Antioxidant and anti‐inflammatory activities of freeze‐dried grapefruit phenolics as affected by gum arabic and bamboo fibre addition and microwave pretreatment.

Abstract: BACKGROUND: Recent epidemiological studies have suggested that phenolic compounds present in grapefruit play an important role in the bioactive properties of this fruit. However, the consumption of fresh grapefruit is low. Freeze‐dried powdered grapefruit can be an alternative to promote this fruit consumption. To improve the quality and stability of the powdered fruit, encapsulating and anticaking agents can be added. In the present study, different grapefruit powders obtained by freeze‐drying with the addition of gum arabic (1.27 g per 100 g) and bamboo fibre (0.76 g per 100 g) with and without a pre‐drying microwave treatment were compared with the fresh and freeze‐dried fruit with no carriers added, aiming to evaluate the effect of these preservation processes on phenolics content and on its antioxidant [1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), 2,2′‐azinobis(3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS) and ferric reducing ability of plasma (FRAP)] and anti‐inflamatory (evaluated in RAW 264.7 macrophages) capacities. RESULTS: Freeze‐drying and gum arabic and bamboo fibre addition significantly increased total phenolics, as well as the antioxidant and anti‐inflammatory activities (by inhibiting nitric oxide production of lipopolysaccharide activated RAW 264.7 macrophages), of grapefruit. An additional increase in these parameters was obtained with microwave pretreatment before freeze‐drying. CONCLUSIONS: The combined addition of gum arabic and bamboo fibre to grapefruit puree and the application of a microwave pretreatment improve the functional properties of the fruit without showing cytotoxicity in vitro. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]