期刊
FOOD CHEMISTRY
卷 380, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.132193
关键词
Oxidative stress & nbsp;; Antioxidant enzymes; Functional activity; Dairy & nbsp;; Ultrasonic processing; Bioactive compounds
资金
- CAPES - Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (Brazil) [01]
- Fundacao de Amparo a Pesquisa do Estado do Rio de Janeiro (FAPERJ)
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPQ)
This study evaluated the effects of a prebiotic soursop whey beverage processed by high-intensity ultrasound (HIUS) on healthy rats. The findings suggest that ultrasound technology can provide in vivo health and functional benefits.
New technologies for food processing have been used to enhance the beneficial effects of foods. This study aimed to evaluate the effects of a prebiotic soursop whey beverage processed by high-intensity ultrasound (HIUS) on healthy rats. Whey beverages were processed by HIUS (20KHz, 520 W of nominal power, < 53?, 20.3 W of acoustic power, energy density of 2.9 kJ.cm(-3) and 9.5 min to process 100 mL) and high-temperature short-time (HTST, 75?& nbsp;for 15 s) before being supplemented to Wistar rats by gavage for 15 days. Antioxidant, antidiabetic, anti-hypertensive, and anticancer activities, lipid peroxidation, bioactive peptides, and microstructure of the beverages were analyzed. In addition, the body mass, food, and water intake, systolic blood pressure, biochemical and oxidative stress parameters were measured. The sonicated beverage induced satiety, decreased glutathione peroxidase activity, total triglycerides, very-low-density lipoprotein cholesterol, and alanine aminotransferase. These findings suggest that ultrasound technology can provide in vivo health and functional benefits.
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