Blueberry pectin and increased anthocyanins stability under in vitro digestion

Koh, Jeewon; Xu, Zhimin; Wicker, Louise

doi:10.1016/j.foodchem.2019.125343

Cited by 113 publications

(61 citation statements)

References 39 publications

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“…The potential of saponin and polyphenols for preventing color loss of anthocyanins in model beverages was reported in a study, which reported that the green tea extract contained groups that may interact with anthocyanins, by hydrophobic interactions, thereby increasing stability (Chung, Rojanasasithara, Mutilangi, & McClements, 2016b). Hydrogen bonding and electrostatic interactions contribute to the stability of pectin–anthocyanins interactions at acid medium and promote stability under gastrointestinal simulation (Koh, Xu, & Wicker, 2020). Because acylation improves the color and pigment stability, the sugar moieties may be acylated with aromatic acids to avoid the degradation of unstable intermediaries into phenolic acids (Zhang et al., 2020).…”

Section: Chemical Modification Improving the Stabilitymentioning

confidence: 99%

Available technologies on improving the stability of polyphenols in food processing

et al. 2021

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Polyphenols are the most important phytochemicals in our diets and have received great attention due to their broad benefits for human health by suppressing oxidative stress and playing a protective role in preventing different pathologies such as cardiovascular disease, cancer, diabetes, and obesity. The stability of polyphenols depends on their environments of processing and storage, such as pH and temperature. A wide range of technologies has been developed to stabilize polyphenols during processing. This review will provide an overview of the stability of polyphenols in relation to their structure, the factors impacting the stability of polyphenols, the new products deriving from unstable polyphenols, and the effect of a series of technologies for the stabilization of polyphenols, such as chemical modification, nanotechnology, lyophilization, encapsulation, cold plasma treatment, polyphenol–protein interaction, and emulsion as a means of improving stability. Finally, the effects of cooking and storage on the stability of polyphenols were discussed.

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Section: Chemical Modification Improving the Stabilitymentioning

confidence: 99%

Available technologies on improving the stability of polyphenols in food processing

et al. 2021

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“…Bioaccessibility estimates for phytochemicals have demonstrated good correlations and alignment with bioavailability in vivo [37][38][39] . Furthermore, these models have been instrumental in defining food matrix and processing factors that impact digestion and intestinal absorption of nutrients and phytochemicals including phenolics 32,[40][41][42][43] . These models have been used to identify iron bioaccessibility as a genetically variable trait in maize 44 .…”

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confidence: 99%

Development of a genetic framework to improve the efficiency of bioactive delivery from blueberry

Mengist

Burtch

Debelo

et al. 2020

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In the present study, we applied a novel high-throughput in vitro gastrointestinal digestion model to phenotype bioaccessibility of phenolics in a diverse germplasm collection representing cultivated highbush blueberries. Results revealed significant (P < 0.05) differences between accessions, years, and accession by year interaction for relative and absolute bioaccessibility of flavonoids and phenolic acids. Broad sense heritability estimates revealed low to moderate inheritances of relative and absolute bioaccessibility, suggesting that besides environmental variables, genetics factors could control bioaccessibility of phenolics. Acylated anthocyanins had significantly higher relative bioaccessibility than non-acylated anthocyanins. Correlation analysis indicated that relative bioaccessibility did not show significant association with fruit quality or raw concentration of metabolites. The study also identified accessions that have high relative and absolute bioaccessibility values. Overall, combining the bioaccessibility of phenolics with genetic and genomic approaches will enable the identification of genotypes and genetic factors influencing these traits in blueberry.

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“…The non-covalent interactions, mainly mediated by hydrogen bonds, van der Waals forces, hydrophobic interactions and electrostatic interactions, are known to exert heavy impacts on the extractability, stability, functional, nutritional, biological and sensorial properties of these combined systems. Anthocyanin-polysaccharide non-covalent complexes have been shown to improve anthocyanins thermostability [ 143 ], increase their stability under in vitro gastric and small intestinal digestion [ 144 , 145 ] or enhance anthocyanins color stability [ 146 ]. Nutritionally, these interactions may also play an important role in the digestive tract of humans, regarding the metabolism of both anthocyanins and polysaccharides [ 142 , 147 ].…”

Section: Why Anthocyanins?mentioning

confidence: 99%

Anthocyanins as Antidiabetic Agents—In Vitro and In Silico Approaches of Preventive and Therapeutic Effects

et al. 2020

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Many efforts have been made in the past two decades into the search for novel natural and less-toxic anti-diabetic agents. Some clinical trials have assigned this ability to anthocyanins, although different factors like the food source, the amount ingested, the matrix effect and the time of consumption (before or after a meal) seem to result in contradictory conclusions. The possible mechanisms involved in these preventive or therapeutic effects will be discussed—giving emphasis to the latest in vitro and in silico approaches. Therapeutic strategies to counteract metabolic alterations related to hyperglycemia and Type 2 Diabetes Mellitus (T2DM) may include: (a) Inhibition of carbohydrate-metabolizing enzymes; (b) reduction of glucose transporters expression or activity; (c) inhibition of glycogenolysis and (d) modulation of gut microbiota by anthocyanin breakdown products. These strategies may be achieved through administration of individual anthocyanins or by functional foods containing complexes of anthocyanin:carbohydrate:protein.

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Blueberry pectin and increased anthocyanins stability under in vitro digestion

Cited by 113 publications

References 39 publications

Available technologies on improving the stability of polyphenols in food processing

Available technologies on improving the stability of polyphenols in food processing

Development of a genetic framework to improve the efficiency of bioactive delivery from blueberry

Anthocyanins as Antidiabetic Agents—In Vitro and In Silico Approaches of Preventive and Therapeutic Effects

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