The effects of the high-intensity ultrasound (HIUS) technology at the nominal powers of 300, 600, 900, and 1200 W were evaluated on the chemical stability of xylooligosaccharides (XOS) used to enrich orange juice. The ultrasound energy performance for each nominal power applied to the XOS-enriched orange juice was determined by calculating acoustic powers (W), HIUS intensity (W/cm2), and energy density (kJ/mL). Physicochemical properties (pH and soluble solid content), organic acid content (ascorbic, malic, and citric acids), total phenolic content (TPC), antioxidant activity by the FRAP (Ferric reducing ability of plasma) method, sugar (glucose, fructose, and sucrose), and XOS (xylobiose, xylotriose, xylotetraose, xylopentaose, and xylohexaose) content were determined. The pH and soluble solid content did not change after all HIUS treatments. The HIUS process severity was monitored by quantifying ascorbic acid content after the treatments. A significant linear decrease in the ascorbic acid content was observed in prebiotic orange juice with the HIUS process intensification by increasing nominal power. The malic acid and citric acid contents had similar behavior according to the HIUS process intensification. The nominal power increase from 300 to 600 W increased the concentration of both organic acids, however, the intensification up to 1200 W reduced their concentration in the functional beverage. The TPC and FRAP data corroborated with the results observed for the ascorbic acid content. However, the HIUS processing did not alter sugar and XOS contents. The XOS chromatographic profiles were not modified by the HIUS treatment and presented the same amount of all prebiotic compounds before and after the HIUS treatment. Overall, HIUS technology has been evaluated as a promising stabilization technique for prebiotic beverages enriched with XOS due to their high chemical stability to this emerging technology under severe process conditions.

中文翻译：

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木糖寡糖在高强度超声处理益生元橙汁后的化学稳定性。

评估了高强度超声（HIUS）技术在标称功率300、600、900和1200 W时对用于浓缩橙汁的木寡糖（XOS）的化学稳定性的影响。通过计算声功率（W），HIUS强度（W / cm2）和能量密度（kJ / mL），可以确定施加到富含XOS的橙汁中每个标称功率的超声能量性能。物理化学性质（pH和可溶性固形物含量），有机酸含量（抗坏血酸，苹果酸和柠檬酸），总酚含量（TPC），通过FRAP（血浆的铁还原能力）方法的抗氧化活性，糖（葡萄糖，果糖，测定蔗糖和蔗糖）和XOS（木糖，木三糖，木四糖，木戊糖和木己糖）的含量。在所有HIUS处理后，pH和可溶性固形物含量均未改变。通过量化治疗后抗坏血酸的含量来监测HIUS过程的严重程度。通过增加标称功率，随着HIUS工艺的增强，益生元橙汁中的抗坏血酸含量显着线性下降。根据HIUS工艺强化，苹果酸和柠檬酸含量具有相似的行为。标称功率从300 W增加到600 W，增加了两种有机酸的浓度，但是，高达1200 W的增强降低了它们在功能性饮料中的浓度。TPC和FRAP数据与抗坏血酸含量的观察结果相符。但是，HIUS加工并没有改变糖和XOS的含量。HIUS处理未改变XOS色谱图，在HIUS处理之前和之后呈现出相同量的所有益生元化合物。总体而言，由于HIUS技术在严苛的工艺条件下对这种新兴技术具有高度的化学稳定性，因此已被评估为富含XOS的益生元饮料的有前途的稳定技术。