Stability of phenolic compounds in apple and strawberry: Effect of different processing techniques in industrial set up

Salazar-Orbea, Gabriela L.; Garcı́a-Villalba, Rocío; Bernal, María Luisa; Hernández, Alberto Sánchez; Tomás-Barberán, Francisco A.; Sánchez-Siles, Luis Manuel

doi:10.1016/j.foodchem.2022.134099

Cited by 30 publications

(29 citation statements)

References 38 publications

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“…In the present study, untargeted metabolomics was successfully applied to identify changes in the metabolic profiles of strawberry and apple purees subjected to different thermal and non-thermal processing techniques [ 17 ]. Notably, multivariate analyses (PCA and PLS-DA) evidenced a clear separation between the other fruits’ treatments, highlighting a temperature-dependent effect.…”

Section: Discussionmentioning

confidence: 99%

“…This research involves the study of two fruit products, strawberry, and apple purees, processed through different industrial processing techniques, as reported previously [ 17 ] ( Figure 5 ). A total of 15 tons of strawberries ( Fragaria × ananassa ) of cultivar Primoris (Huelva, Spain) and 10 tons of apples ( Malus domestica ) of cultivar Golden Delicious (Zaragoza, Spain) were harvested ripe and transported under refrigeration conditions to the processing facility.…”

Section: Methodsmentioning

confidence: 99%

“…A total of 15 tons of strawberries ( Fragaria × ananassa ) of cultivar Primoris (Huelva, Spain) and 10 tons of apples ( Malus domestica ) of cultivar Golden Delicious (Zaragoza, Spain) were harvested ripe and transported under refrigeration conditions to the processing facility. The total amount of fruits was equally distributed to the different industrial processing technologies used to obtain purees from strawberries and apples [ 17 ].…”

Section: Methodsmentioning

confidence: 99%

“…This study will focus on strawberries and apples, two of the most used fruits in the food industry, not only because of their pleasant flavor and sensory characteristics but also due to the presence of bioactive compounds to which their potential health benefits are attributed [ 16 ]. The aim is to determine potential markers of food processing in strawberries and apples subjected to different industrial processing techniques, as previously described [ 17 ], to produce purees using an untargeted metabolomics approach.…”

Section: Introductionmentioning

confidence: 99%

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Untargeted Metabolomics Reveals New Markers of Food Processing for Strawberry and Apple Purees

et al. 2022

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In general, food processing and its conditions affect nutrients, bioactive compounds, and sensory characteristics of food products. This research aims to use a non-targeted metabolomics approach based on UPLC-ESI-QTOF-MS to determine how fruit processing can affect the metabolic profile of fruits and, through a comprehensive metabolic analysis, identify possible markers to assess their degree of processing. The present study uses a real case from the food industry to evaluate markers of the processing of strawberry and apple purees industrially elaborated with different processing techniques and conditions. The results from the multivariate analysis revealed that samples were grouped according to the type of processing, evidencing changes in their metabolic profiles and an apparent temperature-dependent effect. These metabolic profiles showed changes according to the relevance of thermal conditions but also according to the exclusively cold treatment, in the case of strawberry puree, and the pressure treatment, in the case of apple puree. After data analysis, seven metabolites were identified and proposed as processing markers: pyroglutamic acid, pteroyl-D-glutamic acid, 2-hydroxy-5-methoxy benzoic acid, and 2-hydroxybenzoic acid β-d-glucoside in strawberry and di-hydroxycinnamic acid glucuronide, caffeic acid and lysoPE(18:3(9Z,12Z,15Z)/0:0) in apple purees. The use of these markers may potentially help to objectively measure the degree of food processing and help to clarify the controversial narrative on ultra-processed foods.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Untargeted Metabolomics Reveals New Markers of Food Processing for Strawberry and Apple Purees

et al. 2022

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“…Apple Samples. Phenolic compounds from different families (Table S1), previously determined in strawberry and apple samples subjected to different processing technologies, 14 were quantified during storage at different times and temperatures (Tables S2, S3, and S4). Individual compounds quantified in each family are shown in Table S1.…”

Section: Quantification Of Polyphenols In Strawberry Andmentioning

confidence: 99%

Effect of Storage Conditions on the Stability of Polyphenols of Apple and Strawberry Purees Produced at Industrial Scale by Different Processing Techniques

Salazar-Orbea

Garcı́a-Villalba

Bernal

et al. 2023

J. Agric. Food Chem.

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During a food product’s life, storage conditions affect its composition of nutrients, bioactive compounds, and sensory attributes. In this research, strawberry and apple purees were selected as a model to examine how the storage of various purees industrially produced with different technologies affect the bioactive phenolic compounds, color, and sensory attributes. Specifically, fruit products processed on an industrial scale by different technologies including freezing, thermal treatment (mild and standard), and high-pressure processing were studied, as well as storage for up to 12 months at −20, 4, and 24 °C. In strawberry puree, storage conditions had a stronger impact on phenolic compound levels, particularly on anthocyanins, whereas in apple puree, the initial processing techniques exerted a greater influence than storage conditions, mainly caused by the hot or cold crushing processes. In general, proanthocyanidins were the major phenolic group and the most stable during storage, while anthocyanins were the group most affected by both processing and storage. Apple flavonols and dihydrochalcones were quite stable, while strawberry ellagitannins suffered higher degradations during storage. Through our analysis, it is found that during storage, the stability of polyphenols in each fruit is different, and processing and storage can be either detrimental or even beneficial. The selection of the ideal storage conditions (time and temperature) is a key factor to maintaining the polyphenol content in sensitive fruits such as strawberries. However, storage conditions are in some cases more important to minimizing the polyphenol losses than how the product is processed.

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Effect of microalgae-based ZnO nanoparticles coating on postharvest quality of organically grown blueberry (Vaccinium corymbosum) fruit

Ouzakar,

Skali Senhaji,

Bouziane

et al. 2024

Food Bioscience

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Stability of phenolic compounds in apple and strawberry: Effect of different processing techniques in industrial set up

Cited by 30 publications

References 38 publications

Untargeted Metabolomics Reveals New Markers of Food Processing for Strawberry and Apple Purees

Untargeted Metabolomics Reveals New Markers of Food Processing for Strawberry and Apple Purees

Effect of Storage Conditions on the Stability of Polyphenols of Apple and Strawberry Purees Produced at Industrial Scale by Different Processing Techniques

Effect of microalgae-based ZnO nanoparticles coating on postharvest quality of organically grown blueberry (Vaccinium corymbosum) fruit

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