Advantages of microfiltration processing of goat whey orange juice beverage was written by Vieira, Alexandre H.;Balthazar, Celso F.;Guimaraes, Jonas T.;Rocha, Ramon S.;Pagani, Monica M.;Esmerino, Erick A.;Silva, Marcia C.;Raices, Renata S. L.;Tonon, Renata V.;Cabral, Lourdes M. C.;Walter, Eduardo H. M.;Freitas, Monica Q.;Cruz, Adriano G.. And the article was included in Food Research International in 2020.Application of 112-14-1 The following contents are mentioned in the article:
The objective of this study was to evaluate the microbiol., physicochem. and functional quality of an innovative goat whey orange juice beverage (GOB) processed by microfiltration. The microfiltration (0.2μm) of the GOBs had a variation on the feed temperature (20, 30, 40, 50°C) and were compared to the conventional heat treatment LTLT (63°C/30 min). Microbiol. (aerobic mesophilic bacteria, mold and yeast and lactic bacteria), physicochem. (pH, color, rheol. and volatile compounds) bioactive compounds (acid ascorbic, total phenolics) and functional activity (DPPH, ACE, α-amilase and α-glucosidase) anal. were performed. The GOB processed by microfiltration using at least 30°C presented adequate microbial counts (less than 4, 3 and 4 log CFU/mL, for AMB, molds and yeasts and LAB, resp.). In general, the pH, color parameters, volatile and bioactive compounds were not influenced by microfiltration temperature, but presented a difference from the LTLT processing. The rheol. parameters were influenced by MF temperature and the utilization of temperatures of 20° and 30°C maintained the consistency similar to the LTLT sample, preserving the compounds responsible for the texture. Therefore, it is suggested a processing of GOB by microfiltration using mild temperatures (between 30° and 40°C) to preserve consistency and also obtain a desirable microbial quality, beyond the preservation of many functional properties and volatile compounds This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Application of 112-14-1).
Octyl acetate (cas: 112-14-1) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Application of 112-14-1
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics