Protective capacity of gum Arabic, maltodextrin, different starches, and fibers on the bioactive compounds and antioxidant activity of an orange puree (Citrus sinensis (L.) Osbeck) against freeze-drying and in vitro digestion

被引：24

作者：

Silva-Espinoza, Marilll A. ^{[1
]}

Garcia-Martinez, Eva ^{[1
]}

Martinez-Navarrete, Nuria ^{[1
]}

机构：

[1] Univ Politecn Valencia, Food Invest & Innovat Grp, Dept Food Technol, Camino Vera S-N, Valencia 46022, Spain

来源：

FOOD CHEMISTRY | 2021年 / 357卷

关键词：

Total phenolic compounds; Vitamin C; beta-Carotene; In vitro bioaccessibility; VITAMIN-C; FRUIT JUICE; BIOACCESSIBILITY; STABILITY; FOOD; QUALITY; BIOAVAILABILITY; STORAGE; ASSAY;

D O I：

10.1016/j.foodchem.2021.129724

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Dehydrated fruit puree may be a convenient way to promote the healthy consumption of fruit based foods. Drying carriers, highly used by the food industry to stabilize dried fruit products, may show a potential encapsulating capacity of the biocompounds, that could also limit their bioaccesibility. This study analyzed the impact of gum Arabic (GA), bamboo fiber (BF), native corn starch, starch substituted with octenylsuccinic groups, pea fiber, and maltodextrin on the in vitro bioaccessibility of vitamin C (VC), total phenols (TP), and beta-carotene, as well as on the antioxidant capacity during the freeze-drying and in vitro digestion of an orange puree. Amongst the formulations studied, GA + BF was the most effective for phytochemicals protection of the freeze-dried orange puree during the intestinal stage of digestion, resulting in a higher TP and VC bioaccessibility (59% and 36%, respectively).

引用

页数：9