Fructooligosaccharides integrity after atmospheric cold plasma and high-pressure processing of a functional orange juice

Abstract

In this study, the effect of atmospheric pressure cold plasma and high-pressure processing on the prebiotic orange juice was evaluated. Orange juice containing 7g/100g of commercial fructooligosaccharides (FOS) was directly and indirectly exposed to a plasma discharge at 70kV with processing times of 15, 30, 45 and 60s. For high-pressure processing, the juice containing the same concentration of FOS was treated at 450MPa for 5min at 11.5°C in an industrial equipment (Hyperbaric, model: 300). After the treatments, the fructooligosaccharides were qualified and quantified by thin layer chromatography. The organic acids and color analysis were also evaluated. The maximal overall fructooligosaccharides degradation was found after high-pressure processing. The total color difference was <3.0 for high-pressure and plasma processing. citric and ascorbic acid (Vitamin C) showed increased content after plasma and high-pressure treatment. Thus, atmospheric pressure cold plasma and high-pressure processing can be used as non-thermal alternatives to process prebiotic orange juice.

Supercritical CO2 Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments

“…However, the stabilization mechanisms associated with HPP are mainly based on mechanical energy [ 24 ]. Almeida et al [ 12 ] reported a FOS hydrolysis of 21.4% in samples of FOS-enriched orange juice subjected to non-thermal HPP at 450 MPa for 5 min at 11.5 °C.…”

“…They are widely distributed in a variety of plants as a storage carbohydrate [ 8 ]. Several products have been enriched with these prebiotic compounds to increase their functionality like semi-hard cheese [ 9 ], fermented sausages [ 10 ], Greek yogurt [ 11 ], fruit juices [ 12 ], infant formulas [ 13 ], and many others. Recently Brazilian ginseng ( Pfaffia glomerata ) roots were recognized as a new source of short-chain FOS, including 1-kestose, nystose, and fructofuranosylnystose with up to 8.8 g/100 g of prebiotic carbohydrates [ 14 ].…”

Nonthermal Plasma–Liquid Interactions in Food Processing: A Review

“…Almeida et al. () compared the degradation of fructooligosaccharides in water and orange juice after NTP treatment. It was observed that the fructooligosaccharides degradation was more in orange juice than in water.…”

“…Berardinelli et al (2016) also stated that the inactivation efficiency of PAW varies with respect to the kind of vegetables. Almeida et al (2017) compared the degradation of fructooligosaccharides in water and orange juice after NTP treatment. It was observed that the fructooligosaccharides degradation was more in orange juice than in water.…”

Análisis crítico del potencial del plasma frío como tecnología no destructiva en el procesamiento alimentario: situación actual y tendencias futuras

“…El PF se propone como una tecnología de conservación no térmica con alto potencial para prolongar la vida de anaquel de los alimentos (Liao et al, 2020;Pan et al, 2019a;Sonawane et al, 2020;Ziuzina et al, 2014), basándose en la descontaminación microbiana (Bermúdez-Aguirre et al, 2013;Bourke et al, 2018;Mandal et al, 2018;Misra et al, 2016;Niemira y Sites, 2008;Pasquali et al, 2016;Patil et al, 2016;Sonawane et al, 2020;Stoica et al, 2014), y la inactivación enzimática (Almeida et al, 2017;Bourke et al, 2017;Surowzky et al, 2013;Ozen y Singh, 2020;Pan et al, 2019b).…”