Effect of pasteurization on in vitro α-glucosidase inhibitory activity of apple juice. (December 2018)

• Record Type: Journal Article
• Authors: Alongi, Marilisa; Verardo, Giancarlo; Gorassini, Andrea; Anese, Monica
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 98(2018)
• Page Start: 366
• Page End: 371
• Publication Date: 2018-12
• Subjects: Apple juice -- α-Glucosidase inhibition -- Pasteurization -- Type 2 diabetes -- Acarbose; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.08.065
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The in vitro α-glucosidase inhibitory activity of raw, mildly ( F 71.7 5 = 0.4 min, 5 Log reductions of Cryptosporidium parvum ) and intensively ( F 90 12 =14.8 min, 2 Log reductions of Alicyclobacillus acidoterrestris ) pasteurized apple juice was studied. Raw apple juice (23 mgdw /mL) caused 90% α-glucosidase inhibition. Analogous results were obtained for the mildly treated sample. The most intense treatment reduced by 35% the α-glucosidase inhibition. However, such a decrease was associated with an increase in the phenolic content, suggesting that α-glucosidase inhibition might not rely on these compounds, but depend on more complex mechanisms. Apple juice was combined with acarbose to investigate their interaction towards α-glucosidase inhibition. A synergistic behavior was observed for concentrations <2 mg/mL. Increasing the concentration of the combined system (up to 9 mg/mL) produced an antagonistic effect, while a further increase (<9 mg/mL) allowed approaching an addictive behavior. Highlights: Apple juice inhibited α -glucosidase in a concentration-dependent way. Conventional pasteurization did not affect the α -glucosidase inhibitory capacity of apple juice. Severe pasteurization reduced by 35% the apple juice inhibitory capacity. Apple juice-acarbose system played a synergistic effect up to 40% α -glucosidase inhibition.