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  • 标题:Bioavailability of Rosehip ( Rosa canina L.) Infusion Phenolics Prepared by Thermal, Pulsed Electric Field and High Pressure Processing
  • 本地全文:下载
  • 作者:Gulay Ozkan ; Tuba Esatbeyoglu ; Esra Capanoglu
  • 期刊名称:Foods
  • 电子版ISSN:2304-8158
  • 出版年度:2022
  • 卷号:11
  • 期号:13
  • DOI:10.3390/foods11131955
  • 语种:English
  • 出版社:MDPI Publishing
  • 摘要:In this study, the in vitro bioavailability of rosehip infusion phenolics, mainly catechin, as a response to conventional and non-thermal treatments by combining gastrointestinal digestion and a Caco-2 cell culture model, was investigated. After application of thermal treatment (TT, 85 °C/10 min), high pressure (HPP, 600 MPa/5 min) or pulsed electric field (PEF, 15 kJ/kg) processing, all samples were subjected to simulated gastrointestinal digestion. Then, the amount of maximum non-toxic digest ratio was determined by the cytotoxicity sulforhodamine B (SRB) assay. Next, Caco-2 cells were exposed to 1:5 ( v/ v) times diluted digests in order to simulate the transepithelial transportation of catechin. Results showed that non-thermally processed samples (5.19 and 4.62% for HPP and PEF, respectively) exhibited greater transportation across the epithelial cell layer compared to than that of the TT-treated sample (3.42%). The present study highlighted that HPP and PEF, as non-thermal treatments at optimized conditions for infusions or beverages, can be utilized in order to enhance the nutritional quality of the final products.
  • 关键词:enbioactive compoundsLC-MStransepithelial transportmetabolic fateCaco-2 cell culturenon-thermal processing
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