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
| Autor: | Jorge García-Hernández, Cristina Gabriela Burca-Busaga, Noelia Betoret, Cristina Barrera, Manuel Hernández, Lucía Seguí |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
air-drying
Lactobacillus salivarius spp. salivarius (CECT 4063) Health (social science) TECNOLOGIA DE ALIMENTOS in vitro digestion Plant Science TP1-1185 Health Professions (miscellaneous) Microbiology Article Matrix (chemical analysis) chemistry.chemical_compound Freeze-drying 03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades Phenols Food science Apple structure trehalose Gastrointestinal tract apple structure biology Chemistry Lactobacillus salivarius Chemical technology In vitro digestion Trehalose high pressure homogenization High pressure homogenization MICROBIOLOGIA Antioxidants bioaccessibility biology.organism_classification antioxidants bioaccessibility freeze-drying Air-drying Food Science Homogenization (biology) |
| Zdroj: | Foods, Vol 10, Iss 2155, p 2155 (2021) Foods Volume 10 Issue 9 RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia instname |
| ISSN: | 2304-8158 |
| Popis: | [EN] 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. This research was funded by Generalitat Valenciana, project reference GV/2015/066 entitled Mejora de la calidad funcional de un snack con efecto probiótico y antioxidante mediante la incorporación de trehalosa y la aplicación de altas presiones de homogeneización. |
| Databáze: | OpenAIRE |
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