Document Type

Article

Rights

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

Disciplines

1.4 CHEMICAL SCIENCES, 3.3 HEALTH SCIENCES

Publication Details

International Journal of Food Science and Technology

https://doi.org/10.1111/ijfs.13175

Abstract

Fructooligosaccharides (FOS) are among the main carbohydrates with prebiotic activity, and they are the most applied functional carbohydrate ingredient in the food industry. FOS are known to hydrolyse when subjected to thermal processing, thus partially losing its functional properties. In this study, we evaluate whether three nonthermal technologies are suitable for processing FOS regarding its stability after processing. FOS were subjected to ultrasound, high-pressure processing (HPP) and atmospheric cold plasma (ACP). The FOS solution, 70 g L−1, was set at a concentration recommended for human intake. The treatments were carried out at operating conditions usually used for microbial inactivation in foods (HPP at 450 MPa for 5 min; US at 600–1200 W L−1 for 5 min; ACP at 70 kV for 15–60 s). NMR and HPLC analysis of the FOS components showed that ACP, ultrasound and HPP have not induced any significant change on FOS concentration (

DOI

https://doi.org/10.1111/ijfs.13175

Funder

CNPq; FUNCAP

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