Thermal and non-thermal processing of red-fleshed apple: how are (poly)phenol composition and bioavailability affected?
Data de publicació2020
Prieto Diez, Neus
Ludwig, Iziar A.
MetadadesMostra el registre d'unitat complet
The present study evaluated the impact of different thermal (infrared-drying, hot air-drying and purée pas-teurization) and non-thermal (freeze-drying) processing technologies on red-fleshed apple (poly)phenoliccompounds. We further investigated the processing effect on the (poly)phenol bioavailability in a crossoverpostprandial study where three subjects consumed three apple products (freeze-dried snack, hot air-driedsnack and pasteurized purée). (Poly)phenolic compounds present in the apple products and their biologicalmetabolites in urine were analyzed using liquid chromatography coupled to mass spectrometry (UPLC-MS/MS). When comparing different processes, infrared-drying caused important losses in most of the apple(poly)phenolics, while hot air-drying and purée pasteurization maintained approximately 83% and 65% oftotal (poly)phenols compared with the freeze-dried snack, respectively. Anthocyanins in particular weredegraded to a higher extent, and hot air-dried apple and pasteurized purée maintained respectively 26%and 9% compared with freeze-dried apple snack. The acute intake showed that pasteurized purée exhibitedthe highest (poly)phenol bioavailability, followed by hot air-drying and freeze-dried snack, highlighting theimpact of processing on (poly)phenols absorption. In conclusion, for obtaining affordable new red-fleshedapple products with enhanced (poly)phenol bioavailability, purée pasteurization and hot air-drying representviable techniques. However, to obtain a red-fleshed apple snack with high anthocyanin content, freeze-drying is the technique that best preserves them.
És part deFood and Function, 2020, vol. 11, p. 10436-10447
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