OrangerV1, Main, Exploration, bibRecord, 000182

High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents.

Identifieur interne : 000182 ( Main/Exploration ); précédent : 000181; suivant : 000183

High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents.

Auteurs : Zhiyong He [République populaire de Chine] ; Yadan Tao [République populaire de Chine] ; Maomao Zeng [République populaire de Chine] ; Shuang Zhang [République populaire de Chine] ; Guanjun Tao [République populaire de Chine] ; Fang Qin [République populaire de Chine] ; Jie Chen [République populaire de Chine]

Source :

Food chemistry [ 0308-8146 ] ; 2016.

RBID : pubmed:26830567

English descriptors

KwdEn :
- Animals, Beverages (analysis), Cattle, Citrus sinensis (chemistry), Food Additives, Malus (chemistry), Milk (chemistry), Phenols (analysis), Pressure, Vitis (chemistry).
MESH :
- chemical , analysis : Phenols.
- chemical : Food Additives.
- analysis : Beverages.
- chemistry : Citrus sinensis, Malus, Milk, Vitis.
- Animals, Cattle, Pressure.

Abstract

The effects of high pressure homogenization processing (HPHP), thermal treatment (TT) and milk matrix (soy, skimmed and whole milk) on the phenolic bioaccessibility and the ABTS scavenging activity of apple, grape and orange juice (AJ, GJ and OJ) were investigated. HPHP and soy milk diminished AJ's total phenolic bioaccessibility 29.3%, 26.3%, respectively, whereas TT and bovine milk hardly affected it. HPHP had little effect on GJ's and OJ's total phenolic bioaccessibility, while TT enhanced them 27.3-33.9%, 19.0-29.2%, respectively, and milk matrix increased them 26.6-31.1%, 13.3-43.4%, respectively. Furthermore, TT (80 °C/30 min) and TT (90 °C/30 s) presented the similar influences on GJ's and OJ's phenolic bioaccessibility. Skimmed milk showed a better enhancing effect on OJ's total phenolic bioaccessibility than soy and whole milk, but had a similar effect on GJ's as whole milk. These results contribute to promoting the health benefits of fruit juices by optimizing the processing and formulas in the food industry.

DOI: 10.1016/j.foodchem.2016.01.045
PubMed: 26830567

Affiliations:

République populaire de Chine

Le document en format XML

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<front><div type="abstract" xml:lang="en">The effects of high pressure homogenization processing (HPHP), thermal treatment (TT) and milk matrix (soy, skimmed and whole milk) on the phenolic bioaccessibility and the ABTS scavenging activity of apple, grape and orange juice (AJ, GJ and OJ) were investigated. HPHP and soy milk diminished AJ's total phenolic bioaccessibility 29.3%, 26.3%, respectively, whereas TT and bovine milk hardly affected it. HPHP had little effect on GJ's and OJ's total phenolic bioaccessibility, while TT enhanced them 27.3-33.9%, 19.0-29.2%, respectively, and milk matrix increased them 26.6-31.1%, 13.3-43.4%, respectively. Furthermore, TT (80 °C/30 min) and TT (90 °C/30 s) presented the similar influences on GJ's and OJ's phenolic bioaccessibility. Skimmed milk showed a better enhancing effect on OJ's total phenolic bioaccessibility than soy and whole milk, but had a similar effect on GJ's as whole milk. These results contribute to promoting the health benefits of fruit juices by optimizing the processing and formulas in the food industry.</div>
</front>
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High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents.

High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents.

Source :

English descriptors

Abstract

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