Effects of Pulsed Electric Field-Assisted Osmotic Dehydration and Edible Coating on the Recovery of Anthocyanins from In Vitro Digested Berries

Abstract

Berry fruits, such as strawberries and blueberries, are rich sources of anthocyanins. Several studies have been made on the impact of non-thermal treatments on safety, shelf-life and nutritional characteristics of such products, but the effects of these processes on anthocyanin stability during digestion in the gastrointestinal tract are still not completely clear. The aim of this study was to assess the recovery of anthocyanins after simulated gastrointestinal digestion of (1) strawberry samples, pre-treated with pulsed electric field (PEF) at 100 or 200 V·cm−1, prior to osmotic dehydration (OD), and (2) blueberry samples coated with chitosan and procyanidin. After digestion, a significantly higher content of cyanidin-3-O-glucoside and malvidin-3-O-glucoside was quantified by LC-MS/MS in processed strawberry and blueberry samples, compared with the controls. The highest recovery of cyanidin-3-O-glucoside was detected in digested strawberry samples osmotically dehydrated with trehalose. The recovery of malvidin-3-O-glucoside was highest in digested blueberries coated with chitosan and stored for 14 days, compared with untreated samples or samples coated with chitosan and procyanidin. Our study shows the potential of mild PEF treatments combined with OD, or the use of edible coating, to obtain shelf-stable products without substantially affecting the composition or the stability of anthocyanins during digestion in the upper gastrointestinal tract.

Effect of Freeze Drying and Simulated Gastrointestinal Digestion on Phenolic Metabolites and Antioxidant Property of the Natal Plum (Carissa macrocarpa)

“…The degradation of anthocyanins was concurrent with an increase in protocatechuic acid (88.6 mg kg −1 ), coumaric acid (85.7 mg kg −1 ), and ferulic acid (73.5 mg kg −1 ), in the intestinal fraction, which resulted in an increase in their bioaccessibility in this study. The application of encapsulation techniques could protect the anthocyanins from degradation in the small intestine [ 47 ].…”

Extracts of Digested Berries Increase the Survival of Saccharomyces cerevisiae during H2O2 Induced Oxidative Stress

“…Although anthocyanin recovery was in general very low after in vitro digestion, the digested extracts of strawberry showed the highest protective effect compared to the extracts from other berries. In a previous study we also showed a low recovery of cyanidin-3 -O- glucoside and malvidin-3 -O- glucoside after in vitro digestion of strawberry and blueberry, respectively [ 44 ]. Garcia et al [ 21 ] also reported that only 19.3% of total phenols were recovered after in vitro GI digestion of raspberry, while most phytochemicals present in the original extracts suffered substantial modification after digestion.…”

Design of Healthy Snack Based on Kiwifruit

“…Some researchers observed its decline as a result of heat treatment (caused by its degradation), as observed in unsweetened snacks A and B and in snack A with the addition of trehalose (A_t). Increased content of flavonoids in fruit bars with addition of trehalose may indicate that trehalose preserved lipid bilayers during dehydration, and thus protected some bioactive compounds [ 36 ]. Moreover, notable differences in flavonoid content among analyzed kiwifruit snacks could occur for the unstable behavior of flavonoids during storage.…”