Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin.

The beneficial health effects of prebiotics have been demonstrated in numerous research papers. However, their incorporation into daily food remains unfamiliar to consumers. This work evaluates the effects of the addition of resistant maltodextrin (RMD) on the sensory attributes of pasteurised orange juice, together with the physico-chemical properties and the aromatic profile.

Participatory multi-criteria evaluation of landscape values to inform wildfire management.

Climate change is expected to increase the number of days with meteorological conditions conducive to uncontrollable wildfires. Thus, it is necessary to strengthen the capacity of wildfire-prone regions to minimize the adverse impacts of these wildfires by creating resilient landscapes. In this paper we develop a participatory multi-criteria evaluation to identify and map landscape values and prioritize areas according to these values in the Montseny Biophere Reserve (Catalonia, NE Spain).

Stability of vitamin C, carotenoids, phenols, and antioxidant capacity of pasteurised orange juice with resistant maltodextrin storage.

Resistant maltodextrin (RMD) was added at increasing concentrations (0%, 2.5%, 5% and 7.5%) before pasteurisation to orange juice to analyse its potential protective effect on the health-related bioactive compounds of pasteurised orange juice throughout its storage time.

Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility.

Resistant maltodextrin (RMD) is a water-soluble and fermentable functional fiber. RMD is a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health, and its addition to food is increasingly frequent. Therefore, it is necessary to study its potential effects on intrinsic bioactive compounds of food and their bioaccessibility.

Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice.

Resistant maltodextrin (RMD) is a water-soluble fibre that can be fermented in the colon and exert prebiotic effects. Therefore, its addition to food and beverage products could be beneficial from both technological and nutritional viewpoints. However, to date, most studies have focused on the stability of the prebiotic fibre rather than its impact in the original food matrices.