Evaluation of the impact of food matrix change on the in vitro bioaccessibility of carotenoids in pumpkin (Cucurbita moschata) slices during two drying processes

2017 ◽  
Vol 8 (12) ◽  
pp. 4693-4702 ◽  
Author(s):  
Zhongyuan Zhang ◽  
Xiaoyan Wang ◽  
Yixiang Li ◽  
Qiuyu Wei ◽  
Chunju Liu ◽  
...  
Keyword(s):  
Cucurbita Moschata ◽  
Food Matrix ◽  
In Vitro Bioaccessibility ◽  
The Impact

The variable bioaccessibility of carotenoids depended on changes of matrix driven by drying.

The impact of alternative dietary lipids on the in vitro bioaccessibility of sole fillets for human consumption

Aquaculture ◽  
2017 ◽  
Vol 474 ◽  
pp. 66-74 ◽  
Author(s):  
C. Afonso ◽  
C. Cardoso ◽  
M. Freire ◽  
I.E. Silva ◽  
F. Linares ◽  
...  
Keyword(s):  
Dietary Lipids ◽  
Human Consumption ◽  
In Vitro Bioaccessibility ◽  
The Impact

scholarly journals Characterization of Processing Influences on In Vitro Bioaccessibility of Carotenoids and Chlorophylls from Six Spinach Genotypes

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 755-755
Author(s):  
Micaela Hayes ◽  
Marti Pottorff ◽  
Colin Kay ◽  
Mary Ann Lila ◽  
Massimo Iorizzo ◽  
...  
Keyword(s):  
Critical Factor ◽  
In Vitro Digestion ◽  
Food Matrix ◽  
Funding Sources ◽  
Food And Agriculture ◽  
Three Phase ◽  
In Vitro Bioaccessibility ◽  
Bioactive Content ◽  
Oral Processing

Abstract Objectives Spinach is a rich source of bioactives including carotenoids and chlorophylls. Ultimate delivery, or bioavailability, of these bioactives to consumers varies depending on pre-/post-harvest factors that impact the food matrix. The interaction between food processing, oral processing (mastication), and spinach genotype have not been explored. Insights into these factors hold the potential to identify interaction effects between genotype and processing (GxP). Methods Six genotypes of spinach selected based on previous bioaccessibility screening were greenhouse grown in Salisbury, NC (Fall 2019), harvested, and stored fresh at 4C (24 hr) or at −80C after processing by blanching (2 min, 100C), thermal sterilization (121C for 15 min), or juicing. All genotypes were subjected to all processing methods, and a portion of each sample was subjected to simulated mastication while another was homogenized (30 sec) into a puree. All samples were subjected to a three-phase in vitro digestion to assess the transfer of carotenoids and chlorophyll derivatives from the food matrix to the aqueous micellar fraction (bioaccessibility). Results Processing method, genotype, and GxP had a significant influence on total bioactive content (P < 0.01), relative bioaccessibility (P < 0.01), and bioaccessible content (P < 0.01). Average bioactive content decreased in the order of juiced (26.2–36.9 μmol/g), blanched (23.3–30.0 μmol/g), thermally sterilized (22.5–27.3 μmol/g), and fresh spinach (18.6–25.0 μmol/g). Bioaccessible content decreased from juiced (6.8–9.8 μmol/g), to fresh (4.0–6.9 μmol/g) and blanched (4.6–5.6 μmol/g), and then thermally sterilized (2.4–3.3 μmol/g). Bioaccessible content from masticated samples was similar for thermally sterilized (0.9–1.5 μmol/g) and fresh samples (0.7–1.3 μmol/g). Conclusions Results indicate that heat treatment preserves bioactives in these six spinach genotypes and may modestly decrease their bioaccessibility. Influence of mastication on bioaccessible content of bioactives supports the notion that oral processing is a critical factor impacting ultimate bioaccessibility from vegetables. Together, these results provide valuable information for optimization of bioactive delivery. Funding Sources Foundation for Food and Agriculture Research.

Effect of Boiling and Juicing on the Content of Polyphenols, Invitro Bioaccessibility and Antioxidant Activity of Commonly Consumed Vegetables and Fruits

2016 ◽  
Vol 53 (4) ◽  
pp. 365 ◽  
Author(s):  
N. Naveena ◽  
A. Vishnuvardhana Rao ◽  
K. Bhaskarachary
Keyword(s):  
Fruits And Vegetables ◽  
Pomegranate Juice ◽  
Food Matrix ◽  
Total Polyphenols ◽  
Rp Hplc ◽  
Tomato Puree ◽  
Determining Factors ◽  
In Vitro Bioaccessibility ◽  
Vegetables And Fruits

This study was aimed to investigate the effect of boiling and juicing on selected vegetables and fruits such as carrot, beetroot, tomato, mint leaves, pomegranate and apple. Total and individual polyphenols were evaluated by Folin-Ciocalteu and RP-HPLC. Antioxidant capacities of the selected foods were measured by DPPH, FRAP, ABTS and ORAC assays. In vitro bioaccessibility of total and individual polyphenols were analyzed by mimicking human gastro intestinal system. Results of this study revealed that pomegranate was found to be higher in total polyphenols (55.90±1.02) and the lesser content was observed in boiled mint leaves (3.16±1.12). Also carrot pure juice (37.35%) was observed higher total polyphenols bioaccessibility and lesser content was observed in tomato puree juice (13.71%). The predominant polyphenols present in the selected foods are simple polyphenols such as chlorogenic, caffeic, ferulic and gallic acids, glycosides of flavones and flavonols such as apigenin, luteolin, quercetin and catechins such as epigallocatechin, epicatechin and their individual polyphenol bioaccessibility were also analyzed. Among the selected foods pomegranate juice contained highest AOA, moderate AOA was observed in juices of beetroot, apple, tomato and lesser activity was observed in carrot juice compared to the raw and boiled foods. From these findings, it was observed that the food matrix, method of cooking, polyphenol content (total and individual) and bioaccessibility are the key determining factors of net antioxidant capacity of the selected fruits and vegetables.

scholarly journals Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2155
Author(s):  
Cristina Gabriela Burca-Busaga ◽  
Noelia Betoret ◽  
Lucía Seguí ◽  
Jorge García-Hernández ◽  
Manuel Hernández ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Structural Changes ◽  
In Vitro Digestion ◽  
Food Matrix ◽  
Lactobacillus Salivarius ◽  
Gastrointestinal Conditions ◽  
Apple Slices ◽  
Maximum Protection ◽  
The Impact

To benefit the health of consumers, bioactive compounds must reach an adequate concentration at the end of the digestive process. This involves both an effective release from the food matrix where they are contained and a high resistance to exposure to gastrointestinal conditions. Accordingly, this study evaluates the impact of trehalose addition (10% w/w) and homogenization (100 MPa), together with the structural changes induced in vacuum impregnated apple slices (VI) by air-drying (AD) and freeze-drying (FD), on Lactobacillus salivarius spp. salivarius (CECT 4063) survival and the bioaccessibility of antioxidants during in vitro digestion. Vacuum impregnated apple slices conferred maximum protection to the lactobacillus strain during its passage through the gastrointestinal tract, whereas drying with air reduced the final content of the living cells to values below 10 cfu/g. The bioaccessibility of antioxidants also reached the highest values in the VI samples, in which the release of both the total phenols and total flavonoids to the liquid phase increased with in vitro digestion. The addition of trehalose and homogenization at 100 MPa increased the total bioaccessibility of antioxidants in FD and AD apples and the total bioaccessibility of flavonoids in the VI samples. Homogenizing at 100 MPa also increased the survival of L. salivarius during in vitro digestion in FD samples.

In vitro bioaccessibility of health-related compounds from a blended fruit juice–soymilk beverage: Influence of the food matrix

2014 ◽  
Vol 7 ◽  
pp. 161-169 ◽  
Author(s):  
María Janeth Rodríguez-Roque ◽  
María Alejandra Rojas-Graü ◽  
Pedro Elez-Martínez ◽  
Olga Martín-Belloso
Keyword(s):  
Fruit Juice ◽  
Food Matrix ◽  
Health Related ◽  
In Vitro Bioaccessibility ◽  
Related Compounds

scholarly journals HPLC-UV/Vis-APCI-MS/MS Determination of Major Carotenoids and Their Bioaccessibility from “Delica” (Cucurbita maxima) and “Violina” (Cucurbita moschata) Pumpkins as Food Traceability Markers

Molecules ◽  
2018 ◽  
Vol 23 (11) ◽  
pp. 2791 ◽  
Author(s):  
Caterina Bergantin ◽  
Annalisa Maietti ◽  
Paola Tedeschi ◽  
Guillermina Font ◽  
Lara Manyes ◽  
...  
Keyword(s):  
Food Processing ◽  
Carotenoid Content ◽  
Cooking Methods ◽  
Cucurbita Moschata ◽  
Cucurbita Maxima ◽  
Steam Cooking ◽  
In Vitro Bioaccessibility ◽  
Β Carotene

Carotenoids are a widespread group of fat-soluble pigments, and their major nutritional importance comes from their pro-vitamin A activity and their antioxidant capacity. In this study, two different pumpkin cultivars (Cucurbita maxima, also named `Delica’ and Cucurbita moschata, also known as `Violina’) from the southern Po Delta area were investigated in terms of carotenoid content and the influence of food processing on compositional changes and carotenoid bioaccessibility. Quali- and quantitative determination of carotenoids in sample extracts were performed on a C30 column by means of an online coupled HPLC-UV/Vis-APCI-MS/MS technique. The identification of separated compounds was tentatively achieved by merging (i) chromatographic data, (ii) UV-Vis spectra, and (iii) MS/MS fragmentation spectra. The chromatographic profiles for the two cultivars showed qualitative differences. Two major carotenoids were considered for quantification purposes and further investigations: lutein and β -carotene. Quantification of target carotenoids was performed with external calibration through analytical standards. The concentration of lutein and β -carotene was higher in C. maxima than in the other variety, C. moschata. Carotenoids are susceptible to degradation (isomerization and oxidation) during food processing (i.e., cooking), and the concentration of lutein and β -carotene were monitored in oven-cooked and steam-cooked pumpkins. The steam-cooking process was superior in terms of limiting carotenoid loss. A complete functional profile of pumpkins as a source of carotenoids was gained with the evaluation of their in vitro bioaccessibility and their bioavailability after intake during human digestion. Bioaccessibility of lutein and β -carotene were estimated by an in vitro static digestion model that involved salivary, gastric, and duodenal phases. Bioaccessibility values progressively increased from the salivary to the duodenal phase for both pumpkin varieties and cooking methods. Bioaccessibility of lutein was always lower than β -carotene for both cultivars and for both cooking methods. Bioaccessibility values for lutein and β -carotene changed from 1.93% to 2.34% vs. 4.94% and 8.83% in the salivary phase, from 2.7% to 4.63% vs. 7.83% and 15.60% in the gastric phase, and from 10.04% to 13.42% vs. 25.81% and 35.32% in the duodenal phase. For both target compounds, bioaccessibility in the duodenal phase was more than twice the gastric values, and it underlined that the type of cooking did not influence release from the initial matrix.

scholarly journals Oat bran, but not its isolated bioactiveβ-glucans or polyphenols, have a bifidogenic effect in anin vitrofermentation model of the gut microbiota

2019 ◽  
Vol 121 (5) ◽  
pp. 549-559 ◽  
Author(s):  
Angelika Kristek ◽  
Maria Wiese ◽  
Patrizia Heuer ◽  
Ondrej Kosik ◽  
Manuel Y. Schär ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Propionic Acid ◽  
Food Matrix ◽  
Bifidobacterium Adolescentis ◽  
16S Rna ◽  
Oat Bran ◽  
Health Promoting ◽  
The Impact ◽  
Bifidogenic Effect

AbstractWholegrain oats are known to modulate the human gut microbiota and have prebiotic properties (increase the growth of some health-promoting bacterial genera within the colon). Research to date mainly attributes these effects to the fibre content; however, oat is also a rich dietary source of polyphenols, which may contribute to the positive modulation of gut microbiota.In vitroanaerobic batch-culture experiments were performed over 24 h to evaluate the impact of two different doses (1 and 3 % (w/v)) of oat bran, matched concentrations ofβ-glucan extract or polyphenol mix, on the human faecal microbiota composition using 16S RNA gene sequencing and SCFA analysis. Supplementation with oats increased the abundance of Proteobacteria (P<0·01) at 10 h, Bacteroidetes (P<0·05) at 24 h and concentrations of acetic and propionic acid increased at 10 and 24 h compared with the NC. Fermentation of the 1 % (w/v) oat bran resulted in significant increase in SCFA production at 24 h (86 (sd27)v. 28 (sd5) mm;P<0·05) and a bifidogenic effect, increasing the relative abundance ofBifidobacteriumunassigned at 10 h andBifidobacterium adolescentis(P<0·05) at 10 and 24 h compared with NC. Considering theβ-glucan treatment induced an increase in the phylum Bacteroidetes at 24 h, it explains the Bacteriodetes effects of oats as a food matrix. The polyphenol mix induced an increase in Enterobacteriaceae family at 24 h. In conclusion, in this study, we found that oats increased bifidobacteria, acetic acid and propionic acid, and this is mediated by the synergy of all oat compounds within the complex food matrix, rather than its main bioactiveβ-glucan or polyphenols. Thus, oats as a whole food led to the greatest impact on the microbiota.

scholarly journals Polyphenolic and Methylxanthine Bioaccessibility of Cocoa Bean Shell Functional Biscuits: Metabolomics Approach and Intestinal Permeability through Caco-2 Cell Models

Antioxidants ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1164
Author(s):  
Olga Rojo-Poveda ◽  
Letricia Barbosa-Pereira ◽  
Charaf El Khattabi ◽  
Estelle N.H. Youl ◽  
Marta Bertolino ◽  
...  
Keyword(s):  
Intestinal Absorption ◽  
Intestinal Permeability ◽  
In Vitro Digestion ◽  
Cocoa Bean ◽  
Food Matrix ◽  
High Fiber ◽  
Permeability Study ◽  
In Vitro Bioaccessibility ◽  
The Stability

Cocoa bean shell (CBS), a by-product with considerable concentrations of bioactive compounds and proven biofunctional potential, has been demonstrated to be a suitable ingredient for high-fiber functional biscuits adapted to diabetic consumers. In this work, the in vitro bioaccessibility and intestinal absorption of polyphenols and methylxanthines contained in these biscuits were evaluated, and the effect of the food matrix was studied. Biscuits containing CBS and the CBS alone underwent in vitro digestion followed by an intestinal permeability study. The results confirmed that compounds were less bioavailable in the presence of a food matrix, although the digestion contributed to their release from this matrix, increasing the concentrations available at the intestinal level and making them capable of promoting antioxidant and antidiabetic activities. After digestion, CBS biscuits were shown to possess α-glucosidase inhibition capacity comparable to that of acarbose. Moreover, the presence of the food matrix improved the stability of polyphenols throughout the digestion process. Intestinal absorption of flavan-3-ols seemed to be limited to a maximum threshold and was therefore independent of the sample, while procyanidin was not absorbed. Methylxanthine absorption was high and was boosted by the presence of the food matrix. The results confirmed the biofunctional potential of CBS-based biscuits.

Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages

2015 ◽  
Vol 14 ◽  
pp. 33-43 ◽  
Author(s):  
María Janeth Rodríguez-Roque ◽  
Begoña de Ancos ◽  
Concepción Sánchez-Moreno ◽  
M. Pilar Cano ◽  
Pedro Elez-Martínez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Fruit Juice ◽  
Food Matrix ◽  
In Vitro Bioaccessibility
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