Dados do Trabalho

Título

OHMIC HEATING DOES NOT AFFECT THE CHEMICAL STRUCTURE OF XYLOOLIGOSACCHARIDE ADDED IN WHEY ORANGE- FLAVOURED DRINK

Introdução

Xylooligosaccharides (XOS) are emerging prebiotics that have properties associated with several health benefits. However, conventional treatment can affect its chemical structure, compromising its functional activity. Therefore, it is necessary to evaluate the performance of non conventional technologies, such as ohmic heating (OH).

Material e Métodos

This study assessed the effect of OH on the chemical stability of XOS in whey orange-flavored drink formulating
(2.5 % w/w xylooligosaccharide). Prebiotic whey orange-flavored beverages were processed using ohmic heating (20V, 100, 200, 300 Hz, OH21, OH22, OH23, and 40V, 100, 200, 300 Hz,OH41, OH42, OH43, 72-75°C/15-20s) or conventional processing (PAST, 72-75°C/15-20s). A whey dairy beverage without any processing (CONTROL) was included to facilitate comparison. All samples adhered to the same time–temperature profile.

Resultados e Discussão

Overall, OH or thermal treatments did not promote the hydrolysis of XOS molecules into xylose, irrespective of the voltage and frequency of OH. The chromatographic profiles corroborate this finding since the xylobiose and xylohexaose peaks were kept constant, and no distinct peak was formed after the OH treatments. Also, all XOS contents were similar to the untreated sample, demonstrating that the OH conditions did not change the XOS composition in the samples (p ≥ 0.05).

Conclusão

Therefore, XOS molecules were chemically stable to OH parameters (voltage and frequency) in a whey orangeflavored drink, presenting an exciting technology for processing.