The retention and bioavailability of phytochemicals in the manufacturing of baked snacks

Langston, Faye M. A.; Nash, George; Bows, John R.

doi:10.1080/10408398.2021.1971944

Cited by 15 publications

(4 citation statements)

References 217 publications

(213 reference statements)

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“…It has also been hypothesized that crushing processes during food production promote the liberation of phytochemicals during digestion due to the disruption and breakdown of cellular components [ 79 ]. If the cell wall in peanuts is not ruptured, their antioxidants are lost in the feces [ 58 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Crushing Peanuts on Fatty Acid and Phenolic Bioaccessibility: A Long-Term Study

et al. 2022

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Background: Peanuts are consumed worldwide and have been linked to multiple health benefits. Processing may affect the bioavailability of peanut bioactive compounds. Therefore, we aim to evaluate the effects of crushing peanuts on the bioavailability of fatty acids and phenolic compounds in healthy adults. Methods: 44 participants from the ARISTOTLE study consumed 25 g/day of whole peanuts (WP) or 32 g/day of peanut butter (PB) for 6 months. Fatty acids and phenolic compounds in peanut products and biological samples were assessed by gas chromatography coupled to flame ionization detection and liquid chromatography coupled to high resolution mass spectrometry, respectively. Results: Plasma concentrations of very long chain saturated fatty acids (VLCSFAs) increased significantly after 6 months of WP or PB intake (p < 0.001 in both cases). Participants in the WP group excreted twice as many VLCSFAs in feces as those in the PB group (p = 0.012). The most abundant polyphenols found in WP and PB were p-coumaric and isoferulic acids. Urinary excretion of isoferulic acid increased after the intake of WP and PB (p = 0.032 and p = 0.048, respectively), with no significant difference observed between interventions. Conclusion: The crushing step in peanut butter production seems to enhance the bioavailability of bioactive compounds.

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Section: Resultsmentioning

confidence: 99%

Effect of Crushing Peanuts on Fatty Acid and Phenolic Bioaccessibility: A Long-Term Study

et al. 2022

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“…Moreover, most of the phenolics of apples are lost after different processes to varying degrees, which also in uences the body's absorption of phenolics [29]. A number of antioxidants alleviate cognitive decline, such as carotenoids and polyphenols, in fruits after drying [30].…”

Section: Discussionmentioning

confidence: 99%

Fruit Intake and Alzheimer’s Disease: Results from Mendelian Randomization

Liao,

Zhu,

Xin

et al. 2024

J Prev Alz Dis

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BackgroundAlzheimer's disease (AD) is the leading cause of dementia in old age, recognized as a global health priority. The number of dementia patients is projected to reach 152 million worldwide by the mid-century.AD can damage thought, memory, and independence, increasing the risk of dependence, disability, and mortality. The aim of the present study is to explore precise causality from fruit intake on risk of AD. MethodsTo explore the causal effect of fresh fruit intake and dried fruit intake on the liability of AD, this study utilized a genome-wide association study (GWAS) developed by the MRC-IEU for the full UK Biobank and the GWAS from FinnGen round 8 to conduct a Mendelian randomization (MR) analysis. The instrumental variables (IVs) for each fruit intake were selected based on the InSIDE hypothesis and the exposureoutcome datasets were harmonized. The study used inverse variance weighted (IVW), MR-Egger, and weighted median (WM) approaches for MR estimates, and scatter plots, funnel plots, and leave-one-out plots were generated for statistical inspection of the stability of the results. ResultsMR analyses were conducted to investigate the causal effects of fresh fruit and dried fruit intake on Alzheimer's disease (AD) using targeted genome-wide association study datasets. Little evidence suggested a potential causal relationship between fresh fruit intake and AD (OR (95%CI) = 0.97 (0.50, 1.91), P-value = 0.939), while a signi cant and intensive causality was indicated between dried fruit intake and AD (OR (95%CI) = 4.09 (2.07, 8.10), P-value < 0.001). Stability evaluations showed no heterogeneity and pleiotropy affecting the interpretability and credibility of the primary analyses. ConclusionsWe strengthened the evidence supporting the positive causality from dried fruit intake to the liability of Alzheimer's disease, while the association between fresh fruit intake and the risk of Alzheimer's disease failed to be demonstrated. Further validation focusing on underlying molecular mechanisms and expansility of ethnicity could strengthen the reliability of the diet intervention throughout the prevention on AD.

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“…Not every peptide chain fragment obtained from the protein by simulated digestion can be absorbed from the intestine into the bloodstream. The bioavailability of phytochemicals is determined by their molecular weight [33,34]. Therefore, in this study, we conducted simulated absorption of peptide fractions with a molecular weight of 3.5 kDa.…”

Section: Discussionmentioning

confidence: 99%

Antioxidant Properties of Wafers with Added Pumpkin Seed Flour Subjected to In Vitro Digestion

Karaś,

Szymanowska,

Borecka

et al. 2024

Applied Sciences

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In this study, our research aim was to assess the influence of pumpkin seed flour addition on the antioxidant properties, consumer acceptability, functional properties, and texture of wafers. The in vitro gastrointestinal digestion process was used to assess the effectiveness of fortification in terms of the potential bioavailability of phenolic compounds and peptides. The antioxidant activity of the obtained hydrolysates and potentially bioavailable fractions (≤3.5 kDa) was tested. The highest antiradical activity and Fe2+ chelation ability (IC50) were noted for the fraction obtained from wafers with the greatest addition of pumpkin seed flour—Pf4 (0.49 mg/mL for ABTS+*, 3.84 mg/mL for DPPH*, and 2.04 mg/mL for Fe2+ chelation). The addition of pumpkin seed flour caused the color of the wafers to change to a darker one (24.46% differences in L* between C and P4), which influenced consumer ratings. This study shows that adding pumpkin seed flour increases the peptide and phenolic contents of wafers (1.13 mg/mL and 1.01 mg/mL of peptides and 0.429 mg/mL and 0.351 mg/mL of phenolics for P4 and C hydrolysates, respectively) and enhances their antioxidant activity, with only minimal effects on taste, aroma, crispness, water and fat adsorption capacity, and foaming ability. Fractions ≤ 3.5 kDa showed greater antioxidative activity than hydrolysates, and the addition of pumpkin seed flour improved these properties. To sum up, pumpkin seeds are a valuable source of antioxidant compounds (phenolic compounds and peptides) and can be used to enrich various products.

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The retention and bioavailability of phytochemicals in the manufacturing of baked snacks

Cited by 15 publications

References 217 publications

Effect of Crushing Peanuts on Fatty Acid and Phenolic Bioaccessibility: A Long-Term Study

Effect of Crushing Peanuts on Fatty Acid and Phenolic Bioaccessibility: A Long-Term Study

Fruit Intake and Alzheimer’s Disease: Results from Mendelian Randomization

Antioxidant Properties of Wafers with Added Pumpkin Seed Flour Subjected to In Vitro Digestion

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