Application of thermosonication for Aloe vera (Aloe barbadensis Miller) juice processing: Impact on the functional properties and the main bioactive polysaccharides

被引:19
作者
Alvarado-Morales, Guadalupe [1 ]
Minjares-Fuentes, Rafael [2 ]
Carlos Contreras-Esquivel, Juan [1 ]
Montanez, Julio [1 ]
Armando Meza-Velazquez, Jorge [2 ]
Femenia, Antoni [3 ]
机构
[1] Univ Autonoma Coahuila, Sch Chem, Food Res Dept, Blvd Venustiano Carranza & Jose Cardenas S-N, Saltillo, Coahuila, Mexico
[2] Univ Juarez Estado Durango, Fac Ciencias Quim, Ave Articulo 123 S-N Fracc Filadelfia, Gomez Palacio 35010, Durango, Mexico
[3] Univ Balearic Isl, Dept Chem, Ctra Valldemossa Km 7-5, Palma De Mallorca 07122, Spain
关键词
Thermosonication; Aloe vera; Functional properties; Bioactive polysaccharides; Microbial inactivation; DIFFERENT DRYING PROCEDURES; DIETARY FIBER; STRUCTURAL-CHARACTERIZATION; EMULSIFYING PROPERTIES; ULTRASOUND; QUALITY; FOOD; ACEMANNAN; GEL; STABILIZATION;
D O I
10.1016/j.ultsonch.2019.03.030
中图分类号
O42 [声学];
学科分类号
070206 ; 082403 ;
摘要
The impact of thermosonication on the functional properties and the main polysaccharides from Aloe vera was investigated. Thermal processing was used for comparison purposes. Acemannan was the predominant polysaccharide in Aloe vera juice followed by pectins. Interestingly, thermosonication promoted a minor degradation of the acetylated mannose from acemannan than thermal processing. On the other hand, the degree of methylesterification of pectins was slightly reduced as a consequence of thermosonication. Further, swelling and fat adsorption capacities were improved by thermosonication. Thus, the highest values for swelling (> 150 mL/g AIR) and for fat adsorption capacity (similar to 120 g oil/g AIR) were observed when thermosonication was performed at 50 degrees C for 6 min. Moreover, high inactivation of L. plantarum (similar to 75%) was observed when thermosonication was carried out at 50 degrees C for 9 min. Interestingly, thermosonication promoted a similar color change (Delta E = 7.7) to the modification observed during pasteurization carried out at 75 degrees C for 15 min (Delta E = 8.2 +/- 0.9). Overall, these results suggested that thermosonication could be a good alternative to thermal procedures of Aloe vera juice, since not only caused minor degradation of bioactive polysaccharides but was also able to improve functional properties.
引用
收藏
页码:125 / 133
页数:9
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