Thermal and non-thermal processing of red-fleshed apple: how are (poly)phenol composition and bioavailability affected?

Abstract

This work fills a gap in the understanding of the effect of processing on the bioavailability of (poly)phenols in fruit products.

Effects of Various Processing Methods on the Metabolic Profile and Antioxidant Activity of Dendrobium catenatum Lindley Leaves

“…Freeze drying was generally regarded as an excellent method for maintaining the chemical components and biological activity of plant tissues, because the freezing and subsequent sublimation of water under vacuum conditions prevents the action of endogenous enzymes in leaves and changes in the metabolites of the samples [15,32]. In this study, the chemical composition of the steaming sample was most similar to that of the freeze-dried sample.…”

“…For example, freeze-dried red-fleshed apples have a higher anthocyanin content compared with apples that are thermally processed. Conversely, hot-air-dried products tend to contain higher concentrations of bioactive (poly)phenols [15]. The taste of green or black tea is influenced by the manufacturing process, which may include withering by blown air, steaming, rolling, and drying.…”

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

“… [ 121 ] Freeze-drying vs. hot-air-drying vs. infrared-drying vs. pasteurization of apple puree) Red-fleshed apples Phenolic acids, flavan-3-ols, flavonols, anthocyanins, flavanones, dihydrochalcones Compared with the freeze-dried snack: Infrared-drying caused important losses in most of the apple (poly)phenolics Purée pasteurization maintained 65% the (poly)phenols Hot-air-drying maintained 83% the (poly)phenols Anthocyanins were degraded to a higher extend after all thermal processing technologies. [ 125 ] Biochemical Processing Fermentation Fermentation of red grape Red wine, dealcoholized red wine, and red grape juice Malvidin-3-glucoside (M-3-G) M-3-G —red wine (68 mg), dealcoholized red wine (58 mg) and red grape juice 117 mg [ 103 ] Black-tea fermentation Black vs. green tea Quercetin, kaempferol Eight cups of black tea (4 g tea solids) provided 108 µmol of quercetin glycosides (equivalent to 32.5 mg as free quercetin) and 72 µmol of kaempferol glycosides. The green tea (4 g tea solids) provided 104 µmol of quercetin glycosides and 58 µmol of kaempferol glycosides per day.…”

“… [ 89 ] Freeze-drying vs. hot-air-drying vs. infrared-drying (35, 40, 50, and 60 °C) vs. pasteurization of apple puree Apples puree Total polyphenols In vivo human crossover study, 3 subjects Percentage of urine excretion of total polyphenols was the highest in the case of pasteurized puree, followed by hot-air-dried and then freeze-dried samples. [ 125 ] Freezing Freezing by immersion at liquid nitrogen and freeze-drying at −50 °C Apples TPC In vitro gastric digestion model Decrease in TPC during and after digestion with both freezing methods. [ 95 ] Individual quick freezing (IQF) and conventional freezing (CF) Strawberries TPC, TFC, TAC, TMAC In vitro gastric digestion model Overall, after the completion of in vitro digestion, bioaccessibility values for TPC, TFC, TMAC, and TAC were found to be 94–105%, 64–91%, 47–83%, and 55–84%, respectively.…”

Variation in the Methylation of Caffeoylquinic Acids and Urinary Excretion of 3′‐methoxycinnamic acid‐4′‐Sulfate After Apple Consumption by Volunteers

“…The standards used for the quantification of phenolic compounds in the WFA and RFA snacks were reported in our previous studies. [15][16][17] Briefly, the standards used for the quantification of the 3′,4′-dihydroxycinnamic acid conjugate and its generated metabolites were as follows: 3-(4′-hydroxy-3′methoxyphenyl)propanoic acid, 3′-hydroxy-4′-methoxycinnamic acid, and 5-O-caffeoylquinic acid were purchased from Sigma-Aldrich (St. Louis, MO, USA); and 4′-hydroxy-3′methoxycinnamic acid were from Fluka (Buchs, Switzerland).…”