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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.)

Inulin thermal stability in prebiotic carbohydrate-enriched araticum whey beverage

Full text
Author(s):
Pastore, Glaucia Maria [1]
Total Authors: 1
Affiliation:
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, Bioflavors & Bioact Cpds Lab, Monteiro Lobato St 80, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 128, JUN 2020.
Web of Science Citations: 3
Abstract

Inulin is a prebiotic carbohydrate widely used in the food industry due to its health-related claims and its ability to modify/improve the technological properties of food products. However, industrial processes such as thermal treatments, can cause structure changes in prebiotic carbohydrates affecting their health benefits and technological properties, but these aspects have received little attention. Therefore, this study aimed to evaluate the impact of thermal treatments (70-100 degrees C/60 s) on inulin chemical stability in a dairy system, araticum flavoured whey beverage. Compared with untreated whey beverage, the thermally processed whey beverages did not exhibit any changes in pH (5.59), total soluble solids (24.63-25.19 degrees Brix), glucose (16.11-17.97 mg/mL), fructose (17.75-19.49 mg/mL), sucrose (89.00-94.14 mg/mL) and lactose (61.59-67.19 mg/mL). The chromatographic analysis displayed no significant differences in content (GF(2)-GF(4) ranged from 3.04 to 3.28 mg/mL) and profile of inulin (average DP = 10) between untreated and thermally processed beverages, showing that inulin had strong ability to resist thermal degradation in a dairy system. This study has provided consistent and clear results regarding inulin thermal stability, showing that inulin can be successfully added in thermally processed commercial dairy beverages without prejudice to their prebiotic properties. (AU)

FAPESP's process: 15/22226-6 - Sterilization of liquid foods using supercritical technology
Grantee:Eric Keven Silva
Support Opportunities: Scholarships in Brazil - Post-Doctoral
FAPESP's process: 15/50333-1 - COBRA: a novel compound discovery pipeline for rapid and cost-effective identification of bioactives with health beneficial effects in Brazilian crops
Grantee:Glaucia Maria Pastore
Support Opportunities: Research Projects - Thematic Grants