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

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°, total acidity and pH of the products ranged between 33.56–56.50°, 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