scholarly journals Bioaccessibility of Antioxidants in Prickly Pear Fruits Treated with High Hydrostatic Pressure: An Application for Healthier Foods

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5252
Author(s):  
Andrea Gómez-Maqueo ◽  
Dora Steurer ◽  
Jorge Welti-Chanes ◽  
M. Pilar Cano
Keyword(s):  
Phenolic Compounds ◽  
Hydrostatic Pressure ◽  
Indirect Effects ◽  
High Hydrostatic Pressure ◽  
Prickly Pear ◽  
Hydroxybenzoic Acid ◽  
Direct Effects ◽  
Food Matrix ◽  
Health Promoting ◽  
Commercial Processing

High hydrostatic pressure (HHP) is a commercial processing technology which can enhance the health potential of foods by improving the bioaccessibility of their bioactive compounds. Our aim was to study the bioaccessibility and digestive stability of phenolic compounds and betalains in prickly pear fruits (Opuntia ficus-indica L. Mill. var. Pelota and Sanguinos) treated with HHP (100, 350, and 600 MPa; come-up time and 5 min). The effects of HHP on pulps (edible fraction) and peels (sources of potential healthy ingredients) were assessed. In pulps, betanin bioaccessibility increased (+47% to +64%) when treated at 350 MPa/5 min. In HHP-treated pulps, increases in the bioaccessibility of piscidic acid (+67% to +176%) and 4-hydroxybenzoic acid glycoside (+126% to 136%) were also observed. Isorhamnetin glycosides in peels treated at 600 MPa/CUT had higher bioaccessibility (+17% to +126%) than their controls. The effects of HHP on the bioaccessibility of health-promoting compounds are not exclusively governed by extractability increases of antioxidants in the food matrix (direct effects). In this work we found evidence that indirect effects (effects on the food matrix) could also play a role in the increased bioaccessibility of antioxidants in fruits treated with HHP.

scholarly journals Food (Matrix) Effects on Bioaccessibility and Intestinal Permeability of Major Olive Antioxidants

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1831
Author(s):  
Dubravka Vitali Čepo ◽  
Kristina Radić ◽  
Petra Turčić ◽  
Dora Anić ◽  
Barbara Komar ◽  
...  
Keyword(s):  
Functional Foods ◽  
Matrix Effects ◽  
Cell Monolayer ◽  
In Vitro Digestibility ◽  
Direct Effects ◽  
Olive Pomace ◽  
Food Matrix ◽  
Food Effects ◽  
Health Promoting

Background: olive pomace extract (OPE) is a rich source of health promoting polyphenols (hydroxytyrosol (HTS) and tyrosol (TS)) and can be used as a nutraceutical ingredient of dietary supplements and functional foods. Its adequate bioavailability is a prerequisite for excreting biological activity and can be significantly and specifically affected by different food matrices. Methods: in order to investigate food effects on polyphenol bioaccessibility, OPE was co-digested with different foods according to internationally harmonized in vitro digestibility method. Impact of particular nutrients on HTS and TS permeability was assessed on Caco-2 cell monolayer. Results: HTS and TS bioaccessibility and transepithelial permeability can be significantly affected by foods (nutrients), especially by casein and certain types of dietary fiber. Those effects are polyphenol-and nutrient-specific and are achieved either through complexation in gastrointestinal lumen and/or through direct effects of nutrients on intestinal monolayer. Conclusions: obtained results emphasize the significance and complexity of polyphenol interactions within the food matrix and the necessity of individual investigational approaches with respect to particular food/nutrient and interacting phenolic compounds.

Effect of high hydrostatic pressure on phenolic compounds, ascorbic acid and antioxidant activity in cashew apple juice

2010 ◽  
Vol 30 (4) ◽  
pp. 507-513 ◽  
Author(s):  
C. Queiroz ◽  
C. F.F. Moreira ◽  
F. C. Lavinas ◽  
M. L.M. Lopes ◽  
E. Fialho ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Apple Juice ◽  
Cashew Apple Juice ◽  
Cashew Apple

Combined effect of thermosonication and high hydrostatic pressure on bioactive compounds, microbial load, and enzyme activities of blueberry juice

2021 ◽  
pp. 108201322110043
Author(s):  
Tianshun Chen ◽  
Bin Li ◽  
Chi Shu ◽  
Jinlong Tian ◽  
Ye Zhang ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Hydrostatic Pressure ◽  
Enzyme Activities ◽  
High Hydrostatic Pressure ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Combined Effect ◽  
Soluble Solids ◽  
Microbial Load ◽  
Blueberry Juice

The current study is aimed to evaluate the combined effect of thermosonication (TS) and high hydrostatic pressure (HHP) on enzyme activities (polyphenolase and peroxidase), microbial load and phenolic compounds (phenols, flavonoids, and anthocyanins) of blueberry juice. Blueberry juice has been treated with TS (40 kHz and 240 W) at different temperatures (25 °C and 45 °C) for 15 mins with subsequent different HHP (200, 400 and 600 MPa) for 5 mins at room temperature. The results revealed that a combined use of HHP of 400 MPa and 600 MPa with TS at 45 °C not only reduced microorganisms below 1 logCFU/mL, but also significantly inactivated enzymes. The treatments also increased the phenolic compounds, peroxyl radical scavenging capacity (PSC), and DPPH free radical scavenging activity to a higher level without causing any changes in soluble solids and pH. Therefore, the combination of HHP and TS can be used as a novel alternative nonthermal technology to improve the nutritional qualities of blueberry juice, which produces a desirable, healthy juice for consumers.

scholarly journals Digestive Stability and Bioaccessibility of Antioxidants in Prickly Pear Fruits from the Canary Islands: Healthy Foods and Ingredients

Antioxidants ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 164 ◽  
Author(s):  
Andrea Gómez-Maqueo ◽  
Marilena Antunes-Ricardo ◽  
Jorge Welti-Chanes ◽  
M. Pilar Cano
Keyword(s):  
Phenolic Compounds ◽  
Canary Islands ◽  
Prickly Pear ◽  
Healthy Foods ◽  
Food Matrix ◽  
Potential Health ◽  
Phenolic Profile ◽  
Phenolic Profiles ◽  
By Products

Although prickly pear fruits have become an important part of the Canary diet, their native varieties are yet to be characterized in terms of betalains and phenolic compounds. To exert potential health benefits, these antioxidants must be released from the food matrix and be stable in the gastrointestinal tract. Our aim was to characterize the betalain and phenolic profile of four prickly pear varieties from the Canary Islands (Spain) and determine their digestive stability and bioaccessibility via in vitro gastrointestinal digestion. Digestive studies were performed considering the (i) importance of the edible fraction (pulps) and (ii) potential of fruit peels as by-products to obtain healthy ingredients. Betalains and phenolic profiles were analyzed by HPLC-DAD-ESI/MS and HPLC-DAD-MS/QTOF. Pulps in Colorada and Fresa varieties presented high indicaxanthin and betanin content, respectively. Despite low pH in the gastric phase, betalains were stable to reach the intestinal phase, although indicaxanthin presented a higher bioaccessibility. Blanco Buenavista peels contained a distinct flavonoid profile including a new isorhamnetin-hexosyl-rhamnoside. Phenolic compounds were abundant and highly bioaccessible in fruit peels. These findings suggest that prickly pear pulps are rich in bioaccessible betalains; and that their peels could be proposed as potential by-products to obtain sustainable healthy ingredients.

scholarly journals Combination of enzyme-assisted extraction and high hydrostatic pressure for phenolic compounds recovery from grape pomace

2021 ◽  
Vol 288 ◽  
pp. 110128 ◽  
Author(s):  
Aline Soares Cascaes Teles ◽  
Davy William Hidalgo Chávez ◽  
Maria Alice Zarur Coelho ◽  
Amauri Rosenthal ◽  
Leda Maria Fortes Gottschalk ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Grape Pomace ◽  
Assisted Extraction ◽  
Enzyme Assisted Extraction
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