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 : 001E90 ( Ncbi/Curation ); précédent : 001E89; suivant : 001E91High 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.
English descriptors
- KwdEn :
- 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
Links toward previous steps (curation, corpus...)
- to stream PubMed, to step Corpus: Pour aller vers cette notice dans l'étape Curation :000038
- to stream PubMed, to step Curation: Pour aller vers cette notice dans l'étape Curation :000038
- to stream PubMed, to step Checkpoint: Pour aller vers cette notice dans l'étape Curation :000038
- to stream Ncbi, to step Merge: Pour aller vers cette notice dans l'étape Curation :001E90
Links to Exploration step
pubmed:26830567Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents.</title>
<author><name sortKey="He, Zhiyong" sort="He, Zhiyong" uniqKey="He Z" first="Zhiyong" last="He">Zhiyong He</name>
<affiliation wicri:level="1"><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China. Electronic address: zyhe@jiangnan.edu.cn.</nlm:affiliation>
<country xml:lang="fr">République populaire de Chine</country>
<wicri:regionArea>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122</wicri:regionArea>
<wicri:noRegion>Jiangsu 214122</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Tao, Yadan" sort="Tao, Yadan" uniqKey="Tao Y" first="Yadan" last="Tao">Yadan Tao</name>
<affiliation wicri:level="1"><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</nlm:affiliation>
<country xml:lang="fr">République populaire de Chine</country>
<wicri:regionArea>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122</wicri:regionArea>
<wicri:noRegion>Jiangsu 214122</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Zeng, Maomao" sort="Zeng, Maomao" uniqKey="Zeng M" first="Maomao" last="Zeng">Maomao Zeng</name>
<affiliation wicri:level="1"><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</nlm:affiliation>
<country xml:lang="fr">République populaire de Chine</country>
<wicri:regionArea>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122</wicri:regionArea>
<wicri:noRegion>Jiangsu 214122</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Zhang, Shuang" sort="Zhang, Shuang" uniqKey="Zhang S" first="Shuang" last="Zhang">Shuang Zhang</name>
<affiliation wicri:level="1"><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</nlm:affiliation>
<country xml:lang="fr">République populaire de Chine</country>
<wicri:regionArea>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122</wicri:regionArea>
<wicri:noRegion>Jiangsu 214122</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Tao, Guanjun" sort="Tao, Guanjun" uniqKey="Tao G" first="Guanjun" last="Tao">Guanjun Tao</name>
<affiliation wicri:level="1"><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</nlm:affiliation>
<country xml:lang="fr">République populaire de Chine</country>
<wicri:regionArea>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122</wicri:regionArea>
<wicri:noRegion>Jiangsu 214122</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Qin, Fang" sort="Qin, Fang" uniqKey="Qin F" first="Fang" last="Qin">Fang Qin</name>
<affiliation wicri:level="1"><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</nlm:affiliation>
<country xml:lang="fr">République populaire de Chine</country>
<wicri:regionArea>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122</wicri:regionArea>
<wicri:noRegion>Jiangsu 214122</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Chen, Jie" sort="Chen, Jie" uniqKey="Chen J" first="Jie" last="Chen">Jie Chen</name>
<affiliation wicri:level="1"><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, PR China. Electronic address: chenjie@jiangnan.edu.cn.</nlm:affiliation>
<country xml:lang="fr">République populaire de Chine</country>
<wicri:regionArea>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122</wicri:regionArea>
<wicri:noRegion>Jiangsu 214122</wicri:noRegion>
</affiliation>
</author>
</titleStmt>
<publicationStmt><idno type="wicri:source">PubMed</idno>
<date when="2016">2016</date>
<idno type="RBID">pubmed:26830567</idno>
<idno type="pmid">26830567</idno>
<idno type="doi">10.1016/j.foodchem.2016.01.045</idno>
<idno type="wicri:Area/PubMed/Corpus">000038</idno>
<idno type="wicri:Area/PubMed/Curation">000038</idno>
<idno type="wicri:Area/PubMed/Checkpoint">000038</idno>
<idno type="wicri:Area/Ncbi/Merge">001E90</idno>
<idno type="wicri:Area/Ncbi/Curation">001E90</idno>
</publicationStmt>
<sourceDesc><biblStruct><analytic><title xml:lang="en">High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents.</title>
<author><name sortKey="He, Zhiyong" sort="He, Zhiyong" uniqKey="He Z" first="Zhiyong" last="He">Zhiyong He</name>
<affiliation wicri:level="1"><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China. Electronic address: zyhe@jiangnan.edu.cn.</nlm:affiliation>
<country xml:lang="fr">République populaire de Chine</country>
<wicri:regionArea>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122</wicri:regionArea>
<wicri:noRegion>Jiangsu 214122</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Tao, Yadan" sort="Tao, Yadan" uniqKey="Tao Y" first="Yadan" last="Tao">Yadan Tao</name>
<affiliation wicri:level="1"><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</nlm:affiliation>
<country xml:lang="fr">République populaire de Chine</country>
<wicri:regionArea>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122</wicri:regionArea>
<wicri:noRegion>Jiangsu 214122</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Zeng, Maomao" sort="Zeng, Maomao" uniqKey="Zeng M" first="Maomao" last="Zeng">Maomao Zeng</name>
<affiliation wicri:level="1"><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</nlm:affiliation>
<country xml:lang="fr">République populaire de Chine</country>
<wicri:regionArea>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122</wicri:regionArea>
<wicri:noRegion>Jiangsu 214122</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Zhang, Shuang" sort="Zhang, Shuang" uniqKey="Zhang S" first="Shuang" last="Zhang">Shuang Zhang</name>
<affiliation wicri:level="1"><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</nlm:affiliation>
<country xml:lang="fr">République populaire de Chine</country>
<wicri:regionArea>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122</wicri:regionArea>
<wicri:noRegion>Jiangsu 214122</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Tao, Guanjun" sort="Tao, Guanjun" uniqKey="Tao G" first="Guanjun" last="Tao">Guanjun Tao</name>
<affiliation wicri:level="1"><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</nlm:affiliation>
<country xml:lang="fr">République populaire de Chine</country>
<wicri:regionArea>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122</wicri:regionArea>
<wicri:noRegion>Jiangsu 214122</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Qin, Fang" sort="Qin, Fang" uniqKey="Qin F" first="Fang" last="Qin">Fang Qin</name>
<affiliation wicri:level="1"><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</nlm:affiliation>
<country xml:lang="fr">République populaire de Chine</country>
<wicri:regionArea>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122</wicri:regionArea>
<wicri:noRegion>Jiangsu 214122</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Chen, Jie" sort="Chen, Jie" uniqKey="Chen J" first="Jie" last="Chen">Jie Chen</name>
<affiliation wicri:level="1"><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, PR China. Electronic address: chenjie@jiangnan.edu.cn.</nlm:affiliation>
<country xml:lang="fr">République populaire de Chine</country>
<wicri:regionArea>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122</wicri:regionArea>
<wicri:noRegion>Jiangsu 214122</wicri:noRegion>
</affiliation>
</author>
</analytic>
<series><title level="j">Food chemistry</title>
<idno type="ISSN">0308-8146</idno>
<imprint><date when="2016" type="published">2016</date>
</imprint>
</series>
</biblStruct>
</sourceDesc>
</fileDesc>
<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Animals</term>
<term>Beverages (analysis)</term>
<term>Cattle</term>
<term>Citrus sinensis (chemistry)</term>
<term>Food Additives</term>
<term>Malus (chemistry)</term>
<term>Milk (chemistry)</term>
<term>Phenols (analysis)</term>
<term>Pressure</term>
<term>Vitis (chemistry)</term>
</keywords>
<keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Phenols</term>
</keywords>
<keywords scheme="MESH" type="chemical" xml:lang="en"><term>Food Additives</term>
</keywords>
<keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Beverages</term>
</keywords>
<keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term>
<term>Malus</term>
<term>Milk</term>
<term>Vitis</term>
</keywords>
<keywords scheme="MESH" xml:lang="en"><term>Animals</term>
<term>Cattle</term>
<term>Pressure</term>
</keywords>
</textClass>
</profileDesc>
</teiHeader>
<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>
</TEI>
</record>
Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/Ncbi/Curation
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 001E90 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Ncbi/Curation/biblio.hfd -nk 001E90 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien |wiki= Wicri/Bois |area= OrangerV1 |flux= Ncbi |étape= Curation |type= RBID |clé= pubmed:26830567 |texte= High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents. }}
Pour générer des pages wiki
HfdIndexSelect -h $EXPLOR_AREA/Data/Ncbi/Curation/RBID.i -Sk "pubmed:26830567" \ | HfdSelect -Kh $EXPLOR_AREA/Data/Ncbi/Curation/biblio.hfd \ | NlmPubMed2Wicri -a OrangerV1
![]() | This area was generated with Dilib version V0.6.25. | ![]() |