Xylooligosaccharides and their chemical stability under high-pressure processing combined with heat treatment

Published on Mar 1, 2022in Food Hydrocolloids9.147
· DOI :10.1016/J.FOODHYD.2021.107167
Eric Keven Silva3
Estimated H-index: 3
(State University of Campinas),
Henrique Silvano Arruda14
Estimated H-index: 14
(State University of Campinas)
+ 3 AuthorsMarleny D.A. Saldaña27
Estimated H-index: 27
(U of A: University of Alberta)
Sources
Abstract
Abstract null null Xylooligosaccharides (XOS) are emerging prebiotic ingredients used for enriching food products due to their health-promoting properties. This study investigated XOS chemical stability after high-pressure processing (HPP) combined with heat treatment. First, orange juice was enriched with XOS (xylobiose, xylotriose, xylotetraose, xylopentaose, and xylohexaose), and then HPP-treated at 100, 300, and 600 MPa applying non-thermal (30 °C) and thermal (100 °C) conditions. Ascorbic acid (vitamin C) degradation was monitored to evaluate the extend of the severity of the treatments due to its low stability under high-energy process conditions. Also, quality attributes associated with fruit juices such as physicochemical properties (pH, soluble solid content, and ζ-potential), organic acid content (malic and citric acids), total phenolic content, antioxidant activity, and sugar content (glucose, fructose, and sucrose) were determined. The use of HPP combined with heat treatment degraded ascorbic acid up to 37% and promoted sucrose hydrolysis into glucose and fructose. However, our findings demonstrated that the XOS were chemically stable to HPP in the range of 100–600 MPa even applying thermal treatment. Therefore, XOS are promising ingredients for the formulation of functional plant-based beverages since their integrity was preserved under high mechanical and thermal stress conditions of 600 MPa and 100 °C.
📖 Papers frequently viewed together
References53
Newest
#1Andresa Gomes (USP: University of São Paulo)H-Index: 11
#2Ana Letícia Rodrigues Costa (State University of Campinas)H-Index: 11
Last. Eric Keven Silva (State University of Campinas)H-Index: 27
view all 5 authors...
Abstract null null Ultrasound performance at low energy densities (9–86 J/mL) on the quality attributes of freshly squeezed orange juice was compared to heat treatment (90 °C/1 min). Mild sonoprocessing improved orange juice's kinetic stability preserving its ascorbic acid (vitamin C) content. The ultrasound energy densities could not promote pectin methylesterase (PME) inactivation. However, higher energy densities contributed to their cloud stability along cold storage. In contrast, the heat p...
Source
#1Sílvia A. Moreira (University of Aveiro)H-Index: 11
#2Manuela PintadoH-Index: 61
Last. Jorge A. Saraiva (University of Aveiro)H-Index: 41
view all 3 authors...
BACKGROUND The consumption of vegetable juices has increased due to their characteristics such as freshness/natural, high nutritional value, and low calories, being beverages a convenient way of consuming bioactive compounds. High hydrostatic pressure (HPP), which has been mainly used to replace thermal processing, is now also being successfully applied to recover bioactive compounds from herbs as extraction technology. The present work aimed to evaluate the effect of supplementation of carrot j...
Source
#1Eric Keven Silva (U of A: University of Alberta)H-Index: 3
#2Henrique Silvano Arruda (State University of Campinas)H-Index: 14
Last. Marleny D.A. Saldaña (U of A: University of Alberta)H-Index: 27
view all 5 authors...
Abstract The effects of the high-intensity ultrasound (HIUS) technology at the nominal powers of 300, 600, 900, and 1200 W were evaluated on the chemical stability of xylooligosaccharides (XOS) used to enrich orange juice. The ultrasound energy performance for each nominal power applied to the XOS-enriched orange juice was determined by calculating acoustic powers (W), HIUS intensity (W/cm2), and energy density (kJ/mL). Physicochemical properties (pH and soluble solid content), organic acids con...
Source
#2Francisco J. Barba (University of Valencia)H-Index: 74
Last. Krystian MarszałekH-Index: 20
view all 4 authors...
Abstract The aim of this study was to determine the influence of static and multi-pulsed hydrostatic pressure processing (HPP) treatments on the polyphenolic profile, oxidoreductase activity, colour, and browning index of carrot juice. Phenolic acids, flavonoids, lignans and other polyphenols were the predominant polyphenols detected with Triple-TOF-LC-MS/MS. The highest concentration of ferulic acid, didymin, dihydro-p-coumaric acid, sesaminol and matairesinol isomers were found among all the c...
Source
#1Raúl Martí (Polytechnic University of Valencia)H-Index: 7
#2Guadalupe SánchezH-Index: 1
Last. Jaime Cebolla-Cornejo (Polytechnic University of Valencia)H-Index: 18
view all 5 authors...
Abstract Indirect measurements of taste-related compounds are required when a high number of samples has to be analyzed in a short period of time, with a minimum cost. For this purpose, FT-MIR partial least square (PLS) regression models for the prediction of total soluble solids, sugars and organic acids have been developed using three sample sets including breeding lines and commercial varieties of watermelon. Specific models with excellent performance were obtained only for sugars. Neverthele...
Source
#1Eric Keven Silva (State University of Campinas)H-Index: 27
#2Henrique Silvano Arruda (State University of Campinas)H-Index: 14
Last. M. Angela A. Meireles (State University of Campinas)H-Index: 59
view all 5 authors...
Abstract 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; moreover, antioxidant activity assays (DPPH and...
Source
#1David de Paulo Farias (State University of Campinas)H-Index: 7
#2Fábio Fernandes de Araújo (State University of Campinas)H-Index: 6
Last. Glaucia Maria Pastore (State University of Campinas)H-Index: 61
view all 4 authors...
Abstract Background Currently, there is a growing interest in the identification of new molecules that promote health and exhibit potential for technological applications. Prebiotics are functional ingredients naturally occurring in some plant and animal foods that have received considerable attention from the pharmaceutical and food industries due to their positive health effects. With an increasing demand, it is necessary to develop strategies that aim to increase the production of prebiotics ...
Source
#1Liangqing Zhang (Ha Tai: Xiamen University)H-Index: 5
#2Jiarong Qiu (NAU: Nanjing Agricultural University)H-Index: 2
Last. Lu Lin (Ha Tai: Xiamen University)H-Index: 58
view all 7 authors...
Abstract Four drying methods such as freeze drying, vacuum drying, hot-air drying, and spray drying, with or without carriers (maltodextrin and gum arabic) were applied to evaluate their influence on the physicochemical properties, microstructures, and storage stability of the resulting xylooligosaccharides (XOS) products. The glass transition temperature (Tg), freezable water content, water activity, water sorption isotherms, microstructure (characterized by XRD, FT-IR, and SEM), chemical quali...
Source
Vitamin C is important for preventing and slowing the progression of many diseases. There is significant evidence linking periodontal disease and vitamin C. We aimed to systematically review the studies addressing the relationship between vitamin C and periodontal disease, and the preventive ability of vitamin C against periodontal disease. Electric searches were performed using PubMed, EMBASE, Cochrane Library, and Web of Science. Studies addressing the relationships between periodontal disease...
Source
Abstract This study aimed to evaluate the effect of the addition of xylooligosaccharide (XOS, 1.25 g/100 mL) on the pH, physicochemical composition, functional properties, volatile profile, rheological properties, and sensory acceptance of strawberry-flavored whey beverage. The addition of XOS resulted in whey beverages with better functional characteristics (greater antioxidant activity, ACE inhibitory activity, and ⍺-amylase and ⍺-glucosidase inhibition), rheological properties (higher viscosi...
Source
Cited By0
Newest
This website uses cookies.
We use cookies to improve your online experience. By continuing to use our website we assume you agree to the placement of these cookies.
To learn more, you can find in our Privacy Policy.