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Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization
被引:11
作者:

Gabriela Burca-Busaga, Cristina
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h-index: 0
机构:
Univ Politecn Valencia, Inst Univ Ingn Alimentos Desarrollo, E-46022 Valencia, Spain Univ Politecn Valencia, Inst Univ Ingn Alimentos Desarrollo, E-46022 Valencia, Spain

Betoret, Noelia
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h-index: 0
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Univ Politecn Valencia, Inst Univ Ingn Alimentos Desarrollo, E-46022 Valencia, Spain Univ Politecn Valencia, Inst Univ Ingn Alimentos Desarrollo, E-46022 Valencia, Spain

Segui, Lucia
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h-index: 0
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Univ Politecn Valencia, Inst Univ Ingn Alimentos Desarrollo, E-46022 Valencia, Spain Univ Politecn Valencia, Inst Univ Ingn Alimentos Desarrollo, E-46022 Valencia, Spain

Garcia-Hernandez, Jorge
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h-index: 0
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Univ Politecn Valencia, Ctr Avanzado Microbiol Alimentos, E-46022 Valencia, Spain Univ Politecn Valencia, Inst Univ Ingn Alimentos Desarrollo, E-46022 Valencia, Spain

Hernandez, Manuel
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h-index: 0
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Univ Politecn Valencia, Ctr Avanzado Microbiol Alimentos, E-46022 Valencia, Spain Univ Politecn Valencia, Inst Univ Ingn Alimentos Desarrollo, E-46022 Valencia, Spain

Barrera, Cristina
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h-index: 0
机构:
Univ Politecn Valencia, Inst Univ Ingn Alimentos Desarrollo, E-46022 Valencia, Spain Univ Politecn Valencia, Inst Univ Ingn Alimentos Desarrollo, E-46022 Valencia, Spain
机构:
[1] Univ Politecn Valencia, Inst Univ Ingn Alimentos Desarrollo, E-46022 Valencia, Spain
[2] Univ Politecn Valencia, Ctr Avanzado Microbiol Alimentos, E-46022 Valencia, Spain
来源:
关键词:
apple structure;
Lactobacillus salivarius spp. salivarius (CECT 4063);
trehalose;
high pressure homogenization;
in vitro digestion;
antioxidants bioaccessibility;
air-drying;
freeze-drying;
FOOD;
POLYPHENOLS;
STABILITY;
VARIETIES;
QUALITY;
FRUITS;
SNACK;
D O I:
10.3390/foods10092155
中图分类号:
TS2 [食品工业];
学科分类号:
0832 ;
摘要:
To benefit the health of consumers, bioactive compounds must reach an adequate concentration at the end of the digestive process. This involves both an effective release from the food matrix where they are contained and a high resistance to exposure to gastrointestinal conditions. Accordingly, this study evaluates the impact of trehalose addition (10% w/w) and homogenization (100 MPa), together with the structural changes induced in vacuum impregnated apple slices (VI) by air-drying (AD) and freeze-drying (FD), on Lactobacillus salivarius spp. salivarius (CECT 4063) survival and the bioaccessibility of antioxidants during in vitro digestion. Vacuum impregnated apple slices conferred maximum protection to the lactobacillus strain during its passage through the gastrointestinal tract, whereas drying with air reduced the final content of the living cells to values below 10 cfu/g. The bioaccessibility of antioxidants also reached the highest values in the VI samples, in which the release of both the total phenols and total flavonoids to the liquid phase increased with in vitro digestion. The addition of trehalose and homogenization at 100 MPa increased the total bioaccessibility of antioxidants in FD and AD apples and the total bioaccessibility of flavonoids in the VI samples. Homogenizing at 100 MPa also increased the survival of L. salivarius during in vitro digestion in FD samples.
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