Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds

Silveira, Marcello R.; Coutinho, Nathália M.; Esmerino, Erick A.; Moraes, Jeremias; Fernandes, Leonardo M.; Pimentel, Tatiana Colombo; Freitas, Mônica Q.; Silva, Márcia C.; Raices, Renata S.L.; Ranadheera, Chaminda Senaka; Borges, Felipe Azevedo; Neto, Roberto P.C.; Tavares, Maria Inês B.; Fernandes, Fabiano Ándré Narciso; Fonteles, Thatyane Vidal; Nazzaro, Filomena; Cruz, Adriano G.

doi:10.1016/j.foodchem.2018.11.128

Cited by 91 publications

(40 citation statements)

References 35 publications

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“…Because plasma treatment enhancing the degradation rate of plant cells membrane. It was noted for seriguela juice (Paixão, Fonteles, Oliveira, Fernandes, & Rodrigues, 2019) and guava‐flavored whey beverages (Silveira et al., 2019) that cold plasma treatment improved the concentration of ascorbic acid.…”

Section: Resultsmentioning

confidence: 99%

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Manzoor

Ahmad

Ahmed

et al. 2020

Journal of Food Science

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The present work was designed to study the impact of dielectric barrier discharge (DBD) plasma, ultrasound (US), and thermal treatment on the functional, rheological, and microbial analysis of sugarcane juice. The results showed that plasma and US treatment did not significantly affect the pH and color of the juice. Total soluble solids (°Brix) value increased from 16.30 ± 0.10 for untreated to 20.50 ± 0.15 during plasma treatment at 45 V for 2 min and 16.65 ± 0.27 during US treatment (40 kHz, power 240 W, and time 40 min). The maximum increase of 25% in total phenolic contents (TPC) and 21% in total flavonoid contents (TFC) was observed in a plasma‐treated sample at 40 and 45 V (for 2 min) respectively, whereas 18% in TPC and 16% TFC was observed in the US‐treated sample (40 kHz, power 240 W, and time 30 min) as compared to control sample. Plasma treatment increased the antioxidant activities (Ferric reducing antioxidant power (FRAP) assay and 2,2‐Diphenyl‐1‐picrylhydrazyl (DPPH) activity) toward maximum at 40 V and only 6% of vitamin C was degraded than others. Similarly, plasma treatment significantly reduced particle size, which further led to decreased significantly (P < 0.05) the apparent viscosity of sugarcane juice with a rise in shear rate and drove to a speedy breakdown on initial shearing. A significant reduction was observed in the microbial load among all treatments as compared to the control. Significant reductions of 3.6 and 0.50 log CFU/mL were observed in the total aerobic mesophilic and yeast and mold counts after DBD plasma treatment at 45 V for 2 min, respectively. Thus, we can conclude that novel technology like plasma treatment can be effectively used at an industrial scale for the preservation and processing of sugarcane juice. Practical Application Nowadays, novel processing techniques are employed to improve the nutritional quality and stability of juices. The consequences of the present research showed that DBD plasma treatment could improve the TPC, TFC, antioxidant activities, vitamin C, and rheological properties while reducing the activity of the microbial load better than the US and thermal treatment. The verdicts described that novel processing methods can enhance the quality of sugarcane juice at an industrial scale.

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Section: Resultsmentioning

confidence: 99%

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Manzoor

Ahmad

Ahmed

et al. 2020

Journal of Food Science

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“…In the same line of thought, the increase of the O 2 proportion (intense generation of ROS) in the gas induced the consumption of polyphenols [48]. Interestingly, the same effect was not observed for beverages treated with N 2 plasma [44,45,47]. This outcome could be explained by the reactive species generated (ROS vs. RNS), but further experiments are necessary to strengthen this hypothesis.…”

Section: Beverages Rich In Phenolic Compoundsmentioning

confidence: 87%

“…While the contents of chlorogenic, sinapic, and gallic acids were improved by applying the plasma treatment for 10 min, no significant differences on the contents of these compounds was reported after 15 min of treatment. Similarly, application of the plasma treatment increased the contents of the phenolic compounds on a guava-flavored whey beverage (composed of guava pulp, milk, sugar, and gelatin powder) [47]. The authors obtained significantly higher phenolic contents with the plasma treatment than with pasteurization in this beverage (13.9-14.3 vs. 12.5 mg GAE/mL, respectively).…”

Section: Beverages Rich In Phenolic Compoundsmentioning

confidence: 87%

“…In the view of the studies about the influences of plasma treatments on polyphenols found in vegetable beverages, the selection of equipment, treatment time, and gas composition are of great importance to maximize the retention of polyphenols. The experiments carried out with capillary tube plasma displayed the most promising results [18,[41][42][43][44][45][47][48][49]. Conversely, the same consideration cannot be done to DBD equipment [39][40][41]50].…”

Section: Beverages Rich In Phenolic Compoundsmentioning

confidence: 99%

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Influence of Plasma Treatment on the Polyphenols of Food Products—A Review

Munekata

Domínguez

Pateiro

et al. 2020

Foods

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The consumption of bioactive compounds, especially phenolic compounds, has been associated with health benefits such as improving the health status and reducing the risk of developing certain diseases such as cancer, cardiovascular diseases, and neurodegenerative disorders. However, the preservation of natural bioactive compounds in food products is a major challenge for the food industry. Due to the major impact of conventional thermal processing, nonthermal technologies such as cold plasma have been proposed as one of the most promising solutions for the food industry. This review will cover the current knowledge about the effects of cold plasma in polyphenols found in food products. The increasing number of studies in the last years supports the continuous search for specific treatment conditions for each type of food and the central role of plasma treatments as a food-processing technology.

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“…Whey protein is a source of essential amino acids, bioactive peptides, antioxidants and immunopotentiators that provide a number of functions in the human body. The bioactive compounds of whey have elimination of free radicals, anti-inflammatory, antitumor, antiobesity and antidiabetic properties, acts on muscle biosynthesis, osteoprotection and radioprotection (Amaral et al, 2018;Coutinho et al, 2019;Silveira et al, 2019). Whey proteins are quite suitable for use as edible films and coatings with all these beneficial properties.…”

Section: Introductionmentioning

confidence: 99%

Impact of whey protein isolate coatings containing different antimicrobial agents on sliced bologna-type sausage during refrigerated storage

Kalkan

Erginkaya

2020

Food Sci. Technol

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On this study, we aimed to determine the possibility of using the edible whey protein isolates coatings containing different antimicrobial agents on the bologna-type sausage slices and the inactivation effects of these coatings against Listeria innocua. For this purpose, edible whey protein isolates (WPO) coatings were prepared to contain essential oils (thyme, coriander, pimento, rosemary, basil), potassium sorbate (PS), sodium benzoate (SB)(4% w/v) and Nisin(10.000 OU). The antimicrobial effect against L. innocua, sensory characteristics (appearance, color, odor, texture, flavor and overall acceptability) and physical (color) and chemical (pH and water activity) properties of bologna slices coated WPO coatings were determined for during the 35-day period in refrigerated conditions (4±1°C). On conclusion, it was determined that the most effective coatings for L. innocua inactivation were PS, SB, and pimento essential oil, approximately 4.69, 4.45 and 4.16 log CFU/g, respectively. The most effective coating on the pH values (5.90-6.04) was established to be WPO coatings containing Nisin. Ot has been found that WPO coatings containing thyme essential oil provided the lowest water activity values with 0.945. On addition, it was possible to say that the most favored type of coating for sausage samples was Nisin-WPO coatings with 7.63-8.33 sensory scores.

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Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds

Cited by 91 publications

References 35 publications

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Influence of Plasma Treatment on the Polyphenols of Food Products—A Review

Impact of whey protein isolate coatings containing different antimicrobial agents on sliced bologna-type sausage during refrigerated storage

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