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Ohmic heating for processing of whey-raspberry flavored beverage.

Marcus Vinicius S Ferreira¹, Leandro P Cappato¹, Ramon Silva²

¹Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), 23890-000, Seropédica, Rio de Janeiro, Brazil.

|June 30, 2019

Summary

Ohmic heating (OH) effectively processes whey-raspberry beverages, enhancing enzyme inhibition and antioxidant activity. Mild OH conditions preserve beneficial compounds better than extreme ones, making it suitable for beverage production.

Keywords:

Bioactive compounds Dairy Food development Raspberry Whey beverage

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Area of Science:

Food Science
Food Processing Technology
Nutritional Biochemistry

Background:

Whey-raspberry beverages are popular but require effective processing methods.
Ohmic heating (OH) is an emerging technology for food processing.
Understanding OH effects on beverage quality is crucial for product development.

Purpose of the Study:

To evaluate Ohmic heating (OH) conditions for whey-raspberry beverage processing.
To assess the impact of OH on enzyme inhibition, antioxidant capacity, and volatile compounds.
To determine optimal OH parameters for beverage quality.

Main Methods:

Whey-raspberry beverages were processed under various Ohmic heating conditions (frequency and voltage).
Assays were performed to measure enzyme inhibition (α-glucosidase, α-amylase, angiotensin-converting I), antioxidant capacity, fatty acid profile, and volatile organic compounds (VOCs).

Main Results:

Ohmic heating (OH) increased α-glucosidase and α-amylase inhibition.
Mild OH conditions (10, 100 Hz at 25 V; 45, 60 V at 60 Hz) yielded higher antioxidant activity compared to extreme conditions.
Anthocyanin content was lower in OH-treated samples than conventional methods, but furfural and 5-hydroxymethylfurfural were detected in all treatments.

Conclusions:

Ohmic heating (OH) is a viable processing method for whey-raspberry beverages.
Mild OH conditions are preferable for preserving antioxidant capacity and potentially other beneficial compounds.
Further optimization of OH parameters can enhance the quality and functionality of whey-based beverages.