Influence of pulsed electric fields processing on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds
MetadataShow full item record
Pulsed electric fields (PEF) are known to influence the chemical and microstructural factors governing apple phenolic compounds fate upon digestion. However, the effect of PEF on fruit phenolic compounds bioaccessibility has yet to be determined. This work assessed the effects of PEF treatment (0 and 24 h after 0.01, 1.8 and 7.3 kJ kg−1) on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds. Bioaccessible and non-bioaccessible 5-caffeoylquinic acid increased at 24 h after delivering 0.01 kJ kg−1 (61 and 35%, respectively). At 1.8 and 7.3 kJ kg−1, the overall bioaccessible content decreased, although the percentage of compounds released (bioaccessibility) increased in some cases. Bioaccessibility of overall phenolic compounds increased from 14% (untreated) to 27% (24 h after 7.3 kJ kg−1). Therefore, PEF processing could modulate the apple functional value, by either increasing phenolic contents in the bioaccessible and non-bioaccessible fractions or the phenolic bioaccessibility.
Is part ofJournal of Functional Foods, 2019, vol. 59, p. 206-214
European research projects
The following license files are associated with this item:
Showing items related by title, author, creator and subject.
Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods Ribas‐Agustí, Albert; Martín Belloso, Olga; Soliva-Fortuny, Robert; Elez Martínez, Pedro (Taylor & Francis, 2017-08-24)Phenolic compounds are important constituents of plant-based foods, as their presence is related to protective effects on health. To exert their biological activity, phenolic compounds must be released from the matrix ...
Effects of pulsed electric fields processing strategies on Health-related compounds of plant-based foods Elez Martínez, Pedro; Odriozola Serrano, Isabel; Oms Oliu, Gemma; Soliva-Fortuny, Robert; Martín Belloso, Olga (Springer Verlag, 2017-06-01)In the last decades, pulsed electric fields (PEF) have been proposed as alternative or complementary to traditional food processing technologies in order to improve the competitiveness of the food industry. PEF has been ...
Enhancing hydroxycinnamic acids and flavan-3-ol contents by pulsed electric fields without affecting quality attributes of apple Ribas‐Agustí, Albert; Martín Belloso, Olga; Soliva-Fortuny, Robert; Elez Martínez, Pedro (Elsevier, 2019)Pulsed electric fields (PEF) have arisen as a promising tool for enhancing plant-based food bioactive compounds, although side effects on quality attributes might compromise consumer acceptance. This work was aimed at ...