Effect of Ohmic Heating in Bioactive Peptides, Volatile Compounds, and Fatty Acid Profile in a High-Protein Vanilla Flavoured Milk Drink

High-protein vanilla flavoured milk was processed using ohmic heating (OH) at 60 Hz and 60, 80,100 and 120 V (5.22, 6.96, 8.70 and 10.43 V cm-1, respectively), coded as OH60, OH80, OH100, and OH120, respectively. Peptide, volatile compounds, and fatty acids profiles were compared with untreated and pasteurised samples. Pasteurisation or OH resulted in loss of a 0-casein peptide fraction with ACEinhibitory activity, volatile compounds (1-pentanol, cyclohexanol, isobutyl butyrate, and ethyl decanoate), and fatty acids. However, OH processing released desirable volatile compounds (acetaldehyde, a-phellandrene). The application of intermediate electric field strengths (OH100) resulted in forming of a 0-casein peptide with ACE-inhibitory activity and desirable volatile compounds (acetic acid, 2pentanone, and 3-methyl-1-butanol), while maintaining butyric acid concentration and monounsaturated and polyunsaturated fatty acid levels more similar to the untreated product. The results suggest that OH, mainly at 10.43 V cm-1, is a promising technology in the development of milk drinks. & COPY; 2023 Elsevier Ltd. All rights reserved.