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Processing of inulin-enriched apple juice using high-intensity ultrasound technology

The effects of high-intensity ultrasound (HIUS) processing on chemical composition of inulin-enriched apple juice were evaluated at different specific energy levels (0, 1, 4, 7 and 10 kJ/g). The functional beverage was characterized with respect to fructooligosaccharides (FOS) and total sugars conte...

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Bibliographic Details
Main Authors: Bezerra, Yasmim de Moura, Silva, Eric Keven, Strieder, Monique M., Pastore, Glaucia M., Meireles, M. Angela A., Arruda, Henrique S.
Format: Online
Language:English
Published: Universidade Estadual de Campinas 2019
Subjects:
Emerging technology
Fructooligosaccharides
Functional beverage.
Online Access:https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/1390
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Summary:The effects of high-intensity ultrasound (HIUS) processing on chemical composition of inulin-enriched apple juice were evaluated at different specific energy levels (0, 1, 4, 7 and 10 kJ/g). The functional beverage was characterized with respect to fructooligosaccharides (FOS) and total sugars content. In addition, the inulin chemical profile was evaluated. The analysis of sugars and fructo-oligosaccharides in the functional juice was performed by high-performance anion exchange chromatography coupled with pulsed amperometric detection (HPAEC-PAD).
ISSN:2596-1969

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