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

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 concentrati...

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Published inCYTA: journal of food Vol. 18; no. 1; pp. 203 - 215
Main Authors Elizondo-Montemayor, Leticia, Ramos-Parra, Perla A., Jacobo-Velázquez, Daniel A., Treviño-Saldaña, Niria, Marín-Obispo, Luis M., Ibarra-Garza, Ingrid P., Garcia-Amezquita, Luis E., Del Follo-Martínez, Armando, Welti-Chanes, Jorge, Hernández-Brenes, Carmen
Format Journal Article
LanguageEnglish
Published Taylor & Francis 01.01.2020
Taylor & Francis Group
Subjects
Alta presión hidrostática
dietary fiber
estabilidad de micronutrientes
fibra dietaria
glycemic index
High hydrostatic pressure processing
mango
micronutrient stability
non-digestible oligosaccharides
oligosacáridos no digeribles
pectin
pectina
índice glicémico
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Abstract 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.
AbstractList 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.
Author Jacobo-Velázquez, Daniel A.
Hernández-Brenes, Carmen
Del Follo-Martínez, Armando
Elizondo-Montemayor, Leticia
Treviño-Saldaña, Niria
Marín-Obispo, Luis M.
Welti-Chanes, Jorge
Ibarra-Garza, Ingrid P.
Ramos-Parra, Perla A.
Garcia-Amezquita, Luis E.
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SubjectTerms Alta presión hidrostática
dietary fiber
estabilidad de micronutrientes
fibra dietaria
glycemic index
High hydrostatic pressure processing
mango
micronutrient stability
non-digestible oligosaccharides
oligosacáridos no digeribles
pectin
pectina
índice glicémico
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Title High hydrostatic pressure stabilized micronutrients and shifted dietary fibers, from insoluble to soluble, producing a low-glycemic index mango pulp
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