Due to health-beneficial effects of polyphenols, their stability and bioaccessibility in strawberry puree as influenced by processing (thermal, pulsed electric field (PEF), high pressure processing (HPP)) and by combination with relatively protein-rich vegetable juice (kale) was investigated.

Soluble strawberry anthocyanins decreased in the presence of kale, in a processing-dependent manner, likely due to interactions with kale proteins. In the strawberry-water-system, polyphenols increased after processing due to increased extraction, especially after thermal and PEF, while in the mix anthocyanins increased especially after HPP and PEF. Anthocyanin structure affected the ratio of free anthocyanins after the interaction. During gastric digestion, an increase in bioaccessible anthocyanins was observed, while during intestinal digestion it strongly diminished. Thermal, PEF and formulation of the mix reduced soluble protein fractions, as observed by decreasing SDS-PAGE band intensity. The proteins were easily digestible and after 15 min of gastric digestion, no bands appeared with an increase in TCA soluble peptides.

Industrial relevance

With the increase in health awareness and the changing on-the-go lifestyle, consumers demand convenient fruit and vegetable-based products with high nutritional and health-promoting content. Thus, utilization of alternative processing with minimal impact on the quality of fruit and vegetable juices is considered as a promising tool to deliver such high nutritional products, however, little is known about their effect on multi-component juice systems, where interactions between the different components can occur. Strawberries are the most commonly consumed berry type, delivering high quantities of polyphenols and therefore a representative polyphenol-rich model system. Kale is gaining increasing attention due to the nutritional profile, above others, it contains relatively (to other fruits and vegetables) high protein content, and therefore displays an interesting vegetable-based protein-rich model. A more in-depth understanding of the effect of alternative processing on polyphenol-protein interactions in these increasingly popular mixed systems (green smoothies) and the digestive fate of these potentially health-beneficial compounds is studied and provides new insights into designing functional products attractive for consumers.

中文翻译：

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中试加工（热，PEF，HPP）对富含蛋白质和多酚的混合果汁系统中多酚和蛋白质的稳定性和生物可及性的影响

由于多酚具有有益健康的作用，因此其加工过程（热，脉冲电场（PEF），高压加工（HPP））以及与蛋白质含量相对较高的蔬菜汁（kale）的结合会影响其在草莓泥中的稳定性和生物利用度。被调查了。

羽衣甘蓝存在时，可溶性草莓花色苷以加工依赖性方式降低，这可能是由于与羽衣甘蓝蛋白的相互作用所致。在草莓-水系统中，加工后多酚由于提取增加而增加，尤其是在热和PEF之后，而在混合物中，花色素苷特别在HPP和PEF之后增加。花色苷结构影响相互作用后游离花色苷的比例。在胃消化过程中，观察到生物可利用的花色苷增加，而在肠消化过程中，则大大减少了。如通过降低SDS-PAGE带强度所观察到的，热，PEF和混合物的配制减少了可溶性蛋白质部分。这些蛋白质易于消化，在胃消化15分钟后，TCA可溶性肽的增加没有出现条带。

行业相关性

随着健康意识的增强和不断变化的生活方式，消费者需要具有高营养和健康促进含量的方便的水果和蔬菜类产品。因此，使用对水果和蔬菜汁的质量影响最小的替代加工方法被认为是提供这种高营养产品的有前途的工具，然而，人们对它们对多组分果汁系统的影响知之甚少，因为不同果汁之间的相互作用组件可能会发生。草莓是最常用的浆果类型，可输送大量的多酚，因此是一种典型的富含多酚的模型系统。羽衣甘蓝由于营养成分而受到越来越多的关注，最重要的是，它含有（相对于其他水果和蔬菜而言）较高的蛋白质含量，因此显示了一个有趣的基于蔬菜的富含蛋白质的模型。在这些日益流行的混合系统（绿色冰沙）中，更深入地了解了替代加工对多酚-蛋白质相互作用的影响以及这些潜在有益健康的化合物的消化命运，并为设计对人体有吸引力的功能性产品提供了新见解。消费者。