Stability of vitamin C, carotenoids, phenols, and antioxidant capacity of pasteurised orange juice with resistant maltodextrin storage

Resistant maltodextrin (RMD) was added at increasing concentrations (0%, 2.5%, 5% and 7.5%) before pasteurisation to orange juice to analyse its potential protective effect on the health-related bioactive compounds of pasteurised orange juice throughout its storage time. Samples were characterised in terms of basic physico-chemical properties and bioactive compounds at the beginning of the storage. Higher concentrations of RMD proved to better preserve the bioactive compounds of orange juice, thus obtaining a higher antioxidant capacity (AC). Stability of all samples was determined by measuring the same parameters at days 0, 15, 45, 75, 105, 136 and 170 of storage. degrees Brix and pH were very stable in all samples along storage, while all bioactive compouds had negative variations. However, RMD addition slightly improved ascorbic acid, vitamin C, total phenols, and total carotenoids retention, improving then its AC. This effect was greater in the 5% RMD-added samples. All bioactive compounds showed a positive Pearson's correlation coefficient with AC. Colour variations were also measured at days 105 and 170. All samples had a positive variation of all colour parameters, being this clearer at day 170. This work enlights the potential functionality of RMD to better preserve the health-related compounds of pasteurised orange juice.

Automated summary

Adding resistant maltodextrin (RMD) to pasteurised orange juice can help preserve the bioactive compounds and antioxidant capacity, with the highest effectiveness seen in samples with 5% RMD.