Red-fleshed apple as novel anthocyanin-biofortified food: effect of food processing on the (poly)phenolic composition, bioavailability assessment and cardiometabolic effects of anthocyanins

• Autores: Silvia Yuste Pérez
• Directores de la Tesis: Iziar Amaia Ludwig Sanz Orrio (dir. tes.), Laura Rubió Piqué (dir. tes.)
• Lectura: En la Universitat de Lleida ( España ) en 2021
• Idioma: inglés
• Tribunal Calificador de la Tesis: Aida Serra Maqueda (presid.), Robert C. Soliva Fortuny (secret.), Pedro Miguel Mena Parreño (voc.)
• Programa de doctorado: Programa de Doctorado en Ciencia y Tecnología Agraria y Alimentaria por la Universidad de Lleida
• Materias:
  • Ciencias tecnológicas
    • Tecnología de los alimentos
      • Antioxidantes en los alimentos
      • Conservación de alimentos
      • Propiedades de los alimentos
• Enlaces
  • Tesis en acceso abierto en: TDX
• Resumen

  • Enhancing traditional foods through biofortification with healthy compounds has appeared as a potential strategy to prevent cardiovascular diseases. In this Thesis the potential of a new apple variety with red flesh biofortified in anthocyanins obtained by traditional breeding methods has been explored. The impact of different thermal and non-thermal processing technologies on the (poly)phenolic content and its bioavailability was evaluated for the development of an apple snack product, resulting in the freeze-dried snack as the optimal one. A human postprandial study was performed and apple (poly)phenols appeared to be extensively metabolized, out of all the metabolites detected, phloretin glucuronide, cyanidin-3-O-galactoside and peonidin-3-O-galactoside were defined as specific consumption biomarkers. First insights into the cardiometabolic effects of red-fleshed apple showed a reduction of the aorta thickness and improvement of the renal function in hipercholesterolemic Wistar rats. These effects were different between males and females and could be related to sex-related differences in apple (poly)phenol bioavailability.