•A novel approach for evaluating enzymatic hydrolysis was proposed.•The necessity of enzymatic hydrolysis for walnut peptide preparation was evaluated.•Walnut protein had high bioactivity and ...digestibility after digestion in vitro.•Alcalase hydrolysis may not be needful for walnut bioactive peptide preparation.
This study aimed to evaluate the necessity of enzymatic hydrolysis for walnut peptide preparation based on a novel evaluation approach. Defatted walnut meal hydrolysate (DWMH) was prepared by hydrolyzing defatted walnut meal (DWM) with alcalase, and gastrointestinal digestion of DWM and DWMH was simulated in vitro using pepsin and pancreatin. The peptide and free amino acid (FAA) contents, angiotensin-I-converting enzyme (ACE) inhibitory activity, 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity and molecular weight distributions of DWM, DWMH and their gastric and gastrointestinal digestive fluids were compared. Results showed that DWM could be well digested. High peptide content (21.66 mg/mL) with MW < 3000 Da and more FAAs (8.09 mg/mL) were observed in DWM digests. In addition, DWM digests had high ACE inhibitory activity (42.9%) and DPPH radical-scavenging activity (62.58%), which showed no significant difference when compared with DWMH digests. The above results indicate that enzymatic hydrolysis seems unnecessary for the production of walnut peptides; at the least, hydrolysis with alcalase was unnecessary for producing peptides with significant ACE inhibitory and DPPH radical-scavenging activities.
Milk fat globule membrane polar lipids (MPL) are increasingly used as the surface-active components for emulsions in many infant food products. However, the precise effect of the emulsifier MPL on ...the digestion of lipids during gastrointestinal digestion has not been elucidated. This study investigated the lipid digestion of droplets covered with MPL with different sizes in a simulated in vitro infant gastrointestinal digestion assay. The well-used surface-active component casein was used as a control. Four types of emulsions were formulated: small and large droplets covered with MPL concentrate (MPL-S and MPL-L, with volumetric means of 0.35 ± 0.01 and 4.04 ± 0.01 μm, respectively), and small and large droplets covered with casein (CN-S and CN-L, with volumetric means of 0.44 ± 0.01 and 4.09 ± 0.03 μm, respectively). The emulsions were subjected to in vitro gastrointestinal digestion using a semidynamic model mimicking infant digestion. Through the determination of particle size evolution, zeta-potential, and microstructure of emulsions, the lipid droplets covered with MPL were found to be more stable than that of the CN-S and CN-L during gastrointestinal digestion. Moreover, although CN-S and CN-L showed a higher initial lipolysis rate at the beginning of gastric digestion, droplets covered by MPL exhibited a significantly higher amount of free fatty acid release during later digestion. The amount of free fatty acid release of the emulsions in both gastric and intestinal digestion could be generally classified as MPL-S ≥ MPL-L > CN-S > CN-L. Our study highlights the crucial role of MPL in the efficient digestion of emulsions and brings new insight for the design of infant food products.
•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.
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.
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.
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.
•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.
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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•Nutritional assessment of Ca, Mg, K, P, Cu, Mn, Fe, Zn, Cd, Cr, and Pb in potato.•Higher metal concentrations in potato peels than in the pulp.•Higher bioacessibility of Ca, Mg, P ...and K and lower of Cu, Zn and Fe.•Relevant fractions of P, Mn, Zn, and Fe from potatoes were absorbed by Caco-2 cells.•Potatoes analyzed did not present a health risk and good nutritional contribution.
Among the most consumed foods in the world is potato, which occupies the first place as a non-grain commodity, demonstrating the importance of its assessment concerning the population's food safety. In this study, the nutrients Ca, Mg, K, P, Cu, Mn, Fe, and Zn and the potentially toxic trace elements Cd, Cr, and Pb were evaluated considering their total contents, bioaccessible and bioavailable fractions in different potato cultivars, in an unpublished approach in the literature. The in vitro standard gastrointestinal digestion method (INFOGEST) and a model of the intestinal epithelial barrier using the Caco-2 cell line were applied for investigate the presence of metals in potato. For the macroelements, the bioaccessibility (% w/w) varied in the ranges: K (57–72 %), P (59–76 %), Mg (83–103 %), and Ca (30–123 %), whereas for the microelements were: Cu (27–74 %) and Mn (4.22–12.02, 60–119 %). The potentially of trace toxic elements, Cd and Pb, were found in 75 % of the samples, however, all the concentration values were below the maximum levels allowed of 0.10 µg/g. Chromium was determined only in potato peels and has no maximum established level. The bioaccessible and bioavailable fractions of Cd, Cr, and Pb were below the limits of quantification of the spectrometric methods (LOQ − µg/L: 0.063 Cd, 0.65 Cr, and 0.44 Pb). The potato samples were considered safe for consumption regarding the presence of potentially toxic trace elements, with a remarkable nutritional contribution.
Legumes are excellent sources of proteins that can be hydrolysed to generate antidiabetic peptides, which inhibit carbohydrate digestive enzymes. The degree of protein hydrolysis depends on the ...thermal treatment applied and how it impacts protein denaturation and thus accessibility to enzymes. In this study, α-amylase inhibitory activities of cooked (conventional, pressure, and microwave cooking) and digested (simulated gastrointestinal digestion, GID) green pea, chickpea, and navy beans were evaluated, together with the impact of thermal treatments on peptide profiles after GID. All peptides extracts inhibited α-amylase after cooking and GID, and the peptide fraction <3 kDa was responsible for main activity. In green peas and navy beans, microwave cooking showed the highest impact whereas none thermal treatment highlighted in chickpeas. The peptidomics analysis of the fractions <3 kDa identified a total of 205 peptides, 43 of which were found to be potentially bioactive according to in silico analysis. Also quantitative results evidenced differences in the peptide profile between the type of legume and thermal treatment.
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