Proceedings of International Congress on Bioactive Compounds and International Workshop on Bioactive Compounds
Proceedings of 1st International Congress on Bioactive Compounds and 2nd International Workshop on Bioactive Compounds - Vol. 1 - 2018

Non-conventional technologies, as Ohmic Heating (OH), can constitute a potential alternative to be considered for processing of functional beverages, in particular, whey fruit drinks. The study aimed to evaluate the effect of different OH conditions (10, 100, 1000 Hz - 25 V; 45, 60, 80 V - 60 Hz) on the whey-raspberry flavored beverage processing. The Anthocyanin content, Bioactive compounds (DPPH, total phenolic, FRAP), and ACE, α-amylase and α-glucosidase Inhibitory Activity were performed. For comparative purposes, the whey raspberry flavored drink was submitted to the conventional process (65 °C/30 min). Regarding the anthocyanin content, the results showed a significant difference between the values when compared to the conventional treatment (2.91± 0.23) mg/g fresh, the other treatments showed lower values, however, among the ohmic heating treatments, only the 80V one differed statistically to the others 2.86± 0.89 mg/g fresh. The DPPH results showed no significant difference between the conventional treatment and the 80V one. The 10Hz, 45V, and 60V, also showed no change in values at the same significant level of 0.05, the same pattern was observed for the 10Hz,1000Hz and 45V treatment and 10Hz, 45V and 60V. Regarding the Ferric reducing power, almost all the frequencies treatments 10Hz (35.49 ± 0.40) and 100Hz (37.72 ± 0.34) Trolox Eq/g presented similar values compared to the conventional treatment (32.63 ± 0.08) Trolox Eq/g except for the 1000Hz (46.53 ± 1.07), which showed same characteristics to the 60V treatment (34.16 ± 0.12). On the other hand, the biggest values were found for the two profiles, 1000Hz (46.53 ± 1.07) and 45V (43.73 ± 0.04) respectively, suggesting a preservation of the bioactive compounds in those settings. Regards phenolic compounds. the conventional treatment (7.78 ± 0.02) μg Acid Gallic/g, the 45V (7.78 ± 1.05) and the 100Hz (8.02 ± 0.04) showed the best values, where the latter presented the highest one 8.02 ± 0.04. The 80V treatment showed the lowest value 6.83 ± 0.07, suggesting that the 80V may cause an overall decrease regarding the phenolic compounds. As for the ECA values, all the treatments presented higher values when compared to the conventional one. Overall the OH were the same or better when compared to the conventional treatment, which suggests a benefit in the use of its technology to the generation and maintenance of the bioactive compounds in the whey-flavored raspberry beverage.