EFFECT OF RESISTANT MALTODEXTRIN ON BIOACTIVE COMPOUNDS OF ORANGE PASTEURIZED JUICE.

Resistant maltodextrin (RMD) is a water-soluble fermentable functional fibre. RMD is a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health. Its incorporation into food is more and more frequent. Therefore it is necessary to study its possible effects on food matrix. The aim of this work was to evaluate the effect of RMD addition on the bioactive compounds of orange pasteurized juice with or without pulp. RMD was added in different concentrations: 0 (standard sample), 2,5, 5 and 7,5%. This way, for a finished drink portion of 200 ml, 5, 10 and 15 grams of RDM would be ingested, sufficient quantities to display its prebiotic effect. Ascorbic acid and vitamin C were analysed by HPLC, whereas total phenols, total carotenoids and antioxidant capacity were measured by spectrophotometry. The addition of RMD before pasteurization juice process protected phenols and carotenoids of juice. The content of total phenols, total carotenoids, ascorbic acid and vitamin C after pasteurization were higher in samples with RMD, just as antioxidant capacity. Moreover, it was observed a higher protective effect of RMD when its concentration in orange juice was higher. Orange juice with pulp presented higher values of bioactive compounds and antioxidant capacity than orange juice without pulp.