Some of the challenges of purple cabbage post-harvest processing and shelf-life is the preservation of its bioactive compounds, especially anthocyanins– a water-soluble pigment of interest due to ...their health-promoting benefits. The current study proposes the application of ultrasound (US) as a pretreatment prior to convective drying (CD), freeze-drying (FD), spray drying (SD), or spouted bed drying (SB). For this, a Box-Behnken Design (BBD) evaluated the effect of the different drying techniques and selected US amplitudes (20–70 %) and times (4–12 min) on the antioxidant capacity, bioaccessibility, and structural and thermal properties of purple cabbage. The results demonstrated that the amplitude of 80.35 % and 8 min of US, yielded the highest total phenolic compounds (TPC) (80.46 mg GAE/100 g), total anthocyanins (TA) (9.85 mg/100 g), and antioxidant activity (29.74 µM Fe2SO4/g) levels. SD and SB stood out for preserving bioactive compounds, increasing solubility, and reducing powder hygroscopicity. In the Scanning Electron Microscopy (SEM) analysis, CD, FD, and SB exhibited irregular and rough surfaces, while SD displayed spherical particles. Changes in the intensities of Fourier-Transform Infrared Spectroscopy (FT-IR) spectra, especially in the bonds (C = C, 1020 cm−1) in SD and SB, suggest alterations in molecular interactions due to processing and the adjuvant. Differential scanning calorimetry (DSC) indicated that SD displayed greater thermal stability. In conclusion, US pre-treatment and appropriate selection of drying techniques significantly influenced the properties of purple cabbage powder, bringing insights for the food industry regarding the use of drying as a post-harvested treatment of purple cabbage.
•Heat treatment induced loss of phenolics and flavonoids in non-colored brans.•Degradation of anthocyanins was observed after heat treatment of colored brans.•Phenolic compounds from rice brans ...showed high stability under low pH conditions.•Loss of bioaccessibility was observed after simulated gastrointestinal digestion.•New insights on the stability of extracts can support functional food applications.
The processing and digestive stability of ethanolic extracts from four Thai rice bran varieties, namely Khao Dawk Mali 105, Hom Nil, Kiaw Ngu, and Leum Pua, were assessed by applying different thermal and pH conditions, as well as in vitro gastrointestinal digestion models. High-performance liquid chromatography, Folin–Ciocalteu analysis, as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) assays were used to determine the chemical composition, total phenolic content (TPC), and antioxidant activity. Thermal treatment at 100 °C for 15 min induced the degradation of phenolic components and TPC, whereas the antioxidant activities measured by DPPH and FRAP assays remained stable after the heat treatment. Higher phenolic content and antioxidant activity values were observed in the extracts incubated at acidic pH levels of 3 and 5. After simulated digestion, all extracts exhibited the decrease of phenolic compounds and anthocyanin contents, as well as antioxidant activities.
Drying-induced stabilization is a challenge that delivery systems still face. This study aims to investigate the effects of adding trehalose to spray dried soy-rapeseed lecithin liposomes, and the ...storage stability of the dried liposomes loaded with a tilapia viscera protein hydrolysate, during 42 days at 4 °C and 23 °C, and at different relative humidity (RH). Particle size increased from 215 to 250 nm in fresh liposomes to 258–314 nm after spray drying according to trehalose concentration, all preparations showing a strong electronegative ζ Potential (−48.5 to −59.9 mV). Dried liposomes stored at 4 °C maintained lower polydispersity and higher solubility than those stored at 23 °C. Changes in water activity (Aw), FTIR and DSC revealed structural changes in samples stored at 23 °C and high RH. Spray dried hydrolysate-containing liposomes could be considered as a functional food ingredient due to the substantial antioxidant activity and angiotensin-converting enzyme (ACE) inhibitory capacity after in vitro simulated gastrointestinal digestion.
The availability of a natural liposomal preparation in dry powder form, capable to maintain its bioactive properties, is a great advantage for the functional food industry, since it favours the stability, transport and storage of the ingredient prior to use, and allows great versatility to be incorporated in solid restructured products.
•Liposomal fine powder successfully obtained by spray drying using trehalose.•Hydrolysate-loading increased liposomal storage stability and antioxidant capacity.•More structural changes during storage at high temperature and relative humidity.•Biological activity remains after in vitro gastrointestinal digestion of dry powder.•A possible dry functional ingredient for use in solid restructured food products.
The effect of the addition of inulin (5 and 10%) on the phenolic content and in vitro gastrointestinal digestion of tomato sauces has been investigated. Results have shown that the addition of inulin ...to tomato sauce significantly decreased the total phenolic content (57–68%), total flavonoid content (48–60%), and total antioxidant capacity (49–61%). Similarly, all assays of the sauce containing both 5% and 10% inulin, showed a slight decrease during in vitro gastrointestinal digestion of tomato sauces. Higher levels of inulin added to tomato sauce resulted in the greatest decrease in phenolic content, probably because of the interaction between inulin and phenolic compounds. To address the effects of inulin on the global metabolite profile of tomato sauce, an untargeted metabolomics approach was followed. Changes related to the presence of inulin suggest that inulin quenches a subset of unidentified compounds which are present in sauce but not in fruit, suggesting that inulin can contribute to the conservation of fruit properties in tomato sauce.
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•The content of antioxidants decreases proportionally with the increase in the inulin content in tomato sauces.•Adding 10% inulin to tomato sauce resulted in a significant decrease of in vitro bioaccessibility of phenolic compounds.•Interaction between inulin and phenolic compounds might be the reason for the decrease in phenolic content.
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•In vitro acrylamide bioaccessibility of cereal and potato-based foods was monitored.•Combined meals were evaluated to investigate acrylamide-food matrix ...interactions.•Non-bioaccessible fraction of acrylamide tended to decrease during digestion.•Final bioaccessible acrylamide was affected by the food matrix composition.•Combination with protein-rich foods in meals may reduce acrylamide bioaccessibility.
Acrylamide bioaccessibility during and after in vitro gastrointestinal digestion of cereal and potato-based foods was monitored. Isolated vs combined meals were evaluated with the aim of investigating acrylamide-food matrix interactions. The meals considered were breakfast cereals, biscuits, patatas a lo pobre (patatas-pobre) and French fries for isolated foods; breakfast cereals with yoghurt, biscuits with milk, patatas-pobre with scrambled eggs and French fries with meat steak for combined foods. The non-bioaccessible fraction of acrylamide tended to decrease during the digestion process in all the systems. However, the final bioaccessible acrylamide was affected by the food matrix composition (fibre, protein, sugars and lipids). The digestion of breakfast cereals, biscuits with milk, patatas-pobre and patatas-pobre with scrambled eggs led to acrylamide bioaccessibility below the initial content of the contaminant in the meals. In absolute values, the combined consumption of biscuits and milk significantly reduced the bioaccessible acrylamide compared with isolated biscuits (from 212 to 122 ng; p < 0.05). The presence of protein sources (egg or meat steak) in the potato-based products significantly decreased the acrylamide bioaccessibility, which was more prominent in the French fries-meat steak system (from 2100 to 1698 ng; p < 0.05). These findings establish the importance of considering complete meals and not only isolated foods as well as the study of the non-bioaccessible fractions for a better understanding of acrylamide bioaccessibility, its recovery and interactions during gastrointestinal digestion.
•Antioxidant characterization of Arbutus unedo fruit.•In vitro gastric digestion hampered release of bioactive compounds.•In vitro intestinal digestion promote liberation of bioactive ...compounds.•Faecal in vitro fermentation generate a wide range microbial metabolites.•In vitro studies applied to predict metabolic pathways of bioactive compounds.
The natural antioxidants of Arbutus unedo highlight the importance of this fruit as natural source of bioactive compounds. In the present study, to evaluate the stability of phenolic compounds, ascorbic acid and fat-soluble antioxidants (α-tocopherol, β-carotene and lutein), in vitro gastrointestinal digestion was applied to A. unedo fruit. After that, the non-absorbable fraction was anaerobically incubated with human faeces and the metabolic pathway for gallotannins, ellagitannins, flavan-3-ols and anthocyanins from A. unedo fruit was proposed. The results showed that the presence of pectin from the fruit hampered the solubilization of the phenolic compounds (with exception of gallic and ellagic acids) and fat-soluble vitamins during gastric digestion. Degradation of pectin-gel during the duodenal digestion favored the release of the phenolic compounds and fat-soluble antioxidants to the media. The catabolic activity of human microbiota led to the generation of a wide range of simple phenols, such as p-hydroxybenzoic acid and catechol, derived from the catabolism of gallotannins, ellagitannins, flavan-3-ols and anthocyanins.
Spent coffee, a waste produced after beverage preparation, contains large amounts of several human health related compounds. The bioaccessibility, permeability and antioxidant activity of phenolic ...compounds from spent coffee (medium and dark-roasted) were evaluated using an in vitro gastrointestinal assay, intestinal absorption and colonic fermentation of non-digestible spent coffee fraction. Digested samples displayed lower amounts of phenolic compounds and flavonoids, but higher antioxidant activity (1–8 folds) compared to their respective non-digested (undigested) controls due to high release of condensed tannins at the colonic stage. SC polyphenols released during simulated GI digestion scavenged free radicals and these antioxidants increased during the transition from acidic to alkaline environment rapidly permeating through the small intestine by passive diffusion. Our results highlight the in vivo potential physiological role of SC phenolic compounds to scavenge free radicals present in the systemic circulation and target tissues, suggesting their potential health benefits and justifying their value addition. Further studies are needed to elucidate the clinical implication of these findings in human subjects.
•Spent coffee is a source of natural antioxidant due to its high content in phenolics.•The use of spent coffee as a functional food ingredient is limited.•Polyphenols are bioaccessibly during simulated gastrointestinal digestion.•Spent coffee is metabolized during simulated colonic fermentation.•Their permeability and antioxidant activity suggest their potential health benefits.
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•Methylcellulose or silicon emulsions reduced pork fat digestibility.•Silicon lost its reducing effect on fat digestibility in presence of methycellulose.•Flow behavior index can be a ...predictive marker of the extent of lipolysis.•Methylcellulose or silicon emulsions could replace pork lard in animal products with potential health benefits.
During the last decade, the consumption of animal saturated fat has been associated with an increased risk of chronic disease. Experience shows that changing the dietary habits of the population is a complicated and slow process, so technological strategies offer new possibilities for the development of functional foods. The present work is focused on studying the impact of using a food-grade non-ionic hydrocolloid (methylcellulose; MC) and/or the inclusion of silicon (Si) as a bioactive compound in pork lard emulsions stabilized with soy protein concentrate (SPC), on the structure, rheology, lipid digestibility and Si bioaccesibility during in vitro gastrointestinal digestion (GID). Four emulsions (SPC, SPC/Si, SPC/MC and SPC/MC/Si) were prepared with a final biopolymer (SPC and/or MC) concentration of 4% and 0.24% Si. The results showed a lower degree of lipid digestion in SPC/MC compared with SPC, specifically at the end of the intestinal phase. Moreover, Si partially reduced fat digestion only when incorporated into the SPC-stabilized emulsion, while this effect was lost in SPC/MC/Si. This was probably due to its retention inside the matrix emulsion, which resulted in lower bioaccesibility than in SPC/Si. Additionally, the correlation between the flow behavior index (n) and the lipid absorbable fraction was significant, suggesting that n can be a predictive marker of the extent of lipolysis. Concretely, our results revealed that SPC/Si and SPC/MC can be used as pork fat digestion reducers and thus, they can replace pork lard in the reformulation of animal products with potential health benefits.
•We studied the phenol digestion stability of different pomegranate food matrices.•The nature of the catabolites formed was studied after colonic fermentation.•Apart from urolithins, other simple ...phenols appeared as important microbial catabolites.•Pomegranate peel extract was the best source of microbial substrates at colonic level.
Pomegranate fruit contains a wide range of phenolic compounds that have been related to several health benefits. The stability of pomegranate phenols during digestion was tested by the application of in vitro gastrointestinal digestion (GID) to different pomegranate products: juice (PJ), pulp (PP) and peel extract (PE). The resulting non-absorbable fractions were submitted to in vitro colonic fermentation with human faeces to monitor the generation of microbial metabolites. During the duodenal step, we observed a low stability of anthocyanins and flavonoids and an important release of ellagic acid, especially after PE digestion. The poor potential absorption of the studied phenolic compounds led to their high exposure to colonic metabolism. After colonic fermentation, PE appeared to be the best source of microbial substrates leading to a larger generation of gut microbial catabolites in terms of absolute amounts. We suggest that using PE might be a good strategy to enrich food products with potential health benefits in the prevention of chronic diseases.
Plant lipids are mostly stored in subcellular organelles known as oil bodies (OBs). The aim of this study was to encapsulate soybean OBs by spray-drying, in order to offer a prospective approach to ...stabilizing OBs, and to provide a novel spray-dried OB product for potential industrial uses. OB emulsions were prepared with different coatings, namely maltodextrin (MD), chitosan (CS), and CS-EGCG covalent conjugates (CSEG), prior to spray-drying. The highest encapsulation efficiency of 96.68% was achieved for MD-CSEG encapsulated OB microparticles. Morphological analysis of spray-dried samples revealed that encapsulating OBs resulted in remarkably reduced microparticle sizes, even after reconstitution. Furthermore, the CSEG provided an even more effective interfacial barrier that protected OB microparticles. In vitro gastrointestinal digestion results revealed that coating OB with MD and CSEG greatly retarded the oil release from 85.2% to 45.3%. This study demonstrated that this novel encapsulation formulation of OBs has the potential to overcome stability drawbacks and minimize the degree of oil release throughout digestion.
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•Soybean oil bodies (OBs) were successfully spray-dried with different coatings.•Coating materials are maltodextrin (MD), chitosan (CS) and CS-EGCG complex (CSEG).•The highest encapsulation efficiency was 96.68% for MD-CSEG-coated OBs.•CSEG protected the spray-dried OBs from oxidation and thermal stability.•In vitro results showed the coating materials retarded the oil release from OBs.
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