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

Inulin-enriched apple juice was subjected to supercritical CO2 processing under different pressure levels (10, 15, and 20 MPa at 35 °C, 10 min and a 67% CO2 volume ratio) and to conventional thermal treatment (95 °C/1 min). Physicochemical properties (pH, soluble solid content, ζ-potential, particle size distribution and rheological behavior), organic acid (citric and malic) content, and phenolic compounds (UHPLC-ESI-MS/MS) were evaluated;...