Stability of phenolic compounds in apple and strawberry: Effect of different processing techniques in industrial set up.

Autor: Salazar-Orbea GL; Quality, Safety and Bioactivity of Plant-Derived Foods, Centro de Edafología y Biología Aplicada del Segura-Consejo Superior de Investigaciones Científicas (CEBAS-CSIC), 30100 Murcia 30100, Spain. Electronic address: glsalazar@cebas.csic.es., García-Villalba R; Quality, Safety and Bioactivity of Plant-Derived Foods, Centro de Edafología y Biología Aplicada del Segura-Consejo Superior de Investigaciones Científicas (CEBAS-CSIC), 30100 Murcia 30100, Spain. Electronic address: rgvillalba@cebas.csic.es., Bernal MJ; Research and Nutrition Department, Hero Group, 30820 Alcantarilla, Spain; Institute for Research and Nutrition, Hero Group, 5600 Lenzburg, Switzerland. Electronic address: mjose.bernal@hero.es., Hernández A; AMC Natural Drinks Group, 30100 Murcia, Spain. Electronic address: alhernandez@munoz.com., Tomás-Barberán FA; Quality, Safety and Bioactivity of Plant-Derived Foods, Centro de Edafología y Biología Aplicada del Segura-Consejo Superior de Investigaciones Científicas (CEBAS-CSIC), 30100 Murcia 30100, Spain. Electronic address: fatomas@cebas.csic.es., Sánchez-Siles LM; Research and Nutrition Department, Hero Group, 30820 Alcantarilla, Spain; Institute for Research and Nutrition, Hero Group, 5600 Lenzburg, Switzerland. Electronic address: luisma.sanchez@hero.es.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2023 Feb 01; Vol. 401, pp. 134099. Date of Electronic Publication: 2022 Sep 05.
DOI: 10.1016/j.foodchem.2022.134099
Abstrakt: Different technologies commonly employed by the fruit processing industry affect the phenolic content. This study aimed to establish the extent to which different processing techniques and conditions, tested at an industrial scale, affect phenolics, color, and sensory attributes of fresh strawberries and apples. The effects of freezing, thermal treatments, and high-pressure processing were investigated. In strawberries, mild and standard thermal treatments showed similar patterns for most phenolic groups; an increase in proanthocyanidins, no change in ellagic acid conjugates, and a major decrease in flavonols and anthocyanins. In apples, mild treatments and high-pressure processing had similar effects in all phenolic groups, with increases in dihydrochalcones, hydroxycinnamics, and proanthocyanidins and decreases in flavonols. However, the standard thermal treatment increased flavonols and dihydrochalcones concentrations. This study shows that each fruit behaves differently, and both technology and processing conditions should be customized accordingly to preserve or even increase the phenolic content.
Competing Interests: Declaration of Competing Interest L.M.S.S. and M.J.B. are members of the Research and Nutrition Department of Hero Group a Swiss international food manufacturer. A.H. is member of AMC Natural Drinks Group.
(Copyright © 2022 The Author(s). Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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