Evaluación del efecto de la digestión in-vitro sobre los compuestos fenólicos en jugo de naranja con adición de subproducto

Abstract

In the research work a commercial orange juice was enriched with a by-product obtained from orange pulp and the effect of in-vitro gastrointestinal digestion on phenolic content was evaluated. An aqueous extraction followed by microencapsulation with maltodextrin was performed. The total phenol content (TP) of each of the digestion phases was evaluated by the Folin-Ciocalteu method and individual compounds were identified and quantified with HPLC. The FT content of commercial juice and enriched juice was 47.2 and 62.6 mg Eq. Gallic Acid/100 mL respectively, increasing in a 32% the phenolic content with addition of the by-product and obtaining a high bio-accessibility of 92% and 82% respectively. It was possible to identify the compound hesperidin with a concentration of 197 mg/L and a bio-accessibility of 33%. These results indicate that addition of the by-product obtained by microencapsulation provides a functional character when incorporated into the juice, protecting the phenolic compounds against degradation during gastric digestion.