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

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.

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

LWT ◽

10.1016/j.lwt.2019.108830 ◽

2020 ◽

Vol 118 ◽

pp. 108830 ◽

Cited By ~ 7

Author(s):

Selma Kayacan ◽

Salih Karasu ◽

Perihan Kübra Akman ◽

Hamza Goktas ◽

Ibrahim Doymaz ◽

...

Keyword(s):

Bioactive Compounds ◽

Drying Methods ◽

Phenolic Profile ◽

In Vitro Bioaccessibility

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

Ultrasonics Sonochemistry ◽

10.1016/j.ultsonch.2016.01.003 ◽

2016 ◽

Vol 31 ◽

pp. 237-249 ◽

Cited By ~ 35

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

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

Food Science and Technology ◽

10.1590/fst.06221 ◽

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

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

Foods ◽

10.3390/foods10112646 ◽

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.

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

Foods ◽

10.3390/foods9060715 ◽

2020 ◽

Vol 9 (6) ◽

pp. 715 ◽

Cited By ~ 3

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.

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

Food Bioscience ◽

10.1016/j.fbio.2021.101018 ◽

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

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

Food Chemistry ◽

10.1016/j.foodchem.2019.04.117 ◽

2019 ◽

Vol 293 ◽

pp. 408-417 ◽

Cited By ~ 6

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

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Characterization of Andean Blueberry in Bioactive Compounds, Evaluation of Biological Properties, and In Vitro Bioaccessibility

Foods ◽

10.3390/foods9101483 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1483 ◽

Cited By ~ 1

Author(s):

Nieves Baenas ◽

Jenny Ruales ◽

Diego A. Moreno ◽

Daniel Alejandro Barrio ◽

Carla M. Stinco ◽

...

Keyword(s):

Antioxidant Capacity ◽

Bioactive Compounds ◽

Biological Properties ◽

Functional Ingredient ◽

Capacity Evaluation ◽

Interesting Candidate ◽

In Vitro Bioaccessibility ◽

Pharmaceutical Industries

The aim of this study was to evaluate Andean blueberries (Vaccinium floribundum Kunth) from Ecuador as a potential functional ingredient for the food and pharmaceutical industries. The analysis of bioactive compounds by HPLC–DAD–MSn determined a high content of (poly)phenols, mainly anthocyanins, and the presence of the carotenoid lutein. Regarding its biological properties, Andean blueberry did not show toxicity by the zebrafish embryogenesis test, showing also a lack of the antinutrients lectins. Moreover, the results of in vitro and in vivo antioxidant capacity evaluation suggested its possibility to be used as natural antioxidant. This fruit also exhibited antimicrobial activity toward Staphylococcus aureus and Escherichia coli in low doses. Finally, in vitro gastrointestinal (GI) digestion showed a partial bioaccessibility of (poly) phenols (~50% at the final step), showing high antioxidant capacity in the different GI phases. These results revealed Andean blueberry as an interesting candidate for being used as a functional ingredient and the development of further in vivo and clinical assays.

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Production of Novel Bioactive Compounds by the Bacteria Associated with Some Marine Sponges of Gulf of Mannar and Palk Bay, Southeast Coast of India

International Journal of Emerging Research in Management and Technology ◽

10.23956/ijermt.v6i8.136 ◽

2018 ◽

Vol 6 (8) ◽

pp. 183

Author(s):

V. Ramadas ◽

G. Chandralega

Keyword(s):

Bioactive Compounds ◽

Bacterial Species ◽

Marine Sponges ◽

Marine Organisms ◽

Gulf Of Mannar ◽

Bacterial Symbionts ◽

Palk Bay ◽

Excellent Source

Sponges, exclusively are aquatic and mostly marine, are found from the deepest oceans to the edge of the sea. There are approximately 15,000 species of sponges in the world, of which, 150 occur in freshwater, but only about 17 are of commercial value. A total of 486 species of sponges have been identified in India. In the Gulf of Mannar and Palk Bay a maximum of 319 species of sponges have been recorded. It has been proved that marine organisms are excellent source of bioactive secondary metabolites and number of compounds of originated from marine organisms had been reported to possess in-vitro and in-vivo immuno stimulatory activity. Extracts from 20 sponge species were tested for bacterial symbionts and bioactive compounds were isolated from such associated bacterial species in the present study.

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