Salar Francisco J, Agulló Vicente, Domínguez-Perles Raúl, García-Viguera Cristina
Phytochemistry and Healthy Food Lab (LabFAS), Department of Food Science and Technology, CEBAS-CSIC, Campus Universitario de Espinardo Edif, 25, 30100 Murcia, Spain.
Human Nutrition Unit, Department of Food & Drug, University of Parma, 43125 Parma, Italy.
Foods. 2022 Jul 29;11(15):2266. doi: 10.3390/foods11152266.
Recently, new formulations of beverages with low sugar and high bioactive compound contents are being demanded because of their association with metabolic health. However, the sweeteners' influences on the bioactive compounds remain underexplored. In this sense, this work aims to evaluate the interactions between different bioactive compounds such as flavonoids, vitamin C, and sweeteners (sucrose, stevia, and sucralose) in a functional citrus-maqui beverage. For this purpose, the phytochemical behavior was studied, in model system solutions, during one-month storage at 4 °C. The results obtained corroborated previous descriptions of the interactions between these compounds. However, when studying the bioactives in the model solutions, the loss of flavanones in the citrus solution increased up to 29%, while anthocyanin losses decreased to 27%. The vitamin C losses ranged from 100% (beverage) to 46% (ascorbic acid solution). Regardless, an influence of the sweeteners was observed. Sucrose reduced the anthocyanin and flavanone losses in both model solutions and the beverage, while sucralose increased flavanone loss. Finally, all sweeteners increased vitamin C degradation (up to 75%) when compared to the model solution. In conclusion, sweeteners added to beverages should be taken into account, depending on the bioactive compounds that should be preserved during storage.
近年来，由于低糖且富含生物活性化合物的饮料与代谢健康相关，人们对其新配方的需求不断增加。然而，甜味剂对生物活性化合物的影响仍未得到充分研究。从这个意义上说，本研究旨在评估功能性柑橘-马基莓饮料中不同生物活性化合物（如黄酮类化合物、维生素C）与甜味剂（蔗糖、甜菊糖苷和三氯蔗糖）之间的相互作用。为此，在4°C下储存一个月的过程中，在模型系统溶液中研究了植物化学行为。所得结果证实了先前对这些化合物之间相互作用的描述。然而，在研究模型溶液中的生物活性成分时，柑橘溶液中黄烷酮的损失增加了29%，而花青素的损失则降至27%。维生素C的损失范围为100%（饮料）至46%（抗坏血酸溶液）。无论如何，都观察到了甜味剂的影响。蔗糖减少了模型溶液和饮料中花青素和黄烷酮的损失，而三氯蔗糖增加了黄烷酮的损失。最后，与模型溶液相比，所有甜味剂都增加了维生素C的降解（高达75%）。总之，添加到饮料中的甜味剂应予以考虑，这取决于储存期间应保留的生物活性化合物。
