Whey Beverage Emulsified System as Carrying Matrix of Fennel Seed Extract Obtained by Supercritical CO<sub>2</sub> Extraction: Impact of Thermosonication Processing and Addition of Prebiotic Fibers
Whey beverages that were enriched with fructooligosaccharides (FOS) and xylooligosaccharides (XOS) were used for carrying <i>Foeniculum vulgare</i> extract that was obtained by the supercritical CO<sub>2</sub> extraction technique to produce novel functional products. Fennel-...
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| Format: | Article |
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MDPI AG
2022-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/9/1332 |
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| author | Adela Cristina Martinez Urango Maria Isabel Landim Neves Maria Angela A. Meireles Eric Keven Silva |
| author_facet | Adela Cristina Martinez Urango Maria Isabel Landim Neves Maria Angela A. Meireles Eric Keven Silva |
| author_sort | Adela Cristina Martinez Urango |
| collection | DOAJ |
| description | Whey beverages that were enriched with fructooligosaccharides (FOS) and xylooligosaccharides (XOS) were used for carrying <i>Foeniculum vulgare</i> extract that was obtained by the supercritical CO<sub>2</sub> extraction technique to produce novel functional products. Fennel-based whey beverages were subjected to thermosonication processing (100, 200, and 300 W at 60 °C for 15 min) to verify the performance of the dairy colloidal system for protecting the bioactive fennel compounds. The impacts of thermosonication processing on the quality attributes of the functional whey beverages were examined according to their droplet size distribution, microstructure, kinetic stability, color parameters, browning index, total phenolic content (TPC), and antioxidant capacity by DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2-Azino-bis-(3-ethylbenzothiazoline)-6-sulphonic acid) assays. The enrichment of the whey beverages with FOS and XOS did not affect their kinetic stability. However, the addition of prebiotic dietary fibers contributed to reducing the mean droplet size due to the formation of whey protein–FOS/XOS conjugates. The thermosonication treatments did not promote color changes that were discernible to the human eye. On the other hand, the thermosonication processing reduced the kinetic stability of the beverages. Overall, the colloidal dairy systems preserved the antioxidant capacity of the fennel seed extract, regardless of thermosonication treatment intensity. The whey beverages enriched with FOS and XOS proved to be effective carrying matrices for protecting the lipophilic bioactive fennel compounds. |
| first_indexed | 2024-03-10T04:10:02Z |
| format | Article |
| id | doaj.art-425aae16f98e4285b600f8a1ec08204d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:10:02Z |
| publishDate | 2022-05-01 |
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| series | Foods |
| spelling | doaj.art-425aae16f98e4285b600f8a1ec08204d2023-11-23T08:13:58ZengMDPI AGFoods2304-81582022-05-01119133210.3390/foods11091332Whey Beverage Emulsified System as Carrying Matrix of Fennel Seed Extract Obtained by Supercritical CO<sub>2</sub> Extraction: Impact of Thermosonication Processing and Addition of Prebiotic FibersAdela Cristina Martinez Urango0Maria Isabel Landim Neves1Maria Angela A. Meireles2Eric Keven Silva3School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas 13083-862, SP, BrazilSchool of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas 13083-862, SP, BrazilSchool of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas 13083-862, SP, BrazilSchool of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas 13083-862, SP, BrazilWhey beverages that were enriched with fructooligosaccharides (FOS) and xylooligosaccharides (XOS) were used for carrying <i>Foeniculum vulgare</i> extract that was obtained by the supercritical CO<sub>2</sub> extraction technique to produce novel functional products. Fennel-based whey beverages were subjected to thermosonication processing (100, 200, and 300 W at 60 °C for 15 min) to verify the performance of the dairy colloidal system for protecting the bioactive fennel compounds. The impacts of thermosonication processing on the quality attributes of the functional whey beverages were examined according to their droplet size distribution, microstructure, kinetic stability, color parameters, browning index, total phenolic content (TPC), and antioxidant capacity by DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2-Azino-bis-(3-ethylbenzothiazoline)-6-sulphonic acid) assays. The enrichment of the whey beverages with FOS and XOS did not affect their kinetic stability. However, the addition of prebiotic dietary fibers contributed to reducing the mean droplet size due to the formation of whey protein–FOS/XOS conjugates. The thermosonication treatments did not promote color changes that were discernible to the human eye. On the other hand, the thermosonication processing reduced the kinetic stability of the beverages. Overall, the colloidal dairy systems preserved the antioxidant capacity of the fennel seed extract, regardless of thermosonication treatment intensity. The whey beverages enriched with FOS and XOS proved to be effective carrying matrices for protecting the lipophilic bioactive fennel compounds.https://www.mdpi.com/2304-8158/11/9/1332whey proteinhigh-intensity ultrasoundxylooligosaccharidesbrowning indexdairy beverage |
| spellingShingle | Adela Cristina Martinez Urango Maria Isabel Landim Neves Maria Angela A. Meireles Eric Keven Silva Whey Beverage Emulsified System as Carrying Matrix of Fennel Seed Extract Obtained by Supercritical CO<sub>2</sub> Extraction: Impact of Thermosonication Processing and Addition of Prebiotic Fibers Foods whey protein high-intensity ultrasound xylooligosaccharides browning index dairy beverage |
| title | Whey Beverage Emulsified System as Carrying Matrix of Fennel Seed Extract Obtained by Supercritical CO<sub>2</sub> Extraction: Impact of Thermosonication Processing and Addition of Prebiotic Fibers |
| title_full | Whey Beverage Emulsified System as Carrying Matrix of Fennel Seed Extract Obtained by Supercritical CO<sub>2</sub> Extraction: Impact of Thermosonication Processing and Addition of Prebiotic Fibers |
| title_fullStr | Whey Beverage Emulsified System as Carrying Matrix of Fennel Seed Extract Obtained by Supercritical CO<sub>2</sub> Extraction: Impact of Thermosonication Processing and Addition of Prebiotic Fibers |
| title_full_unstemmed | Whey Beverage Emulsified System as Carrying Matrix of Fennel Seed Extract Obtained by Supercritical CO<sub>2</sub> Extraction: Impact of Thermosonication Processing and Addition of Prebiotic Fibers |
| title_short | Whey Beverage Emulsified System as Carrying Matrix of Fennel Seed Extract Obtained by Supercritical CO<sub>2</sub> Extraction: Impact of Thermosonication Processing and Addition of Prebiotic Fibers |
| title_sort | whey beverage emulsified system as carrying matrix of fennel seed extract obtained by supercritical co sub 2 sub extraction impact of thermosonication processing and addition of prebiotic fibers |
| topic | whey protein high-intensity ultrasound xylooligosaccharides browning index dairy beverage |
| url | https://www.mdpi.com/2304-8158/11/9/1332 |
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