Characterization of Processing Influences on In Vitro Bioaccessibility of Carotenoids and Chlorophylls from Six Spinach Genotypes

Abstract Objectives Spinach is a rich source of bioactives including carotenoids and chlorophylls. Ultimate delivery, or bioavailability, of these bioactives to consumers varies depending on pre-/post-harvest factors that impact the food matrix. The interaction between food processing, oral processing (mastication), and spinach genotype have not been explored. Insights into these factors hold the potential to identify interaction effects between genotype and processing (GxP). Methods Six genotypes of spinach selected based on previous bioaccessibility screening were greenhouse grown in Salisbury, NC (Fall 2019), harvested, and stored fresh at 4C (24 hr) or at −80C after processing by blanching (2 min, 100C), thermal sterilization (121C for 15 min), or juicing. All genotypes were subjected to all processing methods, and a portion of each sample was subjected to simulated mastication while another was homogenized (30 sec) into a puree. All samples were subjected to a three-phase in vitro digestion to assess the transfer of carotenoids and chlorophyll derivatives from the food matrix to the aqueous micellar fraction (bioaccessibility). Results Processing method, genotype, and GxP had a significant influence on total bioactive content (P < 0.01), relative bioaccessibility (P < 0.01), and bioaccessible content (P < 0.01). Average bioactive content decreased in the order of juiced (26.2–36.9 μmol/g), blanched (23.3–30.0 μmol/g), thermally sterilized (22.5–27.3 μmol/g), and fresh spinach (18.6–25.0 μmol/g). Bioaccessible content decreased from juiced (6.8–9.8 μmol/g), to fresh (4.0–6.9 μmol/g) and blanched (4.6–5.6 μmol/g), and then thermally sterilized (2.4–3.3 μmol/g). Bioaccessible content from masticated samples was similar for thermally sterilized (0.9–1.5 μmol/g) and fresh samples (0.7–1.3 μmol/g). Conclusions Results indicate that heat treatment preserves bioactives in these six spinach genotypes and may modestly decrease their bioaccessibility. Influence of mastication on bioaccessible content of bioactives supports the notion that oral processing is a critical factor impacting ultimate bioaccessibility from vegetables. Together, these results provide valuable information for optimization of bioactive delivery. Funding Sources Foundation for Food and Agriculture Research.

Download Full-text

Polyphenolic and Methylxanthine Bioaccessibility of Cocoa Bean Shell Functional Biscuits: Metabolomics Approach and Intestinal Permeability through Caco-2 Cell Models

Antioxidants ◽

10.3390/antiox9111164 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1164

Author(s):

Olga Rojo-Poveda ◽

Letricia Barbosa-Pereira ◽

Charaf El Khattabi ◽

Estelle N.H. Youl ◽

Marta Bertolino ◽

...

Keyword(s):

Intestinal Absorption ◽

Intestinal Permeability ◽

In Vitro Digestion ◽

Cocoa Bean ◽

Food Matrix ◽

High Fiber ◽

Permeability Study ◽

In Vitro Bioaccessibility ◽

The Stability

Cocoa bean shell (CBS), a by-product with considerable concentrations of bioactive compounds and proven biofunctional potential, has been demonstrated to be a suitable ingredient for high-fiber functional biscuits adapted to diabetic consumers. In this work, the in vitro bioaccessibility and intestinal absorption of polyphenols and methylxanthines contained in these biscuits were evaluated, and the effect of the food matrix was studied. Biscuits containing CBS and the CBS alone underwent in vitro digestion followed by an intestinal permeability study. The results confirmed that compounds were less bioavailable in the presence of a food matrix, although the digestion contributed to their release from this matrix, increasing the concentrations available at the intestinal level and making them capable of promoting antioxidant and antidiabetic activities. After digestion, CBS biscuits were shown to possess α-glucosidase inhibition capacity comparable to that of acarbose. Moreover, the presence of the food matrix improved the stability of polyphenols throughout the digestion process. Intestinal absorption of flavan-3-ols seemed to be limited to a maximum threshold and was therefore independent of the sample, while procyanidin was not absorbed. Methylxanthine absorption was high and was boosted by the presence of the food matrix. The results confirmed the biofunctional potential of CBS-based biscuits.

Download Full-text

Adaptation of an in Vitro Digestion Model for High Throughput Phenolic Bioaccessibility Phenotyping Within Cultivated (highbush) Blueberry Varieties (P06-004-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz031.p06-004-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Haley Burtch ◽

Mario Ferruzzi ◽

Colin Kay ◽

Mary Lila ◽

Massimo Iorrizo ◽

...

Keyword(s):

High Throughput ◽

Phenolic Content ◽

In Vitro Digestion ◽

Funding Sources ◽

Germplasm Collections ◽

Food And Agriculture ◽

Fluid Handling ◽

Factors Influencing ◽

Modern Breeding

Abstract Objectives Modern breeding strategies have advanced our knowledge of factors influencing phenolic content in plant foods such as highbush (HB) blueberries. However, potential traits related to phenolic bioavailability remain unknown due to limitations in phenotyping methods. In vitro digestion models have proven useful for estimation of phytochemical bioavailability, however, these models remain inefficient for screening large germplasm collections. High throughput (HT) models suitable for screening of larger HB blueberry populations are needed to advance our knowledge of genotypes and genetic factors influencing phenolic density and bioavailability. Methods An established low throughput (LT) three stage in vitro digestion model previously used for fruit phenolics was adapted to reduce tissue amounts, digestion volume and modified enzyme concentrations allowing for compatibility with a robotic fluid handling system (TECAN EVO) for HT. Bioaccessibility of phenolics from commercial HB blueberries was optimized for HT and validated against the LT method. The HT model was then used to screen phenolic bioaccessibility in a subset of 33 individual blueberry genotypes derived from a mapping population of Draper x Jewel (DxJ) genotypes. Results Bioaccessibility of anthocyanins (ANC), flavonols (FLAV), flavan-3-ols (F3L) and phenolic acids (PA) were well correlated (R = 0.92) between HT and LT methods. Calculated CV ranged from 2–14% for HT and for LT 2–20% respectively suggesting good reproducibility. Phenolic content within the DxJ subset ranged from 31.7–81.1 mg/100 g fw. Approximately, 60% of the phenolics were ANC with chlorogenic acid (28%), FLAV (< 1%) and F3L (12%) accounting for the rest. Variation in bioaccessibility was observed within all phenolic classes with ANC (0.3–11.7; P < 0.001), Acylated ANC (7.9–31.8; P < 0.001), FLAV (14.4–52.7; P = 0.001), FL3(1.5–72.9; P = 0.002) and PA (0.2–7.9; P = < 0.001). Conclusions A HT in vitro digestion model provides a novel tool for phenotyping phenolic bioaccessibility in blueberry fruit. Application to a subset of DxJ genotypes further suggest that variation in phenolic bioaccessibility exist and highlights the need for investigation of diversity panels and mapping populations. Funding Sources Foundation for Food and Agriculture Research.

Download Full-text

Assessment of In Vitro Bioaccessibility of Polyphenols from Annurca, Limoncella, Red Delicious, and Golden Delicious Apples Using a Sequential Enzymatic Digestion Model

Antioxidants ◽

10.3390/antiox10040541 ◽

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.

Download Full-text

In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?

Food Chemistry ◽

10.1016/j.foodchem.2019.01.107 ◽

2019 ◽

Vol 284 ◽

pp. 28-44 ◽

Cited By ~ 16

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

Download Full-text

Quality of New Functional Powdered Beverages Enriched with Lyophilized Fruits—Potentially Bioaccessible Antioxidant Properties, Nutritional Value, and Consumer Analysis

Applied Sciences ◽

10.3390/app10113668 ◽

2020 ◽

Vol 10 (11) ◽

pp. 3668 ◽

Cited By ~ 1

Author(s):

Justyna Bochnak-Niedźwiecka ◽

Michał Świeca

Keyword(s):

Antioxidant Capacity ◽

Raw Materials ◽

Antioxidant Properties ◽

Reducing Power ◽

In Vitro Digestion ◽

In Vitro Bioaccessibility ◽

Trolox Equivalent ◽

Health Promoting

This study evaluates nutrients and health-promoting compounds responsible for antioxidant capacity in eight novel formulations based on lyophilized fruit and vegetable powders. The composition contained lyophilized carrot, pumpkin, lentil sprouts, raspberry, strawberry, and apple. The effect of functional additives on the antioxidant, nutritional, and functional characteristics of powdered beverages was determined in the powders and after rehydration followed by in vitro digestion. The antioxidant activity, phenols, vitamin C, and reducing power were significantly higher in the powders enriched with additives having potential functional properties. Furthermore, the analyses indicated that all the powdered formulations may be potential sources of total starch (100–112 mg/100 mL) and proteins (125–139 mg/100 mL). The designed powdered beverages after reconstitution exhibited high antioxidant content, reasonable consumer acceptance, and good in vitro bioaccessibility. The best results of antioxidant capacity were obtained for beverages enriched with raspberry, i.e., 10.4 mg Trolox equivalent (TE)/100 mL and 12.1 mg TE/100 mL rehydrated at 20 °C and 80 °C, respectively. Additionally, color characteristics were used as indicators of the quality of the powdered beverages. This research promotes the reduction of food waste, since whole plant tissues are used, thus allowing maximum exploitation of food raw materials; moreover, drying provides stable shelf life.

Download Full-text

Influence of In Vitro Digestion on Antioxidant Activity of Enriched Apple Snacks with Grape Juice

Foods ◽

10.3390/foods9111681 ◽

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.

Download Full-text

Bioaccessibility and Bioavailability of a Marine-Derived Multimineral, Aquamin-Magnesium

Nutrients ◽

10.3390/nu10070912 ◽

2018 ◽

Vol 10 (7) ◽

pp. 912 ◽

Cited By ~ 2

Author(s):

Valeria Felice ◽

Denise O’Gorman ◽

Nora O’Brien ◽

Niall Hyland

Keyword(s):

Cell Model ◽

In Vitro Digestion ◽

Atomic Absorption Spectrophotometry ◽

Trace Minerals ◽

Magnesium Concentration ◽

Gastrointestinal Digestion ◽

Digestion Method ◽

Biochemical Pathways ◽

In Vitro Bioaccessibility

Introduction: Magnesium is an essential mineral involved in a range of key biochemical pathways. Several magnesium supplements are present on the market and their degree of bioavailability differs depending on the form of magnesium salt used. Aquamin-Mg is a natural source of magnesium, containing 72 additional trace minerals derived from the clean waters off the Irish coast. However, the in vitro bioaccessibility and bioavailability of Aquamin-Mg in comparison with other supplement sources of magnesium has yet to be tested. Method: Aquamin-Mg, magnesium chloride (MgCl2) and magnesium oxide (MgO) were subjected to gastrointestinal digestion according to the harmonized INFOGEST in vitro digestion method and in vitro bioavailability tested using the Caco-2 cell model. Magnesium concentration was measured by atomic absorption spectrophotometry (AAS). Results: Magnesium recovery from both Aquamin-Mg and MgCl2 was greater than for MgO. Magnesium from all three sources was transported across the epithelial monolayer with Aquamin-Mg displaying a comparable profile to the more bioavailable MgCl2. Conclusions: Our data support that magnesium derived from a marine-derived multimineral product is bioavailable to a significantly greater degree than MgO and displays a similar profile to the more bioavailable MgCl2 and may offer additional health benefits given its multimineral profile.

Download Full-text

In Vitro Bioaccessibility of the Vitamin B Series from Thermally Processed Leafy African Indigenous Vegetables

Journal of Food Quality ◽

10.1155/2021/5540724 ◽

2021 ◽

Vol 2021 ◽

pp. 1-8

Author(s):

Zipporah M. Onyambu ◽

Mildred P. Nawiri ◽

Hudson N. Nyambaka ◽

Naumih M. Noah

Keyword(s):

Thermal Processing ◽

In Vitro Digestion ◽

Vitamin B ◽

Basella Alba ◽

Thermally Processed ◽

Before And After ◽

African Indigenous Vegetables ◽

In Vitro Bioaccessibility ◽

Indigenous Vegetables

Thermal processing of leafy African indigenous vegetables (LAIVs), which are rich in nutrients, especially vitamin B series affects the levels and bioaccessibility of the vitamins. This study investigated the bioaccessibility of vitamin B series in fresh and thermally processed LAIVs. Five commonly consumed indigenous vegetables, Cleome gynadra, Vigna unguilata, Amaranthus viridis, Basella alba, and Cucurbita maxima, were processed by boiling and/or frying, treated to in vitro gastrointestinal digestion procedure, and levels of vitamin B series determined before and after treatment. The vitamin B series in fresh LAIVs ranged from 0.73 ± 0.01 mg/100 g (B9; spider plant) to 174.16 ± 3.50 mg/100 g (B2; vine spinach) and had both significant increase (ranging from +8.71% to +446.84%) and decrease (ranging from −0.44% to −100.00%) with thermal processing ( p < 0.001 ). The in vitro digestion resulted in a significant increase ( p < 0.001 ) of vitamins ranging from 5.18% (B5; boiled cowpeas) to 100% (B2, B3, and B6 in several processed vegetables). Where detected, the bioaccessible levels of vitamin B series in fresh, processed, and in vitro digested samples were sufficient to meet the Recommended Dietary Allowances (RDA) of children and adults. These findings support the promotion of a nutritional approach to malnutrition resulting from vitamin B series deficiency.

Download Full-text

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

Journal of Berry Research ◽

10.3233/jbr-200629 ◽

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.

Download Full-text

A Combined In Vitro (Caco-2 Cell) and In Vivo (Gallus gallus) Assessment Reveals the Iron Benefits of Consuming the Fast Cooking Manteca Yellow Bean (Phaseolus vulgaris L.) (P10-114-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz034.p10-114-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Jason Wiesinger ◽

Raymond Glahn ◽

Karen Cichy ◽

Nikolai Kolba ◽

Jon Hart ◽

...

Keyword(s):

Latin America ◽

Phaseolus Vulgaris ◽

In Vitro Digestion ◽

Gallus Gallus ◽

Iron Bioavailability ◽

Phaseolus Vulgaris L ◽

Funding Sources ◽

Total Body

Abstract Objectives The common dry bean (Phaseolus vulgaris L.) is a globally produced pulse crop and an important source of protein and micronutrients for millions of people across Latin America and Africa. In these regions, energy for cooking is expensive or scarce and long cooking times deter consumers from purchasing beans. In addition, many of the preferred black and red seed types have phytate and polyphenols that limit the absorption of trace minerals. Yellow beans are unique because their seed coats are rich in kaempferol 3-glucoside, a recently discovered promoter of iron absorption. Several market classes of yellow beans are sold throughout Latin America and Africa, where they are marketed at premium prices for their fast cooking tendencies. Exploring the yellow bean's unique heritage to develop new fast cooking varieties that deliver more absorbable iron would be useful for regions where inhabitants have limited access to fuelwood for cooking. This study compared the iron bioavailability of three fast cooking yellow beans from Africa with contrasting seed coat colors (Manteca, Amarillo, Njano) to slower cooking white and red kidney commercial varieties from North America (Table 1). Methods Cooked beans were formulated into diets with the complementary food crops of potato, rice and cabbage. Iron bioavailability was measured as ferritin formation in an in vitro digestion Caco-2 bioassay and the ability to maintain total body iron hemoglobin (Hb-Fe) during a 6 week in vivo (Gallus gallus) feeding trial. Results Animals fed yellow bean diets had faster growth rates, accumulated more dietary iron and had higher Hb-Fe than animals fed either kidney bean diet (Figure 1). In contrast to yellow beans, the kidney beans had almost no kaempferol 3-glucoside (Table 2). When compared to the other four bean based diets, the fast cooking Manteca yellow bean diet had the highest Caco-2 ferritin formation in vitro (Table 3) and delivered the largest increase in Hb-Fe in vivo (Figure 1). Conclusions Through the added benefit of fast preparation times and improved iron quality after cooking, this study provides evidence that the Manteca market class is worthy of germplasm enhancement as a new convenience food to help alleviate trace mineral deficiencies in regions where beans are widely accepted as a dietary staple. Funding Sources USDA-NIFA. Supporting Tables, Images and/or Graphs

Download Full-text