Abstract
The effects of supercritical CO2 technology on the non-thermal processing of soursop (Annona muricata L.) whey beverage enriched with inulin, a prebiotic carbohydrate, were analyzed. The functional dairy beverage was processed employing different supercritical process conditions: 35 and 55 °C, 10 and 20 MPa, and a CO2 volume ratio of 20 and 50%. Physicochemical properties (pH, soluble solids, ζ-potential), microstructural characteristics (microstructure, particle size distribution), rheological behavior, color parameters and phase separation kinetics were evaluated. Our results demonstrated that this emerging technology did not promote physicochemical and color changes in the prebiotic whey beverage processed. The temperature and CO2 volume ratio showed a significant effect on rheological behavior, microstructure, and kinetic stability, while pressure influenced only the beverage's microstructure. Supercritical CO2 technology can be used as a promising non-thermal treatment for the production of dairy beverages, however, the combination with another homogenization technique may improve the beverage kinetic stability.
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