High hydrostatic pressure stabilized micronutrients and shifted dietary fibers, from insoluble to soluble, producing a low-glycemic index mango pulp

CyTA - Journal of Food

Armando Del Follo-Martínez¹  Leticia Elizondo-Montemayor²  Niria Treviño-Saldaña²  Luis M. Marín-Obispo³  Ingrid P. Ibarra-Garza³  Carmen Hernández-Brenes³  Luis E. Garcia-Amezquita³  Jorge Welti-Chanes³  Perla A. Ramos-Parra³  Daniel A. Jacobo-Velázquez³ 

[1] Centro de Tecnología de Sigma Alimentos;Clinical Nutrition and Obesity Research Center, Escuela de Medicina;Escuela de Ingeniería yCiencias;

关键词: high hydrostatic pressure processing;    mango;    dietary fiber;    glycemic index;    pectin;    non-digestible oligosaccharides;    micronutrient stability;   

DOI  :  10.1080/19476337.2020.1731610

来源: DOAJ

【 摘 要 】

Nutritional authorities state that both total carbohydrates and low glycemic index (GI) diets affect glycemic control. High hydrostatic pressure (HHP) processing reduced the GI response of mango pulp when consumed by healthy adults. Present work evaluated the effects of HHP processing on concentrations of mango pulp dietary fiber sub-fractions (AOAC 2011.25 method), pectin methyl esterase (PME) activity, and established links with reduction of GI responses in healthy adults. Processing stability of mango pulp micronutrients (carotenoids, phenolics, ascorbic acid, and antioxidant activity) were also assessed. HHP-processing caused fiber inter-conversions from insoluble to soluble dietary fiber, the latter being significantly higher. Concentrations of non-digestible oligosaccharides and PME activities were also higher in treated pulps. In addition, HHP-processing preserved relevant mango phytonutrients such as carotenoids and phenolic compounds. Micronutrient retention and dietary fiber modifications suggested that HHP-processing improved mango pulp benefits for healthy subjects and potentially for patients with chronic metabolic diseases.

【 授权许可】

Unknown