Department of Food Technology, Federal Rural University of Rio de Janeiro (UFRRJ), 23.890-000, Seropédica, Brazil.
Department of Chemical Engineering, University of São Paulo, Polytechnic School, Main Campus, 05508-080 São Paulo, SP, Brazil.
Food Chem. 2021 May 30;345:128746. doi: 10.1016/j.foodchem.2020.128746. Epub 2020 Dec 1.
The effect of microwave heating (MH, 65 and 75 °C for 15, 30, and 60 s) on the bioactive compounds, fatty acid profile, and volatile compounds of orange juice-milk beverage (OJMB) was evaluated during 28 days of refrigerated (4 °C) storage. Conventionally pasteurized (75 °C/15 s) and untreated beverages were used as controls. MH-OJMB presented a lower browning index and higher levels of ascorbic acid, total phenolics, and carotenoids, higher antioxidant activity, and greater α-amylase, α-glucosidase, and ACE inhibitory activity than the pasteurized product, similar to the untreated beverage. No significant differences were observed in the volatile organic compounds and fatty acids levels. Lower temperatures (65 °C) and longer process times (60 s) resulted in higher retention of bioactive compounds. MH can be an alternative to conventional pasteurization for OJMB processing.
研究了微波加热（MH，65 和 75°C 分别加热 15、30 和 60s）对橙汁-牛奶饮料（OJMB）在冷藏（4°C）储存 28 天过程中生物活性化合物、脂肪酸组成和挥发性化合物的影响。采用传统巴氏杀菌（75°C/15s）和未处理的饮料作为对照。与巴氏杀菌产品相比，MH-OJMB 的褐变指数较低，抗坏血酸、总酚和类胡萝卜素含量较高，抗氧化活性较高，α-淀粉酶、α-葡萄糖苷酶和 ACE 抑制活性较高，与未处理的饮料相似。挥发性有机化合物和脂肪酸水平没有显著差异。较低的温度（65°C）和较长的处理时间（60s）导致生物活性化合物的保留率更高。MH 可以作为 OJMB 加工的传统巴氏杀菌的替代方法。
