The effect of high‐pressure processing on reducing the glycaemic index of atemoya puree

Abstract

BACKGROUND This study investigated the effects of high‐pressure processing (HPP) on the glycaemic index (GI) of atemoya puree (AP) in rats. Sprague–Dawley rats were fed with unprocessed and high‐pressure processed atemoya puree (HPP‐AP), and the GIs for the unprocessed AP and HPP‐AP were calculated from changes in blood glucose concentrations within 2 h after meals. The physicochemical properties of AP were analysed to understand the mechanism affecting its GI. RESULTS The results showed that HPP (600 MPa for 15 min) could delay increase in postprandial blood glucose levels, decrease the peak value of postprandial blood glucose by 76.1%, and significantly decrease the GI of AP to 49.8 in the experimental group compared to 65.4 in the control group. HPP did not exert a significant effect on the glucose and pectin contents of AP, but it increased the viscosity of the puree and its dietary fibre content and delayed the time of peak glucose response. In the analysis of enzymes of the puree, we found that HPP significantly decreased the activities of sucrose invertase, pectin methylesterase and polygalacturonase, thereby decreasing the rate of glucose generation in the puree and stabilizing the pectin structure, which decreased the absorption of glucose by the small intestine, thus decreasing the GI value. CONCLUSION Our findings suggest that HPP technology could effectively delay increase in postprandial blood glucose levels and decrease the GI value of AP, thus having a potential application in developing atemoya puree products with low GI. © 2020 Society of Chemical Industry

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

“…Although HPP treatment did not change the composition of monosaccharides, it significantly reduced the SDF, delayed the release of glucose, slowed the increase in postprandial blood glucose levels, delayed the peak time of glucose response (T max ), and reduced the GI in rats. 16 Li et al 17 also revealed that the damage to SI activity in mangoes increased with increase in the processing pressure; additionally, the degree of damage to the enzyme activity was proportional to the increase in temperature. SI exhibited better tolerance to pressure in a lower pH environment.…”

“…The increase in processing pressure also led to a more pronounced increase in the dietary fibre content, and concurrently, the enzyme activities of SI, PME, and PG in the atemoya puree were reduced, and the damage to the enzyme activity increased with increase in pressure. Although HPP treatment did not change the composition of monosaccharides, it significantly reduced the SDF, delayed the release of glucose, slowed the increase in postprandial blood glucose levels, delayed the peak time of glucose response ( T max ), and reduced the GI in rats 16 . Li et al 17 .…”