Processing chocolate milk drink by low-pressure cold plasma technology
NM Coutinho, MR Silveira, LM Fernandes, J Moraes, TC Pimentel, MQ Freitas, MC Silva, RSL Raices, CS Ranadheera, FO Borges, RPC Neto, MIB Tavares, FAN Fernandes, TV Fonteles, F Nazzaro, S Rodrigues, AG Cruz
Food Chemistry | Elsevier | Published : 2019
This study aimed to evaluate the effect of the process time (5, 10, and 15 min) and flow rate (10, 20, and 30 mL/min) of cold plasma technology on physio-chemical characteristics (pH), bioactive compounds (DPPD, Total Phenolic Compounds, ACE-inhibitory activity values), fatty acid composition, and volatile compounds profile of chocolate milk drink. The mild (lower flow rate and process time) and more severe (higher flow rate and process time) conditions led to a reduction of the bioactive compounds (total phenolic compounds and ACE-inhibitory activity), changes in fatty acid composition (increased saturated fatty acid and decreased monounsaturated fatty acid and polyunsaturated fatty acid), ..View full abstract
This research was financially supported from the Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq) and the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES).