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
  • [31] Novel Aspects of Formation of Food Structure during Drying
    Oikonomopoulou, V. P.
    Krokida, M. K.
    [J]. DRYING TECHNOLOGY, 2013, 31 (09) : 990 - 1007
  • [32] Characterization of Lactobacillus salivarius strains B37 and B60 capable of inhibiting IL-8 production in Helicobacter pylori-stimulated gastric epithelial cells
    Panpetch, Wimonrat
    Spinler, Jennifer K.
    Versalovic, James
    Tumwasorn, Somying
    [J]. BMC MICROBIOLOGY, 2016, 16
  • [33] Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices
    Patrignani, Francesca
    Vannini, Lucia
    Kamdem, Sylvain Leroy Sado
    Lanciotti, Rosalba
    Guerzoni, M. Elisabetta
    [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2009, 136 (01) : 26 - 31
  • [34] Influence of In Vitro Digestion on Antioxidant Activity of Enriched Apple Snacks with Grape Juice
    Pavez-Guajardo, Constanza
    Ferreira, Sandra R. S.
    Mazzutti, Simone
    Guerra-Valle, Maria Estuardo
    Saez-Trautmann, Guido
    Moreno, Jorge
    [J]. FOODS, 2020, 9 (11)
  • [35] Petry FC, 2017, FOOD FUNCT, V8, P3951, DOI [10.1039/c7fo01075c, 10.1039/C7FO01075C]
  • [36] Evaluation of cardiovascular protective effect of different apple varieties - Correlation of response with composition
    Serra, Ana Teresa
    Rocha, J.
    Sepodes, B.
    Matias, Ana A.
    Feliciano, Rodrigo P.
    de Carvalho, Agostinho
    Bronze, Maria R.
    Duarte, Catarina M. M.
    Figueira, M. E.
    [J]. FOOD CHEMISTRY, 2012, 135 (04) : 2378 - 2386
  • [37] Sharma A., 2019, REC DEV APPL MICR, P33, DOI [10.1016/B978-0-12-816328-3.00004-0, DOI 10.1016/B978-0-12-816328-3.00004-0]
  • [38] Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value
    Terpou, Antonia
    Papadaki, Aikaterini
    Lappa, Iliada K.
    Kachrimanidou, Vasiliki
    Bosnea, Loulouda A.
    Kopsahelis, Nikolaos
    [J]. NUTRIENTS, 2019, 11 (07)
  • [39] Novel frozen yogurt production fortified with sea buckthorn berries and probiotics
    Terpou, Antonia
    Papadaki, Aikaterini
    Bosnea, Loulouda
    Kanellaki, Maria
    Kopsahelis, Nikolaos
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 105 : 242 - 249
  • [40] The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion
    Valerio, Francesca
    Volpe, Maria Grazia
    Santagata, Gabriella
    Boscaino, Floriana
    Barbarisi, Costantina
    Di Biase, Mariaelena
    Bavaro, Anna Rita
    Lonigro, Stella Lisa
    Lavermicocca, Paola
    [J]. FOOD BIOSCIENCE, 2020, 34