Application of High-Pressure Homogenization for Apple Juice: An Assessment of Quality Attributes and Polyphenol Bioaccessibility

被引:9
作者
Marszalek, Krystian [1 ,2 ]
Trych, Urszula [1 ]
Bojarczuk, Adrianna [1 ]
Szczepanska, Justyna [1 ]
Chen, Zhe [1 ]
Liu, Xuan [3 ]
Bi, Jinfeng [3 ]
机构
[1] Prof Waclaw Dabrowski Inst Agr & Food Biotechnol S, Dept Fruit & Vegetable Prod Technol, 36 Rakowiecka St, PL-02532 Warsaw, Poland
[2] Univ Rzeszow, Inst Food Technol & Nutr, Dept Food Technol & Human Nutr, 2D Zelwerowicza St, PL-35601 Rzeszow, Poland
[3] Chinese Acad Agr Sci CAAS, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Beijing 100193, Peoples R China
关键词
apple juice; high-pressure homogenization; physiochemical properties; enzyme activity; polyphenol profile; bioaccessibility; IN-VITRO BIOACCESSIBILITY; STRUCTURAL BARRIERS; PHYSICAL STABILITY; PHENOLICS;
D O I
10.3390/antiox12020451
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
In the current work, the influence of high-pressure homogenization (HPH) (200, 250, and 300 MPa) on pH, Brix, turbidity, viscosity, particle size distribution (PSD), zeta potential, color, polyphenol oxidase (PPO), peroxidase (POD), polyphenol profile and bioaccessibility of total phenolic compounds was studied. The results show no change in the apple juice's pH, TSS and density. In contrast, other physiochemical properties of apple juice treated with HPH were significantly changed. Besides total phenolic content (15% degradation) in the HPH-treated apple juice at 300 MPa, the PPO and POD activities were reduced by a maximum of 70 and 35%, respectively. Furthermore, among different digestion stages, various values corresponding to PSD and zeta potential were recorded; the total phenolic content was gradually reduced from the mouth to the intestine stage. The polyphenol bioaccessibility of HPH-treated apple juice was 17% higher compared to the untreated apple juice.
引用
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页数:10
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