Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage

Guimarães, Jonas T.; Silva, Eric Keven; Ranadheera, Chaminda Senaka; Moraes, Jeremias; Raices, Renata S.L.; Silva, Márcia C.; Ferreira, M. S.; Freitas, Mônica Q.; Meireles, M. Angela A.; Cruz, Adriano G.

doi:10.1016/j.ultsonch.2019.02.025

Cited by 102 publications

(82 citation statements)

References 49 publications

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“…However, this method has been known to cause nutritional degradation and undesirable changes in the natural sensory characteristics of sugarcane juice (Chauhan et al, 2002). Non-thermal treatments such as ultrasound treatment have been actively explored in recent years, as it involves minimal processing (Abbasi et al, 2019;Balthazar et al, 2019;Bhavya & Hebbar, 2019;Guimarães et al, 2019b;Mohd Khairi et al, 2018;Soltani et al, 2018). Minimal processing would significantly help to retain several nutritional and antioxidant properties of the product (Fernández-Barbero et al, 2019;Guimarães et al, 2019a;Guimarães et al, 2019b).…”

Section: Introductionmentioning

confidence: 99%

“…Non-thermal treatments such as ultrasound treatment have been actively explored in recent years, as it involves minimal processing (Abbasi et al, 2019;Balthazar et al, 2019;Bhavya & Hebbar, 2019;Guimarães et al, 2019b;Mohd Khairi et al, 2018;Soltani et al, 2018). Minimal processing would significantly help to retain several nutritional and antioxidant properties of the product (Fernández-Barbero et al, 2019;Guimarães et al, 2019a;Guimarães et al, 2019b). This method may reduce the microbiological presence by manipulating the pressure changes, resulting in high shearing effects and high localized temperature (Guimarães et al, 2019a;Piyasena et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

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The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants

et al. 2020

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Red sugarcane (RS) is a lesser bred of sugarcane variant in Malaysia compared to yellow sugarcane (YS), thus less data is available regarding this species. On this study, the physicochemical and microbiological properties of RS was determined and compared with YS under different conditions. Both sugarcane variants were subjected to heat and sonication treatments for 5 and 15 minutes as a method for preservation. RS contains a higher °Brix (15) compared to YS (14), and was unchanged while YS demonstrated a significant reduction. Furthermore, RS displayed a superior fructose (+802%), glucose (+119%) and sucrose (+17.91%) levels in all samples and they were largely preserved during both treatments. However, RS was sensitive to colour changes, as darker juice (decrease in lightness and increase in redness) was produced after treatments. RS possessed lower phenolic content (-31.15%) and antioxidant activity (-11.51%) than YS, and was significantly affected by both treatments. Sonication was more effective in reducing the microbial content than heat in both treatments. These findings indicated that RS is better at retaining its physicochemical properties under preservation treatment, but less resistant in preserving its appearance and nutritional values.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants

et al. 2020

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“…The specific characteristics of whey proteins such as solubility, ability to form emulsions, foams and gels, favourable nutritional profile and diverse functional properties, make them an ideal ingredient in formulating several food products (Ha & Zemel, 2003;Yadav et al, 2015;Smithers, 2015;Patel, 2015). Therefore, in recent years, whey has been widely used as an ingredient for healthy tailored dairy beverages, in most of the cases associated to fruits or other functional ingredients with prebiotic properties or fermented with probiotic bacteria (Pereira et al, 2015;Guimarães et al, 2018Guimarães et al, , 2019Amaral et al, 2018). However, most studies are focused on the characteristics and properties of dehydrated whey protein products with high protein content (i.e.…”

Section: Introductionmentioning

confidence: 99%

Liquid whey protein concentrates as primary raw material for acid dairy gels

Henriques¹,

Gomes²,

Borges³

et al. 2020

Food Sci. Technol

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The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPO) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-induced dairy gels. Acid-induced gels were produced with non-defatted LWPC, with or without fortification with skimmed milk powder (SMP), by bacterial fermentation and by glucono-δ-lactone (GDL) acidification. The fermented systems (yogurt type acid gels) produced weaker gel structures than the equivalent chemically acidified gels (dessert type acid gels). Ot was also observed that molecular rearrangement continues during cold storage and that fortification with SMP favoured gelation. Whey-based dairy gels obtained by fermentation or by glucono-δ-lactone acidification presented viscoelastic behaviour, appealing functional and nutritional properties, and their utilization can effectively contribute to the reduction of waste.

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“…Cheese whey is the major by-product in the manufacture of cheese and its use is of industrial interest, considering its nutritional value, besides being a strong agent of environmental pollution (Monteiro et al, 2018;Alves et al, 2019;Guimarães et al, 2019;Trindade et al, 2019). Whey proteins have high biological value, possess functional and bioactive properties, and may be a protein source for enteral formulas, due to the evidence that they increase the synthesis of protein and can promote better tolerance of enteral nutrition (Abrahão, 2012;Silva et al, 2014;Guimarães et al, 2019). Recently, there has been interest in using whey proteins and hydrocolloids in food beverages, because this interaction may play an important role in solutions stability (Ahmadi et al, 2018;Guimarães et al, 2018a).…”

Section: Introductionmentioning

confidence: 99%

Effect of inulin, medium-chain triglycerides and whey protein isolate on stability and in vitro digestibility of enteral nutrition formulas

et al. 2020

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This study aimed to evaluate the impact on digestibility and physical properties of enteral formulas by the addition of variable ingredients. Eight formulas were designed by a simplex-centroid evaluating different concentrations of inulin, medium-chain triglycerides (MCT) and whey protein isolate (WPO). Dverall, the eight formulas developed presented mean values of 17.3% of protein, 62.3% of carbohydrates, 11.5% of lipids, a caloric value of 420 kcal/100 g, thus obtaining nutritionally adequate formulas. The emulsion stability of the suspended formulas was affected by all ingredients and the interactions between MCT -inulin, and MCT -WPO were effective in improving this parameter. Besides that, the use of inulin mostly affected the protein digestibility, according to the degree of hydrolysis and the peptide profile. The desirability function (d-value = 0.769) proposed a formulation containing 0.70% of inulin, 1.56% of MCT, and 1.73% of WPO. This proposed solution may improve enteral formulas because this has optimal emulsion stability and protein digestibility, which are essential characteristics for a product to be used by patients under special clinical conditions. Keywords: enteral formula; emulsion stability; in vitro gastrointestinal digestion; design of experiments.Practical Application: Stability and protein digestibility of enteral formulas were affected by ingredient replacement.

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Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage

Cited by 102 publications

References 49 publications

The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants

The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants

Liquid whey protein concentrates as primary raw material for acid dairy gels

Effect of inulin, medium-chain triglycerides and whey protein isolate on stability and in vitro digestibility of enteral nutrition formulas

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