Abstract
The effects of supercritical CO2 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 with Pfaffia glomerata roots aqueous extract due to its high content of short-chain FOS and then subjected to different levels of temperature (40 and 60 °C), pressure (8 and 21 MPa), and CO2 volume ratio (20 and 50%). The percentage of CO2 volume was evaluated concerning the total volume of the high-pressure reactor. Also, the functional beverage was thermally treated at 105 °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 CO2 volume ratio did not influence the FOS content and their chemical profile, however, the temperature increase from 40 to 60 °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 CO2 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.
Highlights
The supplementation of food products and beverages with prebiotic carbohydrates, known as fermentable dietary fibers has increased worldwide in the last years due to a unique lifestyle based on the intake of non-digestible compounds able to stimulate the growth/activity of beneficial bacteria in the human gastrointestinal tract [1]
Regarding conventional high-temperature thermal processing, the pH values and soluble solids content of concentrated apple juice processed in industrial-scale were stable after all thermal manufacturing stages such as preconcentration, enzymatic clarification, concentration, and pasteurization [26]
SC-CO2 technology is a promising alternative for the processing of prebiotic carbohydrate-enriched beverages like FOS-type fructans
Summary
The supplementation of food products and beverages with prebiotic carbohydrates, known as fermentable dietary fibers has increased worldwide in the last years due to a unique lifestyle based on the intake of non-digestible compounds able to stimulate the growth/activity of beneficial bacteria in the human gastrointestinal tract [1]. Health disorders like high cholesterol, high blood sugar, weight gain, allergies, and others may be associated with an imbalance in the gut microbiome [2,3] In this sense, prebiotic carbohydrates, such as fructooligosaccharides (FOS) and inulin type-fructans, may assist in regaining and maintaining health because these macromolecules feed probiotic bacteria, known as Bifidobacteria, which are essential nutrients and a source of energy [4]. FOS are well-known fructan oligosaccharides with a linear structure of fructose units linked by β-(2→1) bonds presenting a d-glucose residue at the terminal, reducing end by an α-(1→2) bond These oligosaccharides present a degree of polymerization, varying from three to nine fructose molecules [7]. They are widely distributed in a variety of plants as a storage carbohydrate [8]
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