Bioaccessibility of Antioxidants in Prickly Pear Fruits Treated with High Hydrostatic Pressure: An Application for Healthier Foods.

Andrea Gómez-Maqueo,Jorge Welti-Chanes,Dora Steurer,M Pilar Cano

doi:10.3390/molecules26175252

Abstract

High hydrostatic pressure (HHP) is a commercial processing technology which can enhance the health potential of foods by improving the bioaccessibility of their bioactive compounds. Our aim was to study the bioaccessibility and digestive stability of phenolic compounds and betalains in prickly pear fruits (Opuntia ficus-indica L. Mill. var. Pelota and Sanguinos) treated with HHP (100, 350, and 600 MPa; come-up time and 5 min). The effects of HHP on pulps (edible fraction) and peels (sources of potential healthy ingredients) were assessed. In pulps, betanin bioaccessibility increased (+47% to +64%) when treated at 350 MPa/5 min. In HHP-treated pulps, increases in the bioaccessibility of piscidic acid (+67% to +176%) and 4-hydroxybenzoic acid glycoside (+126% to 136%) were also observed. Isorhamnetin glycosides in peels treated at 600 MPa/CUT had higher bioaccessibility (+17% to +126%) than their controls. The effects of HHP on the bioaccessibility of health-promoting compounds are not exclusively governed by extractability increases of antioxidants in the food matrix (direct effects). In this work we found evidence that indirect effects (effects on the food matrix) could also play a role in the increased bioaccessibility of antioxidants in fruits treated with HHP.

Highlights

IntroductionPears are the most widely consumed fruits from the plants of the Opuntia genus and are cultivated in Latin America, Africa, and the Mediterranean region
The complete betalain and phenolic profile in Sanguinos and Pelota prickly pear fruit varieties was reported in a previous study [12], where besides the main bioactive compounds shown in the present work, other betalains and phenolic compounds were found in minor concentrations
Sanguinos and Pelota prickly pear fruits were treated with high hydrostatic pressure

Summary

Introduction

Pears are the most widely consumed fruits from the plants of the Opuntia genus and are cultivated in Latin America, Africa, and the Mediterranean region. They can be found in Mexico and in Spain, where colored varieties such as Pelota and Sanguinos are widely cultivated. Pear fruits may be commercialized as fresh fruits or as derived products such as juices and jams. Pear peels could be sustainable sources of nutrients and bioactive compounds. The recovery of high-added value compounds from Opuntia waste and by-products provides dual benefits by addressing both management of bio-waste and societal health [1]

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