High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents

He, Zhiyong; Tao, Yadan; Zeng, Maomao; Zhang, Shuang; Tao, Guanjun; Qin, Fang; Chen, Jie

doi:10.1016/j.foodchem.2016.01.045

Cited by 120 publications

(54 citation statements)

References 41 publications

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“…Similarly, the stability of chlorogenic acid throughout the in vitro digestion process has been previously reported in food matrices such as edible flowers, fruit seeds and pomegranate pulp and juice (Bermúdez‐Soto and others ; Chen and others , ; Mosele and others ). Additionally, the stability of chlorogenic acid from apple was analyzed by He and others (), who reported that chlorogenic acid is somewhat stable throughout the GI process and shows an increase at the end of gastric and pancreatic digestion, which is consistent with our results. Moreover, Cilla and others () analyzed the stability of phenolic compounds in fruit beverages (apricot‐grape‐orange) during simulated GI digestion and reported that the most affected compounds were flavones and flavan‐3‐ols; this result is in accordance with our data, which show that L. graveolens and L. palmeri , the samples rich in flavones, were the most affected by the GI physiological conditions.…”

Section: Resultssupporting

confidence: 92%

Effect of In Vitro Digestion on the Total Antioxidant Capacity and Phenolic Content of 3 Species of Oregano (Hedeoma patens, Lippia graveolens, Lippia palmeri)

Gutiérrez‐Grijalva

Angulo-Escalante

León‐Félix

et al. 2017

Journal of Food Science

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Oregano is a rich source of polyphenols that have shown bioactive properties like anti-inflammatory potential. However, little is known of the gastrointestinal fate of oregano polyphenols which is imperative to fully understand its bioaccessibility. Our results are important to develop new administration strategies which could help protect the antioxidant and anti-inflammatory potential and bioaccessibility of such compounds.

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Section: Resultssupporting

confidence: 92%

Effect of In Vitro Digestion on the Total Antioxidant Capacity and Phenolic Content of 3 Species of Oregano (Hedeoma patens, Lippia graveolens, Lippia palmeri)

Gutiérrez‐Grijalva

Angulo-Escalante

León‐Félix

et al. 2017

Journal of Food Science

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“…The effectiveness of UHPH (pressue up to 300 MPa) in fruit juices related to the inactivation of spoilage microorganisms and preservation of quality attributes is well documented (Maresca and others ; McKay and others ; Tribst and others ; Calligaris and others ; Yu and others ). This technology can improve the bioaccessibility of carotenoids, lycopene, calcium, and phosphorous by reducing the particle size distribution and inducing a high degree of cell‐wall rupture (He and others ).…”

Section: High‐pressure Processingmentioning

confidence: 99%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

147

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In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value‐added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

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“…Among the operations, thermal treatments include prepasteurization and pasteurization, which are usually performed at 90°C for 30 s and 92-95°C for 25-60 s, respectively (Markowski, Baron, Le Quéré, & Płocharski, 2015;Taᶊtan & Baysal, 2017). The thermal treatment and homogenization are usually applied to extend shelf life and improve quality of fruit juice (He, Tao, Zeng, Zhang, Tao, Qin, & Chen et al, 2016). It has been reported that both the unit operations affected fresh juice quality to some extent (Azofeifa, Quesada, Pérez, Vaillant, & Michel, 2015; Aguilar-Rosas, Ballinas-Casarrubias, NevarezMoorillon, Martin-Belloso, & Ortega-Rivas, 2007;He et al, 2016;Rawson et al, 2011;Santhirasegaram, Razali, George, & Somasundram, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…The thermal treatment and homogenization are usually applied to extend shelf life and improve quality of fruit juice (He, Tao, Zeng, Zhang, Tao, Qin, & Chen et al, 2016). It has been reported that both the unit operations affected fresh juice quality to some extent (Azofeifa, Quesada, Pérez, Vaillant, & Michel, 2015; Aguilar-Rosas, Ballinas-Casarrubias, NevarezMoorillon, Martin-Belloso, & Ortega-Rivas, 2007;He et al, 2016;Rawson et al, 2011;Santhirasegaram, Razali, George, & Somasundram, 2015). However, the effects of the unit operations on NFC apple juice quality should further shed light on exploring the potential way to improve the juice sensory and nutritional properties.…”

Section: Introductionmentioning

confidence: 99%

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

Tian

Sun

Yang

et al. 2018

CyTA - Journal of Food

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The effects of unit operations on the quality of not from concentrate (NFC) apple juice were investigated in this study. After the main processing steps (juicing, pre-pasteurization, homogenization and pasteurization), juice samples were collected and characterized by total soluble solid (TSS), titratable acidity (TA), pH, turbidity, non-enzymatic browning index (NEBI), color quality, aromas and phenolic constituents. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied for analyzing juice aromas and polyphenols. The results showed that homogenization only affected (increased) the juice turbidity, and only the TSS content was not affected by the unit operations. The TA, pH, aroma component and polyphenol content of the NFC apple juice were significantly decreased, while the turbidity, NEBI and color values were significantly increased by pre-pasteurization. Pasteurization had less effect on these properties than pre-pasteurization. Therefore, those were the thermal treatments that mainly affected the juice quality during NFC apple juice production.Cambios en las propiedades fisicoquímicas, aromas y polifenoles durante la producción de jugo de manzana no procedente de concentrado (NFC) RESUMENEl presente estudio investigó los efectos detectados en las unidades de producción de jugo de manzana no procedente de concentrado (NFC). Después de realizarse los principales pasos del proceso (extracción, prepasteurización, homogeneización y pasteurización), se recogieron muestras que fueron caracterizadas a partir de la presencia de sólidos solubles totales (TSS), la acidez valorable (TA), el pH, la turbidez, el índice de oscurecimiento no enzimático (NEBI), la calidad de color, el aroma y los componentes fenólicos. Para valorar el aroma del jugo y la presencia de polifenoles se llevó a cabo un análisis de componentes principales (PCA) y un análisis de clúster jerárquico (HCA). Los resultados confirmaron que la homogeneización solo afectó la turbidez del jugo, aumentándola, siendo el contenido de TSS el único aspecto no afectado por la unidad de producción. La TA, el pH, el componente de aroma y el contenido fenólico del jugo de manzana NFC se redujeron significativamente, mientras, debido a la prepasteurización, se registraron aumentos en la turbidez, el NEBI y los valores de color. La pasteurización tuvo menos efecto en estas propiedades que la prepasteurización. Por lo tanto, se concluye que, durante la producción de jugo de manzana NFC, la calidad es afectada principalmente por los tratamientos térmicos. ARTICLE HISTORY

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High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents

Cited by 120 publications

References 41 publications

Effect of In Vitro Digestion on the Total Antioxidant Capacity and Phenolic Content of 3 Species of Oregano (Hedeoma patens, Lippia graveolens, Lippia palmeri)

Effect of In Vitro Digestion on the Total Antioxidant Capacity and Phenolic Content of 3 Species of Oregano (Hedeoma patens, Lippia graveolens, Lippia palmeri)

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

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