Pavez-Guajardo Constanza, Ferreira Sandra R S, Mazzutti Simone, Guerra-Valle María Estuardo, Sáez-Trautmann Guido, Moreno Jorge
Food Engineering Department, Universidad del Bío-Bío, Casilla 447, Chillán 4081112, Chile.
Chemical and Food Engineering Department, Federal University of Santa Catarina, Florianópolis 88040-900, Brazil.
Foods. 2020 Nov 17;9(11):1681. doi: 10.3390/foods9111681.
Fruits are sources of bioactive compounds (BACs), such as polyphenols. This research aimed to study the in vitro bioaccessibility of polyphenols from enriched apple snacks with grape juice and determine their antioxidant capacity. Impregnation (I) treatments were carried out at atmospheric pressure and in a vacuum (IV) at 30, 40, and 50 °C and their combinations with ohmic heating (OH), I/OH, and IV/OH. Later, samples were dehydrated by forced convection at 40, 50, and 60 °C. Enriched samples were subjected to in vitro digestion. The total polyphenols, monomeric polyphenols, and antioxidant activities were determined from recovered extracts. Results showed that total polyphenols present in higher concentrations in the gastric phase, 271.85 ± 7.64 mg GAE/100 g d.m. Monomeric polyphenols' behavior during in vitro digestion for the VI/OH 50 °C and dried treatment (60 °C) was descending, mainly in quercetin, which decreased by 49.38% concerning the initial concentration, before digestion. The cyanin, catechin, epicatechin, and epigallocatechin decreased by 26.66%, 20.71%, 23.38%, and 21.73%, respectively. Therefore, based on obtained results, the IV/OH 50 °C treatment (dried 60 °C) is the best combination to incorporate polyphenols from grape juice.
水果是生物活性化合物（BACs）的来源，如多酚。本研究旨在研究富含葡萄汁的苹果零食中多酚的体外生物可及性，并测定其抗氧化能力。浸渍（I）处理在常压下进行，真空（IV）处理在30、40和50°C下进行，以及它们与欧姆加热（OH）的组合，即I/OH和IV/OH。随后，样品在40、50和60°C下通过强制对流进行脱水。对富集后的样品进行体外消化。从回收的提取物中测定总多酚、单体多酚和抗氧化活性。结果表明，胃相中总多酚浓度较高，为271.85±7.64 mg GAE/100 g干物质。VI/OH 50°C和干燥处理（60°C）的单体多酚在体外消化过程中的行为呈下降趋势，主要是槲皮素，与消化前的初始浓度相比下降了49.38%。花青素、儿茶素、表儿茶素和表没食子儿茶素分别下降了26.66%、20.71%、23.38%和21.73%。因此，根据所得结果，IV/OH 50°C处理（60°C干燥）是从葡萄汁中引入多酚的最佳组合。
