BENEFITS OF COLD PLASMA TECHNOLOGY ON THE WHEY BEVERAGE PROCESSING

Atmospheric cold plasma (CP, 0, 5, 10, or 15 min, T=25°) on the techno-functional of whey dairy beverages added with xylooligosaccharide (XOS, 1.4 % p/v) was evaluated. A pasteurized sample (72-75°C/15s) and a control sample (without any treatment) was also processed. Physical analysis (color and rheology assays), bioactive compounds (DPPH, ACE, α-amylase and α-glucosidase values), quality parameters (hydroxymethylfurfural and whey protein nitrogen index) and XOS chemical stability were performed. CP samples presented lower color intensity (lower L*, a*, b*, and WI values), reduced consistency (lower K values and higher N values), and apparent viscosity similar to the untreated product. Overall, CP samples presented lower heat load indicators (hydroxymethylfurfural values and whey protein nitrogen index) and a higher concentration of bioactive compounds (antioxidant activity, and inhibition of ACE, α-amylase and α-glucosidase activities), being the effects were more pronounced for the higher exposure times.. No changes in the XOS chemical stability was observed. Overall, Cold plasma proved to be important advantages for the processing of whey beverages added with xylooligosaccharide. CP exposure time of 15 min is suggested to increase the nutritional value of the products. Overall, cold plasma presented advantages for the processing of whey beverages added with xylooligosaccharide and should be considered by dairy processors as innovative technology to be adopted.