Bioavailability of Rosehip (Rosa canina L.) Infusion Phenolics Prepared by Thermal, Pulsed Electric Field and High Pressure Processing

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Özkan G., Esatbeyoglu T., Çapanoğlu Güven E.

FOODS, vol.11, no.13, 2022 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 11 Issue: 13
  • Publication Date: 2022
  • Doi Number: 10.3390/foods11131955
  • Journal Name: FOODS
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Keywords: bioactive compounds, LC-MS, transepithelial transport, metabolic fate, Caco-2 cell culture, non-thermal processing, IN-VITRO BIOACCESSIBILITY, ANTIOXIDANT ACTIVITY, FRUIT JUICE, INTESTINAL-ABSORPTION, FOOD MATRIX, VITAMIN-C, TEA, PERMEABILITY, CATECHINS, DELIVERY
  • Istanbul Technical University Affiliated: Yes

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 degrees 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.