Bioavailability of rosehip (Rosa canina L.) infusion phenolics prepared by thermal, pulsed electric field and high pressure processing

authored by

Gulay Ozkan, Tuba Esatbeyoglu, Esra Capanoglu

Abstract

In this study, the in vitro bioavailability of rosehip infusion phenolics, mainly catechin, as a response to conventional and non-thermal treatments by combining gastrointestinal digestion and a Caco-2 cell culture model, was investigated. After application of thermal treatment (TT, 85

^◦C/10 min), high pressure (HPP, 600 MPa/5 min) or pulsed electric field (PEF, 15 kJ/kg) processing, all samples were subjected to simulated gastrointestinal digestion. Then, the amount of maximum non-toxic digest ratio was determined by the cytotoxicity sulforhodamine B (SRB) assay. Next, Caco-2 cells were exposed to 1:5 (v/v) times diluted digests in order to simulate the transepithelial transportation of catechin. Results showed that non-thermally processed samples (5.19 and 4.62% for HPP and PEF, respectively) exhibited greater transportation across the epithelial cell layer compared to than that of the TT-treated sample (3.42%). The present study highlighted that HPP and PEF, as non-thermal treatments at optimized conditions for infusions or beverages, can be utilized in order to enhance the nutritional quality of the final products.

Organisation(s)

Institute of Food Science and Human Nutrition
Molecular Food Chemistry and Food Development

External Organisation(s)

Istanbul Technical University

Type

Article

Journal

Foods

Volume

Publication date

01.07.2022

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Food Science, Microbiology, Health(social science), Health Professions (miscellaneous), Plant Science

Electronic version(s)

https://doi.org/10.3390/foods11131955 (Access: Open)