Effect of processing conditions on the prebiotic activity of commercial prebiotics

摘要: Abstract The functional prebiotic stability of fructooligosaccharides (FOS) and inulin was determined using a activity assay. Prebiotic scores were based on the change in cell biomass Lactobacillus paracasei 1195 relative to that Escherichia coli under equivalent conditions. Prebiotics dissolved citrate–phosphate buffer solutions (10% FOS or 2% inulin), then exposed each three treatments simulating food processing conditions: low pH (pH 3–6), heat at (30 min 85 °C, 4–7), Maillard reaction conditions (up 6 h 85 °C with 1% glycine, 7). considered functionally stable if their score unchanged after treatment. In general, only heating caused significant reduction activity, one products being least stable. other little activity. These results provide basis for selecting prebiotics use as ingredients predicting extent which affects