Impact of processing on the nutritional and functional value of mandarin juice

Abstract

Background: Although phenolic compounds have a role in the health benefits of fruit juice consumption, little is known about the effect of processing on their bioaccessibility. The release of phenolic compounds from the food matrix during digestion is an important pre-requisite for their effectiveness within the human body, so it is fundamental to identify technological treatments able to preserve not only the concentration of phytochemicals but also their bioaccessibility. In this study we investigated the impact of high-pressure homogenization (HPH), alone and in the presence of 100g kg -1 trehalose or Lactobacillus salivarius, on bioaccessibility of flavonoids in mandarin juice.In addition, digested mandarin juices were supplemented to liver cultured cells in basal and stressed condition to evaluate their protective effect in a biological system.Results: HPH reduced the concentration of total phenolics and main flavonoids but increased their bioaccessibility after in vitro digestion (p<0.001). In basal condition, supplementation with all digested juices significantly reduced intracellular reactive oxygen species (ROS) concentration (p<0.001). Thiobarbituric acid reactive substances concentration in the medium was also reduced by supplementation with HPH-treated juices. Although pre-treatment with juices did not completely counteract the applied oxidative stress it preserved cell viability, and cells pre-treated with juices submitted to HPH in the presence of probiotics showed the lowest ROS concentration. Conclusion:Our study represents an important step ahead in the evaluation of the impact of processing on the nutritional and functional value of food, which cannot simply be assessed based on chemical composition.

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

“…In any case, the bioaccesibility values obtained for the VI apples were considerably higher than expected; this could be related to the microbial activity of the lactobacillus strain. This is in line with the findings of Di Nunzio et al [ 21 ], who reported a significant increase in narirutin and didymin bioaccessibility by adding 8 log cfu mL −1 of L. salivarius to ortanique juice homogenized at 20 MPa. As was also argued by these authors, this result can be attributed to the ability of the microorganism to enhance the release of phenolic compounds linked to fibers and other components of the food matrix.…”

“…As regards the vacuum impregnation liquid, the 0%_100 MPa was the one that best prevented the degradation of the flavonoids. A similar positive effect on the bioaccessibility of flavonoids as a result of the ortanique low pulp juice homogenization at 20 MPa was previously observed by Di Nunzio et al [ 21 ] and was explained in terms of the reduction in the particle size of the juice that facilitates the release of bioactives from the matrix.…”

“…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).…”

“…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. This makes some unit operations, such as high-pressure homogenization (HPH), particularly relevant to enhance probiotic survival under adverse conditions either in response to induced stress [ 19 , 20 ] or to the higher release of certain bioactives [ 21 ].…”

Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese

“…Gas chromatographic traces and quantitative evaluations were obtained using Lab Solution software (Shimadzu, Kyoto, Japan) and normalized for the dilution factor due to the addition of digestive fluids. FAMEs from chemicals added during in vitro digestion system were subtracted, and bioaccessibility was calculated as FAME concentration in digested sample/FAME concentration in PRC before digestion × 100 [ 37 ].…”