Supercritical CO2 Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments
Open accessAbstract
The effects of supercritical CO2 processing on the chemical stability of fructooligosaccharides (FOS) and other functional and nutritional compounds were evaluated employing non-thermal and thermal approaches. Apple juice was enriched with Pfaffia glomerata roots aqueous extract due to its high content of short-chain FOS and then subjected to different levels of temperature (40 and 60 °C), pressure (8 and 21 MPa), and CO2 volume ratio (20 and 50%). The percentage of CO2 volume was evaluated concerning the total volume of the high-pressure reactor. Also, the functional beverage was thermally treated at 105 °C for 10 min. Physicochemical properties (pH and soluble solid content), beta-ecdysone, sugars (glucose, fructose, and sucrose), and FOS (1-kestose, nystose, and fructofuranosylnystose) content were determined. The pH and soluble solid content did not modify after all treatments. The pressure and CO2 volume ratio did not influence the FOS content and their chemical profile, however, the temperature increase from 40 to 60 °C increased the nystose and fructofuranosylnystose content. High-temperature thermal processing favored the hydrolysis of 1-kestose and reduced the sucrose content. Regarding beta-ecdysone, its content remained constant after all stabilization treatments demonstrating thus its high chemical stability. Our results demonstrated that supercritical CO2 technology is a promising technique for the stabilization of FOS-rich beverages since the molecular structures of these fructans were preserved, thus maintaining their prebiotic functionality.
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Supercritical CO2-based manufacturing processes have a slight impact on different macronutrients, such as proteins, sugars, starches, dietary fibers, and others.
“supercritical CO2-based manufacturing processes have been highlighted due to the slight impact of their application on different macronutrients, such as proteins, sugars, starches, dietary fibers, and others [98,99,100,101,102].”
From Supercritical Carbon Dioxide Technology for Recovering Valuable Phytochemicals from Cannabis sativa L. and Valorization of Its Biomass for Food Applications (2023) · cites this paper as [99]
The Sugar Content results (Section 2.2; page not provided) report that SC-CO2 treatment did not modify glucose, fructose or sucrose content. The FOS Chemical Stability results (Section 2.3; page not provided) report preserved fructooligosaccharides under non-thermal treatment, supporting the dietary-fiber example. The paper does not establish a slight impact on proteins or starches, so it supports only part of the broader macronutrient claim. (LLM, conf=0.88)
Experimental — accuracy not yet measuredMany studies reported the chemical stability of macronutrients after supercritical CO2 processing, such as sugars, dietary fibers, proteins, and others.
“many studies reported the chemical stability of macronutrients after supercritical CO2 processing such as sugars [99,102], dietary fibers [100], proteins [112,113], and others.”
From Supercritical Carbon Dioxide Technology for Recovering Valuable Phytochemicals from Cannabis sativa L. and Valorization of Its Biomass for Food Applications (2023) · cites this paper as [99]
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- Authors
- Silva, E. K., Bargas, M. A., Arruda, H. S., Vardanega, R., Pastore, G. M., & Meireles, M. A. A.
- Affiliations
- Universidade Estadual de Campinas (UNICAMP) (BR)
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, Campinas 13083-862, Brazil
- Corresponding author
- Meireles, M. Angela A.
- Venue
- Molecules
- Publisher
- MDPI AG
- Published
- 2020-08-27
- Volume
- 25
- Issue
- 17
- Pages
- 3911
- ISSN
- 1420-3049 (ISSN-L)
- PMC
- PMC7504353
- OpenAlex
- W3080736288
- Cited by
- 25
- References
- 43
- Citations by year
- 2026: 2 · 2025: 5 · 2024: 6 · 2023: 6 · 2022: 2 · 2021: 4
- FWCI
- 1.55
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Molecules (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (001)
- Fundação de Amparo à Pesquisa do Estado de São Paulo (2015/22226-6, 2017/11641-8)
- Conselho Nacional de Pesquisa Científica e Tecnológica - CNPq (302423/2015-0)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
- Physical Sciences › Engineering › Biomedical Engineering › Phase Equilibria and Thermodynamics
- Keywords
- supercritical CO2 processing, fructooligosaccharides, functional beverages, apple juice, chemical stability, thermal processing, 20-hydroxyecdysone, 1-kestose, nystose, prebiotic compounds, sucrose hydrolysis
- MeSH terms
- Fruit and Vegetable Juices, Carbon Dioxide, Oligosaccharides, Plant Extracts, Plant Roots, Amaranthaceae, Malus, Functional Food, Pasteurization
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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