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Phenolic compounds, microstructure and viscosity of onion and apple products subjected to in vitro gastrointestinal digestion
Innovative Food Science & Emerging Technologies ( IF 6.6 ) Pub Date : 2018-05-25 , DOI: 10.1016/j.ifset.2018.05.014
Beatriz Herranz , Irene Fernández-Jalao , M. Dolores Álvarez , Amparo Quiles , Concepción Sánchez-Moreno , Isabel Hernando , Begoña de Ancos

Microstructure, viscosity and their relationship with bioaccessibility of phenolic compounds in onion and apple products (untreated and HPP) and commercial quercetin supplement throughout a dynamic gastrointestinal digestion (GID) model were investigated. In non-digested (ND) samples, untreated and HPP-onion presented higher total phenolic and flavonol content (TFC-HPLC and TPC-FC) than apple counterparts. TFC-HPLC decreased throughout GID phases in all samples studied. TFC-HPLC bioaccessibility was higher in onion (~17.6%) than in apple (~10%) and in quercetin supplement (0.027%). HPP did not improve TFC-HPLC bioaccessibility. Throughout GID, onion and apple showed a significant decrease in both consistency (K) and apparent viscosity at 10 s−1 but higher values were found in apple. These data agree with TFC-HPLC and TPC-FC decrease and with the lower bioaccessibilities of apple compared with onion. Food matrix had a more significant effect than HPP on TFC-HPLC bioaccessibility, which is related to the rheological behavior of the GID-phases.

Industrial relevance

High-pressure processing (HPP) (400 MPa at 25 °C during 5 min) combined with freeze-drying enhanced significantly flavonols extractability (TFC-HPLC) in onion and apple and in some cases their bioaccessibility. Bioaccessibility of bioactive compounds in each food matrix is being required by industrials and consumers concerned to know the actual amount of bioactive compounds that are available for intestinal absorption. The change of the matrices viscosity studied throughout in vitro gastrointestinal digestion (GID) could predict the bioaccessibility of these bioactive compounds. HPP could be proposed as a strategy for increasing the extractability of bioactive compounds in vegetable derived products.



中文翻译:

酚类化合物,在遭受洋葱和苹果产品微观结构和粘度体外胃肠消化

在整个动态胃肠消化(GID)模型中,研究了洋葱和苹果产品(未经处理和HPP)和商业槲皮素补充剂中的酚类化合物的微观结构,粘度及其与生物可及性的关系。在未消化的样品中,未处理的和HPP洋葱的总酚和黄酮含量(TFC-HPLC和TPC-FC)高于苹果。在所有研究的样品中,整个GID阶段的TFC-HPLC均下降。洋葱(〜17.6%)中的TFC-HPLC生物可及性高于苹果(〜10%)和槲皮素补充剂(0.027%)。HPP不能改善TFC-HPLC的生物可及性。在整个GID中,洋葱和苹果在10 s -1时的稠度(K)和表观粘度均显着降低但是在苹果中发现更高的值。这些数据与TFC-HPLC和TPC-FC的下降以及与洋葱相比苹果的较低生物利用度相吻合。与HPP相比,食物基质对TFC-HPLC生物可及性的影响更大,这与GID相的流变行为有关。

行业相关性

高压加工(HPP)(在25°C下于5分钟内在400 MPa下冷冻干燥)结合在一起,显着增强了洋葱和苹果中黄酮醇的提取能力(TFC-HPLC),在某些情况下还提高了其生物利用度。工业和相关消费者要求每种食物基质中生物活性化合物的生物可及性,以了解可用于肠道吸收的生物活性化合物的实际量。在整个体外胃肠道消化(GID)中研究的基质粘度变化可以预测这些生物活性化合物的生物利用度。可以将HPP提议为增加蔬菜衍生产品中生物活性化合物可萃取性的策略。

更新日期:2018-05-25
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