Bioavailability of Rosehip (Rosa canina L.) Infusion Phenolics Prepared by Thermal, Pulsed Electric Field and High Pressure Processing

Gulay Ozkan, Tuba Esatbeyoglu*, Esra Capanoglu*

*Bu çalışma için yazışmadan sorumlu yazar

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Özet

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, 85C/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.

Orijinal dilİngilizce
Makale numarası1955
DergiFoods
Hacim11
Basın numarası13
DOI'lar
Yayın durumuYayınlandı - 1 Tem 2022

Bibliyografik not

Publisher Copyright:
© 2022 by the authors. Licensee MDPI, Basel, Switzerland.

Finansman

The publication of this article was funded by the Open Access Fund of Leibniz Universität Hannover. The authors would like to acknowledge Gerald Dräger for his guidance during LC-MS analysis and Kemal Aganovic from the German Institute of Food Technologies DIL for providing the HPP and PEF devices. Funding: The publication of this article was funded by the Open Access Fund of Leibniz Univer-sität Hannover.

FinansörlerFinansör numarası
German Institute of Food Technologies DIL
Open Access Fund of Leibniz Univer-sität Hannover
Gottfried Wilhelm Leibniz Universität Hannover

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