Abstract
Blackcurrant juice (Ribes nigrum L.) was subjected to supercritical carbon dioxide (SCCD) at 10, 30, and 60 MPa for 10 min at 45 °C, as well as thermally treated at 45 and 85 °C for 10 min to determine the stability, antioxidant capacity (AC), and bioaccessibility (BAc) of vitamin C, total anthocyanins, and their individual monomers. An in vitro gastrointestinal digestion model completed with dialysis was used to assess BAc. The use of SCCD at each of the pressures applied improved the stability of vitamin C, total anthocyanins, and AC before in vitro digestion. As a result of digestion, the total content of vitamin C, anthocyanins, and AC decreased. The highest BAc of vitamin C was noted in fresh juice (FJ) (40%) and after mild heat treatment at 45 °C (T45) (46%). The highest BAc of total anthocyanins was also noted in the FJ (4.4%). The positive effect of the application of SCCD on the BAc of the delphinidin-3-O-glycosides was observed compared to T45 and thermal pasteurization at 85 °C (T85). Although SCCD did not significantly improve the BAc of vitamin C and total anthocyanins, the higher AC of SCCD samples after intestinal digestion (ABTS+• and DPPH•) and in dialysate (ABTS+•) compared to thermally treated was observed. The protocatechuic acid was detected by UPLC-PDA-MS/MS as the major metabolite formed during the digestion of delphinidin-3-O-rutinoside. This may indicate the influence of SCCD on improvement of the accessibility of antioxidants for digestion, thanks to which more metabolites with high antioxidant activity were released.
Highlights
Introduction published maps and institutional affilGrowing awareness of the impact of proper nutrition on the health and quality of human life is one of the most important topics for food technologists, especially with regard to the application of emerging techniques for food preservation
Supercritical carbon dioxide (SCCD) processing at 10, 30, and 60 MPa for 10 min and 45 ◦ C contributed to an improvement in the stability of vitamin C, total anthocyanins, and antioxidant capacity (AC) measured using the ABTS+ assay in blackcurrant juices
Thermal treatment at 85 ◦ C was insignificant for the stability of vitamin C, but caused a significant degradation of total anthocyanins and a decrease in AC
Summary
Introduction published maps and institutional affilGrowing awareness of the impact of proper nutrition on the health and quality of human life is one of the most important topics for food technologists, especially with regard to the application of emerging techniques for food preservation. Modern food preservation techniques, such as treatment with supercritical carbon dioxide (SCCD) might be a good alternative to thermal heating since it allows maintaining a high antioxidant content while ensuring food safety and high sensorial properties [1,2,3]. Supercritical CO2 is a non-toxic, inexpensive, readily available, non-flammable medium that is approved as safe. It is characterized by a low viscosity (3–7 × 10−5 Pa s) and zero surface tension, thanks to which it is able to quickly and effectively penetrate the sample [4]. SCCD carried out at a pressure ranging from 7.28 up to 60 MPa allowed for the effective reduction of microorganisms, even by more than three logarithmic cycles. The use of the parameters of 60 MPa, 30 min, and 45 ◦ C made it possible to obtain strawberry juice while maintaining good microbiological iations
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