samples. T3 (0.553mg/100g) did not differ (p>0.05) from the control (0.553mg/100g), proving to be the best option for preserving this vitamin. Inhibition of ACE-I activity (31.47–49.30%), α-amylase (26.53–41.40%), and α-glucosidase (35.5–48.30%) increased with the intensity of the applied ultrasonic treatment, being higher in all HIU-treated samples compared to pasteurization (TP) (25.53%; 16.7%; 22.5%; respectively; p<0.05). The highest HMF content (10.33μmol/g) was observed in the TP sample, showing a difference (p<0.05) compared to the HIU-treated samples (3.34–3.98μmol/g). The WPNI was lower in the HIU-treated samples (1.13–1.38mg WPN/mL), showing a difference (p<0.05) compared to TP.

Conclusão

Results indicate that HIU promoted greater preservation of bioactive compounds and reduced HMF formation, particularly at higher energy densities. In contrast, pasteurization caused greater thermal degradation of bioactive compounds and quality parameters. In this context, HIU proved to be favorable for popsicle processing.