The Bioaccessibility of Antioxidants in Black Currant Puree after High Hydrostatic Pressure Treatment

Trych, Urszula; Buniowska, Magdalena; Skąpska, Sylwia; Starzonek, Szymon; Marszałek, Krystian

doi:10.3390/molecules25153544

Cited by 15 publications

(27 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…We reported that the BAc of vitamin C in dialysate was unfortunately very low and reached only 1% in samples treated using HHP in 400 and 600 MPa. Due to the possibility of the absorption of vitamin C just after gastric digestion, BAc after that stage was considered and ranged between 60% in pasteurized samples and 90% in HHP 400 and 600 MPa [24]. The differences in the bioaccessibility obtained in our studies could largely be due to using a different food matrix, which was also noted by other researchers.…”

Section: Stability and Bioaccessibility Of Vitamin C After Sccd Treatmentmentioning

confidence: 48%

“…Other authors indicated the total anthocyanin content in blackcurrants to be between 160-411 mg/100 g of fresh fruit [30,31]. In our previous study, the total anthocyanin content in blackcurrant was determined as 737 mg/kg of raw material [24]. The lower anthocyanin content in the raw material compared to juice may be related to the higher concentration of pectin in the fruits, which are able to bind anthocyanins in plant tissue.…”

Section: Stability and Bioaccessibility Of Anthocyanins And Determination Of Delphinidin Metabolites After In Vitro Gastro-intestinal Digmentioning

confidence: 73%

“…Similarly, in the studies of pomegranate juice, a 95% loss of vitamin C after intestinal digestion was reported [22]. Vitamin C is commonly known to be an unstable bioactive compound sensitive to changes in pH (pH>4), high temperature, enzyme activity, oxygen, light, and some metal ions [24].…”

Section: Stability and Bioaccessibility Of Vitamin C After Sccd Treatmentmentioning

confidence: 89%

“…The conditions reflecting those in the stomach were the most favourable for anthocyanin stability. On the other hand, at the small intestine digestion stage, there was a significant decrease in the anthocyanin content [24,26,33]. This phenomenon was explained mainly by changes in pH, which are one of the factors that significantly influence the structural changes of anthocyanins.…”

Section: Samplementioning

confidence: 99%

See 3 more Smart Citations

Bioaccessibility of Antioxidants in Blackcurrant Juice After Treatment Using Supercritical Carbon Dioxide

Trych¹,

Buniowska²,

Skąpska³

et al. 2021

Preprint

Self Cite

View full text Add to dashboard Cite

Blackcurrant juice (Ribes nigrum L.) was subjected to supercritical carbon dioxide (SCCD) at 10, 30 and 60 MPa for 10 min at 45°C as well as thermally treated at 45°C and 85°C for 10 min to determine the stability, antioxidant capacity (AC) and bioaccessibility (BAc) of vitamin C, total anthocyanins and their individual monomers. An in vitro gastrointestinal digestion model completed with dialysis was used to assess BAc. The use of SCCD at each of the pressures applied improved the stability of vitamin C, total anthocyanins, and AC before in vitro digestion. As a result of digestion, L-ascorbic acid was oxidized to L-dehydroascorbic acid, and finally, the total content of vitamin C, anthocyanins, and AC decreased. SCCD did not significantly improve the BAc of vitamin C and total anthocyanins. The highest BAc of vitamin C was noted in fresh juice (FJ) (40%) and after mild heat treatment at 45°C (T45) (46%). The highest BAc of total anthocyanins was also noted in the FJ (4.4%). The positive effect of the application of SCCD on the BAc of the delphinidin-3-O-glycosides was observed compared to T45 and thermal pasteurization at 85°C (T85). Moreover, cyanidins were generally more bioaccessible than delphinidins in all samples. AC after digestion was higher in SCCD samples compared to thermally treated measured using ABTS+• and DPPH• assays, whereas in dialysate similar trends were observed only for AC measured using the ABTS+• assay. This phenomenon was justified by the formation of individual metabolites detected by UPLC-PDA-MS / MS in the model experiment with delphinidin-3-O-rutinoside. The protocatechuic acid which is well known as a strong antioxidant was detected in the model experiment after digestion. Further research is needed to better understand the metabolic pathway of anthocyanins and the possible uses of SCCD to improve the health properties of fruit products.

show abstract

Section: Stability and Bioaccessibility Of Vitamin C After Sccd Treatmentmentioning

confidence: 48%

Section: Stability and Bioaccessibility Of Anthocyanins And Determination Of Delphinidin Metabolites After In Vitro Gastro-intestinal Digmentioning

confidence: 73%

Section: Stability and Bioaccessibility Of Vitamin C After Sccd Treatmentmentioning

confidence: 89%

Section: Samplementioning

confidence: 99%

See 2 more Smart Citations

Bioaccessibility of Antioxidants in Blackcurrant Juice After Treatment Using Supercritical Carbon Dioxide

Trych¹,

Buniowska²,

Skąpska³

et al. 2021

Preprint

Self Cite

View full text Add to dashboard Cite

show abstract

“…Over the past 30 years, the interest of scientists in the use of HHP in various scientific fields has been systematically increasing (Elamin et al, 2015;Kadam et al, 2012;Mota et al, 2013). HHP allows for extending the shelf life of food by reducing the number of microorganisms or reducing the activity of enzymes (Huang et al, 2013;Kultur et al, 2017;Mota et al, 2013) while maintaining the properties, for example, color, taste, and nutrients (Andres et al, 2016;Huang et al, 2013;Janowicz & Lenart, 2015;Jayachandran et al, 2015;Kouniaki et al, 2004;Mastello et al, 2018;Tribst et al, 2016;Trych et al, 2020). The HHP belongs to unconventional methods of food preservation and it is an alternative or an addition to conventional treatments, mainly thermal.…”

Section: 3mentioning

confidence: 99%

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material

Nowacka

Dadan

Janowicz

et al. 2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

In recent years, traditional high-temperature food processing is continuously being replaced by nonthermal processes. Nonthermal processes have a positive effect on food quality, including color and maintaining natural food pigments. Thus, this article describes the influence of nonthermal, new, and traditional treatments on natural food pigments and color changes in plant materials. Characteristics of natural pigments, such as anthocyanins, betalains, carotenoids, chlorophylls, and so forth available in the plant tissue, are shortly presented.Also, the characteristics and mechanism of nonthermal processes such as pulsed electric field, ultrasound, high hydrostatic pressure, pulsed light, cold plasma, supercritical fluid extraction, and lactic acid fermentation are described. Furthermore, the disadvantages of these processes are mentioned. Each treatment is evaluated in terms of its effects on all types of natural food pigments, and the possible applications are discussed. Analysis of the latest literature showed that the use of nonthermal technologies resulted in better preservation of pigments contained in the plant tissue and improved yield of extraction. However, it is important to select the appropriate processing parameters and to optimize this process in relation to a specific type of raw material.

show abstract

Nuts and berries from agroforestry systems in temperate regions can form the foundation for a healthier human diet and improved outcomes from diet-related diseases

Lovell¹,

Krishnaswamy²,

Lin³

et al. 2023

Agroforest Syst

View full text Add to dashboard Cite

Agroforestry is a specific type of agroecosystem that includes trees and shrubs with the potential to yield nutrient-rich products that contribute to human health. This paper reviews the literature on the human health benefits of tree nut and berry species commonly associated with agroforestry systems of the United States, considering their potential for preventing certain diet-related diseases. Emphasis is placed on those diseases that are most closely associated with poor outcomes from COVID-19, as they are indicators of confounding health prognoses. Results indicate that tree nuts reduce the risk of coronary heart disease, and walnuts (Juglans species) are particularly effective because of their unique fatty acid profile. Berries that are grown on shrubs have the potential to contribute to mitigation of hypertension, prevention of Type II diabetes, and reduced risk of cardiovascular disease. To optimize human health benefits, plant breeding programs can focus on the traits that enhance the naturally-occurring phytochemicals, through biofortification. Value-added processing techniques should be selected and employed to preserve the phytonutrients, so they are maintained through the point of consumption. Agroforestry systems can offer valuable human health outcomes for common diet-related diseases, in addition to providing many environmental benefits, particularly if they are purposefully designed with that goal in mind. The food system policies in the U.S. might be reoriented to prioritize these food production systems based on the health benefits.

show abstract

The Bioaccessibility of Antioxidants in Black Currant Puree after High Hydrostatic Pressure Treatment

Cited by 15 publications

References 49 publications

Bioaccessibility of Antioxidants in Blackcurrant Juice After Treatment Using Supercritical Carbon Dioxide

Bioaccessibility of Antioxidants in Blackcurrant Juice After Treatment Using Supercritical Carbon Dioxide

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material

Nuts and berries from agroforestry systems in temperate regions can form the foundation for a healthier human diet and improved outcomes from diet-related diseases

Contact Info

Product

Resources

About