Bioaccessibility of antioxidants in prickly pear fruits treated with high hydrostatic pressure: an application for healthier foods

This article belongs to the Special Issue Advances in High Pressure Processing on Foods.

Detalles Bibliográficos
Autores: Gómez-Maqueo, Andrea, Steurer, Dora, Welti-Chanes, Jorge, Cano, M. Pilar
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/262700
Acceso en línea:http://hdl.handle.net/10261/262700
Access Level:acceso abierto
Palabra clave:Opuntia ficus-indica
Phenolic compounds
High hydrostatic pressure
Betalains
Bioaccessibility
Digestive stability
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spelling Bioaccessibility of antioxidants in prickly pear fruits treated with high hydrostatic pressure: an application for healthier foodsGómez-Maqueo, AndreaSteurer, DoraWelti-Chanes, JorgeCano, M. PilarOpuntia ficus-indicaPhenolic compoundsHigh hydrostatic pressureBetalainsBioaccessibilityDigestive stabilityThis article belongs to the Special Issue Advances in High Pressure Processing on Foods.High hydrostatic pressure (HHP) is a commercial processing technology which can enhance the health potential of foods by improving the bioaccessibility of their bioactive compounds. Our aim was to study the bioaccessibility and digestive stability of phenolic compounds and betalains in prickly pear fruits (Opuntia ficus-indica L. Mill. var. Pelota and Sanguinos) treated with HHP (100, 350, and 600 MPa; come-up time and 5 min). The effects of HHP on pulps (edible fraction) and peels (sources of potential healthy ingredients) were assessed. In pulps, betanin bioaccessibility increased (+47% to +64%) when treated at 350 MPa/5 min. In HHP-treated pulps, increases in the bioaccessibility of piscidic acid (+67% to +176%) and 4-hydroxybenzoic acid glycoside (+126% to 136%) were also observed. Isorhamnetin glycosides in peels treated at 600 MPa/CUT had higher bioaccessibility (+17% to +126%) than their controls. The effects of HHP on the bioaccessibility of health-promoting compounds are not exclusively governed by extractability increases of antioxidants in the food matrix (direct effects). In this work we found evidence that indirect effects (effects on the food matrix) could also play a role in the increased bioaccessibility of antioxidants in fruits treated with HHP.This research was funded by Spanish Ministry of Science and Innovation, projects RTA2015–00044-C02–02 and PID2020–118300RB-C21, and also by Tecnologico de Monterrey, Mexico, FunFoodEmertec.Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Economía y Competitividad (España)Agencia Estatal de Investigación (España)Ministerio de Ciencia, Innovación y Universidades (España)European CommissionInstituto Tecnológico y de Estudios Superiores de MonterreyConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/262700reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO//RTA2015–00044-C02–02info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-118300RB-C21https://doi.org/10.3390/molecules26175252Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2627002026-05-22T06:33:51Z
dc.title.none.fl_str_mv Bioaccessibility of antioxidants in prickly pear fruits treated with high hydrostatic pressure: an application for healthier foods
title Bioaccessibility of antioxidants in prickly pear fruits treated with high hydrostatic pressure: an application for healthier foods
spellingShingle Bioaccessibility of antioxidants in prickly pear fruits treated with high hydrostatic pressure: an application for healthier foods
Gómez-Maqueo, Andrea
Opuntia ficus-indica
Phenolic compounds
High hydrostatic pressure
Betalains
Bioaccessibility
Digestive stability
title_short Bioaccessibility of antioxidants in prickly pear fruits treated with high hydrostatic pressure: an application for healthier foods
title_full Bioaccessibility of antioxidants in prickly pear fruits treated with high hydrostatic pressure: an application for healthier foods
title_fullStr Bioaccessibility of antioxidants in prickly pear fruits treated with high hydrostatic pressure: an application for healthier foods
title_full_unstemmed Bioaccessibility of antioxidants in prickly pear fruits treated with high hydrostatic pressure: an application for healthier foods
title_sort Bioaccessibility of antioxidants in prickly pear fruits treated with high hydrostatic pressure: an application for healthier foods
dc.creator.none.fl_str_mv Gómez-Maqueo, Andrea
Steurer, Dora
Welti-Chanes, Jorge
Cano, M. Pilar
author Gómez-Maqueo, Andrea
author_facet Gómez-Maqueo, Andrea
Steurer, Dora
Welti-Chanes, Jorge
Cano, M. Pilar
author_role author
author2 Steurer, Dora
Welti-Chanes, Jorge
Cano, M. Pilar
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Agencia Estatal de Investigación (España)
Ministerio de Ciencia, Innovación y Universidades (España)
European Commission
Instituto Tecnológico y de Estudios Superiores de Monterrey
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Opuntia ficus-indica
Phenolic compounds
High hydrostatic pressure
Betalains
Bioaccessibility
Digestive stability
topic Opuntia ficus-indica
Phenolic compounds
High hydrostatic pressure
Betalains
Bioaccessibility
Digestive stability
description This article belongs to the Special Issue Advances in High Pressure Processing on Foods.
publishDate 2021
dc.date.none.fl_str_mv 2021
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/262700
url http://hdl.handle.net/10261/262700
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO//RTA2015–00044-C02–02
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-118300RB-C21
https://doi.org/10.3390/molecules26175252
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
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