Posgrado en Ciencias de Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, Qro. 76010, Mexico.
Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
Food Chem. 2021 Oct 30;360:130035. doi: 10.1016/j.foodchem.2021.130035. Epub 2021 May 9.
Instant controlled pressure drop (DIC) has been used as a pre-treatment to increase extractable polyphenols (EPP), mainly attributed to matrix structure expansion. This work aimed to evaluate the effect of DIC on non-extractable polyphenols (NEPP), EPP, and dietary fiber on grape pomace. At 0.2 MPa-60 s was observe an increase of total EPP and total anthocyanins. Despite the increment of EPP, was observe the lowest anthocyanins and non-extractable proanthocyanidins content at 0.4 MPa-120 s. This increase was due to a partial transformation of anthocyanins into phenolic acids and the depolymerization of proanthocyanidins. Also was observe partial solubilization of insoluble dietary fiber. Morphologically, the size of the pores generated by DIC was more significant at higher pressures. Thus, DIC modified the morphology and profile of the polyphenols of grape pomace, producing phenolic compounds of simpler structure and improving their antioxidant capacities.
瞬时控压释放（DIC）已被用作预处理方法来增加可提取多酚（EPP），主要归因于基质结构的膨胀。本研究旨在评估 DIC 对葡萄渣中非可提取多酚（NEPP）、EPP 和膳食纤维的影响。在 0.2 MPa-60 s 时观察到总 EPP 和总花色苷增加。尽管 EPP 增加，但在 0.4 MPa-120 s 时观察到花色苷和非可提取原花青素含量最低。这种增加是由于花色苷部分转化为酚酸和原花青素的解聚。此外，还观察到不溶性膳食纤维的部分溶解。形态上，DIC 产生的孔的大小在较高压力下更为显著。因此，DIC 改变了葡萄渣中多酚的形态和轮廓，产生了结构更简单的酚类化合物，并提高了它们的抗氧化能力。
