Impact of an in vitro dynamic gastrointestinal digestion on phenolic compounds and antioxidant capacity of apple treated by high-pressure processing

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

“…Of all the dehydrated samples, those impregnated with liquid 0%_100 MPa and subsequently FD showed the lowest decline in DPPH values after the gastric stage of the in vitro digestion. This would confirm the application of high-pressure processing on plant foods as a useful tool to improve the extractability and bioaccessibility of antioxidant compounds either through producing changes in the membrane permeability and the disruption of cell walls and cell organelles (as reported by Fernández-Jalao, et al [ 17 ] for “Golden Delicious” apples subjected to 400–600 MPa for 5 min) or through reducing the average particle size (as reported by Di Nunzio et al [ 21 ] for mandarin juice homogenized at 20 MPa).…”

“…The bioaccessibility of each compound, defined as the portion that is released from the food matrix into the gastrointestinal tract and thus becomes available for intestinal absorption [ 17 ], was obtained as the ratio from its concentration in the liquid phase at the end of the intestinal stage and the concentration in the sample before digestion.…”

“…Although dairy foods are the foods with the greatest potential as probiotic carriers, apples have also been demonstrated to be a suitable alternative [ 11 , 12 ] since they contain polyphenols (dihydrochalcones, flavanols, hydroxycinnamates, and flavanol), vitamins, minerals, lipids, peptides, and carbohydrates [ 13 ], in addition to fibers (cellulose, hemicellulose, and pectin) [ 14 ], that act as prebiotics. Phenolic compounds in apples are also responsible for the health-protecting effects related to apple consumption [ 15 ] due to their antioxidant properties and their capacity to neutralize free radicals and to protect cells against oxidative stress [ 16 , 17 ]. Furthermore, as it was recently reported by the authors of [ 18 ] for raw and fried tomato puree inoculated with L. reuteri , antioxidants may enhance the viability of probiotics during digestion.…”

High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products

“…Whereas for HPP, a total of six studies with 28 trials under the following pressurization conditions, 300 to 600 MPa for 1 to 15 min at 22–35 °C were examined. Positive effects (13 trials) from no differences to 58% increments were observed in pressurized apples, apple juice, and strawberry puree [ 12 , 40 , 44 , 52 , 53 ]. However, decreases (15 trials) from 7% to 23% were reported in strawberry pulp, pressurized apples, and cloudy apple juice [ 12 , 44 , 54 ] ( Table 3 ).…”

“…A total of 3 studies with 11 trials under the following pressurization conditions, 300 to 600 MPa for 5 to 15 min at 22–35 °C, were analyzed after HPP. Positive effects ranged between 1% and 75% in nine trials after pressurization in entire apples and apple juice [ 12 , 52 , 53 ]. Conversely, decreases (2 trials) from 16% to 33% were also observed in pressurized apples [ 12 ] ( Table 3 ).…”