Bioaccessibility of phenolic compounds in fresh and dehydrated blueberries (Vaccinium corymbosum L.)

Muñoz, Ociel; López-Casanova, Victoria; García-Figueroa, Olga; Ah-Hen, Kong; Bastías-Montes, José Miguel; Quevedo, Roberto; Ravanal-Espinosa, M. Cristina

doi:10.1016/j.focha.2022.100171

Cited by 23 publications

(52 citation statements)

References 94 publications

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“…57 Similar, Muñoz-Fariña et al reported changes in the bioaccessibility of (poly)phenols depending on the dehydration method applied to foods. 43…”

Section: Discussionmentioning

confidence: 99%

“…Recently, researchers have focused on studying the effects of the food matrix on the bioaccessibility of ( poly) phenols. 9,41,43,[48][49][50] Furthermore, the bioaccessibility of ( poly) phenols through in vitro digestion have attracted attention in the last few decades. 1 The studies have carried out both raw foods, such as table olives, artichokes, durum wheat spaghetti, and in co-products, extracts, encapsulated matrices, or lyophilized samples.…”

Section: Discussionmentioning

confidence: 99%

“…This fact complicates the comparison of the results, considering that many authors have shown differences in polyphenol bioaccessibility between fresh and lyophilized samples. 7,43 Regarding the bioaccessibility of fresh fruits, other authors have reported differences in the bioaccessibility of fresh fruits belonging to the Solanaceae family (tomato, pepino, tamarillo, and goldenberry). Even Sánchez-Velázquez et al showed different bioaccessibility behaviors between commercial and wild blackberries.…”

Section: Bioaccessibility Of ( Poly)phenols In the Plant-based Matricesmentioning

confidence: 99%

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Effect of the food matrix on the (poly)phenol stability of different plant-based meat products and their main ingredients after in vitro gastrointestinal digestion

Lucas-González,

Díez-Riquelme,

Viuda-Martos

et al. 2023

Food Funct.

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“…57 Similar, Muñoz-Fariña et al reported changes in the bioaccessibility of (poly)phenols depending on the dehydration method applied to foods. 43…”

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Bioaccessibility Of ( Poly)phenols In the Plant-based Matricesmentioning

confidence: 99%

See 1 more Smart Citation

Effect of the food matrix on the (poly)phenol stability of different plant-based meat products and their main ingredients after in vitro gastrointestinal digestion

Lucas-González,

Díez-Riquelme,

Viuda-Martos

et al. 2023

Food Funct.

View full text Add to dashboard Cite

show abstract

“…TA was determined by the pH differential spectrophotometric method according to Muñoz‐Fariña et al (2023). The aliquots (300 µL) of extracts were diluted with 600 µL 0.025 M KCl (pH 1.0) and 600 µL 0.4 M CH 3 COONa (pH 4.5) buffer, respectively.…”

Section: Methodsmentioning

confidence: 99%

“…The concentration of TA was expressed in mg/g and calculated according to

\mathrm{TA}=\frac{A\times \mathrm{MW}\times \mathrm{FD}}{\varepsilon \times L},

where A is the difference in absorbance (Equation ), MW is the molecular weight of cyanidin‐3‐glucoside (449.6 g/mol), FD is the dilution factor, L is the width of the cuvette (1 cm), and Ɛ is the molar extinction coefficient of cyanidin‐3‐glucoside (26.900 L/mol/cm). Cyanidin‐3‐glucoside is used because it is the most abundant anthocyanin in nature (Muñoz‐Fariña et al, 2023).…”

Section: Methodsmentioning

confidence: 99%

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

et al. 2023

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Background and ObjectivesThe objective of this work was to evaluate the processing of black rice grains to obtain flour and to verify the influence of pretreatments on mass transfer, in vitro digestibility, and technological properties. The grains were submitted to heat moisture treatment (HMT) with a final humidity of 30% at 110°C for 2 h, black rice pretreatment with ethanol (BRE) in the proportion 1:1 (wt/wt) for 5 min/25°C, and high hydrostatic pressure (HHP) under conditions of 200 MPa for 10 min/25°C. Then, the grains were dried at 60°C at an air velocity of 1.5 m/s and ground in an electric multigrain grinder. Was analyzed the mass transfer, in vitro digestion, water, oil, and milk retention capacity, total phenolic compounds (TPC), total anthocyanins (TA), antioxidant activities by (2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic) acid, 2,2‐diphenyl‐1‐picrylhydrazyl, ferric‐reducing antioxidant power, and oxygen radical absorbance capacity Surface appearance by scanning electron microscopy, and thermal analysis by differential scanning calorimetry was carried out.FindingsThe grains when submitted to the HHP obtained a reduction of 58.82% in the drying time, while the HMT promoted an increase of 23.5% when compared to the control. The pretreatments influenced the in vitro digestibility, where the HHP had the highest value (86.33), as well as the highest water, oil, and milk retention capacities. BRE positively impacted TPC, TA, and antioxidant activities regardless of the methods used. HMT promoted the formation of cavities, fissures, and holes on the surface, resulting in a rough appearance and presenting greater thermal resistance with an enthalpy of 12.35 J/g.ConclusionsThis research paved the way for potential commercial applications of black rice flour as an ingredient in functional foods.Significance and NoveltyThis study adds to the significance and novelty of research on black rice processing by evaluating the influence of different pretreatments on mass transfer, in vitro digestibility, and technological properties.

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Response surface methodology for the green obtention of polyphenols from yerba mate

Arencibia,

Gomez‐Osuna,

Arencibia

et al. 2024

Can J Chem Eng

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Optimal conditions for polyphenols extraction from plants are moderate conditions and being water‐based is mandatory. In this work, a response surface methodology (RSM) was used to attain optimal conditions for polyphenols extraction from yerba mate (YM, South‐America infusion) using water as solvent under ultrasound (US). The following parameters were varied: mass of YM/volume of water (YM/W), pH, temperature, and time. The optimal conditions were 90°C with a YM/W of 150 g L−1 for 5 min, at which the highest total polyphenol content (TPC) concentration (11,300 mg GAE L−1) was found, together with an antioxidant activity of 132 mmol Trolox equivalent (TE) L−1 of extract. The conditions obtained from the RSM method were applied to other methods as follows: extraction without stirring, magnetic stirring assisted extraction and US with magnetic stirring assisted extraction. Results indicated that the US‐assisted extraction was the most efficient for extracting polyphenols under these conditions. This study helps to developing an eco‐friendly and cost‐effective experimental design, reducing the production of wastes, and using a very fast water‐based method.

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Bioaccessibility of phenolic compounds in fresh and dehydrated blueberries (Vaccinium corymbosum L.)

Cited by 23 publications

References 94 publications

Effect of the food matrix on the (poly)phenol stability of different plant-based meat products and their main ingredients after in vitro gastrointestinal digestion

Effect of the food matrix on the (poly)phenol stability of different plant-based meat products and their main ingredients after in vitro gastrointestinal digestion

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

Response surface methodology for the green obtention of polyphenols from yerba mate

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