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RESEARCH PRODUCT
Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility
Purificación García-segoviaPilar Codoñer-franchJavier Martínez-monzóElías ArillaMarta Igualsubject
Health (social science)TECNOLOGIA DE ALIMENTOSPasteurizationBioaccessibilityTP1-1185Plant ScienceOrange (colour)engineering.materialHealth Professions (miscellaneous)MicrobiologyBioactive compoundsArticlelaw.inventionchemistry.chemical_compoundlawresistant maltodextrinPhenolsFood scienceorange pasteurized juiceOrange juiceOrange pasteurized juicebioactive compoundsVitamin CChemical technologyPulp (paper)Ascorbic acidBioactive compoundbioaccessibilitychemistryengineeringResistant maltodextrinFood Sciencedescription
Resistant maltodextrin (RMD) is a water-soluble and fermentable functional fiber. RMD is a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health, and its addition to food is increasingly frequent. Therefore, it is necessary to study its potential effects on intrinsic bioactive compounds of food and their bioaccessibility. The aim of this study was to evaluate the effect of adding RMD on the bioactive compounds of pasteurized orange juice with and without pulp, and the bioaccessibility of such compounds. RMD was added at different concentrations: 0 (control sample), 2.5%, 5%, and 7.5%. Ascorbic acid (AA) and vitamin C were analyzed using HPLC, whereas total phenols, total carotenoids (TC), and antioxidant capacity were measured using spectrophotometry. After that, sample in vitro digestibility was assessed using the standardized static in vitro digestion method. The control orange juice with pulp presented significantly higher values of bioactive compounds and antioxidant capacity than the control orange juice without pulp (p <
year | journal | country | edition | language |
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2021-05-01 | Foods |