This study aimed to evaluate the effect of short-time heat-treatment (HTST, 90 °C/20 s) and thermosonication (TS) at temperatures of 70, 80, and 90 °C (TS70, TS80, and TS90) on the quality parameters of orange juice whey drinks. Formulations with different orange juice/reconstituted whey proportions were subjected to sensory analysis, and the ideal formulation was established through survival analysis (31% whey, 69% orange juice). This formulation showed approval of 75% of the consumers, which is considered satisfactory. It was processed by HTST or TS and evaluated for the microbial counts, rheological parameters, color, physical properties (differential scanning calorimetry and time-domain nuclear magnetic resonance), volatile compounds, and bioactive compounds. TS-treated orange juice whey drinks showed a higher microbial inactivation (>1 log cfu/mL increase) and microbial stability during 21 days of storage (2.9, 4, and 1.1 log cfu/mL lower counts for aerobic mesophilic bacteria, yeasts and molds, and lactic acid bacteria, respectively). Furthermore, it showed higher antioxidant (>15% increase), anti-hypertensive (>24% increase), and anti-diabetic (>30% increase) activities and lowered ascorbic acid degradation (>8%). Finally, it showed lower viscosity (decreases in consistency index >46.9 Pa.sⁿ) and an improved volatile profile (presence of maltol and butanoic acid, ethyl ester). The effects were more pronounced at 80 and 90 °C. TS is a promising technology for treating orange juice whey drinks.

Industrial relevance

Thermosonication can be used in the processing of orange juice whey drinks, resulting in better microbial inactivation, increased shelf-life, and improved functional properties and physical parameters compared to conventional processing. In this sense, this research's findings contribute to the utilization of non-conventional technologies by the dairy industry.

中文翻译：

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橙汁乳清饮料加工中热超声处理的好处

本研究旨在评估在 70、80 和 90°C（TS70、TS80 和 TS90）温度下短时间热处理（HTST，90 °C/20 s）和热超声处理 (TS) 对橙汁乳清饮料的质量参数。对具有不同橙汁/复原乳清比例的配方进行感官分析，并通过存活分析（31% 乳清，69% 橙汁）建立理想的配方。该配方得到了 75% 的消费者的认可，被认为是令人满意的。它通过 HTST 或 TS 处理，并评估微生物计数、流变参数、颜色、物理特性（差示扫描量热法和时域核磁共振）、挥发性化合物和生物活性化合物。TS 处理的橙汁乳清饮料表现出更高的微生物灭活率 (> 1 log cfu/mL 增加）和 21 天储存期间的微生物稳定性（好氧嗜温细菌、酵母菌和霉菌以及乳酸菌的计数分别降低 2.9、4 和 1.1 log cfu/mL）。此外，它显示出更高的抗氧化（增加> 15%）、抗高血压（增加> 24%）和抗糖尿病（增加> 30%）活性，并降低抗坏血酸降解（> 8%）。最后，它显示出较低的粘度（稠度指数下降 >46.9 Pa.s 30% 增加) 活动和降低抗坏血酸降解 (>8%)。最后，它显示出较低的粘度（稠度指数下降 >46.9 Pa.s 30% 增加) 活动和降低抗坏血酸降解 (>8%)。最后，它显示出较低的粘度（稠度指数下降 >46.9 Pa.sⁿ ) 和改进的挥发性特征（麦芽酚和丁酸乙酯的存在）。在 80°C 和 90°C 时效果更明显。TS 是一种很有前途的处理橙汁乳清饮料的技术。

工业相关性

热超声处理可用于橙汁乳清饮料的加工，与传统加工相比，可以更好地灭活微生物，延长保质期，并改善功能特性和物理参数。从这个意义上说，本研究的发现有助于乳制品行业利用非常规技术。