Table 2.
Phenolic content, bioaccessibility, and structure of selected plant foods as affected by non-thermal processes.
| Food Matrix | Processing Conditions | Structure | Phenolic Content | Bioaccessibility Increase | Bioaccessibility Decrease | References | |
|---|---|---|---|---|---|---|---|
| Mango and papaya juice sweetened with Stevia rebaudiana | Pulsed electric fields (PEF) (32 and 256 kJ/kg) Ultrasounds (US) (32 and 256 kJ/kg) |
No information provided about structure | PEF (32 kJ/kg): ↑ Total phenolic content US (32 kJ/kg): ↓ Total anthocyanins |
PEF (256 kJ/kg) and US (32 and 256 kJ/kg): Total phenolic content PEF (256 kJ/kg): Total anthocyanins |
No decreases | [42] | |
| Apple, grape, and orange juices | High pressure homogenization (HPH) (250 MPa for 10 min) | No information provided about structure | Apple juice: ↓ Total phenolic content, chlorogenic acid, phloridzin, epigallocatechin-3-gallate (EGCG) and hesperidin Grape juice: ↑ Total phenolic content, caffeoyl-trataric acid, proanthocyanidin; ↓ epicatechin protocatechuic-glucoside Orange juice: ↑ Total phenolic content, naringin, caffeoyl glucoside, hesperetin- rutinoside, naringenin-trisaccharide, luteolin-rutinoside; ↓ quercetin- trisaccharide |
Apple juice: No increases Grape juice: Caffeoyl-tartaric acid Orange juice: Naringin, naringenin-trisaccharide, luteolin-rutinoside, quercetin-trisaccharide |
Apple juice: Chlorogenic acid, phloridzin, hesperidin and total phenolic content Grape juice: No decreases Orange juice: No decreases |
[59] | |
| Calçots | US (40 kHz; 250 W for 0, 10, 25, 45 min) | Firmness was not significantly affected | No changes in total phenolic content | No increases | Total phenolic content | [60] | |
| Tomato, lettuce, green pepper, red pepper, zucchini | US (40 kHz; 250 W for 20 min) | No information provided about structure | ↑ Total phenolic content in all products | Total phenolic content in green pepper and lettuce | Total phenolic content in tomato, red pepper and zucchini | [61] | |
| Juçara based smoothie | US (220 W for 7 min) | Microstructure similar to untreated smoothie but higher particle size (D4,3) | No changes in total phenolic content nor total anthocyanins | Total anthocyanins | No decreases | [62] | |
| Carrot | PEF (five pulses of 3.5 kV/cm) | ↓ Firmness Degradation of cell walls |
↓ Total phenolic content, coumaroylquinic acid, caffeic acid, caffeic acid arab/xiloside, caffeoylshikimic acid, 3-, 4-, 5-caffeoylquinic acid, dicaffeoylquinic acid, caffeic acid derivative, ferulic acid glucoside, ferulic acid coumaroyl glucoside, ferulic acid caffeoyl glucoside ↑ Coumaric acid, caffeoylferuloylquinic acid, caffeic acid arabinoside glucoside, ferulic acid, 3-feruloylquinic acid |
Total phenolic content, caffeoylshikimic acid, caffeoylferuloylquinic acid, isoferulic acid, ferulic acid glucoside, ferulic acid caffeoyl glucoside, quercetin-3-O-galactoside, | 3-, 4-, 5-caffeoylquinic acid, caffeic acid arabinoside glucoside, caffeic acid Glu acetyl glucoside, ferulic acid, feruloylquinic acid derivative | [30] | |
| Fruit juice-based beverage mixed with water | PEF (35 kV/cm for 1800 μs) High pressure processing (HPP) (400 MPa for 5 min) |
No information provided about structure | PEF: ↑ Caffeic acid, ferulic acid ↓ Total phenolic content chlorogenic acid, p-coumaric acid, p-hydroxybenzoic acid, hesperidin, quercetin, rutin HPP: ↑ Caffeic acid ↓ Total phenolic content, p-coumaric acid, p-hydroxybenzoic acid, quercetin, rutin |
PEF: Caffeic acid, p-coumaric, hesperidin, quercetin, rutin HPP: Total phenolic content, caffeic acid, p-coumaric, hesperidin, quercetin, rutin |
PEF: Total phenolic content, chlorogenic acid, ferulic acid, p-hydroxybenzoic acid HPP: Ferulic acid |
[63] | |
| Fruit juice-based beverage mixed with milk | PEF (35 kV/cm for 1800 μs) HPP (400 MPa for 5 min) |
No information provided about structure | PEF and HPP: ↑ Total phenolic content, caffeic acid, chlorogenic acid, p-coumaric acid, p-hydroxybenzoic acid, hesperidin, naringenin, quercetin ↓ ferulic acid, rutin |
PEF and HPP: Total phenolic content, caffeic acid, chlorogenic acid, ferulic acid, p-coumaric acid, p-hydroxybenzoic acid, hesperidin, quercetin, rutin |
No decreases | [63] | |
| Fruit juice-based beverage mixed with soymilk | PEF (35 kV/cm for 1800 μs) HPP (400 MPa for 5 min) |
No information provided about structure | PEF and HPP: ↑ Total phenolic content, caffeic acid, chlorogenic acid, p-coumaric, p-hydroxybenzoic acid, hesperidin, naringenin, quercetin, rutin ↓ ferulic acid |
PEF: Total phenolic content, quercetin, rutin HPP: Total phenolic content, p-hydroxybenzoic acid, hesperidin, naringenin, rutin |
PEF and HPP: p-coumaric acid |
[63] | |
| Fruit juice-based beverage mixed with soymilk | PEF (35 kV/cm for 1800 μs) HPP (400 MPa for 5 min) |
No information provided about structure | PEF: ↑ Total isoflavones, daidzin, genistin, glycitin, daidzein, genistein, HPP: ↑ Total isoflavones, daidzin, genistin, glycitin, daidzein, genistein, glycitein |
PEF: Total isoflavones, daidzin, genistin, daidzein, genistein, HPP: Total isoflavones, daidzin, genistin, daidzein, genistein, glycitein |
No decreases | [64] | |
| Pomelo and kiwi juices | HPH (250 MPa for 10 min) | No information provided about structure | Pomelo juice: ↑ Total phenolic content ↑ Naringenin-rutinoside, isorhamnetin-rutinoside, naringenin-rutinoside-glucoside, proanthocyanidin, proanthocyanidin-glucoside. Kiwi juice: ↑ quinic acid, chlorogenic acid, caffeoyl glucoside, EGC. ↓ sinensetin |
No increases | Pomelo juice: Naringenin-rutinoside, isorhamnetin-rutinoside, feruloyl-glucoside, total phenolic content Kiwi juice: Quinic acid |
[65] | |
| Apple | PEF and storage for 0 h and 24 h | 0.01 kJ/kg | Unaltered toughness | 0 h: ↓ 5-caffeoylquinic acid 24 h: ↑ 5-caffeoylquinic acid, total phenolic content |
No increases | 0 h: 5-caffeoylquinic acid Total phenolic content |
[58] |
| 1.8 kJ/kg | ↓ Toughness | 0 h and 24 h: ↓ 5-caffeoylquinic acid, 4-caffeoylquinic acid, p-coumaroylquinic acid, phloretin xyloglucoside, total phenolic content 24 h: ↓ Epicatechin |
0 h and 24 h: Phloretin xyloglucoside 24 h: Total phenolic content, epicatechin 5-caffeoylquinic acid, phloretin glycoside |
24 h: Quercetin glycoside, quercetin xyloside, quercetin galactoside, quercetin arabinoside |
|||
| 7.3 kJ/kg | ↓ Toughness | 0 h and 24 h: ↓ 5-caffeoylquinic acid, 4-caffeoylquinic acid, p-coumaroylquinic acid, phloretin glucoside, phloretin xyloglucoside, total phenolic content 0 h: ↓ Epicatechin |
24 h: Total phenolic content |
0 h: 4-caffeoylquinic acid |
|||
| Açai juice | US (0.9, 1.8, 2.7 and 3.6 kJ/cm3) | No information provided about structure | ↑ Total anthocyanins (3.6 kJ/cm3) | Total anthocyanins | No decreases | [46] | |
| Orange juice | HPH (150 MPa reaching 68 °C for 15 s) | No information provided about structure | ↑ Vicenin-2 ↓ Total flavanones, total flavonoids, apigenin-d, hesperidin |
No increases | No decreases | [49] | |
| Mandarin juices | HPH (150 MPa reaching 68 °C for 15 s) | Cell rupture and ↓ particle size | No changes | Apigenin | No decreases | [34] | |
PEF: Pulsed electric fields; US: Ultrasounds; HPP: High pressure processing; HPH: High pressure homogenization.