Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure
Phenolic compounds (PC) and carotenoids from carrots are bound to dietary fibre or stored in vacuoles and chromoplasts, respectively. To exert their antioxidant effects these compounds must be released during digestion, which is hindered by such barriers. Pulsed electric fields (PEF) modify cell mem...
Gespeichert in:
| Veröffentlicht in: | Food & function 2021-03, Vol.12 (6), p.2772-2783 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 2783 |
|---|---|
| container_issue | 6 |
| container_start_page | 2772 |
| container_title | Food & function |
| container_volume | 12 |
| creator | López-Gámez, Gloria Elez-Martínez, Pedro Quiles-Chuliá, Amparo Martín-Belloso, Olga Hernando-Hernando, Isabel Soliva-Fortuny, Robert |
| description | Phenolic compounds (PC) and carotenoids from carrots are bound to dietary fibre or stored in vacuoles and chromoplasts, respectively. To exert their antioxidant effects these compounds must be released during digestion, which is hindered by such barriers. Pulsed electric fields (PEF) modify cell membrane permeability, thus enhancing their bioaccessibility. The effect of PEF on the carrot carotenoid and PC content and bioaccessibility was investigated. With this purpose, PEF-treated carrots (5 pulses of 3.5 kV cm
−1
) were stored for 24 h at 4 °C and microstructure was evaluated before subjecting them to
in vitro
digestion. PEF did not affect carotenoid content, whereas their bioaccessibility improved (11.9%). Likewise, PEF increased the content of some PC,
e.g.
coumaric acid (163.2%), probably caused by their better extractability. Conversely, caffeic acid derivatives decreased, which may be associated to greater contact with oxidative enzymes. Total PC bioaccessibility (20.8%) and some derivatives increased,
e.g.
caffeoylshikimic (68.9%), whereas some decreased (
e.g.
ferulic acid). Structural changes caused by PEF may improve bioaccessibility of carotenoids and PC by favouring their release and easy access to digestive enzymes. However, other antioxidants may be further degraded or entrapped during digestion. Therefore, PEF is an effective technology for obtaining carrots with enhanced carotenoids and phenolic bioaccessibility.
Pulsed electric fields application to whole carrots is a feasible strategy to enhance carotenoids and phenolic bioaccessibility. |
| doi_str_mv | 10.1039/d0fo03035j |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmed_primary_33687388</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2499384399</sourcerecordid><originalsourceid>FETCH-LOGICAL-c373t-1acb34292c9f22825ef7f232021fc40857f7567983826e1d3bdde3005b2c173c3</originalsourceid><addsrcrecordid>eNpdkctLBDEMxosoKurFu1LwIsJqp5lHexTfsuBFwdsw06Zsl9np2HaQ_e_t7voAc0lCfnwJ-Qg5zthlxkBeaWYcAwbFfIvsc5bzSVmw9-2fOpflHjkKYc5SgJRCil2yB1CKCoTYJ8s7Y1BF6gwdxi6gptil3ltFjcVOB-p6qhrvIvbOatr0mg6zVHeJaK1rlMIQbGs7G5fraZyh9dRj10Tr-jCzA_20cbYSSSo0RD-qOHo8JDumSRuPvvMBebu_e715nExfHp5urqcTBRXESdaoFnIuuZKGc8ELNJXhwBnPjMqZKCpTFWUlBQheYqah1RqBsaLlKqtAwQE53-gO3n2MGGK9sEFh1zU9ujHUPJcSRJ5-k9Czf-jcjb5P19W8YCUXGatW1MWGUt6F4NHUg7eLxi_rjNUrT-pbdv-y9uQ5waffkmO7QP2L_jiQgJMN4IP6nf6ZCl9dNpF2</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2506281079</pqid></control><display><type>article</type><title>Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure</title><source>Royal Society Of Chemistry Journals 2008-</source><creator>López-Gámez, Gloria ; Elez-Martínez, Pedro ; Quiles-Chuliá, Amparo ; Martín-Belloso, Olga ; Hernando-Hernando, Isabel ; Soliva-Fortuny, Robert</creator><creatorcontrib>López-Gámez, Gloria ; Elez-Martínez, Pedro ; Quiles-Chuliá, Amparo ; Martín-Belloso, Olga ; Hernando-Hernando, Isabel ; Soliva-Fortuny, Robert</creatorcontrib><description>Phenolic compounds (PC) and carotenoids from carrots are bound to dietary fibre or stored in vacuoles and chromoplasts, respectively. To exert their antioxidant effects these compounds must be released during digestion, which is hindered by such barriers. Pulsed electric fields (PEF) modify cell membrane permeability, thus enhancing their bioaccessibility. The effect of PEF on the carrot carotenoid and PC content and bioaccessibility was investigated. With this purpose, PEF-treated carrots (5 pulses of 3.5 kV cm
−1
) were stored for 24 h at 4 °C and microstructure was evaluated before subjecting them to
in vitro
digestion. PEF did not affect carotenoid content, whereas their bioaccessibility improved (11.9%). Likewise, PEF increased the content of some PC,
e.g.
coumaric acid (163.2%), probably caused by their better extractability. Conversely, caffeic acid derivatives decreased, which may be associated to greater contact with oxidative enzymes. Total PC bioaccessibility (20.8%) and some derivatives increased,
e.g.
caffeoylshikimic (68.9%), whereas some decreased (
e.g.
ferulic acid). Structural changes caused by PEF may improve bioaccessibility of carotenoids and PC by favouring their release and easy access to digestive enzymes. However, other antioxidants may be further degraded or entrapped during digestion. Therefore, PEF is an effective technology for obtaining carrots with enhanced carotenoids and phenolic bioaccessibility.
Pulsed electric fields application to whole carrots is a feasible strategy to enhance carotenoids and phenolic bioaccessibility.</description><identifier>ISSN: 2042-6496</identifier><identifier>EISSN: 2042-650X</identifier><identifier>DOI: 10.1039/d0fo03035j</identifier><identifier>PMID: 33687388</identifier><language>eng</language><publisher>England: Royal Society of Chemistry</publisher><subject>Antioxidants ; Bioavailability ; Caffeic acid ; Carotenoids ; Carrots ; Cell membranes ; Chromatophores ; Coumaric acid ; Daucus ; Dietary fiber ; Digestion ; Digestive enzymes ; Electric contacts ; Electric fields ; Enzymes ; Ferulic acid ; Membrane permeability ; Phenolic compounds ; Phenols ; Vacuoles ; Vegetables</subject><ispartof>Food & function, 2021-03, Vol.12 (6), p.2772-2783</ispartof><rights>Copyright Royal Society of Chemistry 2021</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c373t-1acb34292c9f22825ef7f232021fc40857f7567983826e1d3bdde3005b2c173c3</citedby><cites>FETCH-LOGICAL-c373t-1acb34292c9f22825ef7f232021fc40857f7567983826e1d3bdde3005b2c173c3</cites><orcidid>0000-0002-7027-6972 ; 0000-0002-0765-4272 ; 0000-0003-4573-4801 ; 0000-0003-4991-6629</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33687388$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>López-Gámez, Gloria</creatorcontrib><creatorcontrib>Elez-Martínez, Pedro</creatorcontrib><creatorcontrib>Quiles-Chuliá, Amparo</creatorcontrib><creatorcontrib>Martín-Belloso, Olga</creatorcontrib><creatorcontrib>Hernando-Hernando, Isabel</creatorcontrib><creatorcontrib>Soliva-Fortuny, Robert</creatorcontrib><title>Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure</title><title>Food & function</title><addtitle>Food Funct</addtitle><description>Phenolic compounds (PC) and carotenoids from carrots are bound to dietary fibre or stored in vacuoles and chromoplasts, respectively. To exert their antioxidant effects these compounds must be released during digestion, which is hindered by such barriers. Pulsed electric fields (PEF) modify cell membrane permeability, thus enhancing their bioaccessibility. The effect of PEF on the carrot carotenoid and PC content and bioaccessibility was investigated. With this purpose, PEF-treated carrots (5 pulses of 3.5 kV cm
−1
) were stored for 24 h at 4 °C and microstructure was evaluated before subjecting them to
in vitro
digestion. PEF did not affect carotenoid content, whereas their bioaccessibility improved (11.9%). Likewise, PEF increased the content of some PC,
e.g.
coumaric acid (163.2%), probably caused by their better extractability. Conversely, caffeic acid derivatives decreased, which may be associated to greater contact with oxidative enzymes. Total PC bioaccessibility (20.8%) and some derivatives increased,
e.g.
caffeoylshikimic (68.9%), whereas some decreased (
e.g.
ferulic acid). Structural changes caused by PEF may improve bioaccessibility of carotenoids and PC by favouring their release and easy access to digestive enzymes. However, other antioxidants may be further degraded or entrapped during digestion. Therefore, PEF is an effective technology for obtaining carrots with enhanced carotenoids and phenolic bioaccessibility.
Pulsed electric fields application to whole carrots is a feasible strategy to enhance carotenoids and phenolic bioaccessibility.</description><subject>Antioxidants</subject><subject>Bioavailability</subject><subject>Caffeic acid</subject><subject>Carotenoids</subject><subject>Carrots</subject><subject>Cell membranes</subject><subject>Chromatophores</subject><subject>Coumaric acid</subject><subject>Daucus</subject><subject>Dietary fiber</subject><subject>Digestion</subject><subject>Digestive enzymes</subject><subject>Electric contacts</subject><subject>Electric fields</subject><subject>Enzymes</subject><subject>Ferulic acid</subject><subject>Membrane permeability</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Vacuoles</subject><subject>Vegetables</subject><issn>2042-6496</issn><issn>2042-650X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNpdkctLBDEMxosoKurFu1LwIsJqp5lHexTfsuBFwdsw06Zsl9np2HaQ_e_t7voAc0lCfnwJ-Qg5zthlxkBeaWYcAwbFfIvsc5bzSVmw9-2fOpflHjkKYc5SgJRCil2yB1CKCoTYJ8s7Y1BF6gwdxi6gptil3ltFjcVOB-p6qhrvIvbOatr0mg6zVHeJaK1rlMIQbGs7G5fraZyh9dRj10Tr-jCzA_20cbYSSSo0RD-qOHo8JDumSRuPvvMBebu_e715nExfHp5urqcTBRXESdaoFnIuuZKGc8ELNJXhwBnPjMqZKCpTFWUlBQheYqah1RqBsaLlKqtAwQE53-gO3n2MGGK9sEFh1zU9ujHUPJcSRJ5-k9Czf-jcjb5P19W8YCUXGatW1MWGUt6F4NHUg7eLxi_rjNUrT-pbdv-y9uQ5waffkmO7QP2L_jiQgJMN4IP6nf6ZCl9dNpF2</recordid><startdate>20210321</startdate><enddate>20210321</enddate><creator>López-Gámez, Gloria</creator><creator>Elez-Martínez, Pedro</creator><creator>Quiles-Chuliá, Amparo</creator><creator>Martín-Belloso, Olga</creator><creator>Hernando-Hernando, Isabel</creator><creator>Soliva-Fortuny, Robert</creator><general>Royal Society of Chemistry</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T5</scope><scope>7T7</scope><scope>7TO</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>P64</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-7027-6972</orcidid><orcidid>https://orcid.org/0000-0002-0765-4272</orcidid><orcidid>https://orcid.org/0000-0003-4573-4801</orcidid><orcidid>https://orcid.org/0000-0003-4991-6629</orcidid></search><sort><creationdate>20210321</creationdate><title>Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure</title><author>López-Gámez, Gloria ; Elez-Martínez, Pedro ; Quiles-Chuliá, Amparo ; Martín-Belloso, Olga ; Hernando-Hernando, Isabel ; Soliva-Fortuny, Robert</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c373t-1acb34292c9f22825ef7f232021fc40857f7567983826e1d3bdde3005b2c173c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Antioxidants</topic><topic>Bioavailability</topic><topic>Caffeic acid</topic><topic>Carotenoids</topic><topic>Carrots</topic><topic>Cell membranes</topic><topic>Chromatophores</topic><topic>Coumaric acid</topic><topic>Daucus</topic><topic>Dietary fiber</topic><topic>Digestion</topic><topic>Digestive enzymes</topic><topic>Electric contacts</topic><topic>Electric fields</topic><topic>Enzymes</topic><topic>Ferulic acid</topic><topic>Membrane permeability</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Vacuoles</topic><topic>Vegetables</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>López-Gámez, Gloria</creatorcontrib><creatorcontrib>Elez-Martínez, Pedro</creatorcontrib><creatorcontrib>Quiles-Chuliá, Amparo</creatorcontrib><creatorcontrib>Martín-Belloso, Olga</creatorcontrib><creatorcontrib>Hernando-Hernando, Isabel</creatorcontrib><creatorcontrib>Soliva-Fortuny, Robert</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Oncogenes and Growth Factors Abstracts</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Food & function</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>López-Gámez, Gloria</au><au>Elez-Martínez, Pedro</au><au>Quiles-Chuliá, Amparo</au><au>Martín-Belloso, Olga</au><au>Hernando-Hernando, Isabel</au><au>Soliva-Fortuny, Robert</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure</atitle><jtitle>Food & function</jtitle><addtitle>Food Funct</addtitle><date>2021-03-21</date><risdate>2021</risdate><volume>12</volume><issue>6</issue><spage>2772</spage><epage>2783</epage><pages>2772-2783</pages><issn>2042-6496</issn><eissn>2042-650X</eissn><abstract>Phenolic compounds (PC) and carotenoids from carrots are bound to dietary fibre or stored in vacuoles and chromoplasts, respectively. To exert their antioxidant effects these compounds must be released during digestion, which is hindered by such barriers. Pulsed electric fields (PEF) modify cell membrane permeability, thus enhancing their bioaccessibility. The effect of PEF on the carrot carotenoid and PC content and bioaccessibility was investigated. With this purpose, PEF-treated carrots (5 pulses of 3.5 kV cm
−1
) were stored for 24 h at 4 °C and microstructure was evaluated before subjecting them to
in vitro
digestion. PEF did not affect carotenoid content, whereas their bioaccessibility improved (11.9%). Likewise, PEF increased the content of some PC,
e.g.
coumaric acid (163.2%), probably caused by their better extractability. Conversely, caffeic acid derivatives decreased, which may be associated to greater contact with oxidative enzymes. Total PC bioaccessibility (20.8%) and some derivatives increased,
e.g.
caffeoylshikimic (68.9%), whereas some decreased (
e.g.
ferulic acid). Structural changes caused by PEF may improve bioaccessibility of carotenoids and PC by favouring their release and easy access to digestive enzymes. However, other antioxidants may be further degraded or entrapped during digestion. Therefore, PEF is an effective technology for obtaining carrots with enhanced carotenoids and phenolic bioaccessibility.
Pulsed electric fields application to whole carrots is a feasible strategy to enhance carotenoids and phenolic bioaccessibility.</abstract><cop>England</cop><pub>Royal Society of Chemistry</pub><pmid>33687388</pmid><doi>10.1039/d0fo03035j</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-7027-6972</orcidid><orcidid>https://orcid.org/0000-0002-0765-4272</orcidid><orcidid>https://orcid.org/0000-0003-4573-4801</orcidid><orcidid>https://orcid.org/0000-0003-4991-6629</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 2042-6496 |
| ispartof | Food & function, 2021-03, Vol.12 (6), p.2772-2783 |
| issn | 2042-6496 2042-650X |
| language | eng |
| recordid | cdi_pubmed_primary_33687388 |
| source | Royal Society Of Chemistry Journals 2008- |
| subjects | Antioxidants Bioavailability Caffeic acid Carotenoids Carrots Cell membranes Chromatophores Coumaric acid Daucus Dietary fiber Digestion Digestive enzymes Electric contacts Electric fields Enzymes Ferulic acid Membrane permeability Phenolic compounds Phenols Vacuoles Vegetables |
| title | Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-29T01%3A27%3A06IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_pubme&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20pulsed%20electric%20fields%20on%20carotenoid%20and%20phenolic%20bioaccessibility%20and%20their%20relationship%20with%20carrot%20structure&rft.jtitle=Food%20&%20function&rft.au=L%C3%B3pez-G%C3%A1mez,%20Gloria&rft.date=2021-03-21&rft.volume=12&rft.issue=6&rft.spage=2772&rft.epage=2783&rft.pages=2772-2783&rft.issn=2042-6496&rft.eissn=2042-650X&rft_id=info:doi/10.1039/d0fo03035j&rft_dat=%3Cproquest_pubme%3E2499384399%3C/proquest_pubme%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2506281079&rft_id=info:pmid/33687388&rfr_iscdi=true |