Effects of ultrasound versus pasteurization on whey–oat beverage processing: quality and antioxidative properties

Herrera-Ponce, A. L., Salmerón- Ochoa, I. ORCID: https://orcid.org/0000-0003-1182-2571, Rodriguez-Figueroa, J. C., Santellano-Estrada, E. ORCID: https://orcid.org/0000-0003-0884-0971, Garcia-Galicia, I. A. ORCID: https://orcid.org/0000-0001-8765-0804, Vargas Bello Pérez, E. ORCID: https://orcid.org/0000-0001-7105-5752 and Alarcon-Rojo, A. D. ORCID: https://orcid.org/0000-0003-3381-9373 (2022) Effects of ultrasound versus pasteurization on whey–oat beverage processing: quality and antioxidative properties. Processes, 10 (8). 1572. ISSN 2227-9717 doi: 10.3390/pr10081572

Abstract/Summary

The consumption of functional beverages is rapidly increasing. The improvement in the functional properties of whey after the application of ultrasound is due to the release of bioactive peptides that have antioxidant properties, among others. Bioactive peptides with antioxidant activity have also been found in oats, stimulating the study of whey beverages formulated with oats to obtain functional products. The aim of this study was to determine the influence of ultrasound (24 kHz) at 20 °C for 15 min at 23 W and 154 W on the quality and functional properties of whey–oat (50:50 v/v) beverages and compare it with pasteurization at 65 °C for 30 min (LTLT). Non-significant effect (p > 0.05) of ultrasound intensity (23 W and 154 W) was observed on the physicochemical characteristics and the proximal composition of the whey–oat beverages. The sonicated beverages showed a greater tendency to green and yellow color (p < 0.05), higher fat content (p < 0.05), and less ash and carbohydrates (p < 0.05) than the pasteurized beverage. The antioxidant activity of the mM Trolox equivalent/mL of the sonicated beverages was higher (p < 0.05) (4.24 and 4.27 for 23W and 54 W, respectively) compared to that of the pasteurized beverage (4.12). It is concluded that ultrasound is superior to pasteurization in improving the antioxidant activity of whey–oat beverages without having a detrimental impact on the proximal composition and physicochemical quality. Future studies should evaluate more functional parameters and determine the shelf life of sonicated whey–oat beverages.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/107741
Identification Number/DOI	10.3390/pr10081572
Refereed	Yes
Divisions	No Reading authors. Back catalogue items Life Sciences > School of Agriculture, Policy and Development > Department of Animal Sciences
Publisher	MDPI
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