Effects and interaction mechanism of soybean 7S and 11S globulins on anthocyanin stability and antioxidant activity during in vitro simulated digestion

The aim of this study was to investigate the effect of raspberry juice addition on the content of phenolic compounds and the antioxidant activity of wafers. The research was carried out on non-supplemented wafers (control) and wafers in which water was replaced with raspberry juice in the amount of 10%, 20%, 50%, 75% and 100%. The potential bioavailability of the phenolic compounds after in vitro digestion was also determined. As shown by the consumer assessment, wafers in which the water was replaced with 100% raspberry juice turned out to be the best variant of the enriched wafers. The content of total phenolic compounds, flavonoids, phenolic acids, and anthocyanins in the tested products increased with the increasing amount of raspberry juice added to the wafers. The fortification of the wafers with raspberry juice had a positive effect on the antioxidant activity, expressed as the ability to neutralize free radicals ABTS (2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)) and DPPH (di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium), the ability to chelate iron ions, and as the reduction power. The simulated digestion increased the content of phenolic compounds and increased the antioxidant activity of the wafers. The ability to inhibit lipoxygenase and cyclooxygenase 1 and 2 (i.e., enzymes involved in the induction of inflammation), varied and depended on both the amount of raspberry juice added and the type of extract.

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In vitro simulated digestion and in vivo metabolism of chlorogenic acid dimer from Gynura procumbens (Lour.) Merr.: Enhanced antioxidant activity and different metabolites of blood and urine

Journal of Food Biochemistry ◽

10.1111/jfbc.12654 ◽

2018 ◽

Vol 43 (6) ◽

pp. e12654 ◽

Cited By ~ 2

Author(s):

Jingfang Li ◽

Yong Qin ◽

Xiuliang Yu ◽

Zengxing Xiong ◽

Liufeng Zheng ◽

...

Keyword(s):

Antioxidant Activity ◽

Chlorogenic Acid ◽

In Vivo Metabolism ◽

Simulated Digestion

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Moringa oleifera—Storage Stability, In Vitro-Simulated Digestion and Cytotoxicity Assessment of Microencapsulated Extract

Processes ◽

10.3390/pr8070770 ◽

2020 ◽

Vol 8 (7) ◽

pp. 770

Author(s):

Cecilia Castro-López ◽

Catarina Gonçalves ◽

Janeth M. Ventura-Sobrevilla ◽

Lorenzo M. Pastrana ◽

Cristóbal N. Aguilar-González ◽

...

Keyword(s):

Antioxidant Activity ◽

In Vitro Digestion ◽

Storage Conditions ◽

Simulated Digestion ◽

A Cell ◽

Total Polyphenolic Content ◽

Cytotoxicity Assessment ◽

First Time ◽

And Storage

Moringa extract was microencapsulated for the first time by spray-drying technique using tragacanth gum (MorTG) to improve its stability under gastrointestinal and storage conditions, assessing total polyphenolic content (TPC) and antioxidant activity. Additionally, cytotoxicity of the microencapsulated components was evaluated after contact with Caco-2 cells. Results showed that TPC was released as follows—oral (9.7%) < gastric (35.2%) < intestinal (57.6%). In addition, the antioxidant activity in in vitro digestion reached up to 16.76 ±0.15 mg GAE g−1, which was 300% higher than the initial value. Furthermore, microencapsulated moringa extract presented a half-life up to 45 days of storage, where the noticeably change was observed at 35 °C and 52.9% relative humidity. Finally, direct treatment with 0.125 mg mL−1 MorTG on Caco-2 cells showed a slight antiproliferative effect, with a cell viability of approx. 87%. Caco-2 cells’ viability demonstrated non-cytotoxicity, supporting the safety of the proposed formulation and potential use within the food field.

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Multiple Emulsions with Extracts of Cactus Pear Added in A Yogurt: Antioxidant Activity, In Vitro Simulated Digestion and Shelf Life

Foods ◽

10.3390/foods8100429 ◽

2019 ◽

Vol 8 (10) ◽

pp. 429 ◽

Cited By ~ 2

Author(s):

Antonio de Jesús Cenobio-Galindo ◽

Gilberto Díaz-Monroy ◽

Gabriela Medina-Pérez ◽

M. Jesús Franco-Fernández ◽

Fanny Emma Ludeña-Urquizo ◽

...

Keyword(s):

Antioxidant Activity ◽

Shelf Life ◽

Bioactive Compounds ◽

Gum Arabic ◽

In Vitro Digestion ◽

Antioxidant Compounds ◽

Multiple Emulsion ◽

Cactus Pear ◽

Simulated Digestion

Consumers demand so-called natural in which additive and antioxidant preservatives are from natural origin. Research focuses in using extracts from plants and fruits that are rich in bioactive compounds such as phenolics and betalains, but these are also prone to interact with proteins and are exposed to suffer degradation during storage. In this work, we developed a fortified yogurt with the addition of betalains and polyphenols from cactus pear extract encapsulated in a multiple emulsion (ME) (W1/O/W2). Different formulations of ME were made with two polymers, gum arabic (GA) and maltodextrin (MD) and with the best formulation of ME four types of yogurt were prepared using different % (w/w) of ME (0%, 10%, 20% and 30%). Bioactive compounds, antioxidant activity, color and lactic acid bacteria (LAB) were analyzed in the different yogurts over 36 days of shelf life. Furthermore, in vitro simulated digestion was evaluated. The yogurts had significant (p < 0.05) differences and the ME protected the bioactive compounds, activity of antioxidants and color. The ME did not affect the viability of LAB during 36 days of storage. The in vitro digestion showed the best bioaccessibilities of antioxidant compounds with the yogurts with ME.

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