Available online at www.sciencedirect.
com
ScienceDirect
Prebiotic in fruit juice: processing challenges,
advances, and perspectives
Thatyane Vidal Fonteles and Sueli Rodrigues
Prebiotics are non-digestible food ingredients or chemically
stable structures that modulate gut microbiota and so, the
overall consumer’s health. The prebiotic fortification of fruit
juices has increased, and the scarce literature suggests that the
food matrix can influence prebiotic stability. This review
presents the main aspects of the design of fruity prebiotic juices
covering the effects of processing on prebiotic structure and
properties. The use of fruit juice as a substrate to synthesize
prebiotics oligosaccharides are also covered.
Address
Federal University of Ceará, Food Engineering Department,
Biotechnology Laboratory, CEP 60440-900, Fortaleza, CE, Brazil
Corresponding author: Fonteles, Thatyane Vidal (sueli@ufc.br)
Current Opinion in Food Science 2018, 22:55–61
This review comes from a themed issue on Innovations in food
science
Edited by Adriano Cruz
doi:10.1016/j.cofs.2018.02.001
2214-7993/ã 2018 Elsevier Ltd. All rights reserved.
Introduction
Prebiotics are non-digestible food ingredients that impart
health benefits by selectively stimulating the growth and
activity of one or a limited number of bacteria in the colon,
thereby improving host health [1]. The development of
prebiotics is focused on nondigestible oligosaccharides
such as inulin, fructooligosaccharides (FOSs) and galactoo-
ligosaccharides (GOS), although, potentially, any dietary
component that reaches the colon intact is a potential
prebiotic, [2]. Singh et al. [3] included in the prebiotic
definition the chemically stable structures that signifi-
cantly enhance growth and functionality of gut microflora.
Figure 1 depicts the prebiotic action in the host.
The non-digestible oligosaccharides have bioactive prop-
erties so their use as food ingredients has increased in the
last years. Such properties include non-cariogenicity, low
caloric value and the modulation of bowel microbiota.
Prebiotics are fermented by beneficial bacteria in the
intestines producing short chain fatty acids. Prebiotics
www.sciencedirect.com
also render many other health benefits in the large intes-
tine such as reduction of cancer risk and increase calcium
and magnesium absorption. It is not the prebiotic by itself
but the qualitative changes on microbiota that is respon-
sible for its effects. The most important bacterial genera
target for selective stimulation are the indigenous bifido-
bacteria and lactobacilli; the health effect is a phenome-
non named bifidogenic effect [4,5].
According to Global Market Insights, Inc. (Delaware,
USA), the global prebiotic market is increasing, and this
food ingredient is expected to surpass USD 8.5 billion by
2024. From the technological point of view, the addition
of prebiotic to foods improves sensory characteristics such
as taste and texture and enhances the stability of foams,
emulsions, and mouthfeel in a vast range of food applica-
tions like dairy and baking products [6]. Fruit juices are
suitable for the development of functional foods because
they are rich in bioactive compounds and meets the
consumer’s claims for healthy, tasty and practical foods
[7]. This paper reviews the design of fruity prebiotic
juices covering the effects of processing on prebiotic
structure and properties.
Types and sources of prebiotics
Prebiotics are manufactured by three different methods:
isolation from plant resources, microbiological production or
enzymatic synthesis, and enzymatic hydrolysis of polysac-
charides [8,9]. Inulin is an example of a prebiotic that can be
directly extracted from plant sources, mainly chicory root
and Jerusalem artichoke. Some foods, such as asparagus,
leek, onions, banana, wheat, and garlic are sources of inulin.
However, in a commercial scale, inulin is obtained through
the hydrolysis of longer-chain polysaccharides [10]. Inulin is
a plant reserve polysaccharide, which the human digestive
system [11] cannot break down. The ‘nondigestible
oligosaccharides’ (NDO) are resistant to digestion and
absorption, they, therefore, reach the large bowel, where
they might be fermented by the local microbiota [10,11].
Some prebiotic carbohydrates are currently used by the food
industry as additives, such as fructooligosaccharides (FOSs).
FOSs are obtained by partial hydrolysis of inulin or from
sucrose by the action of fructosyltransferases [12]. Besides
their prebiotic properties, FOS can be used to partially
replace sucrose in fruit juices without affecting physical
characteristics of the product.
Another example of controlled hydrolysis includes
the production of xylooligosaccharides from xylan
[13]. Others prebiotics such as lactulose as lactulose,
Current Opinion in Food Science 2018, 22:55–61
56 Innovations in food science

Figure 1 Figure 2

Prebiotic

Gut Microbiota

Fermentation
End Products

Short Chain Fatty

pH drop
Acids (SCFAs)

Colonic and Systemic

Health Effects

Current Opinion in Food Science

Mode of action of prebiotics on host.

galactooligosaccharides, isomaltooligosaccharides, and

glucooligosaccharides are obtained using transglycosyla-
tion [14–19]. Figure 2 shows the chemical structure of the
most studied and applied prebiotic oligosaccharides.

Beyond the NDO, polyphenolic compounds could be

considered prebiotic ingredients. Li et al. (2015) [20]
reported the prebiotic effect of pomegranate ellagitannins
are due to the ellagic acid produced by the gut microbiota
hydrolysis. Alqurashi et al. [21] examined the prebiotic
potential of digested açai pulp and found inhibition in the
growth of harmful gut bacteria such as Bacteroides, Pre-
votella and Clostridium histolyticum when digested açai was
incorporated into culture media.

There are two different way of applying prebiotic oligo-

saccharides in fruit juices: by adding the prebiotic carbo-
hydrate to the food matrix or by synthesizing the prebiotic
carbohydrate directly into the fruit juice. The first
approach is most reported one and requires the use of
purified oligosaccharides, increasing the production costs. Current Opinion in Food Science
Table 1 shows some suppliers of prebiotic oligosacchar-
ides used as food ingredients. The synthesis directly into Chemical structure of the most studied prebiotic oligosaccharides.
the fruit juice suppress the purification steps and uses the
natural sugars of the fruit juice. This latter approach also
reduces the sugar content by turning simple sugars into
prebiotic carbohydrates. The direct synthesis into fruit also, to have attractive sensory characteristics, making
juice was successful for orange juice, cashew apple juice, them well accepted and often consumed by a significant
acerola, lemon, pineapple and melon [22–25]. portion of the population [7]. However, the incorporation
of prebiotics into fruit juices presents some technological
Processing effects challenges. The compatibility of these ingredients with
Fruit juices may represent an ideal vehicle for prebiotic the products regarding physico-chemical, sensory, and
delivery because they are rich in functional components, nutritional properties must be well established [26].

Current Opinion in Food Science 2018, 22:55–61 www.sciencedirect.com

 Challenges of processing prebiotic fruit juices Fonteles and Rodrigues 57

Table 1

Prebiotic suppliers.

Supplier Product Application Commercial brand Website

Baltic Dairy Board Galactoligosaccharides Infant formula, yogurt, pastry, GOS www.bdbproteins.eu
musli bars, soups and others
Best Ground Inulin from agave Bakery, beverages, processed Agave Inulin www.bestground.com
International foods, food supplements and
desserts
Cargill Health Inulin from chichory Bakery, beverages, Oliggo-Fiber Chicory www.helmmexico.com
food confectionary, dairy products Root Fiber
Helm Polidextrose Bakery, beverages, dairy Sta-Lite III Polidextrose http://www.helmmexico.com
products, cereal, supplements
and snacks
Danisco Soluble and insoluble soy fiber Bakery, extruded snacks and Fibrim Soy Fiber www.danisco.com
cereals
Danisco Polydextrose Bakery, bars, beverages, Litesse www.danisco.com
confectionary, culinary, dairy,
frozen desserts and fruit
processing
Hayashibara Isomaltodextrin Food ingredient Fibryxa www.hayashibara.co.jp
Hayashibara Lactosucrose Food ingredient Nyuka Oligo www.hayashibara.co.jp
Lonza Arabinogalactan (AG) Supplement ResistAid www.lonza.com
Beneo Inulin Bakery, baby foods, beverages, Oraft Inulin www.beneo.com
breakfast cereals, candy, dairy
products, fillings, frozen
desserts and fruit processing
Beneo Fructooligosaccharides Bakery, baby foods, beverages, Orafti L60; Orafti L85; www.beneo.com
breakfast cereal, candy, dairy Orafti L90; Orafti L92;
products, fillings, frozen dessert, Orafti L95 and Orafti P95
fruit processing
Ingredion Resistant starch Food ingredient Hi-Miaze 260 www.ingredion.us
Ingredion Galactooligosaccharide Food ingredient, infant formula BIOLIGOTMGL www.ingredion.us
Ingredion Fructooligosaccharide Food ingredient Nutraflora FBP95; www.ingredion.us
Nutraflora LP95 and
Nutraflora L95S
TICGums Inulin Food ingredient TIC Pretested Inulin LV www.ticgums.com
110

Furthermore, prebiotics had to be stable during food
processing mainly processes involving high temperatures,
low pH, or a combination of those factors, favors the
Maillard reactions, which can potentially reduce the
prebiotic activity of the carbohydrate if the prebiotic
compound is a reducing sugar [27].
A considerable amount of information on the stability of
prebiotics, in particular, GOS, FOS, and inulin are avail-
able from experiments using model systems. Also, to a
lesser extent, experiments with real foods; especially
considering the negative impact on organoleptic proper-
ties and maintaining stability during food processing,
have been reported [27,28].
beverages stored at refrigerated temperature in compari-
son with those stored at ambient temperatures.
The fructooligosaccharides have attracted particular
attention because of their sweet taste similar to that of
sucrose. However, inulin and FOS have been suggested
to be less stable than other oligosaccharides at conditions
of low pH and high temperatures. The combination of
low pH and high temperature is characteristic of fruit
juice processing due to thermal processing. FOS decom-
position showed a first-order kinetic rate for the hydrolysis
of FOS and sucrose, but with a much lower activation
energy for FOS than for sucrose, indicating that less
energy is required to hydrolyze FOS [30].

Renuka et al. [29] evaluated the fortification of-of selected
fruit juice beverages (pineapple, mango and orange juice)
with fructooligosaccharides (FOSs). The authors
observed that fruit juice beverages could successfully
be fortified with FOS with a shelf life of 4 months and
6 months at ambient and refrigerated temperature,
respectively. At the end of 6 months of storage, a signifi-
cant amount of FOS was retained in the fruit juice
GOS are in general very stable to acidic conditions and
high temperatures, and for this reason, they can be
potentially added to a variety of acid or heated foods,
such as processed fruit juices [28]. In very acidic condi-
tions, the b(2-1) bonds between the fructose units in
FOS, can be partially hydrolyzed [31]. Voragen [32]
reported that the heating of an acid FOS solution (pH
3.5) at 145  C for 10 s resulted in the hydrolysis of

www.sciencedirect.com Current Opinion in Food Science 2018, 22:55–61

58 Innovations in food science
Table 2
Literature review on processing effects on prebiotic structure and function.
Processing

Pasteurization (80–90 C for 5–
15 min)
Ultrasound (US) followed by high-
pressure processing (HPP)
Atmospheric cold plasma and ozone
Pasteurization
(84–99  C for 30 s–25 min)
Simulated heat and pH stability
during storage
oligosaccharides, XOS and FOS,
were more sensitive to alkaline
decomposition than were the longer
chain AXOS. At pH 2.0 and 3.0,
hydrolysis of oligosaccharide
linkages took place, with FOS being
the most acid-sensitive component
Simulated food processing
conditions: low pH (pH 3–6), heat
at low pH (30 min at 85  C, pH 4–
7), and Maillard reaction
conditions (up to 6 h at 85  C with
1% glycine, pH 7)
Atmospheric cold plasma (ACP) and
HPP
HHP (500 MPa for 90 s) at ambient
temperature (20  C), and thermal
processing sous vide
Atmospheric cold plasma (ACP)
(direct or indirect application),
HPP and US + HPP
Current Opinion in Food Science 2018, 22:55–61
Fruit juice Prebiotic Key findings Reference
Apple Oligosaccharides No changes observed after processing and López-Sanz
derived from during stability (4  C for 90 days) et al. [40]
lactulose (OsLu)
Cranberry FOS HPP or the combination of non-thermal Gomes
technologies (US + HPP) are viable et al. [7]
processes for the treatment of prebiotic
juices. A conservative prebiotic content
was obtained despite the slight changes
inferred during the processing.
Orange Oligosaccharides Both processes promoted a partial Almeida
degradation of the oligosaccharides in the et al. [35]
juice. However, the juice maintained
enough amount of oligosaccharides to be
classified as a prebiotic food. The phenolic
content and antioxidant capacity of the
treated samples was also well preserved as
the pH and color.
Fruit-milk drink gal-xylitol The minimum of 97% of the initial amount of Klewicki [34]
pH ranging from gal-sorbitol gal-polyols remains in an unchanged form
2.7 to 4.2 lactitol after thermal preservation, while FOSs are
GOS hydrolyzed during pasteurization. The
FOS degree of hydrolysis of these saccharides is
higher the lower the pH and the longer the
pasteurization time. The pasteurization of a
black currant drink (pH = 3.1; 95  C 30 s
+ 84  C 10 min) causes the loss of 50% of
tetrasaccharide and up to 30% of
trisaccharides
— Arabinoxylooligosaccharides (AXOS) The short
XOS chain
FOS
Courtin et al. [41]
— FOS and inulin Prebiotic activity was stable for treatments Huebner
of low pH and Maillard reaction conditions. et al. [33]
By contrast, heating at low pH resulted in a
reduction in prebiotic activity
Orange FOS HPP showed the highest FOS degradation Almeida
overall percentage. Higher FOS et al. [39]
depolymerization was found in orange juice
compared to the same processing with only
FOS in water evidencing the importance of
the food matrix interaction
Apple puree Inulin In general, HHP resulted in greater retention Keenan
FOS of the prebiotic compared to sous vide et al. [38]
processing, but there was no evidence of
loss of prebiotic during chill storage.
— FOS Atmospheric cold plasma (direct or indirect Alves Filho
application), high-pressure processing et al. [30]
(HPP) and ultrasonic treatment followed by
HPP did not significantly change the
concentration of FOS solution and had not
hydrolyzed the FOS molecules.
www.sciencedirect.com
 Challenges of processing prebiotic fruit juices Fonteles and Rodrigues 59
approximately 10% of FOS. Huebner et al. [33] reported
that the heating (85  C for 30 min) at low pH caused a
significant reduction in prebiotic activity of inulin and
FOS.
Klewicki [34] compared the stability of gal-xylitol and gal-
sorbitol (synthesized with b-galactosidase from lactose
and polyols) with the stability of lactitol, galactooligosac-
charides (GOSs) and fructooligosaccharides (FOSs) in the
conditions of pasteurization of juices and fruit drinks (pH
ranging from 2.7 to 4.2). The galactosyl derivatives of
polyols demonstrate high stability in the pasteurization
conditions. It is comparable to the heating resistance
characteristic of GOSs and lactitol. The minimum of
97% of the initial amount of gal-polyols remains in an
unchanged form after thermal preservation, while FOSs
are hydrolyzed during pasteurization. The presence of b
type bonds in the carbohydrate structure is a significant
factor for the occurrence of the thermostability of trans-
galactosylation products obtained using b-galactosidase.
Some chemical properties of prebiotics influence their
stability such as the presence of b-linkages, which are
very stable to hydrolysis, although other factors, such as
the sugar residues, the ring form and the anomeric con-
figuration can play a role too [32,34]. Non-thermal tech-
nologies, on the other hand, might be a feasible alterna-
tive for processing of prebiotic juices. Prebiotic orange
juice with glucooligosaccharides synthesized by dextran-
sucrase acceptor reaction was produced and evaluated the
effects of atmospheric cold plasma (ACP) and ozone
processing on oligosaccharides [35]. Both non-thermal
technologies have partially degraded glucooligosacchar-
ides, but the juice still kept a sufficient amount of
oligosaccharides to be classified as a prebiotic food.
The authors pointed out that ozone can cause polysac-
charides depolymerization (DP) producing other poly-
saccharides with shorter chains. Dextransucrase produced
by L. mesenteroides present a-1,6 glycosidic bonds [36,37].
FOS hydrolysis with a degree of 27.2% and 17.1% for
apple puree processed by sous vide thermal processing and
high-pressure processing (HHP), respectively was
reported by [38]. On the other hand, that high-pressure
processing (HPP) and ultrasound (US) or the combination
of non-thermal technologies (US + HPP) impart only
slight changes in the cranberry juice FOS profile [7].
The authors attributed the depolymerization caused by
ultrasound to the physical (implosion of cavitation bub-
bles) and chemical (high energy free radical generation)
phenomena’s occurring during cavitation. Table 2 pro-
vides a summary of the outcomes of recent studies on
processing effects on prebiotic structure and function.
The results on oligosaccharides integrity after processing,
clearly show that not only the processing but also the food
matrix affects the carbohydrate structure. Our group
www.sciencedirect.com
studied FOS non-thermal processing. Atmospheric cold
plasma (direct or indirect application), HPP and US
followed by HPP did not impart significant FOS degra-
dation, keeping the concentration and the degree of
polymerization significantly for FOS solution in water
[30]. On the other hand, ACP and HPP of prebiotic
orange juice caused some FOS depolymerization [39],
which supports that changes in DP degree could also be
attributed to the interaction between the FOS and the
juice compounds, aside from the low pH of orange juice.
Understand the behavior of prebiotic during processing is
a crucial issue for their food applications once the chemical
structures of oligosaccharides must be kept to claim the
food as prebiotic. The number and the type of sugar
moieties and the position and conformation of the carbo-
hydrate linkages may affect the not only fermentation
properties of probiotic microorganisms but also the carbo-
hydrate integrity during the processing and storage [14].
Future perspectives
The consumers choice for healthier foods has targeted the
food industry to the development of foods containing
prebiotics and other functional ingredients. The advan-
tages of regular prebiotic intake are tailoring the food
industry to the seek for prebiotic carbohydrates that
present low cost, high stability and minimal effect on
the food properties and taste. Taking into the account the
global market rise for functional foods, the use of fruit
juice as a vehicle for prebiotic is a promising field. Studies
on the carbohydrate stability are crucial to assure the
functional properties of the final product.
Conflict of interest
The authors declare no conflict of interest.
Acknowledgments
This review did not receive any specific grant. However, we must
acknowledge the Brazilian funding agencies that usually supports our
research and laboratory (CNPq, CAPES, and FUNCAP). It is also necessary
to acknowledge CAPES support for the access to the scientific publications.
References and recommended reading
Papers of particular interest, published within the period of review,
have been highlighted as:
 of special interest
 of outstanding interest
1. Gibson GLEYYR, Roberfroid MB: Dietary modulation of the
human colonie microbiota: introducing the concept of
prebiotics. J Nutr 1995, 125:1401-1412.
2. Walton GE, Swann JR, Gibson GR: Prebiotics. In The
Prokaryotes. Edited by Rosenberg E, DeLong EF, Lory S,
Stackebrandt E, Thompson F. Springer; 2013:25-43.
3. Singh SP, Jadaun JS, Narnoliya LK, Pandey A: Prebiotic
 oligosaccharides: special focus on fructooligosaccharides, its
biosynthesis and bioactivity. Appl Biochem Biotechnol 2017
http://dx.doi.org/10.1007/s12010-017-2605-2.
This is an interesting review that provides an update on enzymes with
hydrolytic and fructosyltransferase activities to produce FOS.
Current Opinion in Food Science 2018, 22:55–61
60 Innovations in food science
4. Mussatto SI, Mancilha IM: Non-digestible oligosaccharides: a
review. Carbohydr Polym 2007, 68:587-597.
5. Wang C-Y, Ng C-C, Su H, Tzeng W-S, Shyu Y-T: Probiotic
potential of noni juice fermented with lactic acid bacteria and
bifidobacteria. Int J Food Sci Nutr 2009, 60:98-106.
6. Al-Sheraji SH, Ismail A, Manap MY, Mustafa S, Yusof RM,
Hassan FA: Prebiotics as functional foods: a review. J Funct
Foods 2013:5.
7. Gomes WF, Tiwari BK, Rodriguez Ó, de Brito ES, Fernandes FAN,
Rodrigues S: Effect of ultrasound followed by high pressure
processing on prebiotic cranberry juice. Food Chem 2017,
218:261-268.
8. Gulewicz P, Ciesiolka D, Frias J, Vidal-Valverde C, Frejnagel S,
Trojanowska K, Gulewicz K: Simple method of isolation and
purification of a-galactosides from legumes. J Agric Food
Chem 2000, 48:3120-3123.
9. Crittenden RG, Playne MJ: Production, properties and
applications of food-grade oligosaccharides. Trends Food Sci
Technol 1996, 7:353-361.
10. Boler BMV, Fahey GC Jr: Direct-fed microbials and prebiotics
for animals: science and mechanisms of action. In Direct-Fed
Microbials and Prebiotics for Animals: Science and Mechanisms of
Action. Edited by Callaway TR, Ricke SC. Springer-Verlag;
2012:13-26.
11. Valero-Cases E, Frutos MJ: Development of prebiotic nectars
 and juices as potential substrates for Lactobacillus
acidophilus: special reference to physicochemical
characterization and consumer acceptability during storage.
LWT — Food Sci Technol 2017 http://dx.doi.org/10.1016/j.
lwt.2017.03.047.
This paper represents an important contribution to the future develop-
ment of inulin added fruit juices and nectars.
12. Nobre C, Alves Filho EG, Fernandes FAN, Brito ES, Rodrigues S,
Teixeira JA, Rodrigues LR: Production of fructo-
oligosaccharides by Aspergillus ibericus and their chemical
characterization. LWT — Food Sci Technol 2018:89.
13. De Menezes CR, Silva ÍS, Pavarina ÉC, De Faria AF, Franciscon E,
Durrant LR: Production of xylooligosaccharides from
enzymatic hydrolysis of xylan by white-rot fungi Pieurotus.
Acta Sci — Technol 2010, 32:37-42.
14. Martı́nez-Villaluenga C, Cardelle-Cobas A, Olano A, Corzo N,
Villamiel M, Jimeno ML: Enzymatic synthesis and identification
of two trisaccharides produced from lactulose by
transgalactosylation. J Agric Food Chem 2008, 56:557-563.
15. Guerrero C, Vera C, Plou F, Illanes A: Influence of reaction
conditions on the selectivity of the synthesis of lactulose with
microbial b-galactosidases. J Mol Catal B Enzym 2011, 72:
206-212.
16. Gänzle MG: Enzymatic synthesis of galacto-oligosaccharides
and other lactose derivatives (hetero-oligosaccharides) from
lactose. Int Dairy J 2012, 22:116-122.
17. Obed D, Kiaer B: Processes: xylooligosaccharides (XOS),
arabinooligosaccharides (AOS), and mannooligosaccharides
(MOS). Carbohydr Res 2012, 360:84-92.
18. Osman A, Tzortzis G, Rastall RA, Charalampopoulos D: High
yield production of a soluble bifidobacterial
b-galactosidase (BbgIV) in E. coli DH5a with improved
catalytic efficiency for the synthesis of prebiotic
galactooligosaccharides. J Agric Food Chem 2013 http://dx.doi.
org/10.1021/jf304792g.
19. Honorato TL, Rabelo MC, Gonçalves LRB, Pinto GAS,
Rodrigues S: Fermentation of cashew apple juice to produce
high added value products. World J Microbiol Biotechnol 2007
http://dx.doi.org/10.1007/s11274-007-9381-z.
20. Li Z, Summanen PH, Komoriya T, Henning SM, Lee RP, Carlson E,
Heber D, Finegold SM: Pomegranate ellagitannins stimulate
growth of gut bacteria in vitro: implications for prebiotic and
metabolic effects. Anaerobe 2015 http://dx.doi.org/10.1016/j.
anaerobe.2015.05.012.
Current Opinion in Food Science 2018, 22:55–61
21. Alqurashi RM, Alarifi SN, Walton GE, Costabile AF, Rowland IR,
 Commane DM: In vitro approaches to assess the effects of açai
(Euterpe oleracea) digestion on polyphenol availability and the
subsequent impact on the faecal microbiota. Food Chem 2017,
234:190-198.
The authors investigated the hypotheisis that both fibre and plant poly-
phenols present in açai (Euterpe oleracea) provide prebiotic and anti-
genotoxic benefits in the colon. The mechanism that correlates in açai
consumption with digestive and systemic health is also discussed.
22. Fontes CPML, Silva JLA, Sampaio-Neta NA, da Costa JMC,
Rodrigues S: Dehydration of prebiotic fruit drinks by spray
drying: operating conditions and powder characterization.
Food Bioprocess Technol 2014:7.
23. da Silva IM, Rabelo MC, Rodrigues S: Cashew juice containing
prebiotic oligosaccharides. J Food Sci Technol 2012, 51:1-7.
24. Araújo ADA, Coelho RMD, Fontes CPML, Silva ARA, Da
Costa JMC, Rodrigues S: Production and spouted bed drying of
acerola juice containing oligosaccharides. Food Bioprod
Process 2015:94.
25. Coelho RMD, Araújo ADA, Fontes CPML, da Silva ARA, da
Costa JMC, Rodrigues S: Powder lemon juice containing
oligosaccharides obtained by dextransucrase acceptor
reaction synthesis and dehydrated in spouted bed. J Food Sci
Technol 2014 http://dx.doi.org/10.1007/s13197-014-1635-9.
26. Thammarutwasik P, Hongpattarakere T, Chantachum S,
Kijroongrojana K, Itharat A, Reanmongkol W, Tewtrakul S,
Ooraikul B: Prebiotics — a review. Songklanakarin J Sci Technol
2009, 31:401-408.
27. Charalampopoulos D, Rastall RA: Prebiotics in foods. Curr Opin
Biotechnol 2012, 23:187-191.
28. Costabile A, Walton GE, Tzortzis G, Vulevic J,
Charalampopoulos D, Gibson GR: Effects of orange juice
formulation on prebiotic functionality using an in vitro colonic
model system. PLoS One 2015, 10:1-12.
29. Renuka B, Kulkarni SG, Vijayanand P, Prapulla SG:
Fructooligosaccharide fortification of selected fruit juice
beverages: effect on the quality characteristics. LWT — Food
Sci Technol 2009, 42:1031-1033.
30. Alves Filho EG, Cullen PJ, Frias JM, Bourke P, Tiwari BK, Brito ES,
Rodrigues S, Fernandes FAN: Evaluation of plasma, high-
pressure and ultrasound processing on the stability of
fructooligosaccharides. Int J Food Sci Technol 2016, 51:
2034-2040.
31. Bosscher D: Fructan prebiotics derived from inulin. In
Prebiotics and Probiotics Science and Technology. Edited by
Charalampopoulos D, Rastall RA. Springer; 2009:163-206.
32. Voragen aGJ: Technological aspects of functional food-related
carbohydrates. Trends Food Sci Technol 1998, 9:328-335.
33. Huebner J, Wehling RL, Parkhurst A, Hutkins RW: Effect of
 processing conditions on the prebiotic activity of commercial
prebiotics. Int Dairy J 2008, 18:287-293.
This paper provides informations about the processing effects on pre-
biotic activity.
34. Klewicki R: The stability of gal-polyols and oligosaccharides
during pasteurization at a low pH. LWT — Food Sci Technol
2007, 40:1259-1265.
35. Almeida FDL, Cavalcante RS, Cullen PJ, Frias JM, Bourke P,
Fernandes FAN, Rodrigues S: Effects of atmospheric cold
plasma and ozone on prebiotic orange juice. Innov Food Sci
Emerg Technol 2015, 32:127-135.
36. Rodrigues S, Lona LM, Franco TT: The effect of maltose on
dextran yield and molecular weight distribution. Bioprocess
Biosyst Eng 2005 http://dx.doi.org/10.1007/s00449-005-0002-7.
37. Fernandes FAN, Rodrigues S: Evaluation of enzymatic reactors
for large-scale panose production. Appl Biochem Biotechnol
2007, 142:95-104.
38. Keenan DF, Brunton N, Butler F, Wouters R, Gormley R:
Evaluation of thermal and high hydrostatic pressure
www.sciencedirect.com
 Challenges of processing prebiotic fruit juices Fonteles and Rodrigues 61
processed apple purees enriched with prebiotic inclusions.
Innov Food Sci Emerg Technol 2011, 12:261-268.
39. Almeida FDL, Gomes WF, Cavalcante RS, Tiwari BK, Cullen PJ,
 Frias JM, Bourke P, Fernandes FAN, Rodrigues S:
Fructooligosaccharides integrity after atmospheric cold
plasma and high-pressure processing of a functional orange
juice. Food Res Int 2017, 102:282-290.
This paper shows that non-thermal technologies such as plasma and
high-pressure can be an alternative for processing of orange juice pre-
serving prebiotic fructooligosaccharides (FOS). The authors pointed out
that the results obtained were superior than reported for the classical
www.sciencedirect.com
pasteurization, making these technologies suitable and promising for
industrial application.
40. López-Sanz S, Montilla A, Moreno FJ, Villamiel M: Stability of
oligosaccharides derived from lactulose during the
processing of milk and apple juice. Food Chem 2015, 15
(183):64-71.
41. Courtin CM, Swennen K, Verjans P, Delcour JA: Heat and pH
stability of prebiotic arabinoxylooligosaccharides,
xylooligosaccharides and fructooligosaccharides. Food Chem
2009, 112:831-837.
Current Opinion in Food Science 2018, 22:55–61