Stability of oligosaccharides derived from lactulose during the processing of milk and apple juice

The scientific evidence on the bioactivity of oligosaccharides from lactulose has encouraged us to study their physicochemical modifications during the processing of milk and apple juice. The carbohydrate fraction with a degree of polymerization ≥3 was stable in milk heated at temperatures up to 100...

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Detalles Bibliográficos
Autores: López-Sanz, Sara, Montilla, Antonia, Moreno, F. Javier, Villamiel, Mar
Tipo de recurso: artículo
Estado:Versión enviada para evaluación y publicación
Fecha de publicación:2015
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/113689
Acceso en línea:http://hdl.handle.net/10261/113689
Access Level:acceso abierto
Palabra clave:Prebiotic
Milk
Apple juice
Processing
Oligosaccharides derived from lactulose
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spelling Stability of oligosaccharides derived from lactulose during the processing of milk and apple juiceLópez-Sanz, SaraMontilla, AntoniaMoreno, F. JavierVillamiel, MarPrebioticMilkApple juiceProcessingOligosaccharides derived from lactuloseThe scientific evidence on the bioactivity of oligosaccharides from lactulose has encouraged us to study their physicochemical modifications during the processing of milk and apple juice. The carbohydrate fraction with a degree of polymerization ≥3 was stable in milk heated at temperatures up to 100°C for 30 min and in apple juice heated up to 90°C for 15 min. An assessment of the Maillard reaction in heated milk pointed out a higher formation of furosine in milk with oligosaccharides from lactulose as compared to its counterpart without this ingredient, due to a higher presence of galactose. The organoleptic properties of juice with oligosaccharides from lactulose were acceptable and similar to those of apple juice with commercial galactooligosaccharides. The results presented herein demonstrate that oligosaccharides from lactulose can be used as prebiotic ingredients in a wide range of functional foods, including those intended for diabetics and lactose intolerant individuals.This work has been supported by project AGL2011-27884 from Spanish Ministerio de Economía y Competitividad.Peer ReviewedElsevierMinisterio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2015201520152015info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Preprintinfo:eu-repo/semantics/submittedVersionhttp://hdl.handle.net/10261/113689reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1016/j.foodchem.2015.03.020Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1136892026-05-22T06:33:51Z
dc.title.none.fl_str_mv Stability of oligosaccharides derived from lactulose during the processing of milk and apple juice
title Stability of oligosaccharides derived from lactulose during the processing of milk and apple juice
spellingShingle Stability of oligosaccharides derived from lactulose during the processing of milk and apple juice
López-Sanz, Sara
Prebiotic
Milk
Apple juice
Processing
Oligosaccharides derived from lactulose
title_short Stability of oligosaccharides derived from lactulose during the processing of milk and apple juice
title_full Stability of oligosaccharides derived from lactulose during the processing of milk and apple juice
title_fullStr Stability of oligosaccharides derived from lactulose during the processing of milk and apple juice
title_full_unstemmed Stability of oligosaccharides derived from lactulose during the processing of milk and apple juice
title_sort Stability of oligosaccharides derived from lactulose during the processing of milk and apple juice
dc.creator.none.fl_str_mv López-Sanz, Sara
Montilla, Antonia
Moreno, F. Javier
Villamiel, Mar
author López-Sanz, Sara
author_facet López-Sanz, Sara
Montilla, Antonia
Moreno, F. Javier
Villamiel, Mar
author_role author
author2 Montilla, Antonia
Moreno, F. Javier
Villamiel, Mar
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Prebiotic
Milk
Apple juice
Processing
Oligosaccharides derived from lactulose
topic Prebiotic
Milk
Apple juice
Processing
Oligosaccharides derived from lactulose
description The scientific evidence on the bioactivity of oligosaccharides from lactulose has encouraged us to study their physicochemical modifications during the processing of milk and apple juice. The carbohydrate fraction with a degree of polymerization ≥3 was stable in milk heated at temperatures up to 100°C for 30 min and in apple juice heated up to 90°C for 15 min. An assessment of the Maillard reaction in heated milk pointed out a higher formation of furosine in milk with oligosaccharides from lactulose as compared to its counterpart without this ingredient, due to a higher presence of galactose. The organoleptic properties of juice with oligosaccharides from lactulose were acceptable and similar to those of apple juice with commercial galactooligosaccharides. The results presented herein demonstrate that oligosaccharides from lactulose can be used as prebiotic ingredients in a wide range of functional foods, including those intended for diabetics and lactose intolerant individuals.
publishDate 2015
dc.date.none.fl_str_mv 2015
2015
2015
2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Preprint
info:eu-repo/semantics/submittedVersion
format article
status_str submittedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/113689
url http://hdl.handle.net/10261/113689
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1016/j.foodchem.2015.03.020
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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