Reche Cristina, Rosselló Carmen, Eim Valeria, León Alberto Edel, Simal Susana
Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa km. 7.5, 07122 Palma de Mallorca, Spain.
Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, ICYTAC (CONICET-UNC), CC 509, Córdoba 5000, Argentina.
Antioxidants (Basel). 2023 Feb 2;12(2):356. doi: 10.3390/antiox12020356.
High-power ultrasound in gas-phase (28.8 kW/m for 120 min at 17.5 ± 0.3 °C) has been evaluated as a pre-treatment to enhance the release of antioxidants and phenolic compounds from red bell pepper during digestion. The moisture content decreased (34 ± 4%) while both the antioxidant activity (between 4 ± 1% and 21 ± 1%) and the phenolic compounds content (37 ± 4%) increased after the treatment. Moreover, microstructural changes were observed in the treated sample, with the appearance of breaks in the plant tissue, cell shrinkage, and an increased number of cells per area unit (28 ± 2%). Bioaccessibility was determined by in vitro gastrointestinal digestion. The total release of antioxidants and phenolic compounds after gastrointestinal digestion was 22-55% higher and 45 ± 7% higher, respectively, in the sonicated sample, with cell swelling and a 9.2 ± 0.1% higher number of cells per area unit. Therefore, the ultrasound treatment caused microstructural changes in the red bell pepper tissue, which could help to explain the higher release of bioactive compounds.
已对气相中的高功率超声（在17.5±0.3°C下，以28.8千瓦/平方米的功率处理120分钟）作为一种预处理方法进行了评估，以提高红甜椒在消化过程中抗氧化剂和酚类化合物的释放量。处理后，水分含量降低了（34±4%），而抗氧化活性（在4±1%至21±1%之间）和酚类化合物含量（37±4%）均有所增加。此外，在处理过的样品中观察到微观结构变化，植物组织出现断裂、细胞收缩，且单位面积内的细胞数量增加（28±2%）。通过体外胃肠道消化测定生物可及性。经过胃肠道消化后，超声处理过的样品中抗氧化剂和酚类化合物的总释放量分别高出22 - 55%和45±7%，细胞出现肿胀，单位面积内的细胞数量高出9.2±0.1%。因此，超声处理导致红甜椒组织发生微观结构变化，这有助于解释生物活性化合物释放量增加的原因。
