title: Effect of ultrasound followed by high pressure processing on prebiotic cranberry juice.
abstract: This work evaluated the effect of high pressure processing (HPP) and ultrasound (US) on the quality of prebiotic cranberry juice fortified with fructo-oligosaccharides (FOS). The juice was subjected to HPP for 5min (450MPa) and to ultrasonic treatment for 5min (600 and 1200W/L) followed by HPP for 5min (450MPa). Chemical analyses were carried out to identify and quantify the anthocyanins, and to quantify FOS, organic acids, instrumental color, soluble solids, pH and antioxidant capacity. Both non-thermal treatments preserved the FOS content maintaining the prebiotic property of the juice. The retention of organic acids was high (>90%) and an increase in anthocyanin content (up to 24%) was observed when ultrasound was followed by HPP. The changes in instrumental color, soluble solids content and pH were negligible. The use of HPP and ultrasound processing has been proven satisfactory to treat prebiotic cranberry juice.
authors.affiliation: Universidade Federal do Ceará, Departamento de Tecnologia de Alimentos, Campus do Pici, Bloco 858, 60440-900 Fortaleza, CE, Brazil.
authors.forename: Wesley Faria
authors.initials: WF
authors.lastname: Gomes
authors.affiliation: Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
authors.forename: Brijesh Kumar
authors.initials: BK
authors.lastname: Tiwari
authors.affiliation: Universidade Federal do Ceará, Departamento de Engenharia Química, Campus do Pici, Bloco 709, 60440-900 Fortaleza, CE, Brazil.
authors.forename: Óscar
authors.initials: Ó
authors.lastname: Rodriguez
authors.affiliation: Embrapa Agroindústria Tropical, 60511-110 Fortaleza, CE, Brazil.
authors.forename: Edy Sousa
authors.initials: ES
authors.lastname: de Brito
authors.affiliation: Universidade Federal do Ceará, Departamento de Engenharia Química, Campus do Pici, Bloco 709, 60440-900 Fortaleza, CE, Brazil.
authors.forename: Fabiano André Narciso
authors.initials: FAN
authors.lastname: Fernandes
authors.affiliation: Universidade Federal do Ceará, Departamento de Tecnologia de Alimentos, Campus do Pici, Bloco 858, 60440-900 Fortaleza, CE, Brazil. Electronic address: sueli@ufc.br.
authors.forename: Sueli
authors.initials: S
authors.lastname: Rodrigues
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis; D003116:Color; D005511:Food Handling; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D006863:Hydrogen-Ion Concentration; D056692:Prebiotics / Q000032:analysis*; D011312:Pressure; D014465:Ultrasonics; D029799:Vaccinium macrocarpon
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D056692:Prebiotics
keywords: Cranberry juice; High pressure processing; Prebiotic juice; Ultrasound