1
|
Lopes AC, Queirós RP, Inácio RS, Pinto CA, Casal S, Delgadillo I, Saraiva JA. High-Pressure Processing Effects on Microbiological Stability, Physicochemical Properties, and Volatile Profile of a Fruit Salad. Foods 2024; 13:1304. [PMID: 38731676 PMCID: PMC11083073 DOI: 10.3390/foods13091304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 04/17/2024] [Accepted: 04/22/2024] [Indexed: 05/13/2024] Open
Abstract
Nowadays, consumers are more aware of the effects of their diet on their health, and thus demand natural or minimally processed food products. Therefore, research has focused on processes that assure safe products without jeopardizing their nutritional properties. In this context, this work aimed to evaluate the effects of high-pressure processing (550 MPa/3 min/15 °C, HPP) on a fruit salad (composed of melon juice and pieces of Golden apple and Rocha pear) throughout 35 days of storage at 4 °C. For the physicochemical properties analysed (browning degree, polyphenol oxidase activity, antioxidant activity (ABTS assay), and volatile profile), a freshly made fruit salad was used, while for the microbiological tests (total aerobic mesophiles, and yeast and moulds) spoiled melon juice was added to the fruit salad to increase the microbial load and mimic a challenge test with a high initial microbial load. It was determined that processed samples were more microbiologically stable than raw samples, as HPP enabled a reduction of almost 4-log units of both total aerobic mesophiles and yeasts and moulds, as well as an almost 1.5-fold increase in titratable acidity of the unprocessed samples compared to HPP samples. Regarding browning degree, a significant increase (p < 0.05) was observed in processed versus unprocessed samples (roughly/maximum 68%), while the addition of ascorbic acid decreased the browning of the samples by 29%. For antioxidant activity, there were no significant differences between raw and processed samples during the 35 days of storage. An increase in the activity of polyphenol oxidase immediately after processing (about 150%) was confirmed, which was generally similar or higher during storage compared with the raw samples. Regarding the volatile profile of the product, it was seen that the compounds associated with melon represented the biggest relative percentage and processed samples revealed a decrease in the relative quantity of these compounds compared to unprocessed. Broadly speaking, HPP was shown to be efficient in maintaining the stability and overall quality of the product while assuring microbial safety (by inactivating purposely inoculated microorganisms), which allows for longer shelf life (7 versus 28 days for unprocessed and processed fruit salad, respectively).
Collapse
Affiliation(s)
- Ana C. Lopes
- Associated Laboratory for Green Chemistry-Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (A.C.L.); (C.A.P.); (I.D.)
| | - Rui P. Queirós
- Department of Applications and Food Processing, Hiperbaric S.A., Calle Condado de Treviño, 6, 09001 Burgos, Spain;
| | - Rita S. Inácio
- School of Agriculture (ESA), Polytechnique Institute of Beja, Rua Pedro Soares, 7800-295 Beja, Portugal;
| | - Carlos A. Pinto
- Associated Laboratory for Green Chemistry-Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (A.C.L.); (C.A.P.); (I.D.)
| | - Susana Casal
- LAQV-REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, 4050-313 Porto, Portugal;
| | - Ivonne Delgadillo
- Associated Laboratory for Green Chemistry-Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (A.C.L.); (C.A.P.); (I.D.)
| | - Jorge A. Saraiva
- Associated Laboratory for Green Chemistry-Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (A.C.L.); (C.A.P.); (I.D.)
| |
Collapse
|
2
|
Amyoony J, Gorman M, Dabas T, Moss R, McSweeney MB. Consumer perception of collagen from different sources: An investigation using hedonic scale and check all that apply. J Food Sci 2023; 88:5236-5247. [PMID: 37921549 DOI: 10.1111/1750-3841.16822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 10/10/2023] [Accepted: 10/17/2023] [Indexed: 11/04/2023]
Abstract
Consumers are adding collagen powder to their diets for its health benefits. However, few studies have investigated consumer perception of collagens produced from different sources. As such, the objective of this study was to evaluate the acceptability and sensory properties of commercially available collagen powders (bovine, marine, and mixed). Two different sensory trials were conducted. First, six different collagen powders were mixed with water and evaluated for their sensory properties and acceptability (n = 98; referred to as collagen-in-water). In the second trial, the collagen powders were mixed into strawberry smoothies and their sensory properties were assessed (n = 92; referred to as collagen-in-smoothie). Both studies used the 9-point hedonic scale and check all that apply to evaluate the collagen powders. The results indicated that the collagens could be grouped based on their source when evaluated in water and in a smoothie. Also, the aroma and taste of the marine collagens impacted their acceptability and were associated with fishy, sour, bitter, and salty attributes. Overall, collagen that was low in flavor was more acceptable to the participants in this study. PRACTICAL APPLICATION: Recently, consumers have begun to purchase collagen powder for its health benefits, specifically its positive effects on skin appearance. Understanding the sensory properties of the different collagens can allow for the ingredients to be incorporated into different food products and help promote consumer purchases. Collagen should be mixed into beverages rather than be consumed in water alone to increase acceptability. Also, marine collagen incorporation into foods should be avoided unless off-aromas and flavors can be masked by other properties.
Collapse
Affiliation(s)
- Jamal Amyoony
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Mackenzie Gorman
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Tanvi Dabas
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Rachael Moss
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Matthew B McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| |
Collapse
|
3
|
Sensory quality and consumer perception of high pressure processed orange juice and apple juice. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
4
|
New Insight on Phenolic Composition and Evaluation of the Vitamin C and Nutritional Value of Smoothies Sold on the Spanish Market. Molecules 2022; 27:molecules27238229. [PMID: 36500319 PMCID: PMC9739094 DOI: 10.3390/molecules27238229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 11/17/2022] [Accepted: 11/21/2022] [Indexed: 11/29/2022] Open
Abstract
Fruits and vegetables are a source of a wide range of nutrients, including bioactive compounds. These compounds have great biological activity and have been linked to the prevention of chronic non-communicable diseases. Currently, the food industry is developing new products to introduce these compounds, whereby smoothies are becoming more popular among consumers. The aim of this study was to evaluate the nutritional quality and the polyphenol and vitamin C content of smoothies available on the Spanish market. An evaluation of the nutritional information and ingredients was carried out. The phenolic compounds were determined by HPLC-ESI-TOF-MS; the vitamin C content was quantified using HPLC-UV/VIS; and the antioxidant activity was analyzed by DPPH and FRAP. Among all of the ingredients of the smoothies, coconut and banana have shown a negative impact on the polyphenol content of the smoothies. In contrast, ingredients such as orange, mango, and passion fruit had a positive correlation with the vitamin C content. Moreover, apple and red fruits showed the highest positive correlations with most of the phenolic acids, flavonoids, total phenolic compounds, and antioxidant activities. In addition, a clustering analysis was performed, and four groups were clearly defined according to the bioactive composition determined here. This research is a precious step for the formulation of new smoothies and to increase their polyphenol quality.
Collapse
|
5
|
Song Q, Li R, Song X, Clausen MP, Orlien V, Giacalone D. The effect of high-pressure processing on sensory quality and consumer acceptability of fruit juices and smoothies: A review. Food Res Int 2022; 157:111250. [DOI: 10.1016/j.foodres.2022.111250] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 04/06/2022] [Accepted: 04/09/2022] [Indexed: 12/01/2022]
|
6
|
Alehosseini A, Wall C, Segat A, Tiwari BK, Sharma P, Kelly AL, Sheehan JJ. A preliminary evaluation of the impact of pulsed electric field and high‐pressure processing treatments on mobility of norbixin molecules through rennet‐induced casein matrices. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13935] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ali Alehosseini
- Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark Fermoy Ireland
- Dairy Processing Technology Centre (DPTC) Limerick Ireland
| | - Catherine Wall
- Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark Fermoy Ireland
- Dairy Processing Technology Centre (DPTC) Limerick Ireland
| | - Annalisa Segat
- Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark Fermoy Ireland
- Dairy Processing Technology Centre (DPTC) Limerick Ireland
| | - Brijesh K. Tiwari
- Food Chemistry and Technology Department Teagasc Food Research Centre Ashtown Ireland
| | - Prateek Sharma
- Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark Fermoy Ireland
- Dairy Processing Technology Centre (DPTC) Limerick Ireland
| | - Alan L. Kelly
- Dairy Processing Technology Centre (DPTC) Limerick Ireland
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - Jeremiah J. Sheehan
- Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark Fermoy Ireland
- Dairy Processing Technology Centre (DPTC) Limerick Ireland
| |
Collapse
|
7
|
Pérez-Lamela C, Franco I, Falqué E. Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review. Molecules 2021; 26:5265. [PMID: 34500700 PMCID: PMC8434123 DOI: 10.3390/molecules26175265] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 08/25/2021] [Accepted: 08/26/2021] [Indexed: 12/16/2022] Open
Abstract
Fruits and fruit products are an essential part of the human diet. Their health benefits are directly related to their content of valuable bioactive compounds, such as polyphenols, anthocyanins, or vitamins. Heat treatments allow the production of stable and safe products; however, their sensory quality and chemical composition are subject to significant negative changes. The use of emerging non-thermal technologies, such as HPP (High Pressure Processing), has the potential to inactivate the microbial load while exerting minimal effects on the nutritional and organoleptic properties of food products. HPP is an adequate alternative to heat treatments and simultaneously achieves the purposes of preservation and maintenance of freshness characteristics and health benefits of the final products. However, compounds responsible for antioxidant activity can be significantly affected during treatment and storage of HPP-processed products. Therefore, this article reviews the effect of HPP treatment and subsequent storage on the antioxidant activity (oxygen radical absorbance capacity (ORAC) assay), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assay, ferric reducing antioxidant power (FRAP) assay, 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity assay or Trolox equivalent antioxidant capacity (TEAC) assay), and on the total phenolic, flavonoid, carotenoid, anthocyanin and vitamin contents of fruits and different processed fruit-based products.
Collapse
Affiliation(s)
- Concepción Pérez-Lamela
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo—Ourense Campus, E32004 Ourense, Spain
| | - Inmaculada Franco
- Food Technology Area, Faculty of Sciences, University of Vigo—Ourense Campus, E32004 Ourense, Spain;
| | - Elena Falqué
- Analytical Chemistry Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo–Ourense Campus, E32004 Ourense, Spain;
| |
Collapse
|
8
|
Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace. Foods 2020; 9:foods9040405. [PMID: 32244662 PMCID: PMC7230439 DOI: 10.3390/foods9040405] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Accepted: 03/06/2020] [Indexed: 11/23/2022] Open
Abstract
High hydrostatic pressure is a non-thermal treatment of great interest because of its importance for producing food with additional or enhanced benefits above their nutritional value. In the present study, the effect of high hydrostatic pressure processing parameters (200–500 MPa; 1–10 min) is investigated through response surface methodology (RSM) to optimize the treatment conditions, maximizing the phenol content and antioxidant capacity while minimizing microbiological survival, in milkshakes prepared with chokeberry pomace (2.5–10%). The measurement of fluorescence intensity of the samples was used as an indicator of total phenolic content and antioxidant capacity. The results showed that the intensity of the treatments had different effects on the milkshakes. The RSM described that the greatest retention of phenolic compounds and antioxidant capacity with minimum microbiological survival were found at 500 MPa for 10 min and 10% (w/v) chokeberry pomace. Therefore, this study offers the opportunity to develop microbiologically safe novel dairy products of high nutritional quality.
Collapse
|
9
|
Hurtado A, Guàrdia MD, Picouet P, Jofré A, Bañón S, Ros JM. Shelf‐life extension of multi‐vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14210] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Adriana Hurtado
- Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition University of Murcia Murcia Spain
| | | | - Pierre Picouet
- IRTA‐Food Technology Program Girona Spain
- USC 1422 GRAPPE, INRA, Ecole Supérieur d’Agricultures, SFR 4207 QUASAV Angers France
| | | | - Sancho Bañón
- Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition University of Murcia Murcia Spain
| | - José María Ros
- Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition University of Murcia Murcia Spain
| |
Collapse
|
10
|
Hurtado A, Dolors Guàrdia M, Picouet P, Jofré A, Bañón S, Ros JM. Shelf‐life extension of multi‐vegetables smoothies by high‐pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition, antioxidant status, and physical stability. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14139] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Adriana Hurtado
- Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition University of Murcia Murcia Spain
| | | | - Pierre Picouet
- IRTA‐Food Technology Program, Finca Camps i Armet Girona Spain
- USC 1422 GRAPPE, INRA, Ecole Supérieur d’Agricultures, SFR 4207 QUASAV Angers France
| | - Anna Jofré
- IRTA‐Food Safety Program, Finca Camps i Armet Girona Spain
| | - Sancho Bañón
- Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition University of Murcia Murcia Spain
| | - José María Ros
- Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition University of Murcia Murcia Spain
| |
Collapse
|
11
|
Guazi JS, Lago-Vanzela ES, Conti-Silva AC. Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam-mat drying. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13900] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Julaisa Scarpin Guazi
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce); Department of Food Engineering and Technology; São Paulo State University (Unesp); Campus São José do Rio Preto, Rua Cristóvão Colombo, 2265 CEP 15054-000 São José do Rio Preto Brazil
| | - Ellen Silva Lago-Vanzela
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce); Department of Food Engineering and Technology; São Paulo State University (Unesp); Campus São José do Rio Preto, Rua Cristóvão Colombo, 2265 CEP 15054-000 São José do Rio Preto Brazil
| | - Ana Carolina Conti-Silva
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce); Department of Food Engineering and Technology; São Paulo State University (Unesp); Campus São José do Rio Preto, Rua Cristóvão Colombo, 2265 CEP 15054-000 São José do Rio Preto Brazil
| |
Collapse
|
12
|
Yuan B, Danao MGC, Stratton JE, Weier SA, Weller CL, Lu M. High pressure processing (HPP) of aronia berry purée: Effects on physicochemical properties, microbial counts, bioactive compounds, and antioxidant capacities. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
13
|
Storage quality and microbiological safety of high pressure pasteurized liquorice root sherbet. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
14
|
Castillejo N, Martínez-Hernández GB, Goffi V, Gómez PA, Aguayo E, Artés F, Artés-Hernández F. Natural vitamin B12 and fucose supplementation of green smoothies with edible algae and related quality changes during their shelf life. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2411-2421. [PMID: 29023761 DOI: 10.1002/jsfa.8733] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 09/26/2017] [Accepted: 09/27/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Some algae are an excellent sources of vitamin B12, of special interest for vegetarian/vegan consumers, and of fucose to supplement fruit and vegetable beverages such as smoothies. Nevertheless, supplementation of smoothies with algae may lead to possible quality changes during smoothie shelf life that need to be studied. Therefore, the quality changes in fresh green smoothies supplemented (2.2%) with nine edible algae (sea lettuce, kombu, wakame, thongweed, dulse, Irish moss, nori, Spirulina and Chlorella) were studied throughout 24 days at 5 °C. RESULTS The initial vitamin C content - 238.7-326.0 mg kg-1 fresh weight (FW) - of a 200 g portion of any of the smoothies ensured full coverage of its recommended daily intake, and still supplying 50-60% of the recommended intake after 7 days. Chlorella and Spirulina smoothies showed the highest vitamin B12 content (33.3 and 15.3 µg kg-1 FW, respectively), while brown algae showed fucose content of 141.1-571.3 mg kg-1 FW. These vitamin B12 and fucose contents were highly maintained during shelf life. CONCLUSION The Spirulina supplementation of a 200 g smoothie portion ensured full coverage of the recommended vitamin B12 intake, with lower vitamin C degradation, during a shelf life of 17 days. Furthermore, thongweed and kombu are also considered as excellent fucose sources with similar shelf life. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Noelia Castillejo
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
| | - Ginés Benito Martínez-Hernández
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
| | - Valentina Goffi
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
| | - Perla A Gómez
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
| | - Encarna Aguayo
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
| | - Francisco Artés
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
| |
Collapse
|
15
|
Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review. SUSTAINABILITY 2017. [DOI: 10.3390/su9112009] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
16
|
In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.021] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|