Whey-grape juice drink processed by supercritical carbon dioxide technology: physicochemical characteristics, bioactive compounds and volatile profile

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dc.creatorGabriela Vieira do Amaral
dc.creatorEric Keven Silva
dc.creatorRodrigo Nunes Cavalcanti
dc.creatorCarolina Pinto de Carvalho Martins
dc.creatorLuiz Guilherme Zambrano de Souza Andrade
dc.creatorJeremias Moraes
dc.creatorVerônica Ortiz Alvarenga
dc.creatorJonas de Toledo Guimarães
dc.creatorÉrick Almeida Esmerino
dc.creatorMônica Queiroz de Freitas
dc.creatorMárcia Cristina da Silva
dc.creatorRenata Santana Lorenzo Raices
dc.creatorAnderson de Souza Sant'Ana
dc.creatorMaria Angela de Almeida Meireles
dc.creatorAdriano Gomes da Cruz
dc.date.accessioned2022-05-12T20:45:50Z
dc.date.accessioned2025-09-08T23:43:05Z
dc.date.available2022-05-12T20:45:50Z
dc.date.issued2018-01-15
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulo
dc.identifier.doi10.1016/j.foodchem.2017.07.003
dc.identifier.issn0308-8146
dc.identifier.urihttps://hdl.handle.net/1843/41623
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Chemistry
dc.rightsAcesso Restrito
dc.subjectTecnologia de alimentos
dc.subjectSuco de uva
dc.subjectSoro de leite
dc.subjectLaticínios
dc.subject.otherNon-thermal process
dc.subject.otherDairy product
dc.subject.otherBioactive compounds
dc.subject.otherVolatile compounds
dc.titleWhey-grape juice drink processed by supercritical carbon dioxide technology: physicochemical characteristics, bioactive compounds and volatile profile
dc.typeArtigo de periódico
local.citation.epage703
local.citation.spage697
local.citation.volume239
local.description.resumoThe effect of supercritical carbon dioxide technology (SCCD, 14, 16, and 18 MPa at 35 ± 2 °C for 10 min) on whey-grape juice drink characteristics was investigated. Physicochemical characterization (pH, titratable acidity, total soluble solids), bioactive compounds (phenolic compounds, anthocyanin, DPPH and ACE activity) and the volatile compounds were performed. Absence of differences were found among treatments for pH, titratable acidity, soluble solids, total anthocyanin and DPPH activity (p-value > 0.05). A direct relationship between SCCD pressure and ACE inhibitory activity was observed, with 34.63, 38.75, and 44.31% (14, 16, and 18 MPa, respectively). Regards the volatile compounds, it was noted few differences except by the presence of ketones. The findings confirm the SCCD processing as a potential promising technology to the conventional thermal treatment.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0308814617311482#!

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