Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed with oat following simulated human digestion

Carbonell-Capella, Juana M.; Buniowska, Magdalena; Esteve, María J.; Frígola, Ana

doi:10.1016/j.foodchem.2015.03.095

Cited by 77 publications

(52 citation statements)

References 34 publications

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“…The increase in TPC may have occurred because of the increase in the solubilisation of the phenolic compounds either due to the stirring or due to the enzyme activity during the gastrointestinal conditions simulated in vitro , both of which could facilitate the breakdown of high molecular weight and bound polyphenols (Carbonell‐Capella et al . ).…”

Section: Resultsmentioning

confidence: 97%

“…However, an opposite tendency was noted by Carbonell‐Capella et al . (), who investigated the in vitro digestion of the soluble phenolic compounds present in exotic fruit–oat beverages fortified with 1.25% and 2.5% (w/v) stevia water extract. The authors reported that not only the control sample, but also the stevia‐fortified juices showed a significant decrease in the soluble TPC after intestinal conditions.…”

Section: Resultsmentioning

confidence: 99%

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Stevia‐fortified yoghurt: Stability, antioxidant activity and in vitro digestion behaviour

Carvalho

Arriola

Pinto

et al. 2018

Int J of Dairy Tech

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In this study, yoghurt samples were fortified with 0.25% and 0.5% freeze‐dried stevia extract (FSE). The control and stevia‐fortified yoghurts were evaluated and compared for the viability of the starter cultures, physicochemical properties, total phenolic content (TPC) and antioxidant activity throughout 30 days of storage. In addition, TPC and antioxidant activity were evaluated during in vitro gastrointestinal digestion. The results showed that the yoghurt matrix preserved the TPC, antioxidant capacity and total solids during storage, while the acidity, synaeresis and counts of the starter cultures of the final product were not significantly affected. However, addition of 0.5% FSE exerted a buffering effect on the system. After simulated digestion, the values of TPC and antioxidant activity of the fortified yoghurts increased in relation to the undigested fractions. These findings showed the feasibility of employing FSE as a functional ingredient in the manufacture of yoghurts with potential antioxidant properties.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Stevia‐fortified yoghurt: Stability, antioxidant activity and in vitro digestion behaviour

Carvalho

Arriola

Pinto

et al. 2018

Int J of Dairy Tech

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“…The recovery of anthocyanins was 1.95% (IN); this result was in accord with that of anthocyanins from mulberry, which recovery was only 0.34% (Liang et al ., ). According to previous studies, the low bioaccessibility of anthocyanins may be due to their instability in the alkaline conditions during intestinal digestion (Carbonell‐Capella et al ., ). Furthermore, the number of free hydroxyl and methoxy groups in the B‐ring would likely affect the stability of anthocyanins (Liu et al ., ).…”

Section: Discussionmentioning

confidence: 97%

Effect of in vitro‐simulated gastrointestinal digestion on the stability and antioxidant activity of blueberry polyphenols and their cellular antioxidant activity towards HepG2 cells

Jiao

Zhang

et al. 2017

Int J of Food Sci Tech

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SummaryIn this study we investigated the influence of in vitro-simulated gastrointestinal digestion on the bioaccessibility and antioxidant activity of polyphenols from blueberries (Vaccinium spp.). Total phenolic, anthocyanin, and flavonoid content was determined, and extract and digesta compositions were analysed by HPLC-ESI-MS/MS. The phenolic compounds were relatively stable under a gastric environment, whereas polyphenols and anthocyanins were unstable under an intestinal environment. The bioaccessibility of polyphenol, anthocyanin, and flavonoid was greatly decreased after the intestinal digestion, and the recoveries were only 13.93%, 1.95%, and 15.68% (the IN sample), respectively. Polyphenolic profile alteration occurred during in vitro-simulated gastrointestinal digestion. Changes of phenolic compound antioxidant activity during digestion correlated with polyphenol, flavonoid, and caffeic acid concentrations. Digested extract cellular antioxidant activity was lower than non-digested extract activity (P < 0.05). Polyphenol dose-response correlations with cellular antioxidant activity were observed. These results indicated that in vitro-simulated gastrointestinal digestion significantly impact polyphenols and their antioxidant activity.

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“…The total carotenoid content was measured according to the method of Carbonell-Capella et al [32] with some modification. A 1 mL aliquot of each sample was homogenized with 5 mL of extraction solvent (hexane/acetone/methanol, 50 : 25 : 25, V/V).…”

Section: Determination Of Total Carotenoidmentioning

confidence: 99%

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Chen

et al. 2018

Journal of Food Quality

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Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly ( < 0.05) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage. In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours' fermentation by two bacteria. Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation. These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.

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Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed with oat following simulated human digestion

Cited by 77 publications

References 34 publications

Stevia‐fortified yoghurt: Stability, antioxidant activity and in vitro digestion behaviour

Stevia‐fortified yoghurt: Stability, antioxidant activity and in vitro digestion behaviour

Effect of in vitro‐simulated gastrointestinal digestion on the stability and antioxidant activity of blueberry polyphenols and their cellular antioxidant activity towards HepG2 cells

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

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