Impact of high-pressure processing on the stability and bioaccessibility of bioactive compounds of Clementine mandarin juice and its cytoprotective effect in Caco-2 cells

Mandarin juice is a rich source of antioxidant bioactive compounds. While the content and profile of bioactives is known, the impact of high-pressure processing (HPP) on their stability and bioaccessibility (BA) is unknown, but may allow obtaining safe, nutritive fresh-tasting and with high extractability of bioactive compounds juices. Stability and BA of bioactive antioxidant compounds from Clementine mandarin juices untreated and HPP-treated (400 MPa/40o C/1 min), as well as the cytoprotective effect of its bioaccessible fractions (BF) obtained after simulated gastrointestinal digestion against H2O2-induced oxidative stress in differentiated Caco-2 cells was investigated. HPP-treatment provided BF with a better preservation of carotenoids, flavonoids, ascorbic acid, total polyphenols and FRAP value, and slightly higher cytoprotection (mitochondrial membrane potential and ROS) versus untreated juices. Therefore, HPP can be recommended as a suitable technology to retain or indeed increase antioxidant bioactives and its cytoprotective activity in mandarin juices after a gastrointestinal digestion.