The fast and homogeneous heating provided by ohmic heating (OH) results in a less thermic intensity, decreasing the degradation of bioactive compounds in dairy foods. This study aimed to evaluate the OH effect (10, 100, 1000 Hz 25 V; 45, 60, 80 V and 60 Hz) on the degradation of bioactive compounds in raspberry-flavored whey beverage. All treatments were performed under the same temperature profiles (64°C/30 min). To evaluate the bioactive compounds the DPPH and FRAP (expressed in Trolox Equivalent/g) and Total Phenolic compounds (expressed in Acid Gallic/g), besides the bioactive peptides using the Angiotensin Enzyme inhibitor (ACE). Regarding the ACE analysis, the results showed that OH increased the enzyme inhibition when compared with the conventional (≈66%), except for the 45 V–60Hz (≈ 58%). An increase in frequency resulted in a higher inhibition. The greater inhibition was observed in the 100 and 1000 Hz (≈93 and 97%, respectively, P > 0.05) compared with the conventional. In the treatments where the voltage were tested, only the 80V (≈85%) had a significant difference compared with the conventional. Regarding the antioxidant capacity corresponding to the phenolic compounds, it was observed that the conventional treatment resulted in a lower degradation (≈61mg) followed by the 1000 Hz (≈63 mg), while for the other samples the degradations were higher when compared with the conventional process. The FRAP assay showed same phenolic compounds as the conventional process (≈248 µM) had a less degradation in the bioactive compounds, where the 80V–60 Hz had the worst scenario (≈196 µM). For the DPPH analysis, OH resulted in a better stability compared with the conventional (≈8.5 µM), where the treatment 80V–60 Hz had the best condition (≈8.88 µM), followed by 1000 Hz–25 V (≈8.86 µM) and 60V–60 Hz (≈8.86 µM). According to the results, OH processing may presents an alternative to conventional processing due to lower degradation in the bioactive compounds in the whey beverages.