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Título: | Thermal and non-thermal processing of red-fleshed apple: how are (poly)phenol composition and bioavailability affected? |
Autor: | Yuste, Silvia CSIC ORCID; Macià, Alba; Motilva, María-José CSIC ORCID ; Prieto-Diez, Neus; Romero, María Paz; Pedret, Anna; Solá, Rosa; Ludwig, Iziar A.; Rubió, Laura | Fecha de publicación: | 2020 | Editor: | Royal Society of Chemistry (UK) | Citación: | Food and Function 11: 10436-10447 (2020) | Resumen: | The present study evaluated the impact of different thermal (infrared-drying, hot air-drying and purée pasteurization) and non-thermal (freeze-drying) processing technologies on red-fleshed apple (poly)phenolic compounds. We further investigated the processing effect on the (poly)phenol bioavailability in a crossover postprandial study where three subjects consumed three apple products (freeze-dried snack, hot air-dried snack and pasteurized purée). (Poly)phenolic compounds present in the apple products and their biological metabolites in urine were analyzed using liquid chromatography coupled to mass spectrometry (UPLC-MS/MS). When comparing different processes, infrared-drying caused important losses in most of the apple (poly)phenolics, while hot air-drying and purée pasteurization maintained approximately 83% and 65% of total (poly)phenols compared with the freeze-dried snack, respectively. Anthocyanins in particular were degraded to a higher extent, and hot air-dried apple and pasteurized purée maintained respectively 26% and 9% compared with freeze-dried apple snack. The acute intake showed that pasteurized purée exhibited the highest (poly)phenol bioavailability, followed by hot air-drying and freeze-dried snack, highlighting the impact of processing on (poly)phenols absorption. In conclusion, for obtaining affordable new red-fleshed apple products with enhanced (poly)phenol bioavailability, purée pasteurization and hot air-drying represent viable techniques. However, to obtain a red-fleshed apple snack with high anthocyanin content, freeze-drying is the technique that best preserves them. | Versión del editor: | http://dx.doi.org/10.1039/d0fo02631j | URI: | http://hdl.handle.net/10261/235407 | DOI: | 10.1039/d0fo02631j | Identificadores: | doi: 10.1039/d0fo02631j issn: 2042-6496 e-issn: 2042-650X |
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