Xylooligosaccharides chemical stability after high-intensity ultrasound processing of prebiotic orange juice

摘要: Abstract The effects of the high-intensity ultrasound (HIUS) technology at nominal powers 300, 600, 900, and 1200 W were evaluated on chemical stability xylooligosaccharides (XOS) used to enrich orange juice. energy performance for each power applied XOS-enriched juice was determined by calculating acoustic (W), HIUS intensity (W/cm2), density (kJ/mL). Physicochemical properties (pH soluble solid content), organic acid content (ascorbic, malic, citric acids), total phenolic (TPC), antioxidant activity FRAP (Ferric reducing ability plasma) method, sugar (glucose, fructose, sucrose), XOS (xylobiose, xylotriose, xylotetraose, xylopentaose, xylohexaose) determined. pH did not change after all treatments. process severity monitored quantifying ascorbic A significant linear decrease in observed prebiotic with intensification increasing power. malic contents had similar behavior according intensification. increase from 300 600 W increased concentration both acids, however, up reduced their functional beverage. TPC data corroborated results content. However, processing alter contents. chromatographic profiles modified treatment presented same amount compounds before treatment. Overall, has been as a promising stabilization technique beverages enriched due high this emerging under severe conditions.