Journal article
Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage
JT Guimarães, EK Silva, CS Ranadheera, J Moraes, RSL Raices, MC Silva, MS Ferreira, MQ Freitas, MAA Meireles, AG Cruz
Ultrasonics Sonochemistry | ELSEVIER SCIENCE BV | Published : 2019
Abstract
This study evaluated the nutritional profile and volatile compounds present in a novel prebiotic (inulin) soursop whey beverage, due to the effects of high-intensity ultrasound (HIUS). The prebiotic soursop whey beverage was produced and processed by non-thermal high-intensity ultrasound varying the power (0, 200, 400 and 600 W) and by high-temperature short time (72 °C for 15 s) thermal treatment. Total acidity, pH, ascorbic acid content, total phenolics compounds content, antioxidant activity, hypertensive activity, fatty acid profile, volatile organic compounds, macro and micro minerals, as well as the heavy metals in these products, were analyzed. Overall, the HIUS technology induced som..
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Awarded by Fundação de Amparo à Pesquisa do Estado de São Paulo
Funding Acknowledgements
The authors gratefully acknowledge the CAPES - Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (Brazil) scholarship granted to Jonas de T. Guimardes in his doctorate degree (Finance code 001). Eric Keven Silva thanks FAPESP - Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (Brazil) for the postdoctoral assistantship (2015/22226-6). M. Angela A. Meireles thanks CNPq Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (Brazil) for the productivity grant (302423/2015-0).