Influence of pulsed electric fields processing on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds
Data de publicació2019
MetadadesMostra el registre d'unitat complet
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.
És part deJournal of Functional Foods, 2019, vol. 59, p. 206-214
Projectes de recerca europeus
Els fitxers de llicència següents estan associats amb aquest element:
Mostrant elements relacionats per títol, autor i matèria.
Application of pulsed electric fields to tomato fruits for enhancing the bioaccessibility of carotenoids in derived products González Casado, Sandra; Martín Belloso, Olga; Elez Martínez, Pedro; Soliva-Fortuny, Robert (Royal Society of Chemistry, 2018)The application of pulsed electric fields (PEF) to whole tomatoes is proposed as a pre-processing treatment to obtain purees with high health-related properties. Tomato fruits were subjected to different electric field ...
In vitro bioaccessibility of health-related compounds from beverages based on fruit juice, milk or soymilk: Influence of food matrix and processing Rodríguez Roque, María Janeth (Universitat de Lleida, 2014-05-08)
González Arias, Cyndia A.; Sanchís Almenar, Vicente; Ramos Girona, Antonio J. (Wageningen Academic Publishers, 2013)In the evaluation of the oral bioavailability of a mycotoxin, the first step is the determination of its bioaccessibility, i.e. the percentage of mycotoxin released from the food matrix during digestion in the gastrointestinal ...