The effect of processing conditions on the stability of fructooligosaccharides in acidic food products

Roberto Vega, M. E. Zuniga-Hansen

Research output: Contribution to journalArticlepeer-review

22 Scopus citations

Abstract

The effect of processing conditions (temperature and degree of polymerisation, DP) on the stability of short-chain fructooligosaccharides (sc-FOS) was investigated in three reaction media (sodium citrate buffer and orange and tomato juices) in a kinetic study at pH 3.5. In addition, kinetic equations as a function of temperature and pH were developed, using published data. Pentasaccharides were more stable to heat treatment than were trisaccharides under all of the conditions tested. In addition, the sc-FOS were more stable in orange juice, followed by tomato juice and citrate buffer. The results showed that, in addition to temperature and pH, the DP and food matrix, including the type of pasteurisation, must be considered when processing foods enriched with sc-FOS. Furthermore, the continuous thermal processing simulation for each of the equivalent processes at 90°C revealed that the percent retention of sc-FOS is greater than 95% at temperatures above 95°C.

Original languageEnglish
Pages (from-to)784-789
Number of pages6
JournalFood Chemistry
Volume173
DOIs
StatePublished - 15 Apr 2015

Bibliographical note

Funding Information:
The authors acknowledge the financial support provided by the Project FONDECYT N° 1121062 and CONICYT (scholarship 24100148). We are very grateful to the CREAS and Matias Berndt for providing laboratory equipment and enzyme samples.

Publisher Copyright:
© 2014 Elsevier Ltd. All rights reserved.

Copyright:
Copyright 2015 Elsevier B.V., All rights reserved.

Keywords

  • D and z values
  • Degree of polymerisation
  • Food matrix
  • Fructooligosaccharides
  • Hydrolysis kinetics

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