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 [1 ]
Betoret, Noelia [1 ]
Segui, Lucia [1 ]
Garcia-Hernandez, Jorge [2 ]
Hernandez, Manuel [2 ]
Barrera, Cristina [1 ]
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
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.
引用
收藏
页数:15
相关论文
共 43 条
  • [1] Development of probiotic carrier dried apples for consumption as snack food with the impregnation of Lactobacillus paracasei
    Akman, Perihan Kubra
    Uysal, Ece
    Ozkaya, Gulsum Ucak
    Tornuk, Fatih
    Durak, M. Zeki
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 103 : 60 - 68
  • [2] Therapeutic, Prophylactic, and Functional Use of Probiotics: A Current Perspective
    Aponte, Maria
    Murru, Nicoletta
    Shoukat, Mahtab
    [J]. FRONTIERS IN MICROBIOLOGY, 2020, 11
  • [3] Immune boosting functional foods and their mechanisms: A critical evaluation of probiotics and prebiotics
    Ashaolu, Tolulope Joshua
    [J]. BIOMEDICINE & PHARMACOTHERAPY, 2020, 130
  • [4] Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or sublethal homogenisation
    Barrera, Cristina
    Burca, Cristina
    Betoret, Ester
    Garcia-Hernandez, Jorge
    Hernandez, Manuel
    Betoret, Noelia
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2019, 54 (06) : 2109 - 2122
  • [5] Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion
    Bermudez-Soto, M. -J.
    Tomas-Barberan, F. -A.
    Garcia-Conesa, M. -T.
    [J]. FOOD CHEMISTRY, 2007, 102 (03) : 865 - 874
  • [6] Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith): Calcium and trehalose effects
    Betoret, E.
    Betoret, N.
    Castagnini, J. M.
    Rocca, P.
    Dalla Rosa, M.
    Fito, P.
    [J]. JOURNAL OF FOOD ENGINEERING, 2015, 147 : 95 - 101
  • [7] No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori
    Betoret, E.
    Betoret, N.
    Arilla, A.
    Bennar, M.
    Barrera, C.
    Codoner, P.
    Fito, P.
    [J]. JOURNAL OF FOOD ENGINEERING, 2012, 110 (02) : 289 - 293
  • [8] Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix
    Betoret, Ester
    Betoret, Noelia
    Calabuig-Jimenez, Laura
    Barrera, Cristina
    Dalla Rosa, Marco
    [J]. MICROORGANISMS, 2020, 8 (05)
  • [9] Development of probiotic-enriched dried fruits by vacuum impregnation
    Betoret, N
    Puente, L
    Díaz, MJ
    Pagán, MJ
    García, MJ
    Gras, ML
    Martínez-Monzó, J
    Fito, P
    [J]. JOURNAL OF FOOD ENGINEERING, 2003, 56 (2-3) : 273 - 277
  • [10] In vitro evaluation of probiotic properties of Lactobacillus species of food and human origin
    Boricha, Aarti A.
    Shekh, Satyamitra L.
    Pithva, Sheetal P.
    Ambalam, Padma S.
    Vyas, Bharatkumar Rajiv Manuel
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 106 : 201 - 208