Effects of high-pressure homogenization, thermal processing, and milk matrix on the in vitro bioaccessibility of phenolic compounds in pomelo and kiwi juices
Effects of high-pressure homogenization, thermal processing, and milk matrix on the in vitro bioaccessibility of phenolic compounds in pomelo and kiwi juices
复制标题
高压均质、热处理和乳基质对柚子和猕猴桃汁中酚类化合物体外生物可及性的影响
DOI：
10.1016/j.jff.2019.103633
复制
发表时间：
2020-01-01
影响因子：
5.6
通讯作者：
He, Zhiyong
中科院分区：
文献类型：
--
作者：
Quan, Wei;Tao, Yadan;He, Zhiyong
We investigated the effects of high-pressure homogenization processing (HPHP), thermal treatment (TT), and milk matrix (soy, skimmed, or whole milk) on 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) scavenging activity and in vitro bioaccessibility of total and individual phenolics in pomelo juice (PJ) and kiwi juice (KJ). HPHP and TT resulted in an increase of 10.6-17.5% in the phenolic contents of KJ and PJ but diminished phenolic bioaccessibility from 1.3% to 46.8%. Addition of milk matrix effectively enhanced phenolic bioaccessibility in KJ and PJ from 21.6% to 37.8% and 60.1% to 63.3%, respectively, except that addition of soy milk reduced total phenolic (TP) bioaccessibility by 14.9% in PJ. Skimmed milk improved TP bioaccessibility in KJ to a greater extent than did soy or whole milk, and whole milk effectively enhanced bioaccessibility in PJ. Our results suggest that the bioaccessibility of phenolics in fruit can be improved by regulating processing conditions and food matrices.
