Lipid Digestibility and Polyphenols Bioaccessibility of Oil-in-Water Emulsions Containing Avocado Peel and Seed Extracts as Affected by the Presence of Low Methoxyl Pectin

Abstract

In this study, the digestibility of oil-in-water (O/W) emulsions using low methoxyl pectin (LMP) as surfactant and in combination with avocado peel (AP) or seed (AS) extracts was assessed, in terms of its free fatty acid (FFA) release and the phenolic compound (PC) bioaccessibility. With this purpose, AP and AS were characterized by UPLC-ESI-MS/MS before their incorporation into O/W emulsions stabilized using LMP. In that sense, AP extract had a higher content of PCs (6836.32 ± 64.66 mg/100 g of extract) compared to AS extract (1514.62 ± 578.33 mg/100 g of extract). Both extracts enhanced LMP’s emulsifying properties, leading to narrower distributions and smaller particle sizes compared to those without extracts. Similarly, when both LMP and the extracts were present in the emulsions the FFA release significantly increased. Regarding bioaccessibility, the PCs from the AS extracts had a higher bioaccessibility than those from the AP extracts, regardless of the presence of LMP. However, the presence of LMP reduced the bioaccessibility of flavonoids from emulsions containing either AP or AS extracts. These results provide new insights regarding the use of PC extracts from avocado peel and seed residues, and the effect of LMP on emulsion digestibility, and its influence on flavonoids bioaccessibility.

Physicochemical Properties and Bioaccessibility of Phenolic Compounds of Dietary Fibre Concentrates from Vegetable By-Products

“…Therefore, a solution to the problem could be introducing these products in foods, reducing garbage and pollution, and the concepts of sustainable diets and the circular economy would be encouraged [ 22 ]. Moreover, these parts of the plant, without any potential value, are rich in DF [ 23 ] as well as other compounds such as minerals, vitamins [ 24 ], and phenolic compounds [ 25 ]. This way, functional food enriched in DF and bioactive compounds could be developed [ 26 ].…”

The Use of Fruit and Vegetable by-Products as Enhancers of Health Status of Piglets after Weaning: The Role of Bioactive Compounds from Apple and Carrot Industrial Wastes

“…Therefore, the solution to this problem could be its use in animal nutrition to improve the animals’ performances and general health status [ 3 ], reducing pollution and garbage accumulation, and encouraging the concepts of sustainable diets and circular economy [ 4 ]. These by-products of the plant are rich in fiber [ 5 ] a as well as other compounds like minerals, vitamins [ 6 ], and phenolic compounds [ 7 ].…”

“…These by-products of the plant are rich in fiber [5] a as well as other compounds like minerals, vitamins [6], and phenolic compounds [7].…”

Plant Bioactive Compounds in Foods and Food Packages

“…( 14) The health-promoting effects of PBC must also be ensured, along with high digestibility and bioaccessibility after consumption. In that sense, the digestibility of fatty acids and the bioaccessibility of phenolic compound extracts (as oil-in-water emulsions) of avocado by-products (peel and seeds) were studied [22]. The bioaccessibility of phenolic compounds from the avocado peel (which were higher than their contents in the avocado seed) was higher than those from the avocado seeds.…”