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 : 000038 ( PubMed/Corpus ); précédent : 000037; suivant : 000039High 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 ; Yadan Tao ; Maomao Zeng ; Shuang Zhang ; Guanjun Tao ; Fang Qin ; Jie ChenSource :
- 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
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Electronic address: zyhe@jiangnan.edu.cn.</nlm:affiliation></affiliation></author><author><name sortKey="Tao, Yadan" sort="Tao, Yadan" uniqKey="Tao Y" first="Yadan" last="Tao">Yadan Tao</name><affiliation><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</nlm:affiliation></affiliation></author><author><name sortKey="Zeng, Maomao" sort="Zeng, Maomao" uniqKey="Zeng M" first="Maomao" last="Zeng">Maomao Zeng</name><affiliation><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</nlm:affiliation></affiliation></author><author><name sortKey="Zhang, Shuang" sort="Zhang, Shuang" uniqKey="Zhang S" first="Shuang" last="Zhang">Shuang Zhang</name><affiliation><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</nlm:affiliation></affiliation></author><author><name sortKey="Tao, Guanjun" sort="Tao, Guanjun" uniqKey="Tao G" first="Guanjun" last="Tao">Guanjun Tao</name><affiliation><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</nlm:affiliation></affiliation></author><author><name sortKey="Qin, Fang" sort="Qin, Fang" uniqKey="Qin F" first="Fang" last="Qin">Fang Qin</name><affiliation><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</nlm:affiliation></affiliation></author><author><name sortKey="Chen, Jie" sort="Chen, Jie" uniqKey="Chen J" first="Jie" last="Chen">Jie Chen</name><affiliation><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. 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Electronic address: zyhe@jiangnan.edu.cn.</nlm:affiliation></affiliation></author><author><name sortKey="Tao, Yadan" sort="Tao, Yadan" uniqKey="Tao Y" first="Yadan" last="Tao">Yadan Tao</name><affiliation><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</nlm:affiliation></affiliation></author><author><name sortKey="Zeng, Maomao" sort="Zeng, Maomao" uniqKey="Zeng M" first="Maomao" last="Zeng">Maomao Zeng</name><affiliation><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</nlm:affiliation></affiliation></author><author><name sortKey="Zhang, Shuang" sort="Zhang, Shuang" uniqKey="Zhang S" first="Shuang" last="Zhang">Shuang Zhang</name><affiliation><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</nlm:affiliation></affiliation></author><author><name sortKey="Tao, Guanjun" sort="Tao, Guanjun" uniqKey="Tao G" first="Guanjun" last="Tao">Guanjun Tao</name><affiliation><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</nlm:affiliation></affiliation></author><author><name sortKey="Qin, Fang" sort="Qin, Fang" uniqKey="Qin F" first="Fang" last="Qin">Fang Qin</name><affiliation><nlm:affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</nlm:affiliation></affiliation></author><author><name sortKey="Chen, Jie" sort="Chen, Jie" uniqKey="Chen J" first="Jie" last="Chen">Jie Chen</name><affiliation><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></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><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">26830567</PMID><DateCreated><Year>2016</Year><Month>2</Month><Day>2</Day></DateCreated><DateCompleted><Year>2016</Year><Month>09</Month><Day>28</Day></DateCompleted><DateRevised><Year>2016</Year><Month>2</Month><Day>2</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Print">0308-8146</ISSN><JournalIssue CitedMedium="Internet"><Volume>200</Volume><PubDate><Year>2016</Year><Month>Jun</Month><Day>1</Day></PubDate></JournalIssue><Title>Food chemistry</Title><ISOAbbreviation>Food Chem</ISOAbbreviation></Journal><ArticleTitle>High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents.</ArticleTitle><Pagination><MedlinePgn>107-16</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.foodchem.2016.01.045</ELocationID><ELocationID EIdType="pii" ValidYN="Y">S0308-8146(16)30039-5</ELocationID><Abstract><AbstractText>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.</AbstractText><CopyrightInformation>Copyright © 2016 Elsevier Ltd. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>He</LastName><ForeName>Zhiyong</ForeName><Initials>Z</Initials><AffiliationInfo><Affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China. Electronic address: zyhe@jiangnan.edu.cn.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Tao</LastName><ForeName>Yadan</ForeName><Initials>Y</Initials><AffiliationInfo><Affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Zeng</LastName><ForeName>Maomao</ForeName><Initials>M</Initials><AffiliationInfo><Affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Zhang</LastName><ForeName>Shuang</ForeName><Initials>S</Initials><AffiliationInfo><Affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Tao</LastName><ForeName>Guanjun</ForeName><Initials>G</Initials><AffiliationInfo><Affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Qin</LastName><ForeName>Fang</ForeName><Initials>F</Initials><AffiliationInfo><Affiliation>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Chen</LastName><ForeName>Jie</ForeName><Initials>J</Initials><AffiliationInfo><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.</Affiliation></AffiliationInfo></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2016</Year><Month>Jan</Month><Day>11</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>Food Chem</MedlineTA><NlmUniqueID>7702639</NlmUniqueID><ISSNLinking>0308-8146</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D005503">Food Additives</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010636">Phenols</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000818" MajorTopicYN="N">Animals</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D001628" MajorTopicYN="N">Beverages</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D002417" MajorTopicYN="N">Cattle</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005503" MajorTopicYN="N">Food Additives</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D027845" MajorTopicYN="N">Malus</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D008892" MajorTopicYN="N">Milk</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D010636" MajorTopicYN="N">Phenols</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D011312" MajorTopicYN="N">Pressure</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D027843" MajorTopicYN="N">Vitis</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Bioaccessibility</Keyword><Keyword MajorTopicYN="N">Fruit juice</Keyword><Keyword MajorTopicYN="N">High pressure homogenization processing</Keyword><Keyword MajorTopicYN="N">In vitro digestion</Keyword><Keyword MajorTopicYN="N">Phenolics</Keyword><Keyword MajorTopicYN="N">Thermal treatment</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2015</Year><Month>9</Month><Day>18</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2015</Year><Month>12</Month><Day>28</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2016</Year><Month>1</Month><Day>10</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2016</Year><Month>2</Month><Day>3</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2016</Year><Month>2</Month><Day>3</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2016</Year><Month>9</Month><Day>30</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">26830567</ArticleId><ArticleId IdType="pii">S0308-8146(16)30039-5</ArticleId><ArticleId IdType="doi">10.1016/j.foodchem.2016.01.045</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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