Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages

• Published in: Food chemistry Vol. 345; p. 128746
• Main Authors: Martins, Carolina P.C., Cavalcanti, Rodrigo N., Cardozo, Tatiana S.F., Couto, Sílvia M., Guimarães, Jonas T., Balthazar, Celso F., Rocha, Ramon S., Pimentel, Tatiana C., Freitas, Mônica Q., Raices, Renata S.L., Silva, Marcia C., Esmerino, Erick.A., Granato, Daniel, Cruz, Adriano G.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.05.2021
• Subjects: Animals; Antioxidants - analysis; Ascorbic Acid - analysis; Carotenoids - analysis; Citrus sinensis - chemistry; Dairy beverages; Food Handling - methods; Food processing; Fruit and Vegetable Juices - analysis; Fruit juice; Hot Temperature; Microwave heating; Microwaves; Milk - chemistry; Pasteurization; Phenols - analysis; Volatile Organic Compounds - analysis; Dairy beverages; Food processing; Microwave heating; Fruit juice
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.128746

•Microwave heating as an effective alternative for conventional pasteurization.•Microwave heating provided higher bioactive compounds content.•Microwave heating provided higher antidiabetic and anti-hypertensive properties.•Lower temperatures and higher process times provided higher bioactive compounds.•Microwave heating-treated beverages more similar to the untreated beverage. 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.