Protective capacity of gum Arabic, maltodextrin, different starches, and fibers on the bioactive compounds and antioxidant activity of an orange puree (Citrus sinensis (L.) Osbeck) against freeze-drying and in vitro digestion

Dehydrated fruit puree may be a convenient way to promote the healthy consumption of based foods. Drying carriers, highly used by food industry stabilize dried products, show potential encapsulating capacity biocompounds, that could also limit their bioaccesibility. This study analyzed impact gum Arabic (GA), bamboo fiber (BF), native corn starch, starch substituted with octenylsuccinic groups, pea fiber, and maltodextrin on in vitro bioaccessibility vitamin C (VC), total phenols (TP), β-carotene, as well antioxidant during freeze-drying digestion an orange puree. Amongst formulations studied, GA + BF was most effective for phytochemicals protection freeze-dried intestinal stage digestion, resulting higher TP VC (59% 36%, respectively).