Arranz, E.Corrochano, A.R.Shanahan, C.Villalva, M.Jaime, L.Santoyo, S.Callanan, M.J.Murphy, E.Giblin, L.2023-11-062023-11-062019-10E. Arranz, A.R. Corrochano, C. Shanahan, M. Villalva, L. Jaime, S. Santoyo, M.J. Callanan, E. Murphy, L. Giblin, Antioxidant activity and characterization of whey protein-based beverages: Effect of shelf life and gastrointestinal transit on bioactivity, Innovative Food Science & Emerging Technologies, Volume 57, 2019, 102209, ISSN 1466-8564, https://doi.org/10.1016/j.ifset.2019.102209.http://hdl.handle.net/11019/3380peer-reviewedWhey proteins can exhibit antioxidant activity. The objectives of this study were to formulate model whey based beverages with well-established antioxidants (plant polyphenols, vitamins and astaxanthin) to investigate (1) the antioxidant shelf life over a 24-week period and (2) the antioxidant activity after upper gastrointestinal transit. Pilot scale processing (pasteurization, ultra-high temperature or spray drying) was used to prepare beverages which were representative of current product formats. In vitro gastrointestinal digestion of test samples was performed using the standardised INFOGEST method and antioxidant activity of samples was determined using ABTS, FRAP and ORAC. Results from the antioxidant shelf life study provided evidence that powder products functionality was preserved. Whey beverages (pasteurised or spray dried) increased or maintained antioxidant activity during gastrointestinal transit. Combination of whey with additional antioxidant ingredients increased the bioactivity of formulated products; however, this greater bioactivity was altered after gastrointestinal transit, depending on processing type and antioxidant methodology.en© 2019 Elsevier Ltd. All rights reserved.Attribution-NonCommercial-ShareAlike 4.0 Internationalhttps://www.elsevier.com/tdm/userlicense/1.0/http://creativecommons.org/licenses/by-nc-sa/4.0/Whey beveragesHeat treatmentAntioxidantShelf lifeDigestionArticlehttps://doi.org/10.1016/j.ifset.2019.102209