Journal article

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), ..

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University of Melbourne Researchers