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Characterization of a sonicated (HIUS) and pasteurized (HTST) whey beverage: in vitro functional activities and bioactive peptides.
Jonas T Guimarães
Universidade Federal Fluminense
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Crie um tópicoThis study aimed to determine the differences in functional activities and bioactive peptides between prebiotic soursop whey beverages processed by HTST and HIUS. The whey beverages (100 mL) were processed by HIUS (20 kHz, nominal power of 520 W, 9.5 min, <53 °C, acoustic power of 20.3 W) and HTST (75 ± 1 °C/15s). The in vitro antioxidant, antidiabetic, antihypertensive and anticancer activities, and bioactive peptides were evaluated. The beverages processing was carried out in duplicate and the analysis in triplicate. The data were evaluated by T-test for 2 independent samples with a significance level of 5%. The HIUS presented higher in vitro antioxidant (AA), antidiabetic (ADA), antihypertensive (AHA), and anticancer (ACA) activities of the whey beverage. The AA of HIUS (40 ± 2 %) was 80% higher (p<0.05) than HTST (22 ± 2 %). The AHA was 154% higher (p<0.05) in HIUS (38 ± 2 %) than in HTST (15 ± 3 %). α-amylase and α-glucosidase inhibitions were 387% and 244%, respectively, higher in HISU (39 ± 2 and 31 ± 2 %) than in HTST (8 ± 1 and 9 ± 1 %). The viability of the cancer cells in HIUS was 57% and 42% lower (HT29 and DU145, respectively) than in HTST (p<0.05). More peptides were detected in the HIUS sample than in the HTST. 5 peptides with known bioactivity were detected in the beverage treated by ultrasound, being 4 related to the β-casein and one related to the α-casein, while in HTST, only 2 bioactive peptides were detected. The increased functional activities were associated with the production of more bioactive peptides and the capacity of the HIUS to rupture cells and extract the bioactive compounds from them. Therefore, ultrasound may stand out as a technology to provide healthier and functional products.
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