Guimaraes, Jonas T. published the artcileEffect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage, Recommanded Product: Ethyl 3-hydroxybutanoate, the main research area is prebiotics soursop whey beverage nutritional profile; volatile compound high intensity ultrasound; Anti-hypertensive activity; Bioactive compounds; Emerging technology; Functional food; Non-thermal processing.
This study evaluated the nutritional profile and volatile compounds present in a novel prebiotic (inulin) soursop whey beverage, due to the effects of high-intensity ultrasound (HIUS). The prebiotic soursop whey beverage was produced and processed by non-thermal high-intensity ultrasound varying the power (0, 200, 400 and 600 W) and by high-temperature short time (72 °C for 15 s) thermal treatment. Total acidity, pH, ascorbic acid content, total phenolics compounds content, antioxidant activity, hypertensive activity, fatty acid profile, volatile organic compounds, macro and micro minerals, as well as the heavy metals in these products, were analyzed. Overall, the HIUS technol. induced some pos. changes in the nutritional profile of the soursop whey beverage including beneficial effects, e.g., increase of phenolic content, improvement of the antioxidant and anti-hypertensive activity and reduction of undesired minerals. Although some neg. changes, such as degradation of the ascorbic acid, decrease of some minerals and production of certain volatile compounds were found, the beneficial effects were prominent, thus, opening new opportunities to develop healthy functional beverages.
Ultrasonics Sonochemistry published new progress about Beverages. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Recommanded Product: Ethyl 3-hydroxybutanoate.
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