Guadalupe Alvarado-Morales1, Rafael Minjares-Fuentes*2, Juan Carlos Contreras-Esquivel1,
Julio Montañe1a, Jorge Armando Meza-Velázquez2, Antoni Femeni1,3
1Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n República Oriente, Saltillo,
2Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Av. Articulo 123 s/n Fracc. Filadelfia, 35010 Gómez Palacio, Durango, Mexico
3Department of Chemistry, University of the Balearic Islands, Ctra Valldemossa Km 7.5, 07122 Palma de Mallorca, Spain
The impact of thermosonication on the functional properties and the main polysaccharides from Aloe vera was investigated. Thermal processing was used for comparison purposes. 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 as a consequence 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 (ΔE=7.7) to the modification observed during pasteurization carried out at 75 °C for 15 min (ΔE=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.