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 Impact of Processing and Intestinal Conditions on in Vitro Digestion of Chia (Salvia hispanica) Seeds and Derivatives

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 290 ◽  
Author(s):  
Joaquim Calvo-Lerma ◽  
Carolina Paz-Yépez ◽  
Andrea Asensio-Grau ◽  
Ana Heredia ◽  
Ana Andrés
Keyword(s):  
Antioxidant Activity ◽  
Bile Salts ◽  
Protein Digestibility ◽  
In Vitro Digestion ◽  
Food Matrix ◽  
Polyunsaturated Fat ◽  
Digestion Process ◽  
Hydrolysis Of ◽  
Potential Food

Chia seeds present with an excellent nutrient profile, including polyunsaturated fat, protein, fibre and bioactive compounds, which make them a potential food or ingredient to bring beneficial health effects. However, their tough structure could mean that these seeds remain hardly disrupted during digestion, thus preventing the release and digestibility of nutrients. In the present study, different chia products (seeds, whole flour, partially defatted flour and sprouts) were assessed in terms of proteolysis, lipolysis, calcium and polyphenols bioaccessibility and antioxidant activity. In vitro digestions were performed supporting standard intestinal (pH 7, bile salts concentration 10 mM) and altered (pH 6, bile salts concentration 1 mM) conditions. The altered conditions significantly reduced lipolysis, but not proteolysis. Regarding the food matrix, compared to the chia seeds, whole and partially defatted flour increased the hydrolysis of lipids and protein, relating to reduced particle size. Sprouting had an enhancing effect on proteolysis but prevented lipolysis. Calcium bioaccessibility dropped in all the samples in the two intestinal conditions. The digestion process led to increased polyphenols bioaccessibility in all the structures, but reduced antioxidant activity except in the milled structures. In conclusion, milling should be applied to chia seeds prior to consumption in cases where enhancing the potential uptake of macro and micronutrients is targeted, and sprouting is suitable to enhance protein digestibility and reduce lipolysis.

scholarly journals In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity

2016 ◽  
Vol 88 ◽  
pp. 284-292 ◽  
Author(s):  
Carlos Pineda-Vadillo ◽  
Françoise Nau ◽  
Catherine Guerin Dubiard ◽  
Véronique Cheynier ◽  
Emmanuelle Meudec ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
In Vitro Digestion ◽  
Food Matrix ◽  
Egg Products

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 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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