scholarly journals Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils

2021 ◽  
Author(s):  
Irem OZAY-ARANCIOGLU ◽  
Hatice BEKIROGLU ◽  
Ayse KARADAG ◽  
Oznur SAROGLU ◽  
Zeynep Hazal TEKIN-ÇAKMAK ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Drying Methods ◽  
In Vitro Bioaccessibility ◽  
Pomegranate Arils

Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon

LWT ◽  
2020 ◽  
Vol 118 ◽  
pp. 108830 ◽  
Author(s):  
Selma Kayacan ◽  
Salih Karasu ◽  
Perihan Kübra Akman ◽  
Hamza Goktas ◽  
Ibrahim Doymaz ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Drying Methods ◽  
Phenolic Profile ◽  
In Vitro Bioaccessibility

scholarly journals In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3480
Author(s):  
Adriana Maite Fernández-Fernández ◽  
Eduardo Dellacassa ◽  
Tiziana Nardin ◽  
Roberto Larcher ◽  
Adriana Gámbaro ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Total Phenol Content ◽  
No Production ◽  
Food Ingredient ◽  
Potential Health ◽  
Raw264.7 Macrophages ◽  
In Vitro Bioaccessibility ◽  
Health Promoting ◽  
Orange Pomace

The present investigation aimed to provide novel information on the chemical composition and in vitro bioaccessibility of bioactive compounds from raw citrus pomaces (mandarin varieties Clemenule and Ortanique and orange varieties Navel and Valencia). The effects of the baking process on their bioaccessibility was also assessed. Samples of pomaces and biscuits containing them as an ingredient were digested, mimicking the human enzymatic oral gastrointestinal digestion process, and the composition of the digests were analyzed. UHPLC-MS/MS results of the citrus pomaces flavonoid composition showed nobiletin, hesperidin/neohesperidin, tangeretin, heptamethoxyflavone, tetramethylscutellarein, and naringin/narirutin. The analysis of the digests indicated the bioaccessibility of compounds possessing antioxidant [6.6–11.0 mg GAE/g digest, 65.5–97.1 µmol Trolox Equivalents (TE)/g digest, and 135.5–214.8 µmol TE/g digest for total phenol content (TPC), ABTS, and ORAC-FL methods, respectively; significant reduction (p < 0.05) in Reactive Oxygen Species (ROS) formation under tert-butyl hydroperoxide (1 mM)-induced conditions in IEC-6 and CCD-18Co cells when pre-treated with concentrations 5–25 µg/mL of the digests], anti-inflammatory [significant reduction (p < 0.05) in nitric oxide (NO) production in lipopolysaccharide (LPS)-induced RAW264.7 macrophages], and antidiabetic (IC50 3.97–11.42 mg/mL and 58.04–105.68 mg/mL for α-glucosidase and α-amylase inhibition capacities) properties in the citrus pomaces under study. In addition, orange pomace biscuits with the nutrition claims “no-added sugars” and “source of fiber”, as well as those with good sensory quality (6.9–6.7, scale 1–9) and potential health promoting properties, were obtained. In conclusion, the results supported the feasibility of citrus pomace as a natural sustainable source of health-promoting compounds such as flavonoids. Unfractionated orange pomace may be employed as a functional food ingredient for reducing the risk of pathophysiological processes linked to oxidative stress, inflammation, and carbohydrate metabolism, such as diabetes, among others.

scholarly journals Assessment of the glycaemic index, content of bioactive compounds, and their in vitro bioaccessibility in oat-buckwheat breads

2020 ◽  
Vol 330 ◽  
pp. 127199
Author(s):  
Natalia Bączek ◽  
Anna Jarmułowicz ◽  
Małgorzata Wronkowska ◽  
Claudia Monika Haros
Keyword(s):  
Bioactive Compounds ◽  
Glycaemic Index ◽  
In Vitro Bioaccessibility

scholarly journals Ultrasound processing to enhance drying of cashew apple bagasse puree: Influence on antioxidant properties and in vitro bioaccessibility of bioactive compounds

2016 ◽  
Vol 31 ◽  
pp. 237-249 ◽  
Author(s):  
Thatyane Vidal Fonteles ◽  
Ana Karoline Ferreira Leite ◽  
Ana Raquel Araújo Silva ◽  
Alessandra Pinheiro Góes Carneiro ◽  
Emilio de Castro Miguel ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Cashew Apple Bagasse ◽  
Cashew Apple ◽  
In Vitro Bioaccessibility

scholarly journals Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2646
Author(s):  
Yuanhang Yao ◽  
Jiaxing Jansen Lin ◽  
Xin Yi Jolene Chee ◽  
Mei Hui Liu ◽  
Saif A. Khan ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Fluid Flows ◽  
Technology Evaluation ◽  
Delivery Vehicle ◽  
Microfluidic Technology ◽  
Age Related ◽  
In Vitro Bioaccessibility ◽  
Control Fluid ◽  
The Stability

Inadequate intake of lutein is relevant to a higher risk of age-related eye diseases. However, lutein has been barely incorporated into foods efficiently because it is prone to degradation and is poorly bioaccessible in the gastrointestinal tract. Microfluidics, a novel food processing technology that can control fluid flows at the microscale, can enable the efficient encapsulation of bioactive compounds by fabricating suitable delivery structures. Hence, the present study aimed to evaluate the stability and the bioaccessibility of lutein that is encapsulated in a new noodle-like product made via microfluidic technology. Two types of oils (safflower oil (SO) and olive oil (OL)) were selected as a delivery vehicle for lutein, and two customized microfluidic devices (co-flow and combination-flow) were used. Lutein encapsulation was created by the following: (i) co-flow + SO, (ii) co-flow + OL, (iii) combination-flow + SO, and (iv) combination-flow + OL. The initial encapsulation of lutein in the noodle-like product was achieved at 86.0 ± 2.7%. Although lutein’s stability experienced a decreasing trend, the retention of lutein was maintained above 60% for up to seven days of storage. The two types of device did not result in a difference in lutein bioaccessibility (co-flow: 3.1 ± 0.5%; combination-flow: 3.6 ± 0.6%) and SO and OL also showed no difference in lutein bioaccessibility (SO: 3.4 ± 0.8%; OL: 3.3 ± 0.4%). These results suggest that the types of oil and device do not affect the lutein bioaccessibility. Findings from this study may provide scientific insights into emulsion-based delivery systems that employ microfluidics for the encapsulation of bioactive compounds into foods.

scholarly journals In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 715 ◽  
Author(s):  
Carolina Cantele ◽  
Olga Rojo-Poveda ◽  
Marta Bertolino ◽  
Daniela Ghirardello ◽  
Vladimiro Cardenia ◽  
...  
Keyword(s):  
Functional Properties ◽  
Bioactive Compounds ◽  
In Vitro Digestion ◽  
Cocoa Bean ◽  
Consumer Acceptability ◽  
Simulated Digestion ◽  
Polyphenolic Composition ◽  
In Vitro Bioaccessibility ◽  
Phase Liquid

The cocoa bean shell (CBS), a cocoa by-product, contains a significant number of bioactive compounds with functional properties, such as polyphenols and methylxanthines, and is used as an ingredient in beverages and foods. In this work, the bioaccessibility of polyphenols and methylxanthines after In Vitro digestion was evaluated in new flavoured beverages for at-home consumption (capsules and tea bags). In addition, the polyphenolic composition, functional properties (antiradical and α-glucosidase inhibition capacities) and consumer acceptability of these beverages were evaluated. In both capsule and tea bag beverages, the bioaccessibility of methylxanthines was 100% while that of total polyphenols exceeded 50%. The main polyphenols determined using reverse-phase liquid chromatography were type B procyanidins and epicatechin. The antiradical activity in capsule and tea bag beverages was 1.75 and 1.88 mM of Trolox equivalents, respectively, of which 59.50% and 57.09% were recovered after simulated digestion. The percentage of α-glucosidase inhibition before In Vitro digestion (51.64% and 53.82% for capsules and tea bags, respectively) was comparable to that of acarbose at 0.5 mM. All the beverages obtained a high consumer acceptability. Therefore, these results highlight that CBSs can be used as a valid source of bioactive compounds in the preparation of beverages with homemade techniques.

scholarly journals In-Vitro Antioxidant Capacity and Bioactive Compounds Preservation Post-Drying on Berrycacti (Myrtillocactus geometrizans)

2017 ◽  
Vol 6 (4) ◽  
pp. 121 ◽  
Author(s):  
Priscila Desiree Santiago-Mora ◽  
Anaberta Cardador-Martinez ◽  
Carmen Tellez-Perez ◽  
Jose Gerardo Montejano-Gaitan ◽  
Sandra T. Martin del Campo
Keyword(s):  
Antioxidant Capacity ◽  
Shelf Life ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Added Value ◽  
Drying Methods ◽  
Colour Parameters ◽  
Soluble Phenols ◽  
Instant Controlled Pressure Drop

Berrycactus is a cactus which does not require special agronomic attention, the berries are consumed locally and its commercialization is rather scarce because of the extremely short shelf-life. The significance of the application of any drying methods used to extend the shelf-life on the berrycacti is currently unknown. The aim of this work was to preserve berrycacti (Myrtillocactus geometrizans) and test the bioactive compounds and antioxidant capacity using two distinctive drying methods, freeze-drying (FD) and Instant Controlled Pressure Drop (DIC). Ripe berrycacti was chosen for the drying procedures because the antioxidant capacity and levels of soluble phenols and betalains were at their peak. Colour, phenols, non-extractable polyphenols, tannins, betalains, and antioxidant capacity were considered as factors to determine drying efficacy. Only colour parameters could discriminate between FD and DIC, concluding that both methods are suitable and efficient for preservation of antioxidant properties and retention of bioactive compounds. Both drying methods demonstrated higher in-vitro antioxidant capacity compared to the fresh fruit; highlighting the increase of non-extractable polyphenols and condensed tannins, and good retention of betalains and ascorbic acid after the drying treatments. This research points to use this sustainable crop to provide added value to berrycacti while considering this fruit as functional food due to the antioxidant capacity present even after being processed.

Protective effect of inulin on thermally treated acerola juice: in vitro bioaccessibility of bioactive compounds

2021 ◽  
pp. 101018
Author(s):  
Thatyane Vidal Fonteles ◽  
Elenilson Godoy Alves Filho ◽  
Maria Karolina de Araújo Barroso ◽  
Maria de Fátima Dantas Linhares ◽  
Maria Cristiane Rabelo ◽  
...  
Keyword(s):  
Protective Effect ◽  
Bioactive Compounds ◽  
In Vitro Bioaccessibility ◽  
Thermally Treated

Assessment of bioactive compounds and their in vitro bioaccessibility in whole-wheat flour pasta

2019 ◽  
Vol 293 ◽  
pp. 408-417 ◽  
Author(s):  
Natalia S. Podio ◽  
María V. Baroni ◽  
Gabriela T. Pérez ◽  
Daniel A. Wunderlin
Keyword(s):  
Wheat Flour ◽  
Bioactive Compounds ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
In Vitro Bioaccessibility
Sign in / Sign up

Export Citation Format

Share Document