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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Xylooligosaccharides chemical stability after high-intensity ultrasound processing of prebiotic orange juice

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Author(s):
Silva, Eric Keven [1, 2] ; Arruda, Henrique S. [3] ; Pastore, Glaucia M. [3] ; Meireles, M. Angela A. [2] ; Saldana, Marleny D. A. [1]
Total Authors: 5
Affiliation:
[1] Univ Alberta, Dept Agr Food & Nutr Sci, Edmonton, AB T6G 2P5 - Canada
[2] Univ Campinas UNICAMP, Sch Food Engn, FEA, LASEFI, DEA, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil
[3] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, Bioflavors & Bioact Cpds Lab, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: ULTRASONICS SONOCHEMISTRY; v. 63, MAY 2020.
Web of Science Citations: 0
Abstract

The effects of the high-intensity ultrasound (HIUS) technology at the nominal powers of 300, 600, 900, and 1200 W were evaluated on the chemical stability of xylooligosaccharides (XOS) used to enrich orange juice. The ultrasound energy performance for each nominal power applied to the XOS-enriched orange juice was determined by calculating acoustic powers (W), HIUS intensity (W/cm(2)), and energy density (kJ/mL). Physicochemical properties (pH and soluble solid content), organic acid content (ascorbic, malic, and citric acids), total phenolic content (TPC), antioxidant activity by the FRAP (Ferric reducing ability of plasma) method, sugar (glucose, fructose, and sucrose), and XOS (xylobiose, xylotriose, xylotetraose, xylopentaose, and xylohexaose) content were determined. The pH and soluble solid content did not change after all HIUS treatments. The HIUS process severity was monitored by quantifying ascorbic acid content after the treatments. A significant linear decrease in the ascorbic acid content was observed in prebiotic orange juice with the HIUS process intensification by increasing nominal power. The malic acid and citric acid contents had similar behavior according to the HIUS process intensification. The nominal power increase from 300 to 600 W increased the concentration of both organic acids, however, the intensification up to 1200 W reduced their concentration in the functional beverage. The TPC and FRAP data corroborated with the results observed for the ascorbic acid content. However, the HIUS processing did not alter sugar and XOS contents. The XOS chromatographic profiles were not modified by the HIUS treatment and presented the same amount of all prebiotic compounds before and after the HIUS treatment. Overall, HIUS technology has been evaluated as a promising stabilization technique for prebiotic beverages enriched with XOS due to their high chemical stability to this emerging technology under severe process conditions. (AU)

FAPESP's process: 18/14550-6 - Non-thermal processing of functional beverage using supercritical carbon dioxide technology and high-pressure processing
Grantee:Eric Keven Silva
Support Opportunities: Scholarships abroad - Research Internship - Post-doctor