Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

Dalmau, Esperanza; Bornhorst, Gail M.; Eim, Valeria; Rosselló, Carmen; Simal, Susana

doi:10.1016/j.foodchem.2016.07.134

Cited by 82 publications

(61 citation statements)

References 38 publications

(54 reference statements)

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“…(b 2 )) of FN samples. Similar effects were observed in apples frozen by immersion in liquid nitrogen by Dalmau et al …”

Section: Resultssupporting

confidence: 85%

“…The initial moisture content (6670 ± 40 g water per kilogram DM) of RAW beetroot samples was similar to the previously reported value for beetroot by the United States Department of Agriculture (7100 ± 700 g water per gram DM). No significant differences ( P < 0.05) were observed among the initial moisture contents of RAW and FN samples; the same behavior was observed by Dalmau et al . in frozen apples by immersion in liquid nitrogen.…”

Section: Resultssupporting

confidence: 84%

“…A 48% decrease in TPC was observed in frozen ‘Fuji’ apples by Loncaric et al . Similarly, Dalmau et al . observed TPC losses (46%) in ‘Granny Smith’ apples frozen by immersion in liquid nitrogen.…”

Section: Resultsmentioning

confidence: 74%

“…observed cell lysis and an increase in the intercellular space after in vitro digestion of kiwi pulp. Also, Dalmau et al . observed a significant cell lysis after 180 min of gastric digestion in raw ‘Granny Smith’ apples.…”

Section: Resultsmentioning

confidence: 98%

“…observed an increase of moisture content of 79 and 95% DM o in raw and roasted almonds after 120 min of in vitro digestion. Dalmau et al . observed a moisture content increase of 10 ± 1% DM o in frozen Granny Smith apples by immersion in liquid nitrogen after 180 min of in vitro gastric digestion.…”

Section: Resultsmentioning

confidence: 99%

See 4 more Smart Citations

Influence of freezing on the bioaccessibility of beetroot (Beta vulgaris) bioactive compounds during in vitro gastric digestion

et al. 2018

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“…(b 2 )) of FN samples. Similar effects were observed in apples frozen by immersion in liquid nitrogen by Dalmau et al …”

Section: Resultssupporting

confidence: 85%

Section: Resultssupporting

confidence: 84%

Section: Resultsmentioning

confidence: 74%

Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Influence of freezing on the bioaccessibility of beetroot (Beta vulgaris) bioactive compounds during in vitro gastric digestion

et al. 2018

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Industrial freezing effects on the content and bioaccessibility of spinach (Spinacia oleracea L.) polyphenols

Kamiloglu¹

2020

J Sci Food Agric

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BACKGROUNDSpinach is well recognized as a functional food owing to its diverse nutritional composition, including polyphenols. Freezing is an efficient preservation method that is used to maintain the physical and nutritional characteristics and extend the shelf life of spinach. The aim of this study was to determine the changes in polyphenols in the samples taken from various production steps of the industrial freezing process of spinach, and to evaluate the bioaccessibility of these bioactive compounds for raw material, by‐product, and frozen product using the standardized in vitro digestion model simulating the digestion in the mouth, stomach, and intestine.RESULTSUltra‐performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry and high‐performance liquid chromatography equipped with photodiode array detection analysis of spinach samples led to the identification of eight flavonoids and two phenolic acids. The changes occurring in flavonoids after blanching, chopping, and freezing steps were statistically not significant compared with the raw material (P > 0.05). On the other hand, by‐product was found to contain significantly lower amounts of flavonoids (98% in total) and phenolic acids (90% in total) (P < 0.05) compared with the raw material. Furthermore, after in vitro digestion, frozen spinach was found to contain higher amounts of bioaccessible flavonoids (15% in total) and phenolic acids (16% in total) compared with fresh spinach.CONCLUSIONOverall, the current study highlighted that industrial freezing might be a good strategy to preserve the polyphenol content of fresh spinach as well as to enhance the total amount of bioaccessible polyphenols.

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Evaluation of processing methods and oral mastication on the carotenoid bioaccessibility of restructured carrot chips

Zhao

et al. 2020

J Sci Food Agric

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BACKGROUND Carrot carotenoids are typically located in chromoplasts, forming a crystalline substructure. Cell walls and chromoplasts therefore constitute two major physical barriers to the release of carotenoids from the food matrix during digestion. The release of carotenoids from these physical barriers is supposed to be substantially affected by mechanical factors during food processing and oral mastication. Given the implications of this, the effects of four different processing procedures, and various mastication levels, on the carotenoid bioaccessibility of carrot chips were evaluated. RESULTS Restructuring and drying methods substantially affected the carotenoid bioaccessibility of carrot chips. The highest carotenoid bioaccessibility was obtained for the air‐dried combined with instant pressure‐drop‐dried (AD‐DIC) restructured chips. Although the fresh carrots possessed the highest carotenoid content, their bioaccessibility was lower than that of the carrot chips. The evolution of the particle sizes of the samples was responsible for the changes in carotenoid bioaccessibility due to oral masitication. The particle size of the fresh carrots decreased with increasing oral masitication, which favored carotenoid bioaccessibilty. However, the restructured chips that combined freeze drying with instant pressure‐drop drying (R‐FD‐DIC) demonstrated the opposite trend, probably caused by the severe aggregation of the sample during digestion, which compromised the effect of mastication on the release of carotenoid. CONCLUSION Data regarding the effects of the drying process and oral mastication digestion behavior on the samples suggested that AD‐DIC‐dried restructured carrot chips are effective in enhancing carotenoid bioaccessibility, which explains the key factors involved in the release of carotenoids from carrot chips prepared by different processes. © 2020 Society of Chemical Industry

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Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

Cited by 82 publications

References 38 publications

Influence of freezing on the bioaccessibility of beetroot (Beta vulgaris) bioactive compounds during in vitro gastric digestion

Influence of freezing on the bioaccessibility of beetroot (Beta vulgaris) bioactive compounds during in vitro gastric digestion

Industrial freezing effects on the content and bioaccessibility of spinach (Spinacia oleracea L.) polyphenols

Evaluation of processing methods and oral mastication on the carotenoid bioaccessibility of restructured carrot chips

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