0000000000297173
AUTHOR
Magdalena Buniowska
Influence of pulsed electric field processing on the quality of fruit juice beverages sweetened with Stevia rebaudiana
Abstract A fruit juice-stevia beverage was processed using pulsed electric fields (PEF), a non-thermal preservation technology, with the purpose of investigating the feasibility of PEF for bioactive compounds and steviol glycosides enhancement and its impact on physicochemical properties. Variable ranges of response surface methodology were 20–40 kV/cm (electric field strength), 100–360 μs (treatment time) and 0–2.5% (w/v) stevia. After PEF, ascorbic acid was retained by more than 74%. Some of the analyzed PEF treatments resulted in an enhancement of total anthocyanins and carotenoids. The best results for rebaudioside A/stevioside ratio were obtained when PEF was applied at 30 kV/cm for 23…
Calidad nutricional y bioaccesibilidad de derivados de frutas y vegetales al aplicar tecnologías térmicas y no térmicas (pulsos eléctricos, descargas eléctricas de alto voltaje, ultrasonidos)
RESUMEN El consumo de una dieta variada y rica en frutas y hortalizas ayuda a prevenir y a tratar ciertas enfermedades crónicas. La elaboración de nuevas bebidas a base de derivados de frutas y vegetales ricas en compuestos bioactivos, puede ayudar al incremento del consumo de estos alimentos y por tanto contribuir a la prevención de diferentes problemas de salud. Por otra parte, la industria alimentaria muestra gran interés en la utilización de Stevia rebaudiana Bertoni como educolorante natural acalórico, como estrategia nutricional con el fin de disminuir la ingesta de azúcar. Además, la stevia contiene sustancias minerales, vitaminas, polifenoles y otros compuestos antioxidantes. En est…
Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed with oat following simulated human digestion.
In order to determine the impact of Stevia rebaudiana (SR) addition on bioactive compounds bioaccessibility of a new developed functional beverage based on exotic fruits (mango juice, papaya juice and acai) mixed with orange juice and oat, an in vitro gastrointestinal digestion was performed. Ascorbic acid, total carotenoids, total phenolics, total anthocyanins, total antioxidant capacity and steviol glycosides were evaluated before and after a simulated gastrointestinal digestion. Salivary and gastric digestion had no substantial effect on any of the major phenolic compounds, ascorbic acid, total antioxidant capacity and steviol glycosides, whereas carotenoids and anthocyanins diminished s…
Steviol glycosides and bioactive compounds of a beverage with exotic fruits and Stevia rebaudiana Bert. as affected by thermal treatment
The aim of this study was to investigate the effects of thermal processing on physicochemical properties, steviol glycosides, bioactive compounds, and antioxidant capacity degradation of a beverage based on exotic fruit juices, orange juice, açaí, and oat and sweetened with Stevia rebaudiana water extracts at different concentrations. The experimental design comprised a response surface methodology according to a central composite face-centered design. The variable ranges were 60–99°C, 0.25–15 min, 0–2.5% Stevia percentage. This design was used to determine the optimal thermal processing-Stevia concentration in order to obtain the best retention of bioactive compounds and physicochemical pr…
Bioaccessibility of bioactive compounds after non-thermal processing of an exotic fruit juice blend sweetened with Stevia rebaudiana
Abstract A comparative study of the bioaccessibility of bioactive compounds and antioxidant capacity in a fruit juice-Stevia rebaudiana mixture processed by pulsed electric fields (PEF), high voltage electrical discharges (HVED) and ultrasound (USN) technology at two equivalent energy inputs (32–256 kJ/kg) was made using an in vitro model. Ascorbic acid was not detected following intestinal digestion, while HVED, PEF and USN treatments increased total carotenoid bioaccessibility. HVED at an energy input of 32 kJ/kg improved bioaccessibility of phenolic compounds (34.2%), anthocyanins (31.0%) and antioxidant capacity (35.8%, 29.1%, 31.9%, for TEAC, ORAC and DPPH assay, respectively) compared…
Steviol Glycosides Stability after Pulsed Electric Technologies and Ultrasounds Treatments in Fruit Juice Blend Sweetened with Stevia rebaudiana
Stevia rebaudiana bartoni due to its high content in steviol glycosides and the ability to serve as a natural antimicrobial to complement the effectiveness of pulsed electric technologies for food preservation, has been used more frequently to improve sensorial properties of liquid foods.
Impact of HPP on the bioaccessibility/bioavailability of nutrients and bioactive compounds as a key factor in the development of food processing
Abstract High-pressure processing (HPP) technology has great potential for manipulating the structure and functionality of the components present in food matrices, therefore considerably affecting their bioaccessibility and bioavailability. Without knowledge of the principles and mechanisms responsible for these modifications, this technology’s potential is still not fully understood and justified from a nutritional point of view. This chapter presents the results of some of the main studies carried out to date to assess the impact of HPP on the bioaccessibility and bioavailability of nutrients and bioactive compounds of different food matrices.
Liberation and Micellarization of Carotenoids from Different Smoothies after Thermal and Ultrasound Treatments.
The consumption of a varied diet rich in fruit and vegetables helps prevent and treat certain chronic diseases. The development of smoothies based on derivatives from fruit and vegetables rich in bioactive compounds can help increase the consumption of these foods, and therefore, contribute to the prevention of various health problems. However, during the processing of the fruit and vegetable smoothies, these properties may change. The elaboration of smoothies is based on fruits and vegetables rich in carotenoids: Carrot juice-papaya-mango (smoothie A) and carrot juice-pumpkin-mango (smoothie B). The objective of this study is to evaluate the impact of the application of different thermal t…
Pulsed Electric Field Processing Optimization of Ascorbic Acid in a Mango and Papaya Beverage Sweetened with Stevia Rebaudiana
During the processing of liquid foods, ascorbic acid may be altered, thus reducing beneficial health effects. For this reason, the degradation kinetics of ascorbic acid were determined in a fruit juice mixture (papaya and mango) sweetened with Stevia rebaudiana (SR) infusion after treatment by pulsed electric field (PEF) processing. The variable ranges were 20-40 kV/cm (electric field strength, E) during 100-360 μs (time treatment, t). The degradation equation was AA (mg/100 mL) = 26.842 - 0.101·E - 0.003·t- 10.371·%Stevia + 2.865·%Stevia2, demonstrating the use of PEF as an alternative to pasteurization treatments. However, results show the need to optimize treatment conditions whenever th…