Effects of high‐pressure processing on the physicochemical properties and glycemic index of fruit puree in a hyperglycemia mouse model

Autor: Yi‐Jing Wu, Yi‐Ching Lu, Yu‐Hsiang Wu, Yan‐Han Lin, Chin‐Lin Hsu, Chung‐Yi Wang
Rok vydání: 2022
Předmět:
Zdroj: Journal of the Science of Food and Agriculture. 102:6138-6145
ISSN: 1097-0010
0022-5142
Popis: In this study, the duration of high-pressure processing (HPP) required to achieve a 5 log reduction of Escherichia coli O157:H7 in fruit purees was evaluated. Banana, cantaloupe, and dragon fruit purees were subjected to HPP at 600 MPa for 300, 270, and 270 s, respectively, and their physicochemical properties and enzyme activities were then analysed. Diabetic mice were fed fresh and HPP-treated purees to observe their effects on the glycemic index (GI) and postprandial blood glucose response.Compared with their fresh counterparts, the HPP-treated banana and dragon fruit purees exhibited significantly higher viscosities, lower glucose concentrations, and higher glucose dialysis retardation indices and showed disrupted sucrose invertase and polygalacturonase activities. The GI and postprandial blood glucose response were not significantly different between the fresh and HPP-treated cantaloupe purees. By contrast, the peak time of glucose response (THPP can change the physicochemical properties of fruit purees, resulting in stabilized blood glucose levels and lower GIs after consumption. Therefore, purees processed in this manner would benefit consumers and patients with diabetes/pre-diabetes who need to maintain stable blood glucose levels (Fig. S1). © 2022 Society of Chemical Industry.
Databáze: OpenAIRE
Externí odkaz: