2026-04-14T08:32:38Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/6842025-10-22T11:29:54Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Ribas-Agustí, Albert
author
Martín-Belloso, Olga
author
Soliva-Fortuny, Robert
author
Elez-Martínez, Pedro
other
Indústries Alimentàries
group
Funcionalitat i Seguretat Alimentària
2025-10-22T11:29:54Z
2025-10-22T11:29:54Z
2019-05-30
Ribas-Agustí, Albert, Olga Martín-Belloso, Robert Soliva-Fortuny, and Pedro Elez-Martínez. 2019. "Influence Of Pulsed Electric Fields Processing On The Bioaccessible And Non-Bioaccessible Fractions Of Apple Phenolic Compounds". Journal Of Functional Foods 59: 206-214. Elsevier BV. doi:10.1016/j.jff.2019.05.041.
1756-4646
http://hdl.handle.net/20.500.12327/684
https://doi.org/10.1016/j.jff.2019.05.041
Pulsed electric fields (PEF) are known to influence the chemical and microstructural factors governing apple phenolic compounds fate upon digestion. However, the effect of PEF on fruit phenolic compounds bioaccessibility has yet to be determined. This work assessed the effects of PEF treatment (0 and 24 h after 0.01, 1.8 and 7.3 kJ kg−1) on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds. Bioaccessible and non-bioaccessible 5-caffeoylquinic acid increased at 24 h after delivering 0.01 kJ kg−1 (61 and 35%, respectively). At 1.8 and 7.3 kJ kg−1, the overall bioaccessible content decreased, although the percentage of compounds released (bioaccessibility) increased in some cases. Bioaccessibility of overall phenolic compounds increased from 14% (untreated) to 27% (24 h after 7.3 kJ kg−1). Therefore, PEF processing could modulate the apple functional value, by either increasing phenolic contents in the bioaccessible and non-bioaccessible fractions or the phenolic bioaccessibility.
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
Influence of pulsed electric fields processing on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds
info:eu-repo/semantics/article