High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity

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 pr...

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Autores principales:	Mario Schmidt, Sofia Hopfhauer, Uwe Schwarzenbolz, Volker Böhm
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	high-pressure processing (HPP) in vitro digestion digest filtration α-tocopherol equivalent antioxidant capacity (αTEAC) oxygen radical antioxidant capacity (ORAC) Therapeutics. Pharmacology RM1-950
Acceso en línea:	https://doaj.org/article/01e3e7533b4f423fb013efa5baf06c8d
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spelling	oai:doaj.org-article:01e3e7533b4f423fb013efa5baf06c8d2021-11-25T16:26:16ZHigh-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity10.3390/antiox101116882076-3921https://doaj.org/article/01e3e7533b4f423fb013efa5baf06c8d2021-10-01T00:00:00Zhttps://www.mdpi.com/2076-3921/10/11/1688https://doaj.org/toc/2076-3921High 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.Mario SchmidtSofia HopfhauerUwe SchwarzenbolzVolker BöhmMDPI AGarticlehigh-pressure processing (HPP)in vitro digestiondigest filtrationα-tocopherol equivalent antioxidant capacity (αTEAC)oxygen radical antioxidant capacity (ORAC)Therapeutics. PharmacologyRM1-950ENAntioxidants, Vol 10, Iss 1688, p 1688 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	high-pressure processing (HPP) in vitro digestion digest filtration α-tocopherol equivalent antioxidant capacity (αTEAC) oxygen radical antioxidant capacity (ORAC) Therapeutics. Pharmacology RM1-950
spellingShingle	high-pressure processing (HPP) in vitro digestion digest filtration α-tocopherol equivalent antioxidant capacity (αTEAC) oxygen radical antioxidant capacity (ORAC) Therapeutics. Pharmacology RM1-950 Mario Schmidt Sofia Hopfhauer Uwe Schwarzenbolz Volker Böhm High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity
description	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.
format	article
author	Mario Schmidt Sofia Hopfhauer Uwe Schwarzenbolz Volker Böhm
author_facet	Mario Schmidt Sofia Hopfhauer Uwe Schwarzenbolz Volker Böhm
author_sort	Mario Schmidt
title	High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity
title_short	High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity
title_full	High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity
title_fullStr	High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity
title_full_unstemmed	High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity
title_sort	high-pressure processing of kale: effects on the extractability, in vitro bioaccessibility of carotenoids & vitamin e and the lipophilic antioxidant capacity
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/01e3e7533b4f423fb013efa5baf06c8d
work_keys_str_mv	AT marioschmidt highpressureprocessingofkaleeffectsontheextractabilityinvitrobioaccessibilityofcarotenoidsvitamineandthelipophilicantioxidantcapacity AT sofiahopfhauer highpressureprocessingofkaleeffectsontheextractabilityinvitrobioaccessibilityofcarotenoidsvitamineandthelipophilicantioxidantcapacity AT uweschwarzenbolz highpressureprocessingofkaleeffectsontheextractabilityinvitrobioaccessibilityofcarotenoidsvitamineandthelipophilicantioxidantcapacity AT volkerbohm highpressureprocessingofkaleeffectsontheextractabilityinvitrobioaccessibilityofcarotenoidsvitamineandthelipophilicantioxidantcapacity
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High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity

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