Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility.

Elías Arilla,Javier Martínez-Monzó,Pilar Codoñer-Franch,Purificación García-Segovia,Marta Igual

doi:10.3390/foods10061198

Abstract

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 < 0.05). RMD addition before the juice pasteurization process significantly protected all bioactive compounds, namely total phenols, TC, AA, and vitamin C, as well as the antioxidant capacity (AC) (p < 0.05). Moreover, this bioactive compound protective effect was higher when higher RMD concentrations were added. However, RMD addition improved phenols and vitamin C bioaccessibility but decreased TC and AA bioaccessibility. Therefore, the AC value of samples after gastrointestinal digestion was slightly decreased by RMD addition. Moreover, orange pulp presence decreased total phenols and TC bioaccessibility but increased AA and vitamin C bioaccessibility.

Highlights

Fruit consumption has historically been associated with a healthy diet, as they provide key nutrients, especially bioactive compounds such as vitamins, minerals, dietary fiber, and phytochemicals
This study aimed to evaluate the effect of Resistant maltodextrin (RMD) addition before pasteurization treatment on the bioactive compounds (total phenols, total carotenoids (TC), Ascorbic acid (AA), and vitamin C) and the antioxidant capacity (AC) of orange juice
total soluble solids (TSS), acidity, and pH (Table 1) were evaluated as basic quality control parameters, as they are related to the stability of bioactive compounds in plant-derived products [17]

Summary

Introduction

Fruit consumption has historically been associated with a healthy diet, as they provide key nutrients, especially bioactive compounds such as vitamins, minerals, dietary fiber, and phytochemicals. They have been linked to a reduced risk of developing chronic diseases such as cardiovascular disease, cancer, diabetes, or aged-related functional decline [1]. Fruit juices are becoming part of the so-called new-age beverages [2]. With this pathway to a better diet, the juice industry has focused on product differentiation and development of juices that go beyond basic nutrition and good tasting [3,4]

Objectives

Methods

Results