Protective effect of inulin on thermally treated acerola juice: in vitro bioaccessibility of bioactive compounds

Fonteles, Thatyane Vidal; Filho, Elenilson G. Alves; Barroso, Maria Karolina de Araújo; Linhares, Maria de Fátima Dantas; Rabelo, Maria Cristiane; Silva, Lorena; Brito, Edy Sousa de; Wurlitzer, Nédio Jair; Pereira, Eliene Penha Rodrigues; Ferreira, Beatriz Manfrinato; Sant’Ana, Anderson de Souza; Rodrigues, Suelí

doi:10.1016/j.fbio.2021.101018

Cited by 9 publications

(4 citation statements)

References 46 publications

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“…Our results show a protective effect that increases the bioaccessibility of these compounds at the end of the small intestine digestion, which is in line with Guimarães et al, 2020, where an increase in the phenolic content along the gastrointestinal process was observed [71]. Similar results were presented in Vidal-Fonteles et al, 2021, where bioaccessibility was significantly higher at the end of the digestive process as compared with the non-thermally treated control [72]. However, in Tomas et al, 2018, a reduction in these parameters was observed for a tomato sauce manufactured with inulin [73].…”

Section: Gastrointestinal Behavior Of the Phenolic Co-administration ...supporting

confidence: 92%

Evaluation of Olive Leaf Phenolic Compounds’ Gastrointestinal Stability Based on Co-Administration and Microencapsulation with Non-Digestible Carbohydrates

Duque-Soto,

Leyva-Jiménez,

Quirantes-Piné

et al. 2023

Nutrients

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The large generation of olive by-products has motivated their revalorization into high-added-value products. In this regard, olive leaves pose as an interesting source of bioactive compounds, due to their phenolic content with commonly known antioxidant, anti-inflammatory, and immunomodulatory properties, with potential application in non-communicable diseases. However, their effectiveness and applicability into functional foods is limited by their instability under gastrointestinal conditions. Thus, the development of protective formulations is essential. In this study, the spray-drying encapsulation of a phenolic-rich olive leaf extract with inulin as the encapsulating agent was optimized. Then, the behavior of the free extract under gastrointestinal conditions, its co-administration with the encapsulating agent, and the optimized microencapsulated formulation were studied through an in vitro gastrointestinal digestion process following the INFOGEST protocol. Digestion of the free extract resulted in the degradation of most compounds, whereas this was minimized in the co-administration of the non-encapsulated extract with the encapsulating agent. This protective effect, related to its interaction with inulin, was similar to the microencapsulated formulation. Thus, both approaches, co-administration and microencapsulation with inulin, could be promising strategies for the improvement of the stability of these anti-inflammatory and immunomodulatory compounds under gastrointestinal conditions, enhancing their beneficial effect.

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Section: Gastrointestinal Behavior Of the Phenolic Co-administration ...supporting

confidence: 92%

Evaluation of Olive Leaf Phenolic Compounds’ Gastrointestinal Stability Based on Co-Administration and Microencapsulation with Non-Digestible Carbohydrates

Duque-Soto,

Leyva-Jiménez,

Quirantes-Piné

et al. 2023

Nutrients

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“…The dependence of BC bioaccessibility and bioavailability from the supramolecular organization of molecules in food, in summary, the food matrix, is also well described by Fonteles, et al [117]. The research paper described the effect of inulin on the bioaccessibility and bioavailability of BC naturally present in acerola juice by applying both in vitro digestion and NMR protocols.…”

Section: The Nmr-based Foodomics Approach For the Simulated Digestion...mentioning

confidence: 82%

“…After inulin addition, the prebiotic juice and a non-prebiotic one were first treated by to two different thermal processes and then subjected to in vitro digestion to evaluate the bioactive juice compounds' bioaccessibility and the juice composition. Inulin, beyond its prebiotic proprieties, also has a protective effect in preserving the organic compounds after industrial processes such as thermal processing, and also improving the bioaccessibility of BC in the treated juice [117].…”

Section: The Nmr-based Foodomics Approach For the Simulated Digestion...mentioning

confidence: 99%

NMR-Based Metabolomics for a More Holistic and Sustainable Research in Food Quality Assessment: A Narrative Review

2022

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The ability of nuclear magnetic resonance spectroscopy (NMR) to extract chemical information from a complex mixture is invaluable and widely described in literature. Many applications of this technique in the foodomics field have highlighted how NMR could characterize food matrices, and it can be used all along its “life chain”: from farm to fork and from fork to the digestion process. The aim of this review is an attempt to show, firstly, the potential of NMR as a method based on green chemistry in sample preparation, and then in characterizing the nutritional qualities of agri-food products (with particular attention to their by-products) from a sustainable point of view. For instance, the NMR-based metabolomics approach has been used to enhance the nutritional properties of bio-products waste naturally rich in antioxidants and prebiotics. The reintroduction of these products in the food supply chain as functional foods or ingredients answers and satisfies the consumer demand for more food with high nutritional quality and more respect for the environment.

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“…A similar behaviour was also observed in our previous study (Arilla et al, 2021), where OJWP7.5 achieved the highest AC variation. It has been also reported that adding other prebiotic fiber such as inulin to acerola juice had a protective effect from thermal degradation on vitamin C and TP content, thus leading to higher AC (Fonteles et al, 2021). Consequently, adding prebiotic fibers to pasteurised fruit-based beverages could be beneficial to better preserve health-related compounds from thermal degradation.…”

Section: Resultsmentioning

confidence: 99%

Stability of vitamin C, carotenoids, phenols, and antioxidant capacity of pasteurised orange juice with resistant maltodextrin storage

Arilla

Martı́nez-Monzó

Codoñer‐Franch

et al. 2022

Food sci. technol. int.

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Resistant maltodextrin (RMD) was added at increasing concentrations (0%, 2.5%, 5% and 7.5%) before pasteurisation to orange juice to analyse its potential protective effect on the health-related bioactive compounds of pasteurised orange juice throughout its storage time. Samples were characterised in terms of basic physico-chemical properties and bioactive compounds at the beginning of the storage. Higher concentrations of RMD proved to better preserve the bioactive compounds of orange juice, thus obtaining a higher antioxidant capacity (AC). Stability of all samples was determined by measuring the same parameters at days 0, 15, 45, 75, 105, 136 and 170 of storage. °Brix and pH were very stable in all samples along storage, while all bioactive compouds had negative variations. However, RMD addition slightly improved ascorbic acid, vitamin C, total phenols, and total carotenoids retention, improving then its AC. This effect was greater in the 5% RMD-added samples. All bioactive compounds showed a positive Pearson's correlation coefficient with AC. Colour variations were also measured at days 105 and 170. All samples had a positive variation of all colour parameters, being this clearer at day 170. This work enlights the potential functionality of RMD to better preserve the health-related compounds of pasteurised orange juice.

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Protective effect of inulin on thermally treated acerola juice: in vitro bioaccessibility of bioactive compounds

Cited by 9 publications

References 46 publications

Evaluation of Olive Leaf Phenolic Compounds’ Gastrointestinal Stability Based on Co-Administration and Microencapsulation with Non-Digestible Carbohydrates

Evaluation of Olive Leaf Phenolic Compounds’ Gastrointestinal Stability Based on Co-Administration and Microencapsulation with Non-Digestible Carbohydrates

NMR-Based Metabolomics for a More Holistic and Sustainable Research in Food Quality Assessment: A Narrative Review

Stability of vitamin C, carotenoids, phenols, and antioxidant capacity of pasteurised orange juice with resistant maltodextrin storage

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