Document Type

Article

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Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

Biology

Publication Details

Food Research International

doi: 10.1016/j.foodres.2017.09.072

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

DOI

https://doi.org/10.1016/j.foodres.2017.09.072

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