Influence of Moderate High-Pressure Homogenization on Quality of Bioactive Compounds of Functional Food Supplements
Current interest in health has led to an increase in demand for functional food supplements as well as in industry concern for maintaining the bioactive compounds of such foods via the application of new technologies. In this study, we evaluated the effect of moderate high-pressure homogenization (H...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/2856125 |
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| author | Encarna Aguayo Martha Patricia Tarazona-Díaz Ascensión Martínez-Sánchez Antonio García-González |
| author_facet | Encarna Aguayo Martha Patricia Tarazona-Díaz Ascensión Martínez-Sánchez Antonio García-González |
| author_sort | Encarna Aguayo |
| collection | DOAJ |
| description | Current interest in health has led to an increase in demand for functional food supplements as well as in industry concern for maintaining the bioactive compounds of such foods via the application of new technologies. In this study, we evaluated the effect of moderate high-pressure homogenization (HPH) treatments (80 and 120 MPa) versus thermal treatment (80°C, atmospheric pressure) on the functional bioactive compounds from four different functional supplements stored under accelerated conditions (40°C ± 2°C and 75% ± 5% relative humidity) for 6 months. HPH proved to be a better alternative than thermal treatment for functional supplements containing heat-sensitive compounds such as vitamin C, vitamin A, and unsaturated fatty acids (10-hydroxy-2-decenoic acid). The proanthocyanidin, cynarin, chlorogenic, and iron contents, however, were not initially affected by HPH treatments. The storage time caused important reductions in the majority of the compounds studied (mainly in vitamins C, B12, and A), although the lowest decrease was found in the HPH samples. The food matrix had an important effect on the final functional composition and required the optimization of HPH treatments for each functional food supplement. HPH is a recommended alternative to thermal treatment for functional food supplements, in particular when they are rich in thermolabile bioactive compounds. |
| format | Article |
| id | doaj-art-e3267856a1eb436f930d018544688cd6 |
| institution | DOAJ |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-e3267856a1eb436f930d018544688cd62025-08-20T03:21:07ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/28561252856125Influence of Moderate High-Pressure Homogenization on Quality of Bioactive Compounds of Functional Food SupplementsEncarna Aguayo0Martha Patricia Tarazona-Díaz1Ascensión Martínez-Sánchez2Antonio García-González3Quality and Health Group, Institute of Plant Biotechnology (UPCT), Campus Muralla del Mar, Cartagena, 30202 Murcia, SpainQuality and Health Group, Institute of Plant Biotechnology (UPCT), Campus Muralla del Mar, Cartagena, 30202 Murcia, SpainQuality and Health Group, Institute of Plant Biotechnology (UPCT), Campus Muralla del Mar, Cartagena, 30202 Murcia, SpainQuality and Health Group, Institute of Plant Biotechnology (UPCT), Campus Muralla del Mar, Cartagena, 30202 Murcia, SpainCurrent interest in health has led to an increase in demand for functional food supplements as well as in industry concern for maintaining the bioactive compounds of such foods via the application of new technologies. In this study, we evaluated the effect of moderate high-pressure homogenization (HPH) treatments (80 and 120 MPa) versus thermal treatment (80°C, atmospheric pressure) on the functional bioactive compounds from four different functional supplements stored under accelerated conditions (40°C ± 2°C and 75% ± 5% relative humidity) for 6 months. HPH proved to be a better alternative than thermal treatment for functional supplements containing heat-sensitive compounds such as vitamin C, vitamin A, and unsaturated fatty acids (10-hydroxy-2-decenoic acid). The proanthocyanidin, cynarin, chlorogenic, and iron contents, however, were not initially affected by HPH treatments. The storage time caused important reductions in the majority of the compounds studied (mainly in vitamins C, B12, and A), although the lowest decrease was found in the HPH samples. The food matrix had an important effect on the final functional composition and required the optimization of HPH treatments for each functional food supplement. HPH is a recommended alternative to thermal treatment for functional food supplements, in particular when they are rich in thermolabile bioactive compounds.http://dx.doi.org/10.1155/2017/2856125 |
| spellingShingle | Encarna Aguayo Martha Patricia Tarazona-Díaz Ascensión Martínez-Sánchez Antonio García-González Influence of Moderate High-Pressure Homogenization on Quality of Bioactive Compounds of Functional Food Supplements Journal of Food Quality |
| title | Influence of Moderate High-Pressure Homogenization on Quality of Bioactive Compounds of Functional Food Supplements |
| title_full | Influence of Moderate High-Pressure Homogenization on Quality of Bioactive Compounds of Functional Food Supplements |
| title_fullStr | Influence of Moderate High-Pressure Homogenization on Quality of Bioactive Compounds of Functional Food Supplements |
| title_full_unstemmed | Influence of Moderate High-Pressure Homogenization on Quality of Bioactive Compounds of Functional Food Supplements |
| title_short | Influence of Moderate High-Pressure Homogenization on Quality of Bioactive Compounds of Functional Food Supplements |
| title_sort | influence of moderate high pressure homogenization on quality of bioactive compounds of functional food supplements |
| url | http://dx.doi.org/10.1155/2017/2856125 |
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