Arilla Elías, García-Segovia Purificación, Martínez-Monzó Javier, Codoñer-Franch Pilar, Igual Marta
Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain.
Department of Pediatrics, Obstetrics and Gynecology, University of València, Avenida de Blasco Ibáñez, No. 15, 46010 València, Spain.
Foods. 2021 May 26;10(6):1198. doi: 10.3390/foods10061198.
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 ( < 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) ( < 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.
抗性麦芽糊精（RMD）是一种水溶性且可发酵的功能性纤维。RMD是一种具有饱腹感的益生元，可降低血液中的葡萄糖和甘油三酯水平，促进肠道健康，并且越来越频繁地被添加到食品中。因此，有必要研究其对食品中固有生物活性化合物及其生物可及性的潜在影响。本研究的目的是评估添加RMD对有果肉和无果肉巴氏杀菌橙汁中生物活性化合物的影响以及这些化合物的生物可及性。RMD以不同浓度添加：0（对照样品）、2.5%、5%和7.5%。使用高效液相色谱法分析抗坏血酸（AA）和维生素C，而使用分光光度法测量总酚、总类胡萝卜素（TC）和抗氧化能力。之后，使用标准化的静态体外消化方法评估样品的体外消化率。有果肉的对照橙汁的生物活性化合物和抗氧化能力值显著高于无果肉的对照橙汁（<0.05）。在果汁巴氏杀菌过程之前添加RMD可显著保护所有生物活性化合物，即总酚、TC、AA和维生素C，以及抗氧化能力（AC）（<0.05）。此外，添加较高浓度的RMD时，这种生物活性化合物保护作用更高。然而，添加RMD提高了酚类和维生素C的生物可及性，但降低了TC和AA的生物可及性。因此，添加RMD会使胃肠道消化后样品的AC值略有下降。此外，橙汁中果肉的存在降低了总酚和TC的生物可及性，但提高了AA和维生素C的生物可及性。
