Potential bioactive ingredient from elderberry fruit: Process optimization for a maximum phenolic recovery, physicochemical characterization, and bioaccesibility

Abstract

BACKGROUND: Dark-skin berries constitute a polyphenol-rich source of interest for the development of functional ingredients. OBJECTIVE: To develop an elderberry powder, addressing technological aspects for maximum bioactive recovery, including physical quality and bioaccesibility of the antioxidant compounds. METHODS: An optimization of the combined process of enzyme-assisted extraction and freeze-drying was undertaken. Polyphenols and anthocyanins were quantified by spectrophotometric and HPLC-DAD analysis along processing stages and an in vitro digestion model was used to study the antioxidant compound activity through gastrointestinal tract and after transepithelial transport across a Caco-2 cell monolayer. Powder physical properties were also evaluated. RESULTS: The best extraction conditions were 45°C and 160 ppm enzyme. 10% maltodextrin was the minimum carrier concentration needed to get a freeze-dried powder with good physical properties and maximum bioactive content. The phenolic compounds identified in fruits (mainly cyanidin-based anthocyanins, quercetin-3-rutinoside, catechin and, in smaller amounts, gallic and chlorogenic acids) were also present in the optimum extract and the powder. High bioaccesibility of bioactive compounds and antioxidant activity were obtained after in vitro digestion and transepithelial transport. CONCLUSION: The designed elderberry powder showed great potential as functional ingredient to be used in berry juice-based beverages or other products formulated with fruit powders.

An Apple and Acáchul Berry Snack Rich in Bioaccessible Antioxidants and Folic Acid: A Healthy Alternative for Prenatal Diets

“…This apparent discrepancy could be attributed to changes in anthocyanin molecules during digestion. Similar results were obtained by Gómez-Mattson et al [ 43 ] when studying an elderberry ingredient. According to these authors, the decrease in ACY could be related to the rupture of the anthocyanin ring as a result of the alkaline conditions in the intestinal phase.…”

Elderberry (Sambucus nigra L.): Bioactive Compounds, Health Functions, and Applications

“…Recent studies report that elderberry also exhibits good antioxidant activities in vitro . Anthocyanins (e.g., cyanidin 3- O -sambubioside and cyanidin 3- O -glucoside), quercetin 3-rutinoside, catechin, gallic acid, and chlorogenic acid were found as the major antioxidant compounds in elderberry fruits. , The antioxidant activity of elderberry anthocyanins was related to its structure, and the anthocyanins with more complex residues and more sugar moieties might be with lower antioxidant activities . The stability of antioxidants in elderberry fruits and bark was investigated in vitro , and the results found that the antioxidant activity of elderberry was not severely affected by a short-time treatment of heat .…”

“…In addition, in vitro digestion can influence the antioxidant activity of elderberry fruit powders. It was reported that the elderberry fruit powders reduced 50% antioxidant activity after simulated in vitro gastrointestinal digestion and reduced 50% again after transporting across a Caco-2 cell monolayer, indicating that probably 1 / 4 of total antioxidants in the elderberry fruit powder might reach the bloodstream . However, it was also reported that the elderberry fruit extract had higher antioxidant activity than fresh elderberry fruits after in vitro digestion, which could be explained by the release of more (poly)­phenolic metabolites after digestion…”

A comparative study on physicochemical properties and in vitro bioaccessibility of bioactive compounds in rosehip (Rosa caninaL.) infusions treated by non‐thermal and thermal treatments

“…Furthermore, in the context of functional foods, current investigations have been related to not only the content of bioactive compounds present in the food products, but also their fate during gastrointestinal tract (Brodkorb et al., 2019). On the other hand, it should also be considered that the bioactivity of antioxidants is oriented by their bioaccessibility and bioactivity (Mattson et al., 2021).…”