Effects of high-pressure homogenization, thermal processing, and milk matrix on the in vitro bioaccessibility of phenolic compounds in pomelo and kiwi juices

Quan, Wei; Tao, Yadan; Qie, Xuejiao; Zeng, Maomao; Qin, Fang; Chen, Jie; He, Zhiyong

doi:10.1016/j.jff.2019.103633

Cited by 44 publications

(28 citation statements)

References 39 publications

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“…The TPC was measured by the Folin-Ciocalteu method by using gallic acid (GA) as the standard substance [52]. In a typical procedure, the sample (50 µL) or GA (0, 10, 20, 30, 40, and 50 µL) was reacted with 500 µL Folin-Ciocalteu reagent (diluted tenfold) for 5 min.…”

Section: Determination Of Total Phenolic Contentmentioning

confidence: 99%

Anti-Ageing Effect of Physalis alkekengi Ethyl Acetate Layer on a d-galactose-Induced Mouse Model through the Reduction of Cellular Senescence and Oxidative Stress

Sun

et al. 2020

IJMS

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We aimed to study the effects of an ethyl acetate fraction of Physalis alkekengi (PAE) on d-galactose (d-gal)-induced senescence and the underlying mechanism. Firstly, analysis of the phytochemical composition revealed total flavonoids, total phenolics, total saponins, rutin, and luteolin contents of 71.72 ± 2.99 mg rutin equivalents/g, 40.19 ± 0.47 mg gallic acid equivalents/g, 128.13 ± 1.04 mg oleanolic acid equivalents/g, 1.67 ± 0.07 mg/g and 1.61 ± 0.01 mg/g, respectively. The mice were treated with d-gal for six weeks, and from the fifth week, the mice were administered with PAE by gavage once a day for five weeks. We found significant d-gal-induced ageing-related changes, such as learning and memory impairment in novel object recognition and Y-maze, fatigue in weight-loaded forced swimming, reduced thymus coefficient, and histopathological injury of the liver, spleen, and hippocampus. The PAE effectively protected from such changes. Further evaluation showed that PAE decreased the senescence-associated β-galactosidase of the liver, spleen, and hippocampus, as well as the oxidative stress of the liver, plasma, and brain. The abundance of flavonoids, phenols, and saponins in PAE may have contributed to the above results. Overall, this study showed the potential application of PAE for the prevention or treatment of ageing-associated disorders.

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Section: Determination Of Total Phenolic Contentmentioning

confidence: 99%

Anti-Ageing Effect of Physalis alkekengi Ethyl Acetate Layer on a d-galactose-Induced Mouse Model through the Reduction of Cellular Senescence and Oxidative Stress

Sun

et al. 2020

IJMS

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“…Moreover, HPH has been recommended for use as a valuable tool to promote desirable changes in the physical properties of food products . [45,54,55] The use of HPH as a partial or total substitute for thermal food processing has been studied for tomato, [56] apple, [12,[57][58][59] mango, [60,61] orange [,6263] (Figure 1), carrot, [58,64,65] pomelo and kiwi [66] and apricot [64,65] juices.…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review

Salehi

2020

International Journal of Food Properties

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In recent years, the consumers' demands for fruit and vegetable juices (F&VJ), such as higher nutritive values, minimal processing and high quality have been growing rapidly. High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for thermal fluid food processing. The present work summarized the effect of HPH on the particle size distribution (PSD), microstructure, pulp sedimentation (PS), serum cloudiness (SC) or turbidity, color change (CC), bioactive compounds (BC) and antioxidant activity (AA), rheological properties (RP) and sensorial properties. The juices considered were apple, banana, blueberry, carrot, cashew apple, grape, kiwifruit, mango, orange, clementine, pineapple, salustiana, strawberry, taro and tomato juices. HPH changed the F&VJ PSD, physical properties, RP, SC, PS behavior, color and microstructure by disrupting the suspended pulp particles. Recent progress in high-pressure homogenization technology and the design of new homogenization valves were able to stand pressures up to 400-600 MPa. This have opened new opportunities to homogenization processing in the food industry to reduce particle sizes well below the micron and, consequently, permitted the development of new products with differentiated from traditional ones by physico-chemical characteristics and RP. It caused the size reduction of juices' particle below the visual detection limit. The successful application of HPH treatments may provide with a new generation of minimally processed products, hopefully closer to the fresh ones in relation to the organoleptic and nutritive properties as well, as safe and lasting as the pasteurized ones. In addition, it can improve viscosity, color, cloudiness and stability of suspended solids (SS) in F&VJ.

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“…The authors explained that the improvements were due to the fact that some phenols can create bonds with milk proteins, while others can create bonds with lipids. To conclude, under the tested circumstances the kiwi juice had better phenolic activity and bioaccessibility than pomelo juice [ 99 ].…”

Section: The Use Of Non-thermal Technologies Within the Hurdle Conmentioning

confidence: 99%

Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices

Putnik

Pavlić

Šojić

et al. 2020

Foods

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Functional nutrition, which includes the consumption of fruit juices, has become the field of interest for those seeking a healthy lifestyle. Functional nutrition is also of great interest to the food industry, with the aims of improving human health and providing economic prosperity in a sustainable manner. The functional food sector is the most profitable part of the food industry, with a fast-growing market resulting from new sociodemographic trends (e.g., longer life expectancy, higher standard of living, better health care), which often includes sustainable concepts of food production. Therefore, the demand for hurdle technology in the food industry is growing, along with the consumption of minimally processed foods, not only because this approach inactivates microorganisms in food, but because it can also prolong the shelf life of food products. To preserve food products such as fruit juices, the hurdle technology approach often uses non-thermal methods as alternatives to pasteurization, which can cause a decrease in the nutritional value and quality of the food. Non-thermal technologies are often combined with different hurdles, such as antimicrobial additives, thermal treatment, and ultraviolet or pulsed light, to achieve synergistic effects and overall quality improvements in (functional) juices. Hence, hurdle technology could be a promising approach for the preservation of fruit juices due to its efficiency and low impact on juice quality and characteristics, although all processing parameters still require optimization.

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Effects of high-pressure homogenization, thermal processing, and milk matrix on the in vitro bioaccessibility of phenolic compounds in pomelo and kiwi juices

Cited by 44 publications

References 39 publications

Anti-Ageing Effect of Physalis alkekengi Ethyl Acetate Layer on a d-galactose-Induced Mouse Model through the Reduction of Cellular Senescence and Oxidative Stress

Anti-Ageing Effect of Physalis alkekengi Ethyl Acetate Layer on a d-galactose-Induced Mouse Model through the Reduction of Cellular Senescence and Oxidative Stress

Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review

Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices

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