Abstract
There is an increasing awareness of the importance of healthy diet among the consumers. Berries and other fruits are rich sources of polyphenols, vitamins and fibre, which can have a high beneficial effect on health due to their potential to reduce risk of cardiovascular, cognitive and cancer diseases etc. [1]. Non-thermal processes have gained importance in recent years due to the increasing demand for fresh foods of high nutritional value, representing an alternative to conventional thermal treatments. The aim of this work was to evaluate the effect of pulsed electric field (PEF) pre-treatment before osmotic dehydration (OD) on mass transfer parameters, antioxidant properties and on the recovery of anthocyanins after simulated in vitro gastrointestinal digestion in strawberry fruits. Strawberry halves were treated with PEF at two different electric field strengths (100 and 200 V cm-1) using 100 near-rectangular shaped pulses, with fixed pulse width of 10 μs and repetition time of 10 ms. Afterwards, samples were subjected to OD treatments carried out in two different hypertonic solutions (40% w/w), one with sucrose and the other one with trehalose, both with addition of 1 % of CaLac. The results showed that there was an increase of water loss upon the application of combined process, while no decrease of solid gain was observed. The antioxidant capacity and activity were higher in PEF treated strawberry, although all the combinations of PEF and OD reduced the values of antioxidant capacity and activity. Four different types of anthocyanins were detected in strawberry before digestion, but after digestion only cyanidin-3-O-glucoside could be quantified in the fruit. Obtained findings suggest that the major anthocyanins present in strawberry are unstable under gastrointestinal conditions, but in vitro simulated digestion indicated that small amounts of cyanidin-3-O-glucoside can reach the intestine where they may be further metabolized and bioactived.
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Claims 8
Claim · model-written summary
Combined processing increased strawberry water loss.
- Taxon
- strawberry
_single2.jpg?width=60)
Fragaria ×ananassat0 - Treatment
- combined processe0
- Outcome
- water losse0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“there was an increase of water loss upon the application of combined process”
t0“strawberry”
Claim · model-written summary
Combined processing did not reduce strawberry solid gain.
- Taxon
- strawberryFragaria ×ananassat0
- Treatment
- combined processe1
- Outcome
- solid gaine0
- Direction
- no decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“no decrease of solid gain was observed”
t0“strawberry”
e1“there was an increase of water loss upon the application of combined process”
Claim · model-written summary
PEF treated strawberry had higher antioxidant capacity and activity.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- PEFe0
- Outcome
- antioxidant capacity and activitye0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The antioxidant capacity and activity were higher in PEF treated strawberry”
Claim · model-written summary
All PEF and OD combinations reduced antioxidant capacity and activity.
- Taxon
- strawberryFragaria ×ananassat0
- Treatment
- combinations of PEF and ODe0
- Outcome
- antioxidant capacity and activitye0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“all the combinations of PEF and OD reduced the values of antioxidant capacity and activity”
t0“strawberry”
Claim · model-written summary
Four anthocyanin types were detected in strawberry before digestion.
- Taxon
- strawberryFragaria ×ananassae0
- Outcome
- Four different types of anthocyaninse0
- Qualifier
- before digestione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Four different types of anthocyanins were detected in strawberry before digestion”
Claim · model-written summary
Only cyanidin-3-O-glucoside was quantifiable in strawberry after digestion.
- Taxon
- strawberryFragaria ×ananassat0
- Outcome
- cyanidin-3-O-glucosidee0
- Qualifier
- after digestione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“after digestion only cyanidin-3-O-glucoside could be quantified in the fruit”
t0“strawberry”
Claim · model-written summary
Major strawberry anthocyanins were inferred unstable under gastrointestinal conditions.
- Taxon
- strawberryFragaria ×ananassae0
- Outcome
- anthocyanins present in strawberry are unstablee0
- Qualifier
- under gastrointestinal conditionse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the major anthocyanins present in strawberry are unstable under gastrointestinal conditions”
Claim · model-written summary
Small amounts of cyanidin-3-O-glucoside may reach the intestine after simulated digestion.
- Taxon
- strawberryFragaria ×ananassat0
- Outcome
- cyanidin-3-O-glucoside can reach the intestinee0
- Qualifier
- small amountse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“small amounts of cyanidin-3-O-glucoside can reach the intestine where they may be further metabolized and bioactived”
t0“strawberry”
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See all 6 papers →physical treatment · quality: phytochemicals · Fragaria x ananassa (strawberry)Results agree
5 papers in the same direction as this paper
- positive
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See all 6 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.