Citrus bergamia juice: phytochemical and technological studies

Area of Science:

• Food Science
• Nutraceuticals
• Pharmacology

Background:

• Bergamot (Citrus bergamia Risso) juice is rich in polyphenols, notably Naringin.
• Polyphenols possess significant antioxidant properties.
• Stabilization of bioactive compounds in fruit juices is crucial for their application in functional products.

Purpose of the Study:

• To evaluate the polyphenolic composition and antioxidant properties of bergamot juice.
• To develop a stabilized powder form of bergamot juice using maltodextrin.
• To formulate and assess the stability and dissolution of bergamot-based tablets for oral administration.

Main Methods:

• High-Performance Liquid Chromatography with Diode-Array Detection (HPLC-DAD) for polyphenol analysis.
• UV-Vis spectrophotometry for total polyphenol content determination.
• Spray-drying technique for juice encapsulation onto maltodextrin.
• In vitro dissolution studies using simulated biological fluids.

Main Results:

• Spray-dried bergamot juice powder (BMP) maintained high total polyphenol content and antioxidant activity compared to fresh juice.
• BMP exhibited rapid in vitro dissolution of bioactive compounds in water and simulated fluids.
• Formulated bergamot tablets (BMT) preserved polyphenol content, showed quick disaggregation, and good dissolution rates.

Conclusions:

• Maltodextrin encapsulation effectively stabilizes bergamot juice polyphenols.
• The developed bergamot juice powder and tablets are promising functional ingredients for food, nutraceutical, and pharmaceutical industries.
• The solid oral dosage form demonstrates stability and efficient release of bioactive compounds.