Phenolic content and potential bioactivity of apple juice as affected by thermal and ultrasound pasteurization

Marilisa Alongi*, Giancarlo Verardo, Andrea Gorassini, M Adilia Lemos, Graham Hungerford, Giovanni Cortella, Monica Anese

*Corresponding author for this work

Research output: Contribution to journalArticle

Abstract

Thermal (T) and ultrasound (US) pasteurization processes were applied to apple juice and the phenolic compounds (TPC) were quantified before and after in vitro digestion by HPLC-DAD-ESI-MSn, with their bioaccessibility ascertained. Digested samples were analysed for their inhibitory capacity against α-glucosidase. Since some of the compounds exhibit fluorescence, both steady state and time-resolved fluorescence methods were used to investigate the binding to a blood transport protein, human serum albumin (HSA). It was found that processing induced an increase in the TPC content, which was more pronounced when US was applied. In contrast, digestion reduced the TPC content, evening out the overall effect. Still T and US pasteurized juices exhibited a higher quantity of TPC upon digestion as compared to the raw sample. No correlation was found between the TPC content and α-glucosidase inhibition, as the T and US pasteurized juices showed the highest and lowest inhibitory capacities against the enzyme, respectively. This is indicative that other compounds, such as those formed upon thermal treatment, may be involved in the antidiabetic effect of apple juice. The fluorescence study showed that binding occurred to HSA, at slightly different rates for different species present in the US treated extract. Considering energy consumption, US pasteurization is the most power consuming treatment despite its shorter duration. Overall, no univocal indication on the best pasteurization process can be gathered. Thus, it is necessary to define the desired target in order to drive technological interventions by a customized approach.

Original languageEnglish
Pages (from-to)7366-7377
Number of pages12
JournalFood & Function
Volume10
Issue number11
Early online date4 Oct 2019
DOIs
Publication statusPublished - 1 Nov 2019

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Pasteurization
apple juice
Malus
pasteurization
Glucosidases
Digestion
phenolic compounds
Hot Temperature
Fluorescence
heat
Serum Albumin
glucosidases
fluorescence
juices
Hypoglycemic Agents
digestion
Blood Proteins
Carrier Proteins
High Pressure Liquid Chromatography
glycemic effect

Cite this

Alongi, Marilisa ; Verardo, Giancarlo ; Gorassini, Andrea ; Lemos, M Adilia ; Hungerford, Graham ; Cortella, Giovanni ; Anese, Monica. / Phenolic content and potential bioactivity of apple juice as affected by thermal and ultrasound pasteurization. In: Food & Function. 2019 ; Vol. 10, No. 11. pp. 7366-7377.
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abstract = "Thermal (T) and ultrasound (US) pasteurization processes were applied to apple juice and the phenolic compounds (TPC) were quantified before and after in vitro digestion by HPLC-DAD-ESI-MSn, with their bioaccessibility ascertained. Digested samples were analysed for their inhibitory capacity against α-glucosidase. Since some of the compounds exhibit fluorescence, both steady state and time-resolved fluorescence methods were used to investigate the binding to a blood transport protein, human serum albumin (HSA). It was found that processing induced an increase in the TPC content, which was more pronounced when US was applied. In contrast, digestion reduced the TPC content, evening out the overall effect. Still T and US pasteurized juices exhibited a higher quantity of TPC upon digestion as compared to the raw sample. No correlation was found between the TPC content and α-glucosidase inhibition, as the T and US pasteurized juices showed the highest and lowest inhibitory capacities against the enzyme, respectively. This is indicative that other compounds, such as those formed upon thermal treatment, may be involved in the antidiabetic effect of apple juice. The fluorescence study showed that binding occurred to HSA, at slightly different rates for different species present in the US treated extract. Considering energy consumption, US pasteurization is the most power consuming treatment despite its shorter duration. Overall, no univocal indication on the best pasteurization process can be gathered. Thus, it is necessary to define the desired target in order to drive technological interventions by a customized approach.",
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Alongi, M, Verardo, G, Gorassini, A, Lemos, MA, Hungerford, G, Cortella, G & Anese, M 2019, 'Phenolic content and potential bioactivity of apple juice as affected by thermal and ultrasound pasteurization', Food & Function, vol. 10, no. 11, pp. 7366-7377. https://doi.org/10.1039/c9fo01762c

Phenolic content and potential bioactivity of apple juice as affected by thermal and ultrasound pasteurization. / Alongi, Marilisa; Verardo, Giancarlo; Gorassini, Andrea; Lemos, M Adilia; Hungerford, Graham; Cortella, Giovanni; Anese, Monica.

In: Food & Function, Vol. 10, No. 11, 01.11.2019, p. 7366-7377.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Phenolic content and potential bioactivity of apple juice as affected by thermal and ultrasound pasteurization

AU - Alongi, Marilisa

AU - Verardo, Giancarlo

AU - Gorassini, Andrea

AU - Lemos, M Adilia

AU - Hungerford, Graham

AU - Cortella, Giovanni

AU - Anese, Monica

PY - 2019/11/1

Y1 - 2019/11/1

N2 - Thermal (T) and ultrasound (US) pasteurization processes were applied to apple juice and the phenolic compounds (TPC) were quantified before and after in vitro digestion by HPLC-DAD-ESI-MSn, with their bioaccessibility ascertained. Digested samples were analysed for their inhibitory capacity against α-glucosidase. Since some of the compounds exhibit fluorescence, both steady state and time-resolved fluorescence methods were used to investigate the binding to a blood transport protein, human serum albumin (HSA). It was found that processing induced an increase in the TPC content, which was more pronounced when US was applied. In contrast, digestion reduced the TPC content, evening out the overall effect. Still T and US pasteurized juices exhibited a higher quantity of TPC upon digestion as compared to the raw sample. No correlation was found between the TPC content and α-glucosidase inhibition, as the T and US pasteurized juices showed the highest and lowest inhibitory capacities against the enzyme, respectively. This is indicative that other compounds, such as those formed upon thermal treatment, may be involved in the antidiabetic effect of apple juice. The fluorescence study showed that binding occurred to HSA, at slightly different rates for different species present in the US treated extract. Considering energy consumption, US pasteurization is the most power consuming treatment despite its shorter duration. Overall, no univocal indication on the best pasteurization process can be gathered. Thus, it is necessary to define the desired target in order to drive technological interventions by a customized approach.

AB - Thermal (T) and ultrasound (US) pasteurization processes were applied to apple juice and the phenolic compounds (TPC) were quantified before and after in vitro digestion by HPLC-DAD-ESI-MSn, with their bioaccessibility ascertained. Digested samples were analysed for their inhibitory capacity against α-glucosidase. Since some of the compounds exhibit fluorescence, both steady state and time-resolved fluorescence methods were used to investigate the binding to a blood transport protein, human serum albumin (HSA). It was found that processing induced an increase in the TPC content, which was more pronounced when US was applied. In contrast, digestion reduced the TPC content, evening out the overall effect. Still T and US pasteurized juices exhibited a higher quantity of TPC upon digestion as compared to the raw sample. No correlation was found between the TPC content and α-glucosidase inhibition, as the T and US pasteurized juices showed the highest and lowest inhibitory capacities against the enzyme, respectively. This is indicative that other compounds, such as those formed upon thermal treatment, may be involved in the antidiabetic effect of apple juice. The fluorescence study showed that binding occurred to HSA, at slightly different rates for different species present in the US treated extract. Considering energy consumption, US pasteurization is the most power consuming treatment despite its shorter duration. Overall, no univocal indication on the best pasteurization process can be gathered. Thus, it is necessary to define the desired target in order to drive technological interventions by a customized approach.

U2 - 10.1039/c9fo01762c

DO - 10.1039/c9fo01762c

M3 - Article

C2 - 31650989

VL - 10

SP - 7366

EP - 7377

JO - Food and Function

JF - Food and Function

SN - 2042-6496

IS - 11

ER -