Publicación:
INFLUENCE OF IN VITRO DIGESTION ON ANTIOXIDANT ACTIVITY OF ENRICHED APPLE SNACKS WITH GRAPE JUICE

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dc.creatorMARÍA ESTUARDO GUERRA VALLE
dc.creatorGUIDO STEFANO TRAUTMANN SÁEZ
dc.creatorCONSTANZA DEL PILAR PAVEZ GUAJARDO
dc.creatorJORGE JOSÉ MORENO CUEVAS
dc.date2020
dc.date.accessioned2025-01-10T15:15:35Z
dc.date.available2025-01-10T15:15:35Z
dc.date.issued2020
dc.description.abstractFRUITS ARE SOURCES OF BIOACTIVE COMPOUNDS (BACS), SUCH AS POLYPHENOLS. THIS RESEARCH AIMED TO STUDY THE IN VITRO BIOACCESSIBILITY OF POLYPHENOLS FROM ENRICHED APPLE SNACKS WITH GRAPE JUICE AND DETERMINE THEIR ANTIOXIDANT CAPACITY. IMPREGNATION (I) TREATMENTS WERE CARRIED OUT AT ATMOSPHERIC PRESSURE AND IN A VACUUM (IV) AT 30, 40, AND 50 °C AND THEIR COMBINATIONS WITH OHMIC HEATING (OH), I/OH, AND IV/OH. LATER, SAMPLES WERE DEHYDRATED BY FORCED CONVECTION AT 40, 50, AND 60 °C. ENRICHED SAMPLES WERE SUBJECTED TO IN VITRO DIGESTION. THE TOTAL POLYPHENOLS, MONOMERIC POLYPHENOLS, AND ANTIOXIDANT ACTIVITIES WERE DETERMINED FROM RECOVERED EXTRACTS. RESULTS SHOWED THAT TOTAL POLYPHENOLS PRESENT IN HIGHER CONCENTRATIONS IN THE GASTRIC PHASE, 271.85 ± 7.64 MG GAE/100 G D.M. MONOMERIC POLYPHENOLS BEHAVIOR DURING IN VITRO DIGESTION FOR THE VI/OH 50 °C AND DRIED TREATMENT (60 °C) WAS DESCENDING, MAINLY IN QUERCETIN, WHICH DECREASED BY 49.38% CONCERNING THE INITIAL CONCENTRATION, BEFORE DIGESTION. THE CYANIN, CATECHIN, EPICATECHIN, AND EPIGALLOCATECHIN DECREASED BY 26.66%, 20.71%, 23.38%, AND 21.73%, RESPECTIVELY. THEREFORE, BASED ON OBTAINED RESULTS, THE IV/OH 50 °C TREATMENT (DRIED 60 °C) IS THE BEST COMBINATION TO INCORPORATE POLYPHENOLS FROM GRAPE JUICE.
dc.formatapplication/pdf
dc.identifier.doi10.3390/foods9111681
dc.identifier.issn2304-8158
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/11166
dc.languagespa
dc.publisherFOODS
dc.relation.uri10.3390/foods9111681
dc.rightsPUBLICADA
dc.titleINFLUENCE OF IN VITRO DIGESTION ON ANTIOXIDANT ACTIVITY OF ENRICHED APPLE SNACKS WITH GRAPE JUICE
dc.title.alternativeINFLUENCIA DE LA DIGESTIÓN IN VITRO EN LA ACTIVIDAD ANTIOXIDANTE DE LOS BOCADILLOS DE MANZANA ENRIQUECIDOS CON JUGO DE UVA
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionRECTORIA
ubb.Otra ReparticionRECTORIA
ubb.Otra ReparticionVICERRECTORIA DE INVESTIGACION Y POSTGRADO
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCONCEPCIÓN
ubb.SedeCONCEPCIÓN
ubb.SedeCONCEPCIÓN
ubb.SedeCHILLÁN
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