scholarly journals Enhancing Thermal Stability and Bioaccesibility of Açaí Fruit Polyphenols through Electrohydrodynamic Encapsulation into Zein Electrosprayed Particles

Antioxidants ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 464 ◽  
Author(s):  
Carol López de Dicastillo ◽  
Constanza Piña ◽  
Luan Garrido ◽  
Carla Arancibia ◽  
María José Galotto
Keyword(s):  
Thermal Stability ◽  
Chemical Interaction ◽  
In Vitro Digestion ◽  
Antioxidant Compounds ◽  
Euterpe Oleracea ◽  
Polyphenolic Content ◽  
Average Size ◽  
Functional Components ◽  
Euterpe Oleracea Mart

The açaí fruit (Euterpe oleracea Mart.) is well known for its high content of antioxidant compounds, especially anthocyanins, which provide beneficial health properties. The incorporation of this fruit is limited to food products whose processing does not involve the use of high temperatures due to the low thermal stability of these functional components. The objective of this work was the encapsulation of açaí fruit antioxidants into electrosprayed zein, a heat-resistant protein, to improve their bioavailability and thermal resistance. First, the hydroalcoholic açaí extract was selected due to its high polyphenolic content and antioxidant capacities, and, subsequently, it was successfully encapsulated in electrosprayed zein particles. Scanning electron microscopy studies revealed that the resulting particles presented cavities with an average size of 924 nm. Structural characterization by Fourier transform infrared spectroscopy revealed certain chemical interaction between the active compounds and zein. Encapsulation efficiency was approximately 70%. Results demonstrated the effectiveness of the encapsulated extract on protecting polyphenolic content after high-temperature treatments, such as sterilization (121 °C) and baking (180 °C). Bioaccesibility studies also indicated an increase of polyphenols presence after in vitro digestion stages of encapsulated açaí fruit extract in contrast with the unprotected extract.

Absorption and Biological Activity of Phytochemical-Rich Extracts from Açai (Euterpe oleracea Mart.) Pulp and Oil in Vitro

2008 ◽  
Vol 56 (10) ◽  
pp. 3593-3600 ◽  
Author(s):  
Lisbeth A. Pacheco-Palencia ◽  
Stephen T. Talcott ◽  
Stephen Safe ◽  
Susanne Mertens-Talcott
Keyword(s):  
Biological Activity ◽  
Euterpe Oleracea ◽  
Euterpe Oleracea Mart

scholarly journals Bovine milk antioxidant properties: effect of in vitro digestion and identification of antioxidant compounds

2016 ◽  
Vol 96 (5) ◽  
pp. 657-676 ◽  
Author(s):  
Davide Tagliazucchi ◽  
Ahmed Helal ◽  
Elena Verzelloni ◽  
Angela Conte
Keyword(s):  
Antioxidant Properties ◽  
Bovine Milk ◽  
In Vitro Digestion ◽  
Antioxidant Compounds

scholarly journals In vitro antibacterial effect of Euterpe oleracea Mart. and Theobroma grandiflorum hydroalcoholic extracts

2016 ◽  
Vol 21 (2) ◽  
Author(s):  
Lew Kan Sprenger ◽  
Elane Guerreiro Giese ◽  
Jeannie Nascimento Dos Santos ◽  
Marcelo Beltrão Molento
Keyword(s):  
Antimicrobial Activity ◽  
Inhibitory Concentration ◽  
Antimicrobial Treatment ◽  
Significant Inhibition ◽  
Diffusion Method ◽  
Gram Negative Bacteria ◽  
Euterpe Oleracea ◽  
Agar Disc ◽  
Euterpe Oleracea Mart

This study evaluated the in vitro antimicrobial activity of these species against strains of Gram-positive and Gram-negative bacteria. The hydroalcoholic extracts were prepared from dried leaves, pulp and seeds of E. oleracea Mart. and T. grandiflorum by continuous percolation with 70% ethyl alcohol. The antimicrobial activity was evaluated against four microorganisms by the agar disc diffusion method and the minimal inhibitory concentration (MIC) assay. The antimicrobial activity showed that the açai pulp and seeds possessed significant inhibition in Clostridium perfringens (320 and 640 MIC), Staphylococcus aureus (80 and 320 MIC) and Pseudomonas aeruginosa (640 and 2560 MIC). Cupuassu extracts showed no effect on any bacteria. The use of açai extract products can be a sustainable, viable and an accessible alternative for antimicrobial treatment. New studies should be conducted to determine better results for acai herbals and new formulations of cupuassu extracts.

scholarly journals Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (Spondias purpurea L.) Ecotypes

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1995
Author(s):  
Xochitl Cruz Sollano-Mendieta ◽  
Ofelia Gabriela Meza-Márquez ◽  
Guillermo Osorio-Revilla ◽  
Darío Iker Téllez-Medina
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Digestive System ◽  
Total Content ◽  
In Vitro Digestion ◽  
Antioxidant Compounds ◽  
Gastrointestinal Digestion ◽  
Intestinal Digestion ◽  
Spondias Purpurea

Spondias purpurea L. plum is a source of antioxidant compounds. Nevertheless, once they are consumed and go through the digestive system, these compounds may undergo changes that modify their bioaccessibility. This study aimed to evaluate the effect of in vitro gastrointestinal digestion on the total content of carotenoids (TCC), ascorbic acid (AA), phenolic compounds (TPC), flavonoids (TFC), anthocyanins (TAC), and antioxidant capacity (ABTS, DPPH) of 12 plum Spondias purpurea L. ecotypes. The plum samples were subjected to the InfoGest in vitro digestion model. TCC, AA, TPC, TFC, TAC, ABTS, and DPPH were significantly different (p ≤ 0.05) in each in vitro digestion stage. The gastric stage released the highest content of AA (64.04–78.66%) and TAC (128.45–280.50%), whereas the intestinal stage released the highest content of TCC (11.31–34.20%), TPC (68.61–95.36%), and TFC (72.76–95.57%). Carotenoids were not identified in the gastric stage whilst anthocyanins were lost at the end of the intestinal digestion. At the gastric stage, AA presented a positive and high correlation with ABTS (r: 0.83) and DPPH (r: 0.84), while, in the intestinal stage, TPC and TFC presented positive and high correlation with ABTS (r ≥ 0.8) and DPPH (r ≥ 0.8), respectively.

Potential bioactive ingredient from elderberry fruit: Process optimization for a maximum phenolic recovery, physicochemical characterization, and bioaccesibility

2020 ◽  
pp. 1-18
Author(s):  
Milagros Lucía Gomez Mattson ◽  
Rocío Corfield ◽  
Leonardo Bajda ◽  
Oscar Edgardo Pérez ◽  
Carolina Schebor ◽  
...  
Keyword(s):  
Physical Properties ◽  
Cell Monolayer ◽  
Physicochemical Characterization ◽  
In Vitro Digestion ◽  
Transepithelial Transport ◽  
Antioxidant Compounds ◽  
Assisted Extraction ◽  
Freeze Dried ◽  
Bioactive Content

BACKGROUND: Dark-skin berries constitute a polyphenol-rich source of interest for the development of functional ingredients. OBJECTIVE: To develop an elderberry powder, addressing technological aspects for maximum bioactive recovery, including physical quality and bioaccesibility of the antioxidant compounds. METHODS: An optimization of the combined process of enzyme-assisted extraction and freeze-drying was undertaken. Polyphenols and anthocyanins were quantified by spectrophotometric and HPLC-DAD analysis along processing stages and an in vitro digestion model was used to study the antioxidant compound activity through gastrointestinal tract and after transepithelial transport across a Caco-2 cell monolayer. Powder physical properties were also evaluated. RESULTS: The best extraction conditions were 45°C and 160 ppm enzyme. 10% maltodextrin was the minimum carrier concentration needed to get a freeze-dried powder with good physical properties and maximum bioactive content. The phenolic compounds identified in fruits (mainly cyanidin-based anthocyanins, quercetin-3-rutinoside, catechin and, in smaller amounts, gallic and chlorogenic acids) were also present in the optimum extract and the powder. High bioaccesibility of bioactive compounds and antioxidant activity were obtained after in vitro digestion and transepithelial transport. CONCLUSION: The designed elderberry powder showed great potential as functional ingredient to be used in berry juice-based beverages or other products formulated with fruit powders.

scholarly journals Chemical Genomic Profiling Unveils the in Vitro and in Vivo Antiplasmodial Mechanism of Açaı́ (Euterpe oleracea Mart.) Polyphenols

ACS Omega ◽  
2019 ◽  
Vol 4 (13) ◽  
pp. 15628-15635 ◽  
Author(s):  
Letícia T. Ferreira ◽  
Vinícius P. Venancio ◽  
Taila Kawano ◽  
Lailah C. C. Abrão ◽  
Tatyana A. Tavella ◽  
...  
Keyword(s):  
Genomic Profiling ◽  
Euterpe Oleracea ◽  
Chemical Genomic ◽  
Euterpe Oleracea Mart

scholarly journals Influence of Thermal Processing and in vitro Digestion on the Antioxidant Potential of Ginger and Ginger Containing Products

2016 ◽  
Vol 11 (8) ◽  
pp. 1934578X1601100 ◽  
Author(s):  
Wojciech Koch ◽  
Wirginia Kukula-Koch ◽  
Marcin Dziedzic ◽  
Kazimierz Głowniak ◽  
Yoshinori Asakawa
Keyword(s):  
Antioxidant Capacity ◽  
Thermal Processing ◽  
Zingiber Officinale ◽  
In Vitro Digestion ◽  
Protective Role ◽  
Antioxidant Potential ◽  
Antioxidant Compounds ◽  
Subtropical Climate

Zingiber officinale (Zingiberaceae) is a common spice and a medicine widely cultivated in tropical and subtropical climate around the globe, which contains both precious polyphenols and terpenes in its extracts. The ubiquity of ginger in a variety of foods encouraged the authors to assess the influence of thermal processing and digestion of the plant material on its antioxidant capacity. The obtained results of DPPH assay showed marked differences in the antioxidant potential of the processed samples, in comparison with fresh ginger rhizomes. Autoclave and microwave heating procedures were found to evoke the mildest decomposition of the antioxidants and increase the antioxidant capacity of the plant (from IC50 of 210±10 for a fresh rhizome to ca 160±16 μg/mL for the former, and to 150±18 for the latter technique), whereas frying and boiling for different durations significantly deteriorated the antiradical potential up to IC50 = 940±36 μg/mL. Mouth and stomach digestion decreased the antioxidant potential of the extracts even to ca. 1000±47 μg/mL. A protective role of saliva towards the antioxidant compounds against hydrochloric acid and pepsin activities has been proven. A marked deterioration in antioxidant capacity in digested rhizomes may shed new light on the actual absorption of consumed polyphenols with food products.

scholarly journals Bio-Based Nanoparticles as a Carrier of β-Carotene: Production, Characterisation and In Vitro Gastrointestinal Digestion

Molecules ◽  
2020 ◽  
Vol 25 (19) ◽  
pp. 4497
Author(s):  
Beatriz S. Afonso ◽  
Ana G. Azevedo ◽  
Catarina Gonçalves ◽  
Isabel R. Amado ◽  
Eugénio C. Ferreira ◽  
...  
Keyword(s):  
Encapsulation Efficiency ◽  
In Vitro Digestion ◽  
X Ray Diffraction ◽  
X Ray ◽  
Transmission Electron ◽  
Mean Size ◽  
Average Size ◽  
Size Controlled ◽  
Β Carotene

β-carotene loaded bio-based nanoparticles (NPs) were produced by the solvent-displacement method using two polymers: zein and ethylcellulose. The production of NPs was optimised through an experimental design and characterised in terms of average size and polydispersity index. The processing conditions that allowed to obtain NPs (<100 nm) were used for β-carotene encapsulation. Then β-carotene loaded NPs were characterised in terms of zeta potential and encapsulation efficiency. Transmission electron microscopy, Fourier transform infrared spectroscopy and X-ray diffraction analysis were performed for further morphological and chemical characterisation. In the end, a static in vitro digestion following the INFOGEST protocol was performed and the bioaccessibility of β-carotene encapsulated in both NPs was determined. Results show that the best conditions for a size-controlled production with a narrow size distribution are lower polymer concentrations and higher antisolvent concentrations. The encapsulation of β-carotene in ethylcellulose NPs resulted in nanoparticles with a mean average size of 60 ± 9 nm and encapsulation efficiency of 74 ± 2%. β-carotene loaded zein-based NPs resulted in a mean size of 83 ± 8 nm and encapsulation efficiency of 93 ± 4%. Results obtained from the in vitro digestion showed that β-carotene bioaccessibility when encapsulated in zein NPs is 37 ± 1%, which is higher than the value of 8.3 ± 0.1% obtained for the ethylcellulose NPs.

Sign in / Sign up

Export Citation Format

Share Document