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Apple peels and pulp as a source of bioactive compounds and their influence on digestibility and lipid profile in normal and atherogenic rats

100%
Leontowicz H., Leontowicz M., Gorinstein S., Martin-Belloso O., Trakhtenberg S.
Medycyna Weterynaryjna
|
2007
|
tom 63
|
nr 11 Supl.
1434-1436
Golden delicious apples were separated for peels and pulp, dietary fibre content and some bioactive compounds were determined. Rats were fed a semipurified or LSM diet with or without the addition of cholesterol and 5% of apple peels or pulp, feed, and digestibility and lipid profiles in plasma were estimated. Apple peels were a better source of dietary fibre and bioactive compounds that had an influence on its TRAP value than apple pulp. Freeze-dried apple peels and pulp decreased protein digestibility but significantly affected the plasma lipid profile, expressed by a lowering of total cholesterol and LDL-C fraction contents only in rats fed a diet with cholesterol were noted. The high content of biologically active compounds in apples makes it preferable for dietary prevention of atherosclerosis and other diseases.
2
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Effects of novel processing techniques on glucosinolates and membrane associated myrosinases in broccoli

72%
Blok Frandsen H., Ejdrup Markedal K., Martin-Belloso O., Sanchez-Vega R., Soliva-Fortuny R., Sorensen H., Sorensen S., Sorensen J. C.
Polish Journal of Food and Nutrition Sciences
|
2014
|
tom 64
|
nr 1
High pressure/high temperature (HP/HT) and pulsed electric field (PEF) treatment of food are among the novel processing techniques considered as alternatives to conventional thermal food processing. Introduction of new processing techniques with fast and gentle processing steps may reveal new possibilities for preservation of healthy bioactive compounds in processed food. However, effects on various food components due to autolysis and fast reactions prior to the applied HP/HT or PEF need to be considered as the total contribution of processing steps affects the obtained food quality. The present experiments were performed on broccoli (Brassica oleracea var. Italica) florets, purée and juice. Specific focus was given to effects of HP/HT and PEF processing on the content of glucosinolates and activities of myrosinase isoenzymes (EC.3.2.1.147) in the broccoli preparations. Certain conditions applied in HP/HT processing of broccoli florets were able to maintain a high level of intact glucosinolates. Treatment at 700 MPa and 20°C for 10 min was found to inactivate myrosinase activity, but also pressure treatments at 300 MPa and 20°C were able to maintain a high level of intact glucosinolates present in the untreated broccoli florets. PEF processing of broccoli purée and juice showed that the myrosinase activities resulted in nearly total glucosinolate transformations as result of autolysis during puréeing and juice making prior to the PEF processing. These data demonstrated that insight into potential effects on myrosinase activities from application of PEF processing implies specific focus on the sample steps preceding the PEF processing.
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