Evaluation of plasma,high‐pressure and ultrasound processing on the stability of fructooligosaccharides |
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Authors: | Elenilson G. Alves Filho Patrick J. Cullen Jesus M. Frias Paula Bourke Brijesh K. Tiwari Edy S. Brito Sueli Rodrigues Fabiano A.N. Fernandes |
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Affiliation: | 1. Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Fortaleza, CE, Brazil;2. Embrapa Agroindustria Tropical, Fortaleza, CE, Brazil;3. Dublin Institute of Technology, School of Food Science and Environmental Health, Dublin, UK;4. School of Chemical Engineering, University of New South Wales, Sydney, NSW, Australia;5. Teagasc Food Research Centre, Department of Food Biosciences, Dublin, UK;6. Universidade Federal do Ceará, Departamento de Engenharia Química, Fortaleza, CE, Brazil |
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Abstract: | Fructooligosaccharides (FOS) are among the main carbohydrates with prebiotic activity, and they are the most applied functional carbohydrate ingredient in the food industry. FOS are known to hydrolyse when subjected to thermal processing, thus partially losing its functional properties. In this study, we evaluate whether three nonthermal technologies are suitable for processing FOS regarding its stability after processing. FOS were subjected to ultrasound, high‐pressure processing (HPP) and atmospheric cold plasma (ACP). The FOS solution, 70 g L?1, was set at a concentration recommended for human intake. The treatments were carried out at operating conditions usually used for microbial inactivation in foods (HPP at 450 MPa for 5 min; US at 600–1200 W L?1 for 5 min; ACP at 70 kV for 15–60 s). NMR and HPLC analysis of the FOS components showed that ACP, ultrasound and HPP have not induced any significant change on FOS concentration (<2.0%) nor on the degree of polymerisation of the FOS (<3.3%). Contrarily to what is reported for thermal treatments, these nonthermal technologies were considered suitable for FOS processing. |
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Keywords: | Fructooligosaccharides functional carbohydrates high‐pressure processing
NMR
nonthermal technology |
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