High‐intensity ultrasound processed acerola juice containing oligosaccharides and dextran promotes Lacticaseibacillus casei NRRL B‐442 growth

High‐intensity ultrasound processed acerola juice containing oligosaccharides and dextran promotes Lacticaseibacillus casei NRRL B‐442 growth

Summary In the present study, a prebiotic acerola juice containing gluco‐oligosaccharides and dextran was produced and processed by high‐intensity ultrasound (HIUS). After a simulated in vitro digestion, the gluco‐oligosaccharides and dextran maintained 90% and 80% of their initial concentration in...

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Veröffentlicht in:International journal of food science & technology 2022-08, Vol.57 (8), p.5186-5194
Hauptverfasser: Silva do Nascimento, Cristiano, Santos, Brenda N., Rodrigues, Sueli
Format: Artikel
Sprache:eng
Schlagworte:
Ascorbic acid
Bioactive compounds
Dextran
Dextrans
Digestion
gluco‐oligosaccharides
high‐intensity ultrasound
Juices
Metabolism
Oligosaccharides
Organic acids
Phenolic compounds
Phenols
Prebiotics
probiotics
Substrates
Ultrasonic imaging
Ultrasound
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Zusammenfassung:Summary In the present study, a prebiotic acerola juice containing gluco‐oligosaccharides and dextran was produced and processed by high‐intensity ultrasound (HIUS). After a simulated in vitro digestion, the gluco‐oligosaccharides and dextran maintained 90% and 80% of their initial concentration in all prebiotic’s juices. At the same time, Vitamin C and phenolic compounds concentration increased significantly by 19% and 7% (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15829