DeBenedictis Julia N, de Kok Theo M, van Breda Simone G
Maastricht University Medical Center, Department of Toxicogenomics, GROW-School for Oncology and Reproduction, P.O. Box 616, 6200 MD Maastricht, The Netherlands.
Antioxidants (Basel). 2023 Jun 10;12(6):1252. doi: 10.3390/antiox12061252.
Foods high in phytochemicals are known for their role in the prevention of chronic disease development, but after processing and storage, such food products may lose part of their functionality as these compounds are sensitive to the impact of processing temperature and the type of methods applied. Therefore, we measured the levels of vitamin C, anthocyanins, carotenoids, catechins, chlorogenic acid, and sulforaphane in a complex blend of fruits and vegetables, and when applied to a dry food product, after exposure to different processing methods. These levels were compared between pasteurized, pascalized (high-pressure processing), and untreated conditions. Furthermore, we established the effect of freezing and storage time on the stability of these compounds. The results showed that pascalization better preserved vitamin C and sulforaphane, whereas pasteurization resulted in higher concentrations of chlorogenic acid, carotenoids, and catechins. For samples which were frozen and thawed immediately after processing, pascalization was the optimal treatment for higher contents of lutein, cyanidin-3-glucoside, quercetin-3-glucoside, delphinidin-3-glucoside, peonidin-3-glucoside, and epicatechin gallate. Ultimately, the optimal processing method to preserve phytochemicals in fruit and vegetable products is as complex as the blend of compounds, and this decision-making would best be led by the prioritized nutrient aim of an antioxidant food product.
富含植物化学物质的食物因其在预防慢性病发展方面的作用而闻名，但经过加工和储存后，此类食品可能会失去部分功能，因为这些化合物对加工温度和所采用的方法类型很敏感。因此，我们测量了水果和蔬菜的复合混合物中维生素C、花青素、类胡萝卜素、儿茶素、绿原酸和萝卜硫素的含量，以及将其应用于干燥食品并经过不同加工方法处理后的含量。在巴氏杀菌、高压处理（超高压处理）和未处理的条件下对这些含量进行了比较。此外，我们还确定了冷冻和储存时间对这些化合物稳定性的影响。结果表明，高压处理能更好地保留维生素C和萝卜硫素，而巴氏杀菌会使绿原酸、类胡萝卜素和儿茶素的浓度更高。对于加工后立即冷冻和解冻的样品，高压处理是使叶黄素、矢车菊素-3-葡萄糖苷、槲皮素-3-葡萄糖苷、飞燕草素-3-葡萄糖苷、芍药素-3-葡萄糖苷和表儿茶素没食子酸酯含量更高的最佳处理方法。最终，在果蔬产品中保留植物化学物质的最佳加工方法与化合物的混合物一样复杂，而这一决策最好由抗氧化食品的优先营养目标来引导。
