Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing

Barba, Francisco J.; Mariutti, Lilian Regina Barros; Bragagnolo, Neura; Mercadante, Adriana Zerlotti; Barbosa‐Cánovas, Gustavo V.; Orlien, Vibeke

doi:10.1016/j.tifs.2017.07.006

Cited by 233 publications

(163 citation statements)

References 70 publications

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“…However, during heat processing some of the beneficial compounds of apple juices are lost or their amount decreased (Barba, Esteve, & Frígola, ). Therefore, over the last years, there has been a continuous search for innovative processing technologies, such as moderate electric field (Gavahian, Chu, & Sastry, ; Sulaiman, Farid, & Silva, ; Walkling‐Ribeiro et al, ), UV light (Walkling‐Ribeiro et al, ), ohmic heating (Misra et al, ), microwaves (Marszałek, Woźniak, Skąpska, & Mitek, ), ultrasound (Ferrentino & Spilimbergo, ; Sulaiman et al, ), filtration (Zhu et al, ), supercritical carbon dioxide (Marszałek et al, ), and high pressure processing (HPP) (Barba et al, ; Barba, Koubaa, do Prado‐Silva, Orlien, & Sant'Ana, ), which can allow inactivating microorganisms and enzyme activity of juices, and at the same time, better preserving the nutritional, physicochemical, and sensorial qualities of juices.…”

Section: Introductionmentioning

confidence: 99%

Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage

Marszałek

Szczepańska

Starzonek

et al. 2019

J Food Process Engineering

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The effect of high pressure processing (HPP) (200–600 MPa/5–45°C/1–15 min) on the enzyme activity and some quality parameters of cloudy apple juice during subsequent storage (4°C for 12 weeks) was investigated. Statistical analysis showed that pressure, temperature, and time had a significant effect (p < 0.05) on tissue enzyme activity, decreasing the activity of polyphenol oxidases (PPO) and peroxidases (POD). No significant changes in physicochemical parameters (pH, total soluble solids, sugars, and vitamin C) were observed after HPP treatments. The main polyphenols detected in apple juice were dichydrochalcones, being phloridzin the predominant (48.8 mg/L), and flavanols, with the highest concentration of (−) epicatechin (20.6 mg/L) followed by (+) catechin (6.4 mg/L) and procyanidin B1 (1.9 mg/L). Moreover, the application of HPP treatment significantly decreased gallic acid, all flavanols and dichydrochalcones. The storage time significantly affected total polyphenol content (TPC) and selected phenolic compounds, but the most stable were TPC. Practical applications This study demonstrated that nutritional quality of cloudy not produced from concentrate apple juice after high pressure processing (HPP) and during subsequent cold storage. HPP significantly influenced on tissue oxidoreductive enzymes decreasing their residual activity below 1 and 33%, respectively, for polyphenol oxidases and peroxidases. The results showed that HPP might be a useful method for preservation apple products, resulting higher color stability due to the inhibition of enzymatic reactions during storage time.

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Section: Introductionmentioning

confidence: 99%

Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage

Marszałek

Szczepańska

Starzonek

et al. 2019

J Food Process Engineering

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“…As noted by Barba et al., there are two main terms used for the assessment of effects of bioactive or nutritional components in food; bioaccessibility and bioavailability. Bioaccessibility is the amount of a compound(s) in a food matrix that is available for absorption after digestion.…”

Section: Introductionmentioning

confidence: 99%

“…Bioaccessibility is the amount of a compound(s) in a food matrix that is available for absorption after digestion. Bioavailability is the portion of the digested nutrients that are then taken up, and metabolized by normal pathways (typically measured in vivo) . For example, it has been shown that a high intake of calcium (Ca) may interfere with the absorption of other divalent cations, most notably iron (Fe) .…”

Section: Introductionmentioning

confidence: 99%

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The Distribution of Essential, Trace, and Nonessential Minerals in Weanling Male Rats Fed Sheep or Cow Milk

Burrow

Young

McConnell

et al. 2018

Molecular Nutrition Food Res

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“…Fruits being rich in phenolic compounds, carotenoids and vitamins are plentiful in bioactive compounds. These bioactive compounds have high antioxidant capacity and potential chemopreventive effects . Natural antioxidants present in food have attracted interest because of their safety and potential nutritional and therapeutic effects.…”

Section: Introductionmentioning

confidence: 99%

Vitamin and bioactive compound diversity of seven fruit species from south Brazil

et al. 2019

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BACKGROUND The consumption of native tropical fruits represents an important source of bioactive food and vitamins for consumers. The aim of this study was to determine the composition of vitamins, bioactive compounds and the antioxidant activity of seven native fruits of the Myrtaceae family from south Brazil. RESULTS Sample 1 of Eugenia pyriformis presented the highest value of β‐carotene (0.1021 g kg−1), lutein (0.0511 g kg−1), zeaxanthin (0.0370 g kg−1), and α‐carotene (0.0112 g kg−1), of all analyzed samples. The three samples of Eugenia uniflora L presented the highest lycopene (0.1876, 0.1240 and 0.1615 g kg−1) and vitamin A content (0.106, 0.035 and 0.178 g kg−1 RAE) of all seven species analyzed. The cyanidin 3‐glucoside was the most common anthocyanin found in fruits in the present study. Two samples of Plinia peruviana presented higher antioxidant capacity by the ABTS radical method (0.80 and 0.67 mol TEs kg−1) among the fruits analyzed. The samples of Campomanesia xanthocarpa analyzed stood out owing to the high content of vitamin C present (23.89, 36.83 and 35.05 g kg−1). The values of pantothenic acid in Plinia peruviana account for 20% of daily requirements. CONCLUSION In conclusion, the native fruits studied can provide an appreciable amount of vitamins and bioactive compounds. © 2018 Society of Chemical Industry

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Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing

Cited by 233 publications

References 70 publications

Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage

Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage

The Distribution of Essential, Trace, and Nonessential Minerals in Weanling Male Rats Fed Sheep or Cow Milk

Vitamin and bioactive compound diversity of seven fruit species from south Brazil

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