Yvonne Roman-Maldonado, Socorro Josefina Villanueva-Rodríguez, Luis Alfonso Mojica, Judith Esmeralda Urías-Silvas
Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Guadalajara 44270, Jalisco, Mexico.
Foods. 2025 May 15;14(10):1757. doi: 10.3390/foods14101757.
This study evaluated the impact of the food matrix on the bioaccessibility and hypoglycemic potential and antioxidant potential of betalains from red prickly pear juice ( spp.) after in vitro gastrointestinal digestion. Six aqueous model systems (AMSs) were formulated using a betalain extract combined with glucose, citric acid, mucilage, pectin, or all components, alongside three complex matrices, the fresh juice (FJ), a formulated beverage (BF), and a pasteurized formulated beverage (BP). In vitro digestion simulated the gastric and intestinal phases. The results showed that complex matrices (FJ, BF, and BP) enhanced betalain bioaccessibility, with FJ exhibiting the highest bioaccessibility (59%). Mucilage and pectin provided the strongest protection, reducing betalain degradation by 30% and 25%, respectively, while citric acid had a destabilizing effect. Pasteurization (BP) reduced betalain stability compared to FJ and BF. Antioxidant activity decreased post-digestion but remained higher in BF. Notably, FJ showed the highest inhibition of α-amylase (72%) and α-glucosidase (68%), surpassing acarbose (50-60% inhibition). These findings highlight the critical role of the food matrix, particularly mucilage and pectin, in stabilizing betalains through non-covalent interactions and enhancing their hypoglycemic potential. Red prickly pear juice emerges as a promising functional food for managing postprandial glucose levels, offering valuable insights for developing betalain-rich foods to address type 2 diabetes.
本研究评估了食物基质对红刺梨汁（ spp.）中甜菜红素在体外胃肠道消化后生物可及性、降血糖潜力和抗氧化潜力的影响。使用甜菜红素提取物与葡萄糖、柠檬酸、黏液质、果胶或所有成分配制了六种水性模型系统（AMSs），同时还设置了三种复杂基质，即新鲜果汁（FJ）、配制饮料（BF）和巴氏杀菌配制饮料（BP）。体外消化模拟了胃和肠道阶段。结果表明，复杂基质（FJ、BF和BP）提高了甜菜红素的生物可及性，其中FJ的生物可及性最高（59%）。黏液质和果胶提供了最强的保护作用，分别使甜菜红素降解减少30%和25%，而柠檬酸则有去稳定化作用。与FJ和BF相比，巴氏杀菌（BP）降低了甜菜红素的稳定性。消化后抗氧化活性降低，但BF中的抗氧化活性仍然较高。值得注意的是，FJ对α -淀粉酶的抑制作用最高（72%），对α -葡萄糖苷酶的抑制作用为68%，超过了阿卡波糖（50 - 60%的抑制率）。这些发现突出了食物基质，特别是黏液质和果胶，通过非共价相互作用稳定甜菜红素并增强其降血糖潜力的关键作用。红刺梨汁成为一种有望用于管理餐后血糖水平的功能性食品，为开发富含甜菜红素的食物以应对2型糖尿病提供了有价值的见解。
