The effect of cold plasma processing time and gas flow on bioactive compounds such as vitamin C, carotenoids and phenolic compounds, DPPH, angiotensin-converting-enzyme (ACE) inhibitory activity, fatty acids profile, and volatile compounds of guava-flavored whey beverage was investigated. For comparative purposes, a pasteurized beverage was also manufactured. Cold plasma increased the concentration of bioactive and volatile compounds, and proportionated changes in the fatty acids profile. The milder conditions like lower flow rate and processing time, resulted in higher vitamin C and volatile compounds levels, and higher antioxidant activity, but with a lower carotenoids content and a less favorable fatty acids profile. More drastic conditions like higher flow rate and processing time resulted in products with lower vitamin C and volatile compounds levels, but with higher carotenoids content and ACE inhibitory activity. It can be concluded that the cold plasma processing can improve the properties of the guava-flavored whey beverages (increased concentration of bioactive and volatile compounds), while the effect on the fatty acid profile and ACE inhibitory activity is dependent on the process parameters (processing time and flow rate).

冷血浆处理时间和气体流量对番石榴味乳清饮料中诸如维生素C，类胡萝卜素和酚类化合物，DPPH，血管紧张素转化酶（ACE）抑制活性，脂肪酸谱和挥发性化合物等生物活性化合物的影响为调查。为了比较，还制造了巴氏消毒的饮料。冷血浆增加了生物活性和挥发性化合物的浓度，并按比例改变了脂肪酸谱。较温和的条件（例如较低的流速和加工时间）导致较高的维生素C和挥发性化合物含量以及较高的抗氧化活性，但类胡萝卜素含量较低，脂肪酸分布较差。更高的流速和加工时间等更严酷的条件导致产品的维生素C和挥发性化合物含量降低，但类胡萝卜素含量和ACE抑制活性更高。可以得出结论，冷等离子体处理可以改善番石榴味乳清饮料的性能（增加生物活性和挥发性化合物的浓度），而对脂肪酸谱和ACE抑制活性的影响取决于处理参数（处理时间和流量）。