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.

摘要

营养权威机构指出，总碳水化合物和低血糖指数（GI）饮食都会影响血糖控制。当健康成年人食用芒果时，高静水压（HHP）处理降低了芒果果肉的胃肠道反应。目前的工作评估了HHP加工对芒果果肉膳食纤维亚组分浓度（AOAC 2011.25方法），果胶甲基酯酶（PME）活性的影响，并确定了与健康成年人胃肠道反应减少之间的联系。还评估了芒果果肉微量营养素（类胡萝卜素，酚类，抗坏血酸和抗氧化活性）的加工稳定性。HHP加工导致纤维从不溶性膳食纤维向可溶性膳食纤维相互转化，后者明显更高。处理后的果肉中非消化性低聚糖的浓度和PME活性也较高。此外，HHP加工可保存相关的芒果植物营养素，例如类胡萝卜素和酚类化合物。微量营养元素的保留和膳食纤维的改良表明，HHP加工对健康受试者以及潜在的慢性代谢性疾病患者改善了芒果果肉的益处。