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Bashmil YM, Dunshea FR, Appels R, Suleria HAR. Bioaccessibility of Phenolic Compounds, Resistant Starch, and Dietary Fibers from Australian Green Banana during In Vitro Digestion and Colonic Fermentation. Molecules 2024; 29:1535. [PMID: 38611814 PMCID: PMC11013930 DOI: 10.3390/molecules29071535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 03/22/2024] [Accepted: 03/27/2024] [Indexed: 04/14/2024] Open
Abstract
Green bananas contain a substantial amount of resistant starch (RS), dietary fiber (DF), and phytochemicals, which exhibit potent antioxidant capabilities, primarily attributable to the abundance of polyphenols. The objective of this study was to assess the variations in the contents and bioaccessibility of RS, DF, and phenolic compounds in three types of Australian green bananas (Cavendish "Musa acuminata", Ladyfinger "Musa paradisiaca L.", and Ducasse "Musa balbisiana"), along with their antioxidant capacities, and the production of short-chain fatty acids (SCFAs) following in vitro simulated gastrointestinal digestion and colonic fermentation. The studied cultivars exhibited significant levels of RS, with Ladyfinger showing the greatest (49%). However, Ducasse bananas had the greatest DF concentration (38.73%). Greater TPC levels for Ladyfinger (2.32 mg GAE/g), as well as TFC and TTC (0.06 mg QE/g and 3.2 mg CE/g, respectively) in Cavendish, together with strong antioxidant capacities (DPPH, 0.89 mg TE/g in Cavendish), have been detected after both intestinal phase and colonic fermentation at 12 and 24 h. The bioaccessibility of most phenolic compounds from bananas was high after gastric and small intestinal digestion. Nevertheless, a significant proportion of kaempferol (31% in Cavendish) remained detectable in the residue after colonic fermentation. The greatest production of SCFAs in all banana cultivars was observed after 24 h of fermentation, except valeric acid, which exhibited the greatest output after 12 h of fermentation. In conclusion, the consumption of whole green bananas may have an advantageous effect on bowel health and offer antioxidant characteristics.
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Affiliation(s)
- Yasmeen M. Bashmil
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah 21589, Saudi Arabia;
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia; (F.R.D.); (R.A.)
| | - Frank R. Dunshea
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia; (F.R.D.); (R.A.)
- Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, UK
| | - Rudi Appels
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia; (F.R.D.); (R.A.)
| | - Hafiz A. R. Suleria
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia; (F.R.D.); (R.A.)
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2
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Perucini-Avendaño M, Arzate-Vázquez I, Perea-Flores MDJ, Tapia-Maruri D, Méndez-Méndez JV, Nicolás-García M, Dávila-Ortiz G. Effect of cooking on structural changes in the common black bean ( Phaseolus vulgaris var. Jamapa). Heliyon 2024; 10:e25620. [PMID: 38380000 PMCID: PMC10877254 DOI: 10.1016/j.heliyon.2024.e25620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 01/29/2024] [Accepted: 01/31/2024] [Indexed: 02/22/2024] Open
Abstract
The cooking process is fundamental for bean consumption and to increase the bioavailability of its nutritional components. The study aimed to determine the effect of cooking on bean seed coat through morphological analyses with different microscopy techniques and image analyses. The chemical composition and physical properties of raw black bean (RBB) and cooked black bean (CBB) seeds were determined. The surface and cross-sectional samples were studied by Optical microscopy (OM), environmental scanning electron microscopy (ESEM), atomic force microscopy (AFM) and confocal laser scanning microscopy (CLSM). The composition of samples showed significant differences after the cooking process. OM images and gray level co-occurrence matrix algorithm (GLCM) analysis indicated that cuticle-deposited minerals significantly influence texture parameters. Seed coat surface ESEM images showed cluster cracking. Texture fractal dimension and lacunarity parameters were effective in quantitatively assessing cracks on CBB. AFM results showed arithmetic average roughness (Ra) (121.67 nm) and quadratic average roughness (Rq) (149.94 nm). The cross-sectional ESEM images showed a decrease in seed coat thickness. The CLSM results showed an increased availability of lipids along the different multilayer tissues in CBB. The results generated from this research work offer a valuable potential to carry out a strict control of bean seed cooking at industrial level, since the structural changes and biochemical components (cell wall, lipids and protein bodies) that occur in the different tissues of the seed are able to migrate from the inside to the outside through the cracks generated in the multilayer structure that are evidenced by the microscopic techniques used.
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Affiliation(s)
- Madeleine Perucini-Avendaño
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
| | - Israel Arzate-Vázquez
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
| | - María de Jesús Perea-Flores
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
| | - Daniel Tapia-Maruri
- Centro de Desarrollo de Productos Bióticos-Instituto Politécnico Nacional, Carretera Yautepec-Jojutla Km. 6, Calle CEPROBI No. 8, Col. San Isidro, Yautepec, C.P. 62731, Morelos, Mexico
| | - Juan Vicente Méndez-Méndez
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
| | - Mayra Nicolás-García
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
- Tecnológico Nacional de México/ITS de Teziutlán, Ingeniería en Industrias Alimentarias, Fracción I y II, Aire Libre S/N, 73960, Teziutlán, Puebla, Mexico
| | - Gloria Dávila-Ortiz
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
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3
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Sánchez-García J, Muñoz-Pina S, García-Hernández J, Tárrega A, Heredia A, Andrés A. In Vitro Digestion Assessment (Standard vs. Older Adult Model) on Antioxidant Properties and Mineral Bioaccessibility of Fermented Dried Lentils and Quinoa. Molecules 2023; 28:7298. [PMID: 37959717 PMCID: PMC10649959 DOI: 10.3390/molecules28217298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 10/23/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
The growing number of older adults necessitates tailored food options that accommodate the specific diseases and nutritional deficiencies linked with ageing. This study aims to investigate the influence of age-related digestive conditions in vitro on the phenolic profile, antioxidant activity, and bioaccessibility of minerals (Ca, Fe, and Mg) in two types of unfermented, fermented, and fermented dried quinoa and lentils. Solid-state fermentation, combined with drying at 70 °C, significantly boosted the total phenolic content in Castellana and Pardina lentils from 5.05 and 6.6 to 10.5 and 7.5 mg gallic acid/g dry weight, respectively, in the bioaccessible fraction following the standard digestion model, compared to the unfermented samples. The phenolic profile post-digestion revealed elevated levels of vanillic and caffeic acids in Castellana lentils, and vanillic acid in Pardina lentils, while caffeic acids in Castellana lentils were not detected in the bioaccessible fraction. The highest antioxidant potency composite index was observed in digested fermented dried Castellana lentils, with white quinoa samples exhibiting potency above 80%. Mineral bioaccessibility was greater in fermented and fermented dried samples compared to unfermented ones. Finally, the digestive changes that occur with ageing did not significantly affect mineral bioaccessibility, but compromised the phenolic profile and antioxidant activity.
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Affiliation(s)
- Janaina Sánchez-García
- Instituto Universitario de Ingeniería de Alimentos (FoodUPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (J.S.-G.); (A.H.); (A.A.)
| | - Sara Muñoz-Pina
- Instituto Universitario de Ingeniería de Alimentos (FoodUPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (J.S.-G.); (A.H.); (A.A.)
| | - Jorge García-Hernández
- Centro Avanzado de Microbiología de Alimentos (CAMA), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Amparo Tárrega
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Agustín Escardino 7, 46980 Valencia, Spain;
| | - Ana Heredia
- Instituto Universitario de Ingeniería de Alimentos (FoodUPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (J.S.-G.); (A.H.); (A.A.)
| | - Ana Andrés
- Instituto Universitario de Ingeniería de Alimentos (FoodUPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (J.S.-G.); (A.H.); (A.A.)
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Huertas R, Karpinska B, Ngala S, Mkandawire B, Maling'a J, Wajenkeche E, Kimani PM, Boesch C, Stewart D, Hancock RD, Foyer CH. Biofortification of common bean ( Phaseolus vulgaris L.) with iron and zinc: Achievements and challenges. Food Energy Secur 2023; 12:e406. [PMID: 38440694 PMCID: PMC10909572 DOI: 10.1002/fes3.406] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 06/01/2022] [Accepted: 06/08/2022] [Indexed: 03/06/2024] Open
Abstract
Micronutrient deficiencies (hidden hunger), particularly in iron (Fe) and zinc (Zn), remain one of the most serious public health challenges, affecting more than three billion people globally. A number of strategies are used to ameliorate the problem of micronutrient deficiencies and to improve the nutritional profile of food products. These include (i) dietary diversification, (ii) industrial food fortification and supplements, (iii) agronomic approaches including soil mineral fertilisation, bioinoculants and crop rotations, and (iv) biofortification through the implementation of biotechnology including gene editing and plant breeding. These efforts must consider the dietary patterns and culinary preferences of the consumer and stakeholder acceptance of new biofortified varieties. Deficiencies in Zn and Fe are often linked to the poor nutritional status of agricultural soils, resulting in low amounts and/or poor availability of these nutrients in staple food crops such as common bean. This review describes the genes and processes associated with Fe and Zn accumulation in common bean, a significant food source in Africa that plays an important role in nutritional security. We discuss the conventional plant breeding, transgenic and gene editing approaches that are being deployed to improve Fe and Zn accumulation in beans. We also consider the requirements of successful bean biofortification programmes, highlighting gaps in current knowledge, possible solutions and future perspectives.
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Affiliation(s)
- Raul Huertas
- Environmental and Biochemical SciencesThe James Hutton InstituteDundeeUK
| | - Barbara Karpinska
- School of Biosciences, College of Life and Environmental SciencesUniversity of BirminghamEdgbastonUK
| | - Sophia Ngala
- Department of Plant Science and Crop Protection, College of Agriculture and Veterinary SciencesUniversity of NairobiNairobiKenya
| | - Bertha Mkandawire
- The Food, Agriculture and Natural Resources Policy Analysis Network (FANRPAN)PretoriaSouth Africa
| | - Joyce Maling'a
- Kenya Agriculture and Livestock Research Organization (KALRO)Food Crops Research InstituteKitaleKenya
| | - Elizabeth Wajenkeche
- Kenya Agriculture and Livestock Research Organization (KALRO)Food Crops Research InstituteKitaleKenya
| | - Paul M. Kimani
- Department of Plant Science and Crop Protection, College of Agriculture and Veterinary SciencesUniversity of NairobiNairobiKenya
| | | | - Derek Stewart
- Environmental and Biochemical SciencesThe James Hutton InstituteDundeeUK
- School of Engineering and Physical SciencesHeriot‐Watt UniversityEdinburghUK
| | | | - Christine H. Foyer
- School of Biosciences, College of Life and Environmental SciencesUniversity of BirminghamEdgbastonUK
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5
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Li M, Bai Q, Zhou J, de Souza TSP, Suleria HAR. In Vitro Gastrointestinal Bioaccessibility, Bioactivities and Colonic Fermentation of Phenolic Compounds in Different Vigna Beans. Foods 2022; 11:foods11233884. [PMID: 36496693 PMCID: PMC9736425 DOI: 10.3390/foods11233884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 11/22/2022] [Accepted: 11/25/2022] [Indexed: 12/03/2022] Open
Abstract
Beans are widely consumed throughout the world, rich in non-nutrient phenolic compounds and other bioactive constituents, including alkaloids, lectins, and others. However, research about in vitro digestion impacts on the changes of bioactive compounds' release and related antioxidant potential in different Vigna beans is limited. This research aimed to assess the modifications that occur in the content and bioaccessibility of phenolic compounds in four Vigna samples (adzuki bean, black urid whole, black eye bean, and mung bean), their antioxidant properties, and short chain fatty acids (SCFAs) production through static in vitro gastrointestinal digestion and colonic fermentation. Adzuki bean exhibited relatively higher total phenolic content (TPC; 4.76 mg GAE/g) and antioxidant activities after in vitro digestion. The black eye beans' total flavonoid content (0.74 mg QE/g) and total condensed tannins (10.43 mg CE/g) displayed higher tendencies. For colonic fermentation, the greatest TPC value of entire samples was detected through a 2-h reaction. In most selected beans, phenolic compounds were comparably more bioaccessible during the oral phase. Acetic acid showed the highest level through SCFAs production, and the total SCFAs in adzuki beans was the greatest (0.021 mmol/L) after 16-h fermentation. Adzuki beans may be more beneficial to gut health and possess a stronger antioxidant potential after consumption.
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Selective supercritical fluid extraction of non-polar phytochemicals from black beans (Phaseolus vulgaris L.) by-products. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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7
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Iron and zinc bioavailability in common bean (Phaseolus vulgaris) is dependent on chemical composition and cooking method. Food Chem 2022; 387:132900. [DOI: 10.1016/j.foodchem.2022.132900] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 03/22/2022] [Accepted: 04/03/2022] [Indexed: 02/08/2023]
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8
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Aydemir LY, Diblan S, Aktas H, Cakitli G. Changes in bioactive properties of dry bean extracts during enzymatic hydrolysis and in vitro digestion steps. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01484-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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9
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Perez-Hernandez LM, Hernández-Álvarez AJ, Morgan M, Boesch C, Orfila C. Polyphenol bioaccessibility and anti-inflammatory activity of Mexican common beans ( Phaseolus vulgaris L.) with diverse seed colour. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1965660] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | | | - Michael Morgan
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
| | - Christine Boesch
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
| | - Caroline Orfila
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
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Nicolás-García M, Perucini-Avendaño M, Jiménez-Martínez C, Perea-Flores MDJ, Gómez-Patiño MB, Arrieta-Báez D, Dávila-Ortiz G. Bean phenolic compound changes during processing: Chemical interactions and identification. J Food Sci 2021; 86:643-655. [PMID: 33586793 DOI: 10.1111/1750-3841.15632] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 09/08/2020] [Accepted: 01/10/2021] [Indexed: 12/18/2022]
Abstract
The common bean (Phaseolus vulgaris L.) represents one of the main crops for human consumption, due to its nutritional and functional qualities. Phenolic compounds have beneficial health effects, and beans are an essential source of these molecules, being found mainly in the seed coat and its color depends on the concentration and type of phenolic compounds present. The bean during storage and processing, such as cooking, germination, extrusion, and fermentation, undergoes physical, chemical, and structural changes that affect the bioavailability of its nutrients; these changes are related to the interactions between phenolic compounds and other components of the food matrix. This review provides information about the identification and quantification of phenolic compounds present in beans and the changes they undergo during processing. It also includes information on the interactions between the phenolic compounds and the components of the bean's cell wall and the analytical methods used to identify the interactions of phenolic compounds with macromolecules.
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Affiliation(s)
- Mayra Nicolás-García
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, Ciudad de México, C.P. 07738, México
| | - Madeleine Perucini-Avendaño
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, Ciudad de México, C.P. 07738, México
| | - Cristian Jiménez-Martínez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, Ciudad de México, C.P. 07738, México
| | - María de Jesús Perea-Flores
- Centro de Nanociencias y Micro y Nanotecnologías (IPN), Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, Ciudad de México, C.P. 07738, México
| | - Mayra Beatriz Gómez-Patiño
- Centro de Nanociencias y Micro y Nanotecnologías (IPN), Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, Ciudad de México, C.P. 07738, México
| | - Daniel Arrieta-Báez
- Centro de Nanociencias y Micro y Nanotecnologías (IPN), Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, Ciudad de México, C.P. 07738, México
| | - Gloria Dávila-Ortiz
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, Ciudad de México, C.P. 07738, México
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Cárdenas-Castro AP, Venema K, Sarriá B, Bravo L, Sáyago-Ayerdi SG, Mateos R. Study of the impact of a dynamic in vitro model of the colon (TIM-2) in the phenolic composition of two Mexican sauces. Food Res Int 2021; 139:109917. [DOI: 10.1016/j.foodres.2020.109917] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 11/02/2020] [Accepted: 11/19/2020] [Indexed: 12/23/2022]
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