High hydrostatic pressure stabilized micronutrients and shifted dietary fibers, from insoluble to soluble, producing a low-glycemic index mango pulp

Figures & data

Table 1. Effect of high hydrostatic pressure on chemical characterization, total phenolic compounds, ascorbic acid, and antioxidant capacity of mango pulp (Mangifera indica L. cv. Tommy atkins) HHP = high hydrostatic pressure; MPa = megapascals.

Tabla 1. Efecto de la alta presión hidrostática sobre la composición química de pulpa de mango (Mangifera indica L. cv. Tommy atkins), incluyendo el contenido de compuestos fenólicos totales, ácido ascórbico y capacidad antioxidante. HHP = alta presión hidrostática; MPa = megapascales

Analytical Parameters	Unprocessed	HHP treated (592 MPa, 3 min)
Soluble solid contents (°Brix)	15.83^a ± 0.07 a^b	15.70 ± 0.06 a
Total sugars (g/100g)	16.87 ± 0.02 b	17.57 ± 0.08 a
Glucose (g/100g)	2.02 ± 0.01 b	2.09 ± 0.01 a
Fructose (g/100g)	4.47 ± 0.01 b	4.61 ± 0.04 a
Sucrose (g/100g)	10.38 ± 0.05 b	10.87 ± 0.08 a
Moisture (%)	81.8 ± 0.04 a	82.2 ± 0.11 a
pH	3.92 ± 0.02 b	4.0 ± 0.01 a
Acidity (%)	0.5 ± 0.03 a	0.6 ± 0.03 a
Total phenolics (mg GAE/100g)	30.2 ± 0.90 a	29.5 ± 0.80 a
Ascorbic acid (mg/100g)	18.9 ± 0.10 a	18.9 ± 0.1 a
Antioxidant capacity (µM TroloxE)	33.5 ± 1.4 a	31.9 ± 1.2 a

^aValues represent the mean ± standard error of the three independent determinations for all the parameters.

^bMeans with different letters in the same row are significantly different (paired Student t-test, p < 0.05).

^aLos valores representan la media ± el error estándar de tres determinaciones independientes para todos los parámetros.

^bLas medias con diferentes letras en la misma fila son significativamente diferentes (prueba t-Student pareada, p < 0.05).

Figure 1. Characterization of dietary fiber contents of mango pulp untreated and treated with high hydrostatic pressure (HHP, 592 MPa for 3min), using two different AOAC official fiber analysis methods. (a) Concentrations of soluble dietary fiber (SDF), insoluble dietary fiber (IDF) and the sum of both as total dietary fiber (TDF), determined by a combination of the AOAC 985.29 (Prosky et al., 1985) and AOAC 991.43 (Lee et al., 1992) methods. (b.1) Concentrations of SDF, IDF and TDF determined by the integrated fiber analysis method AOAC 2011.25 (McCleary et al., 2012); and its graph inset (b) Concentrations of sub-fractions of SDF, which included lower-molecular weight soluble dietary fiber (SDFS) and higher-molecular weight soluble dietary fiber (SDFP), also determined by the fiber analysis method AOAC 2011.25 (McCleary et al., 2012). ¹Concentrations with different letters for each dietary fiber fraction, and for the same dietary fiber method, indicate that the unprocessed and HHP-treated samples were found to be significantly different (student t-test, p < 0.05).

Figura 1. Caracterización del contenido de fibra de pulpa de mango, tratada y no tratada con alta presión hidrostática (HHP, 592 MPa por 3min), empleando dos métodos oficiales AOAC de análisis de fibra. A) Concentraciones de fibra dietética soluble (SDF), fibra dietética insoluble (IDF) y la suma de ambas expresada como fibra dietética total (TDF), determinadas por una combinación de los métodos AOAC 985.29 (Prosky et al., 1985) y AOAC 991.43 (Lee et al., 1992). B) Concentraciones de SDF, IDF y TDF determinadas por el método integrado de análisis de fibra AOAC 2011.25 (McCleary et al., 2012); y su gráfica insertada B.1) Concentraciones de las sub-fracciones de SDF, que incluyen fibra dietética soluble de bajo peso molecular (SDFS) y fibra dietética soluble de alto peso molecular (SDFP), también determinadas por el método de análisis de fibra AOAC 2011.25 (McCleary et al., 2012). ¹Las concentraciones con diferentes letras para cada fracción de fibra dietética, y para el mismo método de análisis, indican diferencias significativas (prueba t-Student, p < 0.05) entre las muestras tratadas y no tratadas con HHP

Table 2. Pectin methyl esterase (PME) activities of unprocessed and high hydrostatic pressure (HHP) processed mango pulp and of galacturonic acid contents of their low-molecular weight dietary soluble fiber (SDFS) sub-fractions.

Tabla 2. Actividad de la pectin metil esterasa (PME) en la pulpa de mango tratada y no tratada con alta presión hidrostática (HHP) y contenido de ácido galacturónico en las sub-fracciones de su fibra dietética soluble de bajo peso molecular (SDFS)

Analytical Parameter	Unprocessed	HHP treated (592 Mpa/3 min)
PME enzymatic activity (Unit/g)	11.9^a ± 0.2 b	16.5 ± 0.3 a
Galacturonic acid^b (µg/g) DW	6,351.3 ± 396.3 a	7,493.7 ± 591.5 a

^aValues represent the mean of three and four independent repetitions ± standard error, for PME enzymatic activity and galacturonic acid, respectively. Means with different letters, for each analytical determination, were significantly different (p < 0.05) as determined by the Student’s t-test for mean separation. ^bGalacturonic acid content was determined in the low-molecular weight soluble dietary fiber sub-fractions (SDFS), obtained by the fractionation scheme proposed in the AOAC 2011.25 official method for dietary fiber analysis (McCleary et al., 2012). DW = dry weight.

^aLos valores representan la media de tres y cuatro repeticiones ± el error estándar, de la actividad enzimática de PME y el contenido de ácido galacturónico, respectivamente. Las medias con letras diferentes, para cada determinación analítica, fueron significativamente diferentes (p < 0.05) determinada por la prueba t de Student para la separación de medias. ^bEl ácido galacturónico se determinó en las sub-fracciones de fibra dietética soluble de bajo peso molecular (SDFS), obtenidas por el esquema de fraccionamiento propuesto en el método oficial AOAC 2011.25 para el análisis de fibra (McCleary et al., 2012). DW = peso seco.

Table 3. Carotenoid concentrations of mango pulp (cv. Tommy Atkins) quantified by HPLC-DAD in unprocessed and high hydrostatic pressure (HHP) treated samples.

Tabla 3. Concentración de carotenoides de la pulpa de mango (cv. Tommy Atkins) tratada y no tratada con alta presión hidrostática (HHP) cuantificada por HPLC-DAD

				Carotenoid Concentration (mg kg^−1)^d
Peak number (RT in min)^a	Lambda max^b	Tentative identification	Method of identification^c	Unprocessed	HHP treated (592MPa, 3min)
1 (16.75)	415, 438, 466	All-trans-violaxanthin	A,C	0.41 ± 0.02 a^e	0.43 ± 0.02 a
4 (22.02)	416,438,468	All-trans-lutein	A,B, C	0.81 ± 0.07 a	0.78 ± 0.07 a
5 (24.91)	(270), 464	trans-β-apo-8ʹ-carotenal	A,B,C
6 (25.35)	414,434,463	Possible xanthophyll	NI	0.61 ± 0.06 a	0.70 ± 0.05 a
9 (32.50)	419,446,467	Zeinoxanthin	A,C	0.33 ± 0.02 a	0.32 ± 0.02 a
10 (33.20)	410,434,461	Possible xanthophyll	NI	0.31 ± 0.01 a	0.32 ± 0.02 a
11 (34.11)	419,446,472	All trans-β- cryptoxanthin	A,C	0.52 ± 0.02 a	0.50 ± 0.02 a
12 (34.66)	414,439,468	13-cis- β carotene or 15 cis- β -carotene	A,C	0.74 ± 0.05 a	0.70 ± 0.05 a
13 (35.42)	417,450,467	All- trans-α-carotene	A,C	1.23 ± 0.08 a	1.12 ± 0.05 a
14 (36.57)	417,450,468	9-cis-α-carotene	A,C	0.80 ± 0.05 a	0.76 ± 0.06 a
15 (36.95)	417,450,467	Possible carotene	NI	0.65 ± 0.04 a	0.60 ± 0.02 a
16 (38.82)	398,421,449	Possible carotene	NI	0.42 ± 0.00 a	0.50 ± 0.02 a
17 (39.94)	426,450,476	All- trans-β- carotene	A,B,C	9.14 ± 0.72 a	8.57 ± 0.43 a
18 (40.46)	415,438,470	Possible carotene	NI	0.51 ± 0.03 a	0.57 ± 0.03 a
19 (41.64)	417,445,468	9-cis- β- carotene	A,C	0.56 ± 0.02 a	0.51 ± 0.02 a
20 (43.16)	414,438,468	Possible carotene	NI	0.51 ± 0.04 a	0.49 ± 0.04 a
21 (44.50)	410,437,468	Possible carotene	NI	0.60 ± 0.05 a	0.55 ± 0.05 a

^aNumber of peak assigned according to the order of elution from the C30 stationary phase (Figure 2).

^bWavelengths of maximum absorption in the UV–Visible spectra of each peak, values in parentheses indicate a shoulder in the peak.

^cMethods considered for identification of each chromatographic peak described in Ibarra-Garza et al. (2015): (A) Identification by comparison of UV–Visible spectra and wavelengths of maximum absorbance reported in prior literature; (B) Identification by comparison with the retention time and characteristic UV–Visible spectra of commercial standards injected in the same chromatographic run; (C) Identification by comparison with the order of chromatographic elution reported by previous authors.

^dValues are mean ± standard error of three independent determinations for all the parameters.

^eMeans with a different letter in the same row were found to be significantly different (paired student t-test, p < 0.05). NI = Not identified.

^aNúmero de pico asignado de acuerdo al orden de elución de la fase estacionaria C30 (Figure 2).

^bLongitud de onda máxima de absorción en el espectro UV–Visible de cada pico cromatográfico, los valores en paréntesis indican un hombro en el pico.

^cMétodos considerados para la identificación de cada pico cromatográfico descritos en Ibarra-Garza et al. (2015): (A) Identificación por comparación con espectro UV–Visible y longitud de onda máxima de absorción reportados en literatura previa; (B) Identificación por comparación con el tiempo de retención y espectros UV–Visible característicos de estándares comerciales inyectados in la misma corrida cromatográfica; (C) Identificación por comparación con el orden de elución reportado por autores previos.

^dLos valores representan la media ± el error estándar de tres determinaciones independientes para todos los parámetros.

^eLas medias con letra diferente en la misma fila son significativamente diferentes (prueba t de Student pareada, p < 0.05). NI = No identificado.

Figure 2. Mango pulp (cv. Tommy Atkins) carotenoid chromatographic profiles (HPLC-DAD, collected at 450 nm) as affected by high hydrostatic pressure (HHP) processing (592 MPa for 3 min).

Figura 2. Efecto del procesamiento con alta presión hidrostática (HHP, 592 MPa por 3 min) sobre el perfil cromatográfico de carotenoides de la pulpa de mango (cv. Tommy Atkins) determinado por HPLC-DAD a 450 nm

Figure 3. Effect of high hydrostatic pressure (HHP) treatment on the concentrations of mango pulp (Mangifera indica L. cv. Tommy Atkins) carotenoids grouped in two major groups (xanthophylls and carotenes, shown in yellow and orange colors, respectively), and on their sum as total carotenoids (expressed in mg kg⁻¹) and in retinol activity equivalents (RAE), shown in red and green colors, respectively. ¹Similar letters for the same carotenoid group indicated that the unprocessed and HHP-processed mango pulps were not significantly different by the LSD test (p > 0.05). RAE = Retinol activity equivalents; HHP = High hydrostatic pressure, processed at 592 MPa for 3 min. Data represents the mean ± standard error of three independent determinations.

Figura 3. Efecto del tratamiento con alta presión hidrostática (HHP) sobre la concentración de carotenoides de la pulpa de mango (Mangifera indica L. cv. Tommy Atkins) clasificados en los grupos principales (xantófilas y carotenos, mostrados en color amarillo y naranja, respectivamente), y la suma mostrada como carotenoides totales (expresados en mg kg⁻¹) y actividad en equivalentes de retinol (RAE), mostrados en color rojo y verde, respectivamente. ¹Letras similares para el mismo grupo de carotenoids indican que la muestra de mango procesada y no procesada con HHP no son significativamente diferentes por la prueba LSD (p > 0.05). RAE = Actividad en equivalentes de retinol; HHP = Alta presión hidrostática, procesado a 592 MPa por 3 min. Los datos representan el promedio ± el error estándar de tres determinaciones independientes

Figure 4. Suggested Mechanism of effects of High Hydrostatic Pressure (HHP) Processing on dietary fiber and nutraceutical composition of mango and associated clinical outcomes. Green outlined boxes, green filled boxes, and green colored text indicate results are from the present study. Brown outlined boxes and brown colored text indicate results are from previous studies (Cao et al., 2011; Houben, 2013; Oliveira et al., 2012). (a) HHP processing of fruit pulp increases the activity of pectinases such as pectin methyl esterase (PME) and polyglucoronidase (PG), therefore increasing low molecular weight soluble fiber, and resulting in increased viscosity. (b1) Once ingested by healthy subjects, higher viscosity of the food matrix decreases glucose absorption rate into the bloodstream, reducing glycemic index and maintaining more stable circulating blood glucose levels. (c) HHP processing maintains initial content of relevant vitamins and nutraceuticals such as carotenoids, vitamin C, and phenolic compounds. (b2) Besides promoting glucose homeostasis, other clinical benefits associated to soluble fiber, vitamins and nutraceuticals contained in mango have been previously reported (Brouns et al., 2012; El-Sayed et al., 2013; Ho et al., 2016; Kucuk et al., 2001; Riccioni et al., 2010; Sluijs et al., 2015; Vuksan et al., 2000).

Figura 4. Mecanismo sugerido para los efectos del procesamiento con Alta Presión Hidrostática (APH) sobre la fibra dietética, la composición nutracéutica de mango y los efectos clínicos asociados. Los cuadros contorneados en verde, los cuadros con relleno verde y el texto en color verde indican que los resultados provienen del presente estudio. Los cuadros delineados en marrón y el texto en color marrón indican que los resultados son de estudios previos (Cao et al., 2011; Houben, 2013; Oliveira et al., 2012). (A) El procesamiento de la pulpa de la fruta con HHP incrementa la actividad de pectinasas como la pectin metil esterasa (PME) y poligalacturonidasa (PG), incrementando la fibra dietética soluble de bajo peso molecular, y resultando en un incremento en la viscosidad. (B1) Una vez ingerida por sujetos saludables, el incremento en viscosidad de la matriz alimenticia disminuye la velocidad de absorción de glucosa en el torrente sanguíneo, lo cual reduce el índice glicémico y mantiene los niveles de glucosa en sangre circulante más estable. (C) El procesamiento con HHP retiene el contenido inicial de vitaminas y nutacéuticos relevantes como los carotenoides, vitamina C, y compuestos fenólicos. (B2) Además de promover la homeostasis de la glucosa, se han reportado previamente otros beneficios clínicos asociados con la fibra soluble, vitaminas y nutracéuticos presentes en el mango (Brouns et al., 2012; El-Sayed et al., 2013; Ho et al., 2016; Kucuk et al., 2001; Riccioni et al., 2010; Sluijs et al., 2015; Vuksan et al., 2000)

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