期刊
FOOD CHEMISTRY
卷 215, 期 -, 页码 7-16出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.07.134
关键词
In vitro gastric digestion; Food processing; Mathematical model; Polyphenol content; Antioxidant activity; Microstructure
资金
- Spanish Government (MICINN)
- European Regional Development Fund (FEDER) [DPI2012-37466-C03-02, AGL 2012-34627]
- Balearic Government (FPI Grant) of the Conselleria d'Innovacio, Recerca i Turisme of the Balearic Islands Government [57/2011, FPI/1814/2015]
- European Social Fund (FSE)
The influence of processing (freezing at 196 degrees C in liquid N-2, FN sample; freeze-drying at 50 degrees C and 30 Pa, FD sample; and convective drying at 60 degrees C and 2 m/s, CD sample) on apple (var. Granny Smith) behavior during in vitro gastric digestion was investigated. Dried apples (FD and CD samples) were rehydrated prior to digestion. Changes in carbohydrate composition, moisture, soluble solids, acidity, total polyphenol content (TPC), and antioxidant activity (AA) of apple samples were measured at different times during digestion. Processing resulted in disruption of the cellular structure during digestion, as observed by scanning electron microscopy, light microscopy, and changes in carbohydrate composition. Moisture content increased (6-11% dm(o)), while soluble solids (55-78% dm(o)), acidity (44-72% dm(o)), total polyphenol content (30-61% dm(o)), and antioxidant activity (41-87%) decreased in all samples after digestion. Mathematical models (Weibull and exponential models) were used to better evaluate the influence of processing on apple behavior during gastric digestion. (C) 2016 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据