High-intensity ultrasound processed acerola juice containing oligosaccharides and dextran promotes Lacticaseibacillus casei NRRL B-442 growth |
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| Authors: | Cristiano Silva do Nascimento Brenda N Santos Sueli Rodrigues |
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| Affiliation: | 1. Food Engineering Department, Federal University of Ceará, Campus do Pici, Bloco 858, CEP 60440-900 Fortaleza, CE, Brazil;2. Chemical Engineering Department, Federal University of Ceará, Campus do Pici, Bloco 709, CEP 60440-900 Fortaleza, CE, Brazil
Contribution: Formal analysis (supporting), ?Investigation (equal), Methodology (equal) |
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| Abstract: | In the present study, a prebiotic acerola juice containing gluco-oligosaccharides and dextran was produced and processed by high-intensity ultrasound (HIUS). After a simulated in vitro digestion, the gluco-oligosaccharides and dextran maintained 90% and 80% of their initial concentration in all prebiotic’s juices. At the same time, Vitamin C and phenolic compounds concentration increased significantly by 19% and 7% (P < 0.05). After the in vitro digestion, the prebiotic juice HIUS processed by 10 min showed the highest increase in gluco-oligosaccharides and bioactive compound concentrations. The HIUS processing imparted some dextran hydrolysis and improved its fermentability by Lacticaseibacillus casei. Gluco-oligosaccharides were extensively consumed as substrate in simulated intestinal conditions, promoting the L. casei NRRL B-442 growth and production of organic acids and short-chain organic acids. The prebiotic juice HIUS processed for 6 min showed the best responses regarding the metabolism of L. casei NRRL B-442. The results showed high-intensity ultrasound processed acerola juices containing gluco-oligosaccharides and dextran as a prebiotic food. |
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| Keywords: | Dextran gluco-oligosaccharides high-intensity ultrasound probiotics |
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