Details
| Originalsprache | Englisch |
|---|---|
| Aufsatznummer | 132036 |
| Fachzeitschrift | Food Chemistry |
| Jahrgang | 380 |
| Frühes Online-Datum | 4 Jan. 2022 |
| Publikationsstatus | Veröffentlicht - 30 Juni 2022 |
Abstract
The present study investigated the effects of non-thermal treatments and food matrix on the bioaccessibility and transepithelial transportation of phenolics from cranberrybush. High pressure processing (HPP) was applied at 600 MPa pressure for 5 min, whereas pulsed electric field (PEF) conditions were selected as 5 (PEF5) or 15 kJ/kg (PEF15). To reveal the influence of food matrix, cranberrybush juice was blended with bovine or almond milk. Results showed that PEF15 treatment enhanced the recovery of total flavonoids (TFC; increase of 3.9% ± 1.1), chlorogenic acid (increase of 29.9% ± 5.9) and antioxidant capacity after gastrointestinal digestion. The addition of bovine milk affect posivitely the bioaccessibility of total phenolics (TPC), TFC and antioxidant capacity. While untreated and treated samples exhibit comparable transportation across the epithelial cell layer, juice-bovine milk (JM) and juice-almond milk (JA) blends increased the transport efficiency of chlorogenic acid by 3.5% ± 0.8 and 3.3% ± 0.5, respectively.
ASJC Scopus Sachgebiete
- Chemie (insg.)
- Analytische Chemie
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
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in: Food Chemistry, Jahrgang 380, 132036, 30.06.2022.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Bioaccessibility and transepithelial transportation of cranberrybush (Viburnum opulus) phenolics: Effects of non-thermal processing and food matrix
AU - Ozkan, Gulay
AU - Kostka, Tina
AU - Dräger, Gerald
AU - Capanoglu, Esra
AU - Esatbeyoglu, Tuba
N1 - Funding Information: This research was supported by The Scientific and Technological Research Council of Türkiye with 2214-A International Research Fellowship for PhD Students (application number 1059B141800479).
PY - 2022/6/30
Y1 - 2022/6/30
N2 - The present study investigated the effects of non-thermal treatments and food matrix on the bioaccessibility and transepithelial transportation of phenolics from cranberrybush. High pressure processing (HPP) was applied at 600 MPa pressure for 5 min, whereas pulsed electric field (PEF) conditions were selected as 5 (PEF5) or 15 kJ/kg (PEF15). To reveal the influence of food matrix, cranberrybush juice was blended with bovine or almond milk. Results showed that PEF15 treatment enhanced the recovery of total flavonoids (TFC; increase of 3.9% ± 1.1), chlorogenic acid (increase of 29.9% ± 5.9) and antioxidant capacity after gastrointestinal digestion. The addition of bovine milk affect posivitely the bioaccessibility of total phenolics (TPC), TFC and antioxidant capacity. While untreated and treated samples exhibit comparable transportation across the epithelial cell layer, juice-bovine milk (JM) and juice-almond milk (JA) blends increased the transport efficiency of chlorogenic acid by 3.5% ± 0.8 and 3.3% ± 0.5, respectively.
AB - The present study investigated the effects of non-thermal treatments and food matrix on the bioaccessibility and transepithelial transportation of phenolics from cranberrybush. High pressure processing (HPP) was applied at 600 MPa pressure for 5 min, whereas pulsed electric field (PEF) conditions were selected as 5 (PEF5) or 15 kJ/kg (PEF15). To reveal the influence of food matrix, cranberrybush juice was blended with bovine or almond milk. Results showed that PEF15 treatment enhanced the recovery of total flavonoids (TFC; increase of 3.9% ± 1.1), chlorogenic acid (increase of 29.9% ± 5.9) and antioxidant capacity after gastrointestinal digestion. The addition of bovine milk affect posivitely the bioaccessibility of total phenolics (TPC), TFC and antioxidant capacity. While untreated and treated samples exhibit comparable transportation across the epithelial cell layer, juice-bovine milk (JM) and juice-almond milk (JA) blends increased the transport efficiency of chlorogenic acid by 3.5% ± 0.8 and 3.3% ± 0.5, respectively.
KW - Bioactives
KW - Caco2 cell model
KW - High pressure processing
KW - In vitro digestion
KW - Matrix effect
KW - Pulsed electric field
UR - http://www.scopus.com/inward/record.url?scp=85123603071&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2021.132036
DO - 10.1016/j.foodchem.2021.132036
M3 - Article
AN - SCOPUS:85123603071
VL - 380
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
M1 - 132036
ER -