高压均质化在苹果汁中的应用：质量属性和多酚生物可及性评估
Application of High-Pressure Homogenization for Apple Juice: An Assessment of Quality Attributes and Polyphenol Bioaccessibility.
作者信息
Marszałek Krystian, Trych Urszula, Bojarczuk Adrianna, Szczepańska Justyna, Chen Zhe, Liu Xuan, Bi Jinfeng
机构信息
Department of Fruit and Vegetable Product Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka St., 02532 Warsaw, Poland.
Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, University of Rzeszow, 2D Zelwerowicza St., 35601 Rzeszow, Poland.
出版信息
Antioxidants (Basel). 2023 Feb 10;12(2):451. doi: 10.3390/antiox12020451.
In the current work, the influence of high-pressure homogenization (HPH) (200, 250, and 300 MPa) on pH, Brix, turbidity, viscosity, particle size distribution (PSD), zeta potential, color, polyphenol oxidase (PPO), peroxidase (POD), polyphenol profile and bioaccessibility of total phenolic compounds was studied. The results show no change in the apple juice's pH, TSS and density. In contrast, other physiochemical properties of apple juice treated with HPH were significantly changed. Besides total phenolic content (15% degradation) in the HPH-treated apple juice at 300 MPa, the PPO and POD activities were reduced by a maximum of 70 and 35%, respectively. Furthermore, among different digestion stages, various values corresponding to PSD and zeta potential were recorded; the total phenolic content was gradually reduced from the mouth to the intestine stage. The polyphenol bioaccessibility of HPH-treated apple juice was 17% higher compared to the untreated apple juice.
在当前工作中，研究了高压均质化（HPH）（200、250和300兆帕）对苹果汁的pH值、糖度、浊度、粘度、粒度分布（PSD）、ζ电位、颜色、多酚氧化酶（PPO）、过氧化物酶（POD）、多酚谱以及总酚类化合物生物可及性的影响。结果表明，苹果汁的pH值、总可溶性固形物（TSS）和密度没有变化。相比之下，经HPH处理的苹果汁的其他理化性质发生了显著变化。除了在300兆帕下经HPH处理的苹果汁中总酚含量（降解15%）外，PPO和POD活性分别最多降低了70%和35%。此外，在不同消化阶段，记录了与PSD和ζ电位对应的各种数值；总酚含量从口腔阶段到肠道阶段逐渐降低。与未处理的苹果汁相比，经HPH处理的苹果汁的多酚生物可及性高17%。
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