Food Technology Department, Agrotecnio Research Center, University of Lleida, Av/Alcalde Rovira Roure 191, 25198 Lleida, Spain.
Food Funct. 2020 Dec 1;11(12):10436-10447. doi: 10.1039/d0fo02631j. Epub 2020 Nov 25.
The present study evaluated the impact of different thermal (infrared-drying, hot air-drying and purée pasteurization) and non-thermal (freeze-drying) processing technologies on red-fleshed apple (poly)phenolic compounds. We further investigated the processing effect on the (poly)phenol bioavailability in a crossover postprandial study where three subjects consumed three apple products (freeze-dried snack, hot air-dried snack and pasteurized purée). (Poly)phenolic compounds present in the apple products and their biological metabolites in urine were analyzed using liquid chromatography coupled to mass spectrometry (UPLC-MS/MS). When comparing different processes, infrared-drying caused important losses in most of the apple (poly)phenolics, while hot air-drying and purée pasteurization maintained approximately 83% and 65% of total (poly)phenols compared with the freeze-dried snack, respectively. Anthocyanins in particular were degraded to a higher extent, and hot air-dried apple and pasteurized purée maintained respectively 26% and 9% compared with freeze-dried apple snack. The acute intake showed that pasteurized purée exhibited the highest (poly)phenol bioavailability, followed by hot air-drying and freeze-dried snack, highlighting the impact of processing on (poly)phenols absorption. In conclusion, for obtaining affordable new red-fleshed apple products with enhanced (poly)phenol bioavailability, purée pasteurization and hot air-drying represent viable techniques. However, to obtain a red-fleshed apple snack with high anthocyanin content, freeze-drying is the technique that best preserves them.
本研究评估了不同热（红外干燥、热空气干燥和泥状巴氏杀菌）和非热（冷冻干燥）加工技术对红肉苹果（多）酚类化合物的影响。我们进一步研究了在交叉餐后研究中加工对（多）酚类生物利用度的影响，其中 3 名受试者食用了 3 种苹果产品（冷冻干燥零食、热空气干燥零食和巴氏杀菌泥）。使用液相色谱-质谱联用（UPLC-MS/MS）分析了苹果产品中的（多）酚类化合物及其尿液中的生物代谢物。在比较不同的工艺时，红外干燥会导致大多数苹果（多）酚类化合物的重要损失，而热空气干燥和泥状巴氏杀菌分别保持了与冷冻干燥零食相比约 83%和 65%的总（多）酚类化合物。特别是花色苷被降解到更高的程度，热空气干燥的苹果和巴氏杀菌的泥状产品分别保持了与冷冻干燥苹果零食相比的 26%和 9%。急性摄入表明，巴氏杀菌泥状产品表现出最高的（多）酚类生物利用度，其次是热空气干燥和冷冻干燥零食，突出了加工对（多）酚类吸收的影响。总之，为了获得具有增强的（多）酚类生物利用度的经济实惠的新红肉苹果产品，泥状巴氏杀菌和热空气干燥是可行的技术。然而，要获得具有高花色苷含量的红肉苹果零食，冷冻干燥是保存它们的最佳技术。
