Although natural structural barriers are factors limiting nutrient bioaccessibility, their specific role in anthocyanin bioaccessibility is still unknown. To better understand how natural barriers govern bioactive compound bioaccessibility, an experimental approach comparing anthocyanins and carotenoids was designed, using a single plant matrix. Initial results revealed increased anthocyanin bioaccessibility in masticated black carrot. To explain this observation, samples with increasing levels of bioencapsulation (free-compound, homogenized-puree, puree) were examined. While carotenoid bioaccessibility was inversely proportional to the level of bioencapsulation, barrier disruption did not increase anthocyanin bioaccessibility. This means that mechanical processing is of particular importance in the case of carotenoid bioaccessibility. While micelle incorporation is the limiting factor for carotenoid bioaccessibility, anthocyanin degradation under alkaline conditions in the gastrointestinal tract dominates. In the absence of structural barriers, anthocyanin bioaccessibility is greater than that of carotenoids.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2017.01.062 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Fermentation of American elderberry juice yields functional phytochemicals for spray dried protein-polyphenol ingredients.
Food Res Int
February 2025
Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, United States. Electronic address:
American elderberry juice (EBJ) and fermented elderberry juice (EBF) were spray dried using two different carriers: S. cerevisiae yeast (SC), used for juice fermentation and as encapsulating agent, and pea protein, to produce protein-polyphenol ingredients. The spray drying (SD) performance (solids recovery, SR; phenolic retention, PR) and quality attributes (physicochemical and functional properties, phytochemical content and bioaccessibility after in vitro digestion) of eight treatments of spray dried elderberry particles were determined.
View Article and Find Full Text PDFBioaccessibility of phenolic compounds during simulated gastrointestinal digestion of black rice (Oryza sativa L., cv. Artemide).
Food Chem
January 2025
Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale, 28100, Novara, Italy. Electronic address:
Black rice can be defined as a natural functional food, due to its high content of antioxidant polyphenols, particularly anthocyanins and phenolic acids. The objective of this study was to assess the fate of the main phenolic compounds in cooked black rice through in vitro digestion, defining both their soluble and insoluble fractions at the different digestive phases. The digestion significantly impacted the stability of the molecules, more specifically anthocyanins, which tend to be stable up to the gastric level and then degrade during the intestinal phase; after gastrointestinal digestion the total recovery of cyanidin-3-O-glucoside, the most abundant anthocyanin, was 52.
View Article and Find Full Text PDFThe valorization of grape pomace from Montepulciano winemaking: A new source of functional ingredients for sustainable food industry.
Food Res Int
January 2025
Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici (Naples), Italy; Institute of Food Science & Technology, National Research Council, Via Roma 52, 83100, Avellino, Italy. Electronic address:
The winemaking process generates huge amounts of waste every year. Fermented grape pomace, the major by-waste product, holds significant value due to its chemical composition and technological properties. In this study a multi-omics approach was employed for the detailed molecular characterization of fermented grape pomace from Montepulciano grape, a widely used Italian red grape variety.
View Article and Find Full Text PDFHigh-Pressure Homogenization of Pomegranate Juice: Impact on Physicochemical, Antioxidant, Antimicrobial, and In Vitro Bioaccessibility Properties.
Food Sci Nutr
December 2024
Department of Food Engineering, Faculty of Agriculture Atatürk University Erzurum Türkiye.
Pomegranate is one of the most popular fruits worldwide, and it is important to maintain the overall quality and bioaccessibility of freshly squeezed pomegranate juices (PJS). The adverse effects of heat treatment on sensory properties and phytochemicals encourage the use of non-thermal processes in the juice industry. Hereby, the effects of high-pressure homogenization (HPH) (50, 100, and 150 MPa) on the physicochemical properties, antimicrobial activity, in vitro bioaccessibility, and antioxidant capacity of freshly-squeezed PJS from different genotypes were investigated.
View Article and Find Full Text PDFStarch-based composite formulation of chickpea flour and black carrot (Daucus carota l.) pomace in extruded snacks: In vitro gastrointestinal behavior and stability of bioactive compounds.
Int J Biol Macromol
December 2024
Department of Food Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Türkiye; Turkish Academy of Sciences (TUBA), Vedat Dalokay St. No. 112, 06670 Cankaya, Ankara, Türkiye. Electronic address:
Black carrot pomace (BCP) is a by-product of colorant production, containing various valuable components with the health promoting effects. In this study, for the first time, BCP was incorporated into a starch-based extruded snack formulation using wheat semolina and corn starch. Total phenolic content, total antioxidant capacity, phenolics, and anthocyanins after processing and in vitro gastrointestinal digestion were investigated, and physical and textural properties of the snack products were determined.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!