The effect of in vitro digestion on the antioxidant activity of fruit extracts (Carica papaya, Artocarpus heterophillus and Annona marcgravii)

In Vitro Antioxidant Activity of Liposomal Formulations of Sea Buckthorn and Grape Pomace

This study evaluated the impact of the encapsulation of sea buckthorn and grape pomace extracts in liposomal formulations on the retention and release of bioactive compounds and their antioxidant activity. The profile and composition of lipophilic extracts of sea buckthorn and hydrophilic extracts of grape pomace were analyzed. Encapsulation efficiency, retention rate, and the content of bioactive compounds encapsulated in liposomal formulations prepared in two media-water and ethanol-were evaluated. The encapsulation efficiency varied between 84 and 90%, indicating the superior encapsulation of the bioactive compounds. The retention rate varied between 79 and 86%, which indicated the stability of the liposome-encapsulated compounds over time. The antioxidant activity of the encapsulated samples was determined in vitro, under the conditions of gastric (pH 1.8) and intestinal (pH 8.2) digestion, in relation to the non-encapsulated extracts. The antioxidant activity of both liposomal formulations was higher than that of the nonencapsulated extracts during gastric digestion. Moreover, an increase over time in the antioxidant activity, expressed as % DPPH inhibition, was observed for all samples, with around 90% DPPH inhibition for non-encapsulated extracts and 92% for the encapsulated extracts, demonstrating the stability of bioactive compounds in acidic pH. Oppositely, when exposed to intestinal simulated digestion (alkaline pH), the antioxidant activity decreased over time to around 24% DPPH inhibition for both encapsulated and nonencapsulated extracts. These results provide a foundation for the further development and application of liposomal delivery systems in functional foods.

Time maters: Exploring the dynamics of bioactive compounds content, bioaccessibility and antioxidant activity during Lupinus angustifolius germination

Germination is a process that enhances the content of health-promoting secondary metabolites. However, the bioaccessibility of these compounds depends on their stability and solubility throughout the gastrointestinal tract. The study aimed to explore how germination time influences the content and bioaccessibility of γ-aminobutyric acid and polyphenols and antioxidant capacity of lupin (Lupinus angustifolius L.) sprouts during simulated gastrointestinal digestion. Gamma-aminobutyric acid showed a decrease following gastrointestinal digestion (GID) whereas phenolic acids and flavonoids exhibited bioaccessibilities of up to 82.56 and 114.20%, respectively. Although the digestion process affected the profile of phenolic acids and flavonoids, certain isoflavonoids identified in 7-day sprouts (G7) showed resistance to GID. Germination not only favored antioxidant activity but also resulted in germinated samples exhibiting greater antioxidant properties than ungerminated counter parts after GID. Intestinal digests from G7 did not show cytotoxicity in RAW 264.7 macrophages, and notably, they showed an outstanding ability to inhibit the production of reactive oxygen species. This suggests potential benefit in mitigating oxidative stress. These findings contribute to understand the dynamic interplay between bioprocessing and digestion in modulating the bioaccessibility of bioactive compounds in lupin, thereby impacting health.

Comparative Analysis of Black Chokeberry (Aronia melanocarpa L.) Fruit, Leaves, and Pomace for Their Phytochemical Composition, Antioxidant Potential, and Polyphenol Bioaccessibility

The study aims to compare the nutrient composition, antioxidant potential, and polyphenol bioaccessibility of the fruit, leaves, and pomace of black chokeberry. Phytochemical characterization, antioxidant activity, and the effect of in vitro gastrointestinal digestion on the individual phenolic compounds of fruit, leaves, and pomace of black chokeberry were assessed. Results showed that leaves had a higher content of polyphenols (61.06 mg GAE/g dw), flavonoids (8.47 mg QE/g), and tocopherols (1172.20 mg/kg) than fruit (27.99 mg GAE/g dw polyphenols, 5.23 mg QE/g flavonoids, 38.48 mg/kg tocopherols) and pomace (22.94 mg GAE/g dw polyphenols, 1.89 mg QE/g flavonoids and 157.19 mg/kg tocopherols), with superior in vitro antioxidant activity. Chlorogenic acids were the dominant phenolic compounds in black chokeberry undigested samples (2.713 mg/g in fruit, 17.954 mg/g in leaves, and 1.415 mg/g in pomace) but are poorly absorbed (bioaccessibility index in intestinal phase of 28.84% for fruit, 8.81% for leaves, and 31.90% for pomace). Hydroxybenzoic acids were highly stable in leaves and fruit during simulated digestion and had high bioaccessibility. In conclusion, residues from black chokeberry processing are also valuable sources of bioactive compounds, but the pomace had higher polyphenol bioaccessibility than leaves and might be a promising supplement for the food industry.

Bioaccessibility of Phenolic Compounds, Resistant Starch, and Dietary Fibers from Australian Green Banana during In Vitro Digestion and Colonic Fermentation

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.

Wild and Micropropagated Artemisia eriantha Infusions: In Vitro Digestion Effects on Phenolic Pattern and Antioxidant Activity

This study investigated the in vitro simulated gastrointestinal digestion (GID) effects on wild and micropropagated Apennines Genepì infusions. Wild and micropropagated infusions were compared for their antioxidant activity, phenolic contents, and polyphenolic profiles before and after GID. Before digestion, the wild infusions had higher amounts of phenolic compounds and antioxidant activity than the micropropagated ones. Instead, after digestion, the differences in the total phenolic content (TPC) and antioxidant activity between wild and micropropagated infusions were less pronounced. The changes in the TPC and phenolic profiles revealed the presence of several chemical transformations and rearrangements that resulted in compounds with different reactivity and antioxidant potential. Without enzyme actions, the wild infusion digest undergoes higher modifications than those obtained from the micropropagated ones. The current study offers the first concrete proof of the impact of GID on the polyphenolic chemicals present in infusions of wild and micropropagated Apennines Genepì and their antioxidant properties. Our findings are essential for future in-depth analyses of Apennine Genepì infusions and their potential impacts on human health.

Changes in Phenolic Compounds and Antioxidant Capacity of Artocarpus heterophyllus Lam. (Jackfruit) Pulp during In Vitro Gastrointestinal Digestion

An in vitro gastrointestinal digestion model was applied to investigate the effect of digestion on the phenolic compounds and antioxidant capacity of Artocarpus heterophyllus Lam. (jackfruit) pulp. The total phenol content (TPC) was determined using Folin-Ciocalteu method, and the antioxidant activities were evaluated by DPPH and ABTS assays. Phenolic compounds were analyzed using ultra-performance liquid chromatography coupled with electrospray ionization, followed by quadrupole time-of-flight mass spectrometry (UPLC-ESI-Q-TOF-MS/MS). The results showed that TPC was significantly higher after gastric digestion. Thirty phenolic compounds (hydroxybenzoic acids and derivatives, hydroxycinnamic acids and derivatives, and flavonoids) were identified. The antioxidant activities of the digested samples varied with the TPC, and there was a correlation between antioxidant activity and TPC. The present study implies that gastrointestinal digestion may improve TPC and increase the amount of free phenolic compounds, mainly related to changes in pH value and digestive enzymes.

Effect of In Vitro Gastrointestinal Digestion on Phytochemicals and Antioxidant Activities in Cherry Tomatoes (Solanum lycopersicum var. cerasiforme)

We investigated the impact of simulated in vitro gastrointestinal digestion on the levels of total polyphenols, total flavonoids, carotenoids, and antioxidant capacity in cherry tomatoes. The initial total polyphenol content of fresh tomatoes was 220.51 μg GAE/g, which decreased to 203.24 μg GAE/g after 120 min of stomach treatment and further decreased to 138.23 μg GAE/g after 120 min of small intestine treatment. Similarly, the initial total flavonoid content in fresh tomatoes was 43.28 μg QE/g, but after 120 min of small intestine digestion, it decreased by approximately 50.72% to 21.33 μg QE/g. Lycopene, lutein, and β-carotene also experienced a decrease of 69.71∼78.38% during the digestion process compared to fresh tomatoes. The antioxidant activity exhibited a reduction of 34.95∼37.67% compared to fresh tomatoes after digestion in the stomach and intestines. The bioactive compounds present in tomatoes undergo decomposition and conversion into other substances during digestion, and these degradation products are believed to inhibit the growth of SK-Hep1 human hepatoma cells while enhancing antioxidant activity within the intracellular environment.

The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders

Various factors can influence the polyphenol content and the antioxidant capacity of ciders, such as the apple variety, its degree of maturity, apple farming and storage conditions, and the cider-fermentation method, all of which explains why ciders of different origin present different values. In addition, digestive processes could have some effects on the properties of cider. Hence, the objective of this study is to characterize Spanish ciders in terms of their polyphenol content and antioxidant capacity and to ascertain whether those same properties differ in digested ciders. In total, 19 ciders were studied from three different zones within Spain: Asturias (A) (10), the Basque Country (BC) (6), and Castile-and-Leon (CL) (3). A range of assays was used to determine the total polyphenol content and the antioxidant capacity of the ciders. In addition, a digestive process was simulated in vitro, assessing whether the use of amylase might influence the recovery of bioactive compounds after digestion. The Basque Country ciders presented higher total polyphenol contents (830 ± 179 GAE/L) and higher antioxidant capacities (DPPH: 5.4 ± 1.6 mmol TE/L; ABTS: 6.5 ± 2.0 mmol TE/L; FRAP: 6.9 ± 1.6 mmol TE/L) than the other ciders that were studied. The in vitro digestion process, regardless of the use of amylase, implied a loss of phenolic compounds (598 ± 239 mg GAE/L undigested samples; 466 ± 146 mg GAE/L digested without amylase samples; 420 ± 115 mg GAE/L digested with amylase samples), although the variation in antioxidant activity depended on the assay chosen for its determination.

Changes of Bioactive Components and Antioxidant Capacity of Pear Ferment in Simulated Gastrointestinal Digestion In Vitro

Fruit ferment is rich in polyphenols, organic acids, enzymes, and other bioactive components, which contribute to their antioxidant ability. In this study, we investigated the effect of the simulated gastric and intestinal digestion in vitro on the total phenolic content (TPC), total flavonoid content (TFC), phenolic components content, organic acid content, protease activity, superoxide dismutase (SOD) activity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (DPPH-RSA), hydroxyl (·OH) radical scavenging activity (·OH-RSA), and total reducing capacity in ‘Xuehua’ pear (Pyrus bretschneideri Rehd) ferment. The result showed that the TPC, TFC, protease activity, and phenolic components such as arbutin, protocatechuic acid, malic acid, and acetic acid showed a rising trend during the simulated gastric digestion in ‘Xuehua’ pear ferment, and these components might contribute to the increasing of ·OH-RSA and total reducing capacity. The SOD activity and epicatechin content showed an increasing trend at first and then a decreasing trend, which was likely associated with DPPH-RSA. During in vitro-simulated intestinal digestion, the majority of evaluated items reduced, except for protease activity, quercetin, and tartaric acid. The reason for the decreasing of bio-accessibility resulted from the inhibition of the digestive environment, and the transformation between substances, such as the conversion of hyperoside to quercetin. The correlation analysis indicated that the antioxidant capacity of ‘Xuehua’ pear ferment was mainly affected by its bioactive compounds and enzymes activity as well as the food matrices and digestive environment. The comparison between the digestive group with and without enzymes suggested that the simulated gastrointestinal digestion could boost the release and delay the degradation of phenolic components, flavonoids, and organic acid, protect protease and SOD activity, and stabilize DPPH-RSA, ·OH-RSA, and total reducing capacity in ‘Xuehua’ pear ferment; thus, the ‘Xuehua’ pear ferment could be considered as an easily digestible food.

Encapsulation of Formosa Papaya (Carica papaya L.) Seed Extract: Physicochemical Characteristics of Particles, and Study of Stability and Release of Encapsulated Phenolic Compounds

Papaya seeds are a promising source of phenolic compounds, but these are unstable, and the papaya extract has a bitter taste. This study aimed to encapsulate papaya seed extracts at different maturation levels, and to characterize the obtained microparticles for their physicochemical properties, chemical stability and release of bioactives. Extracts of papaya (unripe and ripe) seeds were spray-dried using concentrations of 0, 15 and 30% of maltodextrin and inlet air temperatures of 130 and 150 °C. The powders were analyzed for yield, moisture, Aw, hygroscopicity, dispersibility, color parameters, morphology, mean diameter, total phenolics, antioxidant activity, stability during storage and release of phenolics in simulated gastrointestinal fluids. Powders produced with maltodextrin showed better results regarding particle diameter, hygroscopicity, dispersibility, and phenolic stability during storage. All powders showed antioxidant action and significant values of total phenolic compounds. Samples without maltodextrin underwent caking. Drying temperatures had little influence on the characteristics of the powders. Encapsulated phenolic compounds were released in large amounts in the intestinal phase (86.6–100%). Powders produced with unripe seeds, 15% of maltodextrin and an inlet air temperature of 130 °C showed the best results. Thus, encapsulation was efficient, and encapsulated papaya seed extract has potential for food application as a natural additive.

Effects of In Vitro Digestion on the Antioxidant Activity of Three Phenolic Extracts from Olive Mill Wastewaters

The aim of this study was to assess the impact of in vitro digestion on the antioxidant activity of three extracts rich in phenols (two purified organic extracts (A20, A21) and one powdered extract stabilized with maltodextrins (SP)) obtained from olive mill wastewaters (OMWW). The content and composition of phenols and antioxidant activity was determined before and after in vitro digestion. The phenol content of the A20 and A21 samples were higher (>75%) than that of the SP sample before in vitro digestion. After the entire in vitro digestion, 89.3, 76.9, and 50% loss of phenols was found in A20, A21 and SP, respectively. ABTS•+ and ORAC values decreased during in vitro digestion of A20 and A21 samples, while they remained almost constant in SP. IC50 increased during digestion of A20 and A21, evidencing a loss of antioxidant capacity after the intestinal phase; an opposite IC50 trend was noted in SP, confirming the protective role of maltodextrins. For these reasons, SP represents a promising formulation to be used in the food field.

Effects of simulated in vitro gastrointestinal digestion on antioxidant activities and potential bioaccessibility of phenolic compounds from K. coccinea fruits

The changes of bioactive substances in peels and sarcocarps of three different varieties of Kadsura coccinea (Dahong, Fenhong, and Zihei) were evaluated by an in vitro simulation model. In this study, three varieties of K. coccinea fruits were digested in vitro to compare the changes and differences in antioxidant activity (DPPH, ABTS, FRAP) and bioaccessibility. The results showed that before digestion the highest content of total phenolics (TPC) (2.265 ± 0.127 mg GAE/g DW) and the highest content of flavonoids contents (TFC) (10.379 ± 0.093 mg GAE/g DW) were found in Fenhong fruit. The highest release of TPC and TFC after simulated gastric digestion was observed in the Dahong and Zihei sarcocarp, which increased by 98.7 and 20%, respectively. During oral and intestinal digestion, the content of bioactive compounds showed a decreasing trend. The radical scavenging ability of 1, 1-diphenyl-2-picrylhydrazyl (DPPH), [2,2-azino-bis(3-ethylbenzothiazoline) (ABTS)] sulfonic acid free radical scavenging ability, and ferric ion reducing antioxidant power (FRAP) results showed that the antioxidant capacity of K. coccinea fruits increased most significantly (26.9∼181%) in gastric digestion stage and then decreased after intestinal digestion stage. The recoveries of TPC and TFC were all increased after whole simulated digestion, as well as their bioaccessibility in sarcocarps was higher than those in peels, especially for the bioaccessibility of TPC and TFC in Dahong reached 50.53 and 48.19%, respectively. These results indicated that the peel and sarcocarp of K. coccinea had good antioxidant activity, with high bioaccessibility of phenolics could be a promising antioxidant source for the food industry.

Feeding tannins to dairy cows in different seasons improves the oxidative status of blood plasma and the antioxidant capacity of cheese

The aim of the present study was to assess the dietary supplementation of tannins to grazing dairy cows in 2 seasons characterized by a good quality pasture (spring) or a poor-quality pasture (summer). The effects of dietary tannins were assessed on plasma antioxidant status and cytokines profile and on the antioxidant properties of cheese and cheese in vitro digestates. Fourteen lactating dairy cows were divided into 2 homogeneous groups (n = 7): a control group (CON), and an experimental group (TAN) receiving 150 g/head per day of tannins supplementation. The experiment was performed twice, in spring and in summer. The animals were free to graze on spontaneous pasture (spring) or on dry stubble (summer). Blood was sampled at the beginning (d 0), at the midpoint (d 11), and at the end (d 22) of the trial. Individual cheese was produced before the beginning (d -1) and at the end (d 22) of the trial from the milk collected from each cow. On blood plasma, the reactive oxygen metabolites (ROM), biological antioxidant potential (BAP), nonesterified fatty acids quantification, and cytokines profile in terms of IL-10, IL-8, IL-1β, and IFN-γ were determined. Data on ROM demonstrated that tannins supplementation lowered oxidative stress both in spring and in summer. Accordingly, TAN diet increased BAP levels compared with the CON during summer trial. Thus, feeding tannins resulted in lower ratio between ROM and BAP (oxidative stress index) in both spring and summer. Cytokines' profile showed lower IL-1β values in TAN group at d 22 during spring season, with a concomitant higher IL-10 level, during summer season. Moreover, TAN group had a lower level of IFN-γ in plasma than CON group, both in spring and in summer. On cheese samples, the in vitro digestion was performed and on cheese and cheese digestates (gastric and intestinal digestate) the free radical scavenging antioxidant activity was evaluated. The intestinal digestate fraction registered the highest antioxidant activity compared with cheese and gastric digestate, in both spring and summer seasons. Furthermore, an improvement of the antioxidant property of cheese and cheese digestates was found. Present data demonstrated that tannins supplementation contributed to reduce the oxidative stress of lactating dairy cows and showed an increase of anti-inflammatory cytokines ratio.

Preparation of resistant glucan by high pressure processing (HPP) and enzymatic methods increases indigestibility

This study describes a new method for producing high-quality resistant glucan by characterizing the structural mechanism of indigestibility. The structures and properties of resistant glucans were characterized before and after in vitro simulated digestion. The results demonstrated that high-pressure processing (HPP) led to the complete disappearance of crystal peaks and increased the efficiency of the two enzymes (α-amylase and transglucosidase). Moreover, α-1,6 and β-linkages were abundant in the connecting parts of the long and branching chains in the resulting resistant glucans, thus hindering the ability of digestive enzymes to hydrolyze short chains with a degree of polymerization (DP) ≤ 6. In addition, transglucosidase activity led to a higher proportion of short chains (DP 3-6), further promoting indigestibility. We demonstrated that, without rectification and decolorization, the dietary fiber content was >75 %, and the degree of branching increased to 50.9 %, indicating higher indigestibility than that resistant glucans produced by traditional methods.

Bioactivity and Bioaccessibility of Bioactive Compounds in Gastrointestinal Digestion of Tomato Bagasse Extracts

A nutrient-rich diet is a key to improving the chemical signals, such as antioxidants, which modulate pathogens’ resistance in the gut and prevent diseases. A current industrial problem is the generation of undervalued by-products, such as tomato bagasse, which are rich in bioactive compounds and of commercial interest (carotenoids and phenolic compounds). This work analyzed the effect of gastrointestinal digestion on the bioactivity and bioaccessibility of carotenoids and phenolic compounds from tomato bagasse extracts. Thus, the extraction by ohmic heating (OH) technology was compared with conventional (organic solvents). The results showed that the main phenolic compounds identified by UPLC-qTOF-MS were p-coumaric acid, naringenin, and luteolin. A higher recovery index for total phenolic compounds throughout the gastrointestinal digestion was observed for OH while for carotenoids, a strong reduction after stomach conditions was observed for both extracts. Furthermore, colon-available fraction exhibited a prebiotic effect upon different Bifidobacterium and Lactobacillus, but a strain-dependent and more accentuated effect on OH. Thus, the extraction technology highly influenced bioaccessibility, with OH demonstrating a positive impact on the recovery of bioactive compounds and related health benefits, such as antioxidant, anti-hypertensive, prebiotic, and anti-inflammatory properties. Of these properties, the last is demonstrated here for the first time.

Tamarillo Polyphenols Encapsulated-Cubosome: Formation, Characterization, Stability during Digestion and Application in Yoghurt

Tamarillo extract is a good source of phenolic and anthocyanin compounds which are well-known for beneficial antioxidant activity, but their bioactivity maybe lost during digestion. In this study, promising prospects of tamarillo polyphenols encapsulated in cubosome nanoparticles prepared via a top-down method were explored. The prepared nanocarriers were examined for their morphology, entrapment efficiency, particle size and stability during in vitro digestion as well as potential fortification of yoghurt. Tamarillo polyphenol-loaded cubosomes showed cubic shape with a mean particle size of 322.4 ± 7.27 nm and the entrapment efficiency for most polyphenols was over 50%. The encapsulated polyphenols showed high stability during the gastric phase of in vitro digestion and were almost completely, but slowly released in the intestinal phase. Addition of encapsulated tamarillo polyphenols to yoghurt (5, 10 and 15 wt% through pre- and post-fermentation) improved the physicochemical and potential nutritional properties (polyphenols concentration, TPC) as well as antioxidant activity. The encapsulation of tamarillo polyphenols protected against pH changes and enzymatic digestion and facilitated a targeted delivery and slow release of the encapsulated compounds to the intestine. Overall, the cubosomal delivery system demonstrated the potential for encapsulation of polyphenols from tamarillo for value-added food product development with yoghurt as the vehicle.

Phytochemical Characterization, Antioxidant, Anti-inflammatory, Anti-diabetic properties, Molecular Docking, Pharmacokinetic Profiling, and Network Pharmacology Analysis of the Major Phytoconstituents of Raw and Differently Dried Mangifera indica (Himsagar cultivar): an In Vitro and In Silico Investigations

Mango (Himsagar cultivar) is a high moisture-bearing seasonal fruit and cultivated in a wide range of the world. Mango pulp is generally preserved by sun drying. In recent days, industries are using hot-air oven, freeze, and microwave drying for mango leather (dried mango pulp in the sheet like texture) processing. Here, all these four drying methods were studied to determine the effect of drying on mango leather processing. RP-HPLC and FTIR were studied for analysis of polyphenol profile and predominant functional groups in raw and processed samples. The phytochemical analysis and medicinal properties (antioxidant, anti-diabetic, and anti-inflammatory activity) of all five mango samples were studied. The bioinformatics approach was studied to evaluate the bioactive potential of the phytochemicals derived from the samples. Freeze-dried mango leather was found to be the highest in DPPH (74.23%) and Superoxide (66.04%) activity, though raw mango pulp was observed with the highest H2O2 activity (73.24%). Gallic acid was the predominant phenolic acid present in all five samples and it was maximum in the case of freeze-dried sample (2.76 ± 0.04 mg/100 g MD). On the other hand, quercetin was the predominant flavonoid, it was found maximum for freeze-dried sample (3.93 ± 0.21 mg/100 g MD).

Effect of in vitro digestion on the bioaccessibility and bioactivity of phenolic compounds in fractions of Eugenia pyriformis fruit

Uvaia is a Brazilian fruit species that has great economic and nutritional potential, in addition to being a good source of compounds of biological interest. In this study, we evaluated for the first time the influence of in vitro gastrointestinal digestion on the bioaccessibility and bioactivity of phenolic compounds from two fractions of uvaia (edible and seed). It was observed that the content of total phenolic compounds was about 3 times higher in the seed (undigested extract), but reduced significantly after intestinal digestion (-50.08%). In turn, the total flavonoid content was about 5 times higher in the undigested seed extract. After intestinal digestion, the flavonoid content increased in the edible fraction (+109.49%) and decreased in the uvaia seed (-70.20%). The heatmap analysis showed that after intestinal digestion, there was an increase in the relative intensity of the flavonoids, while phenolic acids reduced their intensity. The antioxidant capacity of the undigested extract was 4-7 times greater for the seed, but decreased after intestinal digestion (-8.04-27.23%), while the antioxidant capacity of the edible fraction increased by 72.12-107.89% in this same stage of digestion. Thus, the content of phenolic compounds and antioxidant capacity were higher in the uvaia seed, and the bioaccessibility of the bioactive compounds in this fruit were dependent on the fraction and digestive phase evaluated. These results can contribute to the establishment of uvaia as a novel ingredient for preparations with functional claims.

A DPPH· Kinetic Approach on the Antioxidant Activity of Various Parts and Ripening Levels of Papaya (Carica papaya L.) Ethanolic Extracts

Papaya fruits (Carica papaya L.) are valuable both as food, including concentrates and mixed beverages and in traditional medicine. The goal of the study was to evaluate the antioxidant activity of various parts of unripe and ripe papaya fruit from the DPPH· kinetics point of view. Peel, pulp, seed, and seed-pulp of unripe and ripe papaya fruits (¼ and >¾ level of ripening) were extracted with ethanol and monitored at 517 nm in the presence of DPPH·. The radical scavenging capacity (RSC) at various time ranges and DPPH· reaction rates for specific time intervals were determined. The highest RSC values were obtained for papaya pulp extracts, consistently higher for the ripe samples in comparison with the unripe ones (86.4% and 41.3%). The DPPH· rates significantly differ for the unripe and ripe papaya extracts, especially for the first time range. They are more than double for the ripe papaya. These values were 2.70, 4.00, 3.25, 2.75 μM/s for the peel, pulp, seed, seed-pulp extracts from the ripe papaya and only 1.00, 1.65, 1.40, 1.80 μM/s for the unripe samples. DPPH· kinetic approach can be useful for a fast and simple evaluation of the overall antioxidant properties of fruit extracts.

Assessing the Protective Effect of Moringa oleifera Extract against Bone Metastasis: An In Vitro Simulated Digestion Approach

Moringa oleifera possesses numerous advantageous effects like anti-microbial, antioxidant, and anti-inflammatory, leaves contain a high multiplicity of the bioactive compound; however, little is identified about its bioaccessibility. The objective of this study was to assess the bioefficacy, bioaccessible and anticancer activity of Moringa oleifera in a PC3 cell line before and after simulated in vitro digestion. Digested and non-digested extracts were prepared and evaluated for total polyphenols, flavonoids, and total antioxidant capacity by spectrophotometric analysis and LCMS analysis. Cell viability, apoptosis, colony formation, cell cycle, Glutathione level, and gene expression study were tested with Moringa oleifera (MO) and digested Moringa oleifera (DMO). Results revealed that total polyphenols, total flavonoids, and TAC were significantly (P < 0.05) reduced after in vitro digestion. Furthermore, biological activity against the PC3 cell line showed that DMO extracts significant cytotoxic and reduced cell vitality compared to the MO. In addition, DMO extract had a noteworthy effect in apoptosis and inhibiting the colony formation ability; while cell cycle was blocked in S phase by both extracts but significant effect showed in DMO. These studies have increased understanding of the influence of in vitro simulation digestion on the biological activity effect of M. oleifera against prostate cancer bone metastasis.Supplemental data for this article is available online at https://doi.org/10.1080/01635581.2021.1933099 .

Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion

This study describes the impact of utilising different strains of lactic acid bacteria (LAB) for the fermentation of papaya puree and their effect on the quality parameters and bioaccessibility of phenolic compounds during simulated in vitro gastrointestinal digestion. Papaya was processed into puree; pasteurised and fermented at 37 °C for 2 days; and stored for 7 days at 4 °C using LAB strains Lactiplantibacillus plantarum 75 (L75*D2; L75*D7), Weissella cibaria64 (W64*D2; W64*D7) and Leuconostoc pseudomesenteroides 56 (L56*D2; L56*D7), respectively. Non-fermented samples at 0 (PPD0), 2 (PPD2) and 7 days (PPD7) served as controls. pH was reduced with fermentation and was lowest in L56*D2 (3.03) and L75*D2 (3.16) after storage. The colour change (ΔE) increased with the fermentation and storage of purees; L75*D7 showed the highest ΔE (13.8), and its sourness reduced with storage. The fermentation by W64*D7 and L75*D7 increased the % recovery of chlorogenic, vanillic, syringic, ellagic, ferulic acids, catechin, epicatechin and quercetin in the intestinal fraction compared to the L56*D7 and PPD7. Fermentation by W64*D7 and L75*D7 significantly improved the antioxidant capacity of the dialysed fraction compared to the L56*D7 or PPD7. L56*D7-fermented papaya puree showed the highest inhibitory effect of α-glucosidase activity followed by L75*D7. L75*D7 had a significantly higher survival rate. LAB fermentation affected the bioacessibilities of phenolics and was strain dependent. This study recommends the use of Lpb. plantarum 75 for fermenting papaya puree.

Antidiabetic, Anticholesterol, and Antioxidant Activity of Gryllusbimaculatus Fermented by Bacillus and Lactobacillus Strains

In this study, functionality of Gryllusbimaculatus (GB) fermented by Bacillus and Lactobacillus strain was investigated. GB was fermented by each of the following strains: probiotic Bacillus amyloliquefaciens MKSK-J1 (SKGB), probiotic Lactobacillus plantarum MKHA15 (HAGB), Bacillus amyloliquefaciens MKSE (SEGB), and Lactobacillus plantarum KCTC 3103 (LPGB). Fermentation was carried out at 35 °C for 24 h. In HAGB, complete inhibition of α-glucosidase and 3-hydroxy-methyl glutaryl-coenzyme A (HMG-CoA) reductase occurred (101.94% and 120.89%, respectively), and superoxide dismutase (SOD)-like activity (IC50) was significantly low (22.37 mg/mL). After in vitro digestion, SOD-like activity was the highest in HAGB (21.18%). In SKGB, reducing power (EC50) was significantly low (0.29 mg/mL). After in vitro digestion, the reducing was also highest in SKGB (86.06%). Fermentation enhanced the bioactivity of GB; in particular, MKHA15 was found to have great potential as a starter in the production of fermented GB, as it would offer multi-health functions, including antidiabetic, anticholesterol, and antioxidant activity.

Changes in bioactive compounds and antioxidant activity of plant-based foods by gastrointestinal digestion: a review

Phenolic compounds, omnipresent in plants, are a crucial part of the human diet and are of considerable interest due to their antioxidant properties and other potential beneficial health effects, for instance, antidiabetic, antihypertensive, anti-inflammatory, and anticancer properties. The consumption of a variety of plant-based foods containing various phenolic compounds has increased due to published scientific verification of several health benefits. The release of phenolic compounds and change in their bioactivities examined through in vitro simulated gastrointestinal digestion could provide information on the biological potency of bioactive components, which will allow us to elucidate their metabolic pathways and bioactivities at target sites. This review reports on the recent research results focused on changes during the gastro and/or intestinal phase. The effect of digestive enzymes and digestive pH conditions during simulated digestion accounted for the variations in bioaccessibility and bioavailability of phenolic antioxidants as well as the corresponding antioxidant activities were also summarized and presented in the review.

Phytochemical profiling and antioxidant activities of different parts of Artocarpus heterophyllus Lam. (Moraceae): A review on current status of knowledge

Background

Artocarpus heterophyllus Lam. (Jackfruit tree) is one of the most ancient fruits indigenous to Western Ghats of India. They are large edible summer fruits and are good source of nutritional and antioxidant components which hold their potential for nutraceutical development.

Main body

The present review attempts to document reports on the chemical and pharmacological investigations carried out with jackfruit. Research shows that the fruit contains a huge amount of phytochemicals such as phenolics, flavonoids, terpenoids, steroids, glycosides, saponins, alkaloids, and tannins which exhibit antioxidant properties.

Conclusions

Diversity of secondary metabolites present in the jackfruit shows that it is a functionally, nutritionally, and medicinally important fruit. Detailed studies are essential for awareness among people for the proper use of jackfruit as a functional food and utilize the medicinal uses of jackfruit.

Assessment of in-vitro bioaccessibility and antioxidant capacity of phenolic compounds extracts recovered from grapevine bunch stem and cane by-products

Grapevine woody by-products contain bioactive substances, mainly phenolic compounds (PCs), whose beneficial health effects initially depends on their levels of intake and bioavailability. Therefore, in-vitro simulated gastrointestinal digestion (GID; oral, gastric and intestinal phases) was performed to evaluate the bioaccessibility and antioxidant capacity (AC) of PCs extracts recovered from grapevine bunch stem and cane from Malbec grape cultivar. The total PCs in cane and bunch stem extracts were 74 and 20% bioaccessible, respectively. Syringic acid, cinnamic acid, ε-viniferin, naringenin and myricetin were highly bioaccessible, noticeably ε-viniferin in cane extract with 137%. The high bioaccessibility observed, particularly for compounds at high concentration such as ε-viniferin, will help to better understand the bioactive potential of these by-products. In this sense, bunch stems and canes can be considered as new and sustainable sources of bioactive substances for applications as functional ingredients or nutraceuticals in food and pharmaceutical industries.

Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion

Microencapsulation of fermented noni juice (FNJ) into powder format could protect bioactive compounds, reduce the unpleasant odour and improve the acceptability for consumers. Blends of maltodextrin (MD) and gum acacia (GA) were used to achieve spray-drying microencapsulation of noni juice at different blending ratios. The physicochemical properties including microstructure, moisture content, water activity, particle size, bulk/tapped density, dissolution rate, ATR-FTIR and the bioaccessibility of bioactive compounds in powders during in vitro digestion were examined. Results showed that blends produced with more GA produced microcapsules with lower moisture content, water activity and bulk/tapped density, but slower powder dissolution. The ATR-FTIR results suggested that there were no significant chemical interactions between the core material and carrier or between the MD and GA in the blend powders. The spray-dried noni juice powder produced using the blends with higher ratio of GA to MD showed a better protection on the bioactive compounds, resulting in a higher bioaccessibility of powders during in vitro digestion. This study provides insights into microencapsulation of noni juice using blends of MD and GA and examines the physicochemical properties and bioaccessibilities of spray-dried powders as affected by the selected carriers.

Microparticles of Eugenia stipitata pulp obtained by spray-drying guided by DSC: An analysis of bioactivity and in vitro gastrointestinal digestion

Previous studies indicate that the bioactive compounds of Eugenia stipitata pulp have antimutagenic, anticarcinogenic and antigenotoxic properties, but its use has been limited due to its high perishability. The aim of this study was to preserve bioactivity by using spray-drying microencapsulation, and is pioneering for its use of DSC to determine the best proportion of wall material (maltodextrin or gum arabic) and drying temperature (100 or 120 °C). The microparticles with maltodextrin (1:9)-100 °C had the best bioactivity conservation after in vitro gastrointestinal digestion, conserving 61% of total polyphenols, and 101%, 85% and 31% of antioxidant capacity according to the ABTS, FRAP and DPPH test methods respectively. These microparticles had a spherical morphology, presented good thermal stability and can be stored at a temperature range from 20 to 40 °C without becoming sticky. Therefore, spray-drying microencapsulation together with DSC is important for preserving a high concentration of bioactive compounds.

Antioxidant activity and stability of the flavonoids from Lycium barbarum leaves during gastrointestinal digestion in vitro

In this study, stability including the total flavonoids content (TFC) and main monomers composition and antioxidant activity of the flavonoids extract (LBLF) from Lycium barbarum leaves were investigated in the process of simulated oral and gastrointestinal digestion in vitro. During digested through the simulated oral fluid (SOF), gastric fluid (SGF), and intestinal fluid (SIF) in order, TFC of LBLF in the lyophilized digestive fluid samples were determined at different time points. It was shown that compared with the initial TFC of 811.72 ± 0.72 mg RE/g DW, the total flavonoids did not change significantly during oral digestion, while definitely increased at gastric digestion stage (p < 0.05) where the pH value is the lowest in the digestive system, indicating that the release of flavonoids from LBLF was promoted by pepsin, trypsase, and bile, however decreased during intestinal digestion probably due to the instability of LBLF in weak alkali media. Moreover, the antioxidant capacity and bioaccessibility of LBLF were significantly improved by SGF and SIF digestion (p < 0.05). The scavenging effect of the fluid sample after gastric digestion on free radicals followed as O2−· > ABTS+· > DPPH > ·OH > FRAP, while the clearance effect of intestinal digestion sample expressed as ABTS+· > O2−· > DPPH > FRAP > ·OH. High performance liquid chromatography (HPLC) results suggested that chlorogenic acid and rutin in LBLF had low stability during the gastrointestinal digestion in vitro. Our study suggests that LBLF may show the instability in the contents of total flavonoids and some main monomers, but an enhancement in the antioxidant activity during gastrointestinal digestion, providing a reference for the stability improvement of LBLF in the next step.

In-vitro digestion of the bioactives originating from the Lamiaceae family herbal teas: A kinetic and PLS modeling study

The stability of lavender, lemon balm, mint, sage, and thyme teas was investigated using in-vitro simulation of the digestive system. Kinetics of changes in the total polyphenolic content (TPC) and the antioxidant activity during the in-vitro trials were also evaluated. Results showed that TPC of mint teas decreases the fastest. Mathematical models for prediction of the TPC and the antioxidant activity of prepared teas based on UV-VIS and NIR spectra collected before, during, and after simulation showed that the best prediction was obtained for the wavelength ranges from 410 to 900 nm, 904 to 928 nm, and 1,399 to 1699 nm. It was concluded that the NIR can be used for calibration, validation, and classification of teas prepared from Lamiaceae plants. PRACTICAL APPLICATIONS: The bioactives' in-vitro digestion process can successfully be characterized by chemical, spectroscopic, and mathematical analysis. Application of NIR spectroscopy, in combination with multivariate analysis, leads to a reduction of time, costs, and chemical consumption and gives reliable results that pharmaceutical, food, and chemical industries can benefit from.

In vitro gastrointestinal digestion of crisphead lettuce: Changes in bioactive compounds and antioxidant potential

In this study, the potential health benefits of crisphead lettuce (Lactuca sativa L.) before and after digestion were represented by the recovery, bioaccessibility, and change of bioactive compounds including total phenolic (TPC) and total flavonoids content (TFC), and bioactivities [in vitro antioxidant activities including 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2, 2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities, ferric reducing antioxidant power (FRAP) and metal ion chelating activity (MIC)]. The release of bioactive compounds as well as bioactivities increased during gastric and intestinal digestion for 1 h and subsequently decreased when digestion was completed. The bioaccessibility of TPC and TFC at after digestion was 56-73 and 75-79%, respectively. Among all bioactivities, crisphead lettuce showed a residual activity of ABTS (61-95%) followed by FRAP (70-86%), DPPH (24-52%) and MIC (32-73%) during the digestion. Our study suggested that crisphead lettuce maintains stability in both bioactive compounds and bioactivities during the digestion.

The Influence of In Vitro Gastrointestinal Digestion on the Anticancer Activity of Manuka Honey

Manuka honey (MH) is a natural food with many beneficial properties to human health, thanks to its high variety of bioactive compounds; however, little is known about its bioaccessibility. The aim of this study was to evaluate and compare the polyphenol compounds, the antioxidant capacity and the anticancer activity of MH subjected to an in vitro gastrointestinal digestion in human HCT-116 colon cancer cells. Raw MH and digested MH (DMH) were assessed for total polyphenols and flavonoids by spectrophotometric and HPLC-ESI-MS/MS analysis, and total antioxidant capacity (TAC) using different methods. Cell viability, intracellular ROS production, apoptosis, cell cycle and colony formation capacity were tested after treatment with MH or DMH. Results showed that total polyphenols, total flavonoids and TAC were significantly (p < 0.05) reduced after in vitro digestion. In addition, MH and DMH at 8, 16 and 24 mg/mL had similar effects in inducing intracellular ROS production and in inhibiting the colon formation ability; MH induced a more marked apoptosis compared to DMH, while cell cycle was blocked in S phase by MH and in Sub G1 phase by DMH. Our results increase knowledge of the effect of gastrointestinal digestion on the biological effect of honey against colorectal cancer.