Abstract
High pressure processing (HPP) represents a non-thermal preservation technique for the gentle treatment of food products. Information about the impact of HPP on lipophilic food ingredients (e.g., carotenoids, vitamin E) is still limited in more complex matrices such as kale. Both the variation of pressure levels (200–600 MPa) and different holding times (5–40 min) served as HPP parameters. Whereas a slightly decreasing solvent extractability mostly correlated with increasing pressure regimes; the extension of holding times resulted in elevated extract concentrations, particularly at high-pressures up to 600 MPa. Surprisingly, slightly increasing bioaccessibility correlated with both elevated pressures and extended holding times, indicating matrix-dependent processes during in vitro digestion, compared to results of extractability. Moreover, the verification of syringe filters for digest filtration resulted in the highest relative recoveries using cellulose acetate and polyvinylidene difluoride membranes. The α-tocopherol equivalent antioxidant capacity (αTEAC) and oxygen radical antioxidant capacity (ORAC) assays of treated kale samples, chopped larger in size, showed increased antioxidant capacities, regarding elevated pressures and extended holding times. Consequently, one may conclude that HPP was confirmed as a gentle treatment technique for lipophilic micronutrients in kale. Nevertheless, it was indicated that sample pre-treatments could affect HP-related processes in food matrices prior to and possibly after HPP.
Highlights
IntroductionIn relation to sustainable and clean-living lifestyles, has increased during the last decade
Global consumer awareness, in relation to sustainable and clean-living lifestyles, has increased during the last decade
The NP-HPLC-FLD measurements of kale extracts resulted in the identification of-α-tocopherol using-α-tocopherol acetate as internal standard
Summary
In relation to sustainable and clean-living lifestyles, has increased during the last decade. These trends continue to influence demands in the food industry, such as clean labeling and unprocessed food, to preserve health-promoting, bioactive food ingredients [1]. Bioactive compounds can be defined as secondary plant metabolites, which may impact the physiological or cellular activities contributing to health benefits [2]. Vegetables, such as kale (Brassica species), contain natural antioxidants, including hydrophilic vitamin C or polyphenols, as well as lipophilic carotenoids and vitamin E [3]. Reasons for increasing kale consumption may be explained by consumer’s association of kale as part of the cruciferous family with general health aspects, such as the protection against different types of cancers, depending on bioactive ingredients [5,6]
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