Production of low calorie persimmon marmalades with stevia and maltitol: Physicochemical properties and in vitro bioaccessibility of polyphenols

Abstract

Effects of stevia and maltitol usage in different amounts for the replacement of sugar on physicochemical, sensorial and bioactive properties of newly developed low-calorie persimmon marmalades were investigated. Brix degrees, total acidity and pH of the products ranged between 33.56-56.50 degrees, 0.64-0.75 g/100 g and 3.64-3.75 respectively. L* and Hue of the fruit increased after produced into marmalades while a* and Chroma decreased and b* fluctuated. Total phenolic content (TPC) (23.24-66.89%) and total antioxidant capacity (TAC) (2, 2-diphenyl-1-picrylhydrazyl radical scavenging assay (DPPH): 34.07-65.18%, Cupric ion reducing antioxidant capacity (CUPRAC): 12.44-61.88%) decreased with marmalade processing. TPC of all the samples from pre- and post in vitro gastrointestinal digestion steps showed an increasing trend as exhibiting a high recovery and bioaccessibility. A significant increase of TAC in gastric and intestinal digests was observed from CUPRAC assay, while a decrement (43.79-52.46%) in intestinal phase following the increment (83.81-114.96%) in gastric environment was analysed in DPPH method (p <0.05). Stevia added formulations contained the highest amounts of TPC and TAC between the products in pre- and each postdigestion stages (p < 0.05). Persimmon was succesfully evaluated into sensorially accepted, nonseasonal functional marmalades that have been found appropriate to be stated as "no sugar added" and "energy reduced" according to National and International Legislations. Moreover, formulations would be able to serve as an optimized design for further food products to be prepared using various sweeteners while creating an important output in terms of commercialization and industrial added value.[GRAPHICS].