Effects of high-pressure homogenization on phenolics profile, antioxidant activity, α-glucosidase inhibitory activity, and insulin resistance of peach juice during simulated gastrointestinal digestion

Effects of high-pressure homogenization on phenolics profile, antioxidant activity, α-glucosidase inhibitory activity, and insulin resistance of peach juice during simulated gastrointestinal digestion

This study underscores the potential of high-pressure homogenization (HPH) as a non-thermal processing technique to improve the bioavailability and health benefits of phenolic compounds in peach juice. Following HPH treatment at 300 MPa, the retention of total phenolic and flavonoid content after ga...

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Bibliographic Details
Main Authors: Yijin Peng, Shenke Bie, Shengbao Cai, Linyan Zhou, Chaofan Guo
Format: Article
Language:English
Published: Elsevier 2025-02-01
Series:Food Chemistry: X
Subjects:
Phenolics
High-pressure homogenization
Bioavailability of phenolics
Antioxidant activity
α-Glucosidase inhibition
Insulin resistance mitigation
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525001105
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