Supercritical CO(2)Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract ofPfaffia glomerataRoots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments

Author(s)

Silva, Eric Keven ^[1] ; Bargas, Matheus A. ^[1] ; Arruda, Henrique S. ^[2] ; Vardanega, Renata ^[1] ; Pastore, Glaucia M. ^[2] ; Meireles, M. Angela A. ^[1]

Affiliation

^[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn, LASEFI, BR-13083862 Campinas - Brazil

^[2] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, Bioflavors & Bioact Cpds Lab, BR-13083862 Campinas - Brazil

• Document type: Journal article
• Source: Molecules; v. 25, n. 17 SEP 2020.
• Web of Science Citations: 0

Abstract

The effects of supercritical CO(2)processing on the chemical stability of fructooligosaccharides (FOS) and other functional and nutritional compounds were evaluated employing non-thermal and thermal approaches. Apple juice was enriched withPfaffia glomerataroots aqueous extract due to its high content of short-chain FOS and then subjected to different levels of temperature (40 and 60 degrees C), pressure (8 and 21 MPa), and CO(2)volume ratio (20 and 50%). The percentage of CO(2)volume was evaluated concerning the total volume of the high-pressure reactor. Also, the functional beverage was thermally treated at 105 degrees C for 10 min. Physicochemical properties (pH and soluble solid content), beta-ecdysone, sugars (glucose, fructose, and sucrose), and FOS (1-kestose, nystose, and fructofuranosylnystose) content were determined. The pH and soluble solid content did not modify after all treatments. The pressure and CO(2)volume ratio did not influence the FOS content and their chemical profile, however, the temperature increase from 40 to 60 degrees C increased the nystose and fructofuranosylnystose content. High-temperature thermal processing favored the hydrolysis of 1-kestose and reduced the sucrose content. Regarding beta-ecdysone, its content remained constant after all stabilization treatments demonstrating thus its high chemical stability. Our results demonstrated that supercritical CO(2)technology is a promising technique for the stabilization of FOS-rich beverages since the molecular structures of these fructans were preserved, thus maintaining their prebiotic functionality. (AU)

• FAPESP's process: 17/11641-8 - Non-thermal pasteurization of functional apple juice enriched with Brazilian ginseng roots extracts (Pfaffia glomerata) applying supercritical technology
• Grantee: Matheus Angelo Bargas
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• FAPESP's process: 15/22226-6 - Sterilization of liquid foods using supercritical technology
• Grantee: Eric Keven Silva
• Support Opportunities: Scholarships in Brazil - Post-Doctoral