Influence of pulsed electric fields processing on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds

• Published in: Journal of functional foods Vol. 59; pp. 206 - 214
• Main Authors: Ribas-Agustí, Albert, Martín-Belloso, Olga, Soliva-Fortuny, Robert, Elez-Martínez, Pedro
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.08.2019; Elsevier
• Subjects: Apple; Bioaccessibility; Bioaccessible; Non-bioaccessible; Phenolic compounds; Pulsed electric fields; Pulsed electric fields; Bioaccessibility; Apple; Bioaccessible; Phenolic compounds; Non-bioaccessible
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2019.05.041

[Display omitted] •Pulsed electric fields affected apple phenolic compounds fate upon digestion.•Lowest PEF energy enhanced bioaccessible/non-bioaccessible 5-caffeoylquinic contents.•Lowest PEF energy did not modify apple matrix affecting phenolic compounds release.•Highest PEF energy decreased overall bioaccessible and non-bioaccessible contents.•Highest PEF energy enhanced the release from the matrix to the bioaccessible fraction. Pulsed electric fields (PEF) are known to influence the chemical and microstructural factors governing apple phenolic compounds fate upon digestion. However, the effect of PEF on fruit phenolic compounds bioaccessibility has yet to be determined. This work assessed the effects of PEF treatment (0 and 24 h after 0.01, 1.8 and 7.3 kJ kg−1) on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds. Bioaccessible and non-bioaccessible 5-caffeoylquinic acid increased at 24 h after delivering 0.01 kJ kg−1 (61 and 35%, respectively). At 1.8 and 7.3 kJ kg−1, the overall bioaccessible content decreased, although the percentage of compounds released (bioaccessibility) increased in some cases. Bioaccessibility of overall phenolic compounds increased from 14% (untreated) to 27% (24 h after 7.3 kJ kg−1). Therefore, PEF processing could modulate the apple functional value, by either increasing phenolic contents in the bioaccessible and non-bioaccessible fractions or the phenolic bioaccessibility.