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Benefits of thermosonication in orange juice whey drink processing

2021; Elsevier BV; Volume: 75; Linguagem: Inglês

10.1016/j.ifset.2021.102876

1878-5522

Gabriella A.R. Oliveira, Jonas T. Guimarães, Gustavo Luís de Paiva Anciens Ramos, Erick A. Esmerino, Tatiana Colombo Pimentel, Roberto P.C. Neto, Maria Inês Bruno Tavares, Louise A. Sobral, Felipe Souto, Mônica Q. Freitas, Leonardo Emanuel O. Costa, Adriano G. Cruz,

Microencapsulation and Drying Processes

This study aimed to evaluate the effect of short-time heat-treatment (HTST, 90 °C/20 s) and thermosonication (TS) at temperatures of 70, 80, and 90 °C (TS70, TS80, and TS90) on the quality parameters of orange juice whey drinks. Formulations with different orange juice/reconstituted whey proportions were subjected to sensory analysis, and the ideal formulation was established through survival analysis (31% whey, 69% orange juice). This formulation showed approval of 75% of the consumers, which is considered satisfactory. It was processed by HTST or TS and evaluated for the microbial counts, rheological parameters, color, physical properties (differential scanning calorimetry and time-domain nuclear magnetic resonance), volatile compounds, and bioactive compounds. TS-treated orange juice whey drinks showed a higher microbial inactivation (>1 log cfu/mL increase) and microbial stability during 21 days of storage (2.9, 4, and 1.1 log cfu/mL lower counts for aerobic mesophilic bacteria, yeasts and molds, and lactic acid bacteria, respectively). Furthermore, it showed higher antioxidant (>15% increase), anti-hypertensive (>24% increase), and anti-diabetic (>30% increase) activities and lowered ascorbic acid degradation (>8%). Finally, it showed lower viscosity (decreases in consistency index >46.9 Pa.sn) and an improved volatile profile (presence of maltol and butanoic acid, ethyl ester). The effects were more pronounced at 80 and 90 °C. TS is a promising technology for treating orange juice whey drinks. Thermosonication can be used in the processing of orange juice whey drinks, resulting in better microbial inactivation, increased shelf-life, and improved functional properties and physical parameters compared to conventional processing. In this sense, this research's findings contribute to the utilization of non-conventional technologies by the dairy industry.