Busca avançada
Ano de início
Entree
(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Effects of supercritical carbon dioxide and thermal treatment on the inulin chemical stability and functional properties of prebiotic-enriched apple juice

Texto completo
Autor(es):
Silva, Eric Keven [1] ; Arruda, Henrique S. [2] ; Eberlin, Marcos N. [3] ; Pastore, Glaucia M. [2] ; Meireles, M. Angela A. [1]
Número total de Autores: 5
Afiliação do(s) autor(es):
[1] Univ Estadual Campinas, UNICAMP, Sch Food Engn, LASEFI DEA FEA, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil
[2] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil
[3] Univ Estadual Campinas, Inst Chem, ThoMSon Mass Spectrometry Lab, Campinas, SP - Brazil
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 125, NOV 2019.
Citações Web of Science: 2
Resumo

Inulin-enriched apple juice was subjected to supercritical CO2 processing under different pressure levels (10, 15, and 20 MPa at 35 degrees C, 10 min and a 67% CO2 volume ratio) and to conventional thermal treatment (95 degrees C/1 min). Physicochemical properties (pH, soluble solid content, zeta-potential, particle size distribution and rheological behavior), organic acid (citric and malic) content, and phenolic compounds (UHPLC-ESI-MS/MS) were evaluated; moreover, antioxidant activity assays (DPPH and TEAC) as well as sugar content and fructo-oligosaccharide analyses (HPAEC-PAD) were performed. The increase in pressure levels reduced the particle size suspended in the functional juice. Supercritical processing was able to preserve all compounds responsible for the functional properties of the beverage as well as the natural nutritional components such as sorbitol, glucose, fructose and sucrose. The emerging technology did not reduce the antioxidant activity of the juice samples, thus maintaining their functionality. The inulin chemical profile was not altered by the supercritical CO2 processing, while in the thermally treated sample, there was a breakdown of the inulin chain into units of short-chain fructo-oligosaccharides. Overall, supercritical technology may be an interesting option for inulin-enriched apple juice processing. (AU)

Processo FAPESP: 15/22226-6 - Esterilização de alimentos líquidos utilizando tecnologia supercrítica
Beneficiário:Eric Keven Silva
Linha de fomento: Bolsas no Brasil - Pós-Doutorado