Authors. Guadalupe Alvarado-Moralesa, Rafael Minjares-Fuentesb,?, Juan Carlos Contreras-Esquivela, Julio Montañeza, Jorge Armando Meza-Velázquezb, Antoni Femeniac
Impact of thermosonication on Aloe vera juice, Functional properties and the main polysaccharides, Swelling and fat adsorption capacity were improved by thermosonication, promotes a low degradation of acemannan polysaccharide, Microbial inactivation of Aloe vera juice could be promoted by thermosonication, Thermal processing, Acemannan was the predominant polysaccharide in Aloe vera juice followed by pectins. Interestingly, thermosonication promoted a minor degradation of the acetylated mannose from acemannan than thermal processing. On the other hand, the degree of methylesterification of pectins was slightly reduced because of thermosonication. Further, swelling and fat adsorption capacities were improved by thermosonication. Thus, the highest values for swelling (>150?mL/g?AIR) and for fat adsorption capacity (?120?g?oil/g?AIR) were observed when thermosonication was performed at 50?”C for 6?min. Moreover, high inactivation of L. plantarum (?75%) was observed when thermosonication was carried out at 50?”C for 9?min. Interestingly, thermosonication promoted a similar color change (?E?=?7.7) to the modification observed during pasteurization carried out at 75?”C for 15?min (?E?=?8.2?±?0.9). Overall, these results suggested that thermosonication could be a good alternative to thermal procedures of Aloe vera juice, since not only caused minor degradation of bioactive polysaccharides but was also able to improve functional properties.
