Anais do Simpósio Latino Americano de Ciências de Alimentos
Anais do 14 SLACA - Simpósio Latino Americano de Ciência de Alimentos

Natural aromatic compounds of industrial interest can be obtained from the enzymatic hydrolysis of triglycerides present in goat milk fat. However, the use of enzymes in industry presents barriers such as high production cost, low stability and limited hydrolysis degree. The use of emerging technologies is a possibility to minimize these barriers. Thus, this study aimed to evaluate the kinetic parameters of ultrasound-assisted hydrolysis of goat milk cream (GMC) pre-treated by high-shear dispersing (HSD), stirring (ST) and high-pressure homogenization (HPH). For this, GMC (20% fat) was processed at 50°C by ST (4 min, 1200 W), HSD (25,000rpm / 5min), and HPH (40MPa). Then, to evaluate the effect of the physical pre-treated on the enzymatic hydrolysis of GMC, lipase (Lipozyme TL 100L, Novozymes) was added and the reactions were carried out in a thermostatic bath at 20, 35 and 50 °C for 300 minutes. In parallel, to assess the effect of ultrasound-assisted hydrolysis of pre-treated GMC, the reaction was conducted in an ultrasound bath (20 kHz and 38.4W/L) at the same temperatures. During hydrolysis, the fatty acids concentration (FAC) was determined and the data were modeled to obtain the hydrolysis rate and the final FAC. The pre-treatments promoted an increase in the hydrolysis rate (up to 3.9 times) and in the final FAC (up to 840%), regardless of the evaluated temperature. Furthermore, an increase in the final FAC (up to 72%) was verified in the reactions assisted by ultrasound at different temperatures, regardless of the pre-treatment applied. The greatest increases in final FAC were observed in US assisted hydrolysis at lower temperatures (20 and 35°C), which enables energy savings and less thermal impact on the products stability. In this way, different strategies can be applied to enhance the hydrolysis of GMC resulting in higher yield and product quality.