scholarly journals Berry fruits‐enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability

2019 ◽  
Vol 55 (5) ◽  
pp. 2104-2112 ◽  
Author(s):  
Mariela C. Bustos ◽  
Maria B. Vignola ◽  
Candela Paesani ◽  
Alberto E. León
Keyword(s):  
Antioxidant Activity ◽  
In Vitro Digestion ◽  
Berry Fruits

scholarly journals Improvement of Health-Promoting Functionality of Rye Bread by Fortification with Free and Microencapsulated Powders from Amelanchier alnifolia Nutt

Antioxidants ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 614 ◽  
Author(s):  
Sabina Lachowicz ◽  
Michał Świeca ◽  
Ewa Pejcz
Keyword(s):  
Antioxidant Activity ◽  
Pancreatic Lipase ◽  
Inhibitory Activity ◽  
In Vitro Digestion ◽  
Antioxidant Compounds ◽  
Overall Acceptability ◽  
Rye Bread ◽  
Functional Additive ◽  
Berry Fruits

This study established the appropriate amounts of a functional Saskatoon berry fruit powder in fortified rye bread acceptable to consumers and determined the potential relative bioaccesibility of bioactive compounds exhibiting antioxidant activity, and enzymatic in vitro inhibitory activity against lipoxygenase, cyclooxigenase-1, cyclooxigenase-2, acetylcholinesterase, pancreatic lipase α-glucosidase, and α-amylase, as well as the relative digestibility of nutrients. The content of polyphenolic compounds and antioxidant capability were strongly, positively correlated with the content of the functional additive. The highest phenolics content and antioxidant activity were determined in the products enriched with the powders microencapsulated with maltodextrin (an increase by 91% and 53%, respectively, compared with the control). The highest overall acceptability was shown for the products with 3% addition of the functional additive, regardless of its type. The simulated in vitro digestion released phenols (with the highest bioaccessibility shown for anthocyanins) and enhanced the antioxidant activity of rye bread. In turn, the microencapsulation contributed to the improvement in the relative bioaccesibility of antioxidant compounds. Bread fortification led to an increased inhibitory activity against α-amylase, α-glucosidase, and lipoxygenase. Furthermore, the additive microencapsulated with maltodextrin and inulin improved the capacity to inhibit the activities of pancreatic lipase and cyclooxigenase-2. The results presented allowed concluding that the powders from Saskatoon berry fruits, especially microencapsulated ones, may be a promising functional additive dedicated for the enrichment of rye bread.

scholarly journals Assessment of In Vitro Bioaccessibility of Polyphenols from Annurca, Limoncella, Red Delicious, and Golden Delicious Apples Using a Sequential Enzymatic Digestion Model

Antioxidants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 541
Author(s):  
Giulia Graziani ◽  
Anna Gaspari ◽  
Claudio Di Vaio ◽  
Aurora Cirillo ◽  
Carolina Liana Ronca ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
In Vitro Digestion ◽  
Enzymatic Digestion ◽  
Beneficial Effects ◽  
Golden Delicious ◽  
In Vitro Bioaccessibility ◽  
Inflammatory Processes ◽  
Great Relevance

Four different varieties of apples have been considered (Limoncella, Annurca, Red Delicious, and Golden Delicious) to estimate the extent of colon polyphenolics release after in vitro sequential enzyme digestion. Since several studies report a positive effect of apple polyphenols in colonic damage, we found of interest to investigate the colon release of polyphenols in different varieties of apples in order to assess their prevention of colonic damage. UHPLC-HRMS analysis and antioxidant activity (ABTS, DPPH, and FRAP assays) were carried out on the apple extracts (peel, flesh, and whole fruit) obtained from not digested samples and on bioaccessible fractions (duodenal and colon bioaccessible fractions) after in vitro digestion. Polyphenolic content and antioxidant activities were found to vary significantly among the tested cultivars with Limoncella showing the highest polyphenol content accompanied by an excellent antioxidant activity in both flesh and whole fruit. The overall trend of soluble antioxidant capacity from the soluble duodenal phase (SDP) and soluble colonic phase (SCP) followed the concentrations of flavanols, procyandinis, and hydroxycinnamic acids under the same digestive steps. Our results highlighted that on average 64.2% of the total soluble antioxidant activity was released in the SCP with Limoncella exhibiting the highest values (82.31, 70.05, and 65.5%, respectively for whole fruit, flesh, and peel). This result suggested that enzymatic treatment with pronase E and viscozyme L, to reproduce biochemical conditions occurring in the colon, is effective for breaking the dietary fiber-polyphenols interactions and for the release of polyphenols which can exercise their beneficial effects in the colon. The beneficial effects related to the Limoncella consumption could thus be of potential great relevance to counteract the adverse effects of pro-oxidant and inflammatory processes on intestinal cells.

Antioxidant activity, stability, in vitro digestion and cytotoxicity of two dietary polyphenols co-loaded by β-lactoglobulin

2021 ◽  
pp. 131385
Author(s):  
Yongfang Ren ◽  
He Liu ◽  
Danfeng Wang ◽  
Tingting Liu ◽  
Ruiyan Zhang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
In Vitro Digestion ◽  
Dietary Polyphenols ◽  
Β Lactoglobulin

scholarly journals In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?

2019 ◽  
Vol 284 ◽  
pp. 28-44 ◽  
Author(s):  
Mirjana B. Pešić ◽  
Danijel D. Milinčić ◽  
Aleksandar Ž. Kostić ◽  
Nemanja S. Stanisavljević ◽  
Goran N. Vukotić ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
In Vitro Digestion ◽  
Food Matrix

scholarly journals Influence of In Vitro Digestion on Antioxidant Activity of Enriched Apple Snacks with Grape Juice

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1681
Author(s):  
Constanza Pavez-Guajardo ◽  
Sandra R. S. Ferreira ◽  
Simone Mazzutti ◽  
María Estuardo Guerra-Valle ◽  
Guido Sáez-Trautmann ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Atmospheric Pressure ◽  
Antioxidant Activities ◽  
Ohmic Heating ◽  
Grape Juice ◽  
In Vitro Digestion ◽  
Total Polyphenols ◽  
Initial Concentration ◽  
In Vitro Bioaccessibility

Fruits are sources of bioactive compounds (BACs), such as polyphenols. This research aimed to study the in vitro bioaccessibility of polyphenols from enriched apple snacks with grape juice and determine their antioxidant capacity. Impregnation (I) treatments were carried out at atmospheric pressure and in a vacuum (IV) at 30, 40, and 50 °C and their combinations with ohmic heating (OH), I/OH, and IV/OH. Later, samples were dehydrated by forced convection at 40, 50, and 60 °C. Enriched samples were subjected to in vitro digestion. The total polyphenols, monomeric polyphenols, and antioxidant activities were determined from recovered extracts. Results showed that total polyphenols present in higher concentrations in the gastric phase, 271.85 ± 7.64 mg GAE/100 g d.m. Monomeric polyphenols’ behavior during in vitro digestion for the VI/OH 50 °C and dried treatment (60 °C) was descending, mainly in quercetin, which decreased by 49.38% concerning the initial concentration, before digestion. The cyanin, catechin, epicatechin, and epigallocatechin decreased by 26.66%, 20.71%, 23.38%, and 21.73%, respectively. Therefore, based on obtained results, the IV/OH 50 °C treatment (dried 60 °C) is the best combination to incorporate polyphenols from grape juice.

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