The addition of xyloligoosaccharide in strawberry-flavored whey beverage

LWT

Volumn 109, Issue , 2019, Pages 118-122

  Souza, Fernanda P ^a   Balthazar, Celso F ^b   Guimarães, Jonas T ^b   Pimentel, Tatiana C ^c   Esmerino, Erick A ^b   Freitas, Mônica Q ^b   Raices, Renata S L ^a   Silva, Márcia C ^a   Cruz, Adriano G ^a  

^a Instituto Federal de Educacao   (Brazil)

^b FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^c INSTITUTO FEDERAL DO PARANÁ   (Brazil)

Author keywords

Bioactive compounds; Volatile compounds; Whey beverage; Xyloligoosaccharide

Indexed keywords

BEVERAGES; FRUITS; PHYSICOCHEMICAL PROPERTIES; RHEOLOGY; TEXTURES; VOLATILE ORGANIC COMPOUNDS;

ACE-INHIBITORY ACTIVITY; ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; FUNCTIONAL CHARACTERISTICS; PHYSICO-CHEMICAL COMPOSITION; VOLATILE COMPOUNDS; WHEY BEVERAGE; XYLOLIGOOSACCHARIDE;

DAIRIES;

EID: 85064108584     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2019.03.093     Document Type: Article

References (26)

1. Aachary, A.A., Prapulla, S.G., Xylooligosaccharides (XOS) as an emerging prebiotic: Microbial synthesis, utilization, structural characterization, bioactive properties, and applications. Comprehensive Reviews in Food Science and Food Safety 10 (2011), 2–16.
2. Amaral, G.V., Silva, E.K., Cavalcanti, R.N., Martins, C.P., Andrade, L.G.Z., Moraes, J., et al. Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile. Food Chemistry 239 (2018), 697–703.
3. AOAC, Official methods of analysis of the association of official analytical chemists. 17th ed., 2000 Washington, D.C. USA: A.O.A.C.
4. Ayyash, M., Al-Nuaimi, A.K., Al-Mahadin, S., Liu, S.Q., In vitro investigation of anticancer and ACE-inhibiting activity, α-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk. Food Chemistry 15 (2018), 588–597.
5. Balthazar, C.F., Santillo, A., Figliola, L., Silva, H.L.A., Esmerino, E.A., Freitas, M.Q., et al. Sensory evaluation of a novel prebiotic sheep milk strawberry beverage. LWT – Food Science & Technology 98 (2018), 94–98.
6. Cappato, L.P., Ferreira, M.V.S., Moraes, J., Pires, R.S.P., Rocha, R.S., Silva, R., et al. Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds. Food Chemistry 263 (2018), 81–88.
7. Costa, G.M., de Carvalho Silva, J.V., Mingotti, J.D., Barão, C.E., Klososki, S.J., Pimentel, T.C., Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice. LWT- Food Science and Technology 75 (2017), 195–201.
8. Cui, H., Hayat, K., Jia, C., Duhoranimana, E., Huang, Q., Zhang, X., et al. Synergistic effect of thermal reaction and vacuum dehydration for improving xylose-phenylalanine conversion to N-(1-deoxy-D-xylulos-1-yl)-phenylalanine during an aqueous maillard reaction. Journal of Agricultural and Food Chemistry, 2018, 10.1021/acs.jafc.8b04448.
9. Dan, T., Wang, D., Wu, S., Jin, R., Ren, W., Sun, T., Profiles of volatile flavor compounds in milk fermented with different proportional combinations of lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Molecules, 22, 2017, 1633.
10. Ferrão, L.L., Ferreira, M.V.S., Cavalcanti, R.N., Carvalho, A.F.A., Pimentel, T.C., Silva, R., et al. The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese. Food Research International 107 (2018), 137–147.
11. Gibson, G.R., Hutkins, R., Sanders, M.E., Prescott, S.L., Reimer, R.A., Salminen, S.J., et al. Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nature Reviews Gastroenterology & Hepatology, 14, 2017, 491.
12. Guimarães, J.T., Silva, E.K., Alvarenga, V.O., Costa, A.L.R., Cunha, R.L., Sant'Anna, A.S., et al. Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels. Ultrasonics Sonochemistry 44 (2018), 251–260.
13. Gupta, M., Yadav, M.P.S., Chauhan, A.S., Verma, R., Physico-chemical qualities of papaya pulp based whey beverage. International Journal of Pure and Applied Bioscience 5:4 (2017), 341–345.
14. Hassani, A., Hussain, S.A., Abdullah, N., Kamarudin, S., Rosli, R., Antioxidant potential and angiotensin-converting enzyme (ACE) inhibitory activity of orotic acid-loaded gum Arabic nanoparticles. AAPS PharmSciTech, 20(2), 2019, 53.
15. Janiaski, D.R., Pimentel, T.C., Cruz, A.G., Prudencio, S.H., Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product?. Journal of Dairy Science 99 (2016), 5273–5283.
16. Justino, A.B., Miranda, N.C., Franco, R.R., Martins, M.M., da Silva, N.M., Espindola, F.S., Annona muricata Linn. leaf as a source of antioxidant compounds with in vitro antidiabetic and inhibitory potential against α-amylase, α-glucosidase, lipase, non-enzymatic glycation and lipid peroxidation. Biomedicine & Pharmacotherapy 100 (2018), 83–92.
17. Kareb, O., Aïder, M., Whey and its derivatives for probiotics, prebiotics, synbiotics, and functional foods: A critical review. Probiotics and Antimicrobial Proteins, 2018, 1–22.
18. Mann, B., Athira, S., Sharma, R., Kumar, R., Sarkar, P., Bioactive peptides from whey proteins. Whey proteins, 2019, Academic Press, 519–547.
19. Ncbi, National center for biotechnology information. PubChem compound database. https://pubchem.ncbi.nlm.nih.gov/compound/, 2018.
20. Panghal, A., Kumar, V., Dhull, S.B., Gat, Y., Chhikara, N., Utilization of dairy industry waste-whey in formulation of papaya RTS beverage. Current Research in Nutrition and Food Science Journal 5:2 (2017), 168–174.
21. Silveira, E.O., Neto, J.H.L., da Silva, L.A., Raposo, A.E., Magnani, M., Cardarelli, H.R., The effects of inulin combined with oligofructose and goat cheese whey on the physicochemical properties and sensory acceptance of a probiotic chocolate goat dairy beverage. LWT-Food Science and Technology 62 (2015), 445–451.
22. Vadivelan, R., Krishnan, R.G., Kannan, R., Antidiabetic potential of Asparagus racemosus Willd leaf extracts through inhibition of α-amylase and α-glucosidase. Journal of Traditional And Complementary Medicine 9:1 (2019), 1–4.
23. Yang, X., Chen, K., Liu, H., Zhang, Y., Luo, Y., Purification and identification of peptides with high angiotensin-I converting enzyme (ACE) inhibitory activity from honeybee pupae (Apis mellifera) hydrolysates with in silico gastrointestinal digestion. European Food Research and Technology 245 (2019), 535–544.
24. Yasmin, A., Butt, M.S., van Baak, M., Shahid, M.Z., Supplementation of prebiotics to a whey-based beverage reduces the risk of hypercholesterolaemia in rats. International Dairy Journal 48 (2015), 80–84.
25. Yerlikaya, O., Akpinar, A., Torunoglu, F.A., Kinik, O., Akbulut, N., Uysal, H., Effect of some prebiotic combination on viability of probiotic bacteria in reconstituted whey and milk beverages. AgroFood Industry Hi-Tech, Monographic Supplement Series 23 (2012), 27–29.
26. Zhang, Y.T., Wang, G.X., Jing, D., Zhong, C.F., Jin, K., Li, T.Z., et al. Analysis of volatile components in strawberry cultivars Xingdu 1 and Xingdu 2 and their parents. Agricultural Sciences in China 8 (2009), 441–446.