Effects of non-thermal food processing techniques on the composition, bioaccessibility and shelf-life of bioactive compounds in a fruit juice blend

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-08 DOI:10.1016/j.fochx.2025.103000

Gulay Ozkan , Manolya Eser Oner , Annik Fischer , Andreas Juadjur , Kemal Aganovic , Gerald Dräger , Esra Capanoglu , Tuba Esatbeyoglu

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Abstract

In this study, the effects at various conditions of high-pressure processing (HPP) at 600 MPa/3 min, 500 MPa/5 min, 500 MPa/10 min, pulsed electric field (PEF) at 120 kJ/L-24 kV/cm, 100 kJ/L-20 kV/cm, 100 kJ/L-15 kV/cm and thermal treatment (TT) at 80 °C/ 30 min on the stability, digestibility properties, and durability during shelf-life of phenolic compounds in fruit juice blend (21 % kiwi, 10.5 % mango, 37 % orange, 31.5 % blueberry) have been investigated. Results of this study indicated that the highest content on bioactive substance and antioxidant capacity values were obtained for HPP treatment at 600 MPa/3 min and for PEF treatment at 120 kJ/L-24 kV/cm. After in vitro digestion, the highest total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) values were detected in the PEF treated samples. Moreover, the bioactive content of the non-thermal-treated samples was found to be protected as that of thermal-treated sample during storage, except for individual anthocyanin and vitamin C contents in HPP-treated samples.

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非热食品加工技术对混合果汁中生物活性化合物的组成、生物可及性和保质期的影响

本研究研究了高压处理（HPP） 600 MPa/3 min、500 MPa/5 min、500 MPa/10 min、脉冲电场（PEF） 120 kJ/L-24 kV/cm、100 kJ/L-20 kV/cm、100 kJ/L-15 kV/cm和热处理（TT） 80℃/ 30 min对混合果汁（21%猕猴桃、10.5%芒果、37%橙、31.5%蓝莓）中酚类化合物的稳定性、消化性能和保质期的影响。结果表明，HPP处理在600 MPa/3 min时，PEF处理在120 kJ/L-24 kV/cm时，生物活性物质含量和抗氧化能力值最高。体外消化后，PEF处理的样品中总酚含量（TPC）、总黄酮含量（TFC）和总花青素含量（TAC）最高。此外，除了hpp处理的样品中个别花青素和维生素C含量外，未热处理样品的生物活性含量在储存过程中与热处理样品一样受到保护。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.