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Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization

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Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization

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dc.contributor.author Burca-Busaga, Cristina Gabriela es_ES
dc.contributor.author Betoret Valls, Noelia es_ES
dc.contributor.author Seguí Gil, Lucía es_ES
dc.contributor.author García Hernández, Jorge es_ES
dc.contributor.author Hernández Pérez, Manuel es_ES
dc.contributor.author Barrera Puigdollers, Cristina es_ES
dc.date.accessioned 2022-03-03T19:02:31Z
dc.date.available 2022-03-03T19:02:31Z
dc.date.issued 2021-09 es_ES
dc.identifier.issn 2304-8158 es_ES
dc.identifier.uri http://hdl.handle.net/10251/181225
dc.description.abstract [EN] To benefit the health of consumers, bioactive compounds must reach an adequate concentration at the end of the digestive process. This involves both an effective release from the food matrix where they are contained and a high resistance to exposure to gastrointestinal conditions. Accordingly, this study evaluates the impact of trehalose addition (10% w/w) and homogenization (100 MPa), together with the structural changes induced in vacuum impregnated apple slices (VI) by air-drying (AD) and freeze-drying (FD), on Lactobacillus salivarius spp. salivarius (CECT 4063) survival and the bioaccessibility of antioxidants during in vitro digestion. Vacuum impregnated apple slices conferred maximum protection to the lactobacillus strain during its passage through the gastrointestinal tract, whereas drying with air reduced the final content of the living cells to values below 10 cfu/g. The bioaccessibility of antioxidants also reached the highest values in the VI samples, in which the release of both the total phenols and total flavonoids to the liquid phase increased with in vitro digestion. The addition of trehalose and homogenization at 100 MPa increased the total bioaccessibility of antioxidants in FD and AD apples and the total bioaccessibility of flavonoids in the VI samples. Homogenizing at 100 MPa also increased the survival of L. salivarius during in vitro digestion in FD samples. es_ES
dc.description.sponsorship This research was funded by Generalitat Valenciana, project reference GV/2015/066 entitled Mejora de la calidad funcional de un snack con efecto probiótico y antioxidante mediante la incorporación de trehalosa y la aplicación de altas presiones de homogeneización. es_ES
dc.language Inglés es_ES
dc.publisher MDPI AG es_ES
dc.relation.ispartof Foods es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Apple structure es_ES
dc.subject Lactobacillus salivarius spp. salivarius (CECT 4063) es_ES
dc.subject Trehalose es_ES
dc.subject High pressure homogenization es_ES
dc.subject In vitro digestion es_ES
dc.subject Antioxidants bioaccessibility es_ES
dc.subject Air-drying es_ES
dc.subject Freeze-drying es_ES
dc.subject.classification MICROBIOLOGIA es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/foods10092155 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GENERALITAT VALENCIANA//GV%2F2015%2F066//MEJORA DE LA CALIDAD FUNCIONAL DE UN SNACK CON EFECTO PROBIOTICO Y ANTIOXIDANTE MEDIANTE LA INCORPORACION DE TREHALOSA Y LA APLICACION DE ALTAS PRESIONES DE HOMOGENIZACION./ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Biotecnología - Departament de Biotecnologia es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Burca-Busaga, CG.; Betoret Valls, N.; Seguí Gil, L.; García Hernández, J.; Hernández Pérez, M.; Barrera Puigdollers, C. (2021). Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization. Foods. 10(9):1-15. https://doi.org/10.3390/foods10092155 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/foods10092155 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 15 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 10 es_ES
dc.description.issue 9 es_ES
dc.relation.pasarela S\445703 es_ES
dc.contributor.funder GENERALITAT VALENCIANA es_ES
dc.subject.ods 03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades es_ES


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