Influence of in vitro gastrointestinal digestion and probiotic fermentation on the bioaccessibility of gallic acid and on the antioxidant potential of Brazilian fruit residues

Orange passion fruit (Passiflora caerulea L.) as a new raw material for acetic fermentation: evaluation of organic acids and phenolic profile, in vitro digestion, and biological activities

BACKGROUND

This study evaluated for the first time the potential of orange passion fruit as a base for alcoholic and acetic fermentations, with a view to assessing its profile of organic acids and polyphenols, in vitro digestion, and biological activities.

RESULTS

In terms of aliphatic organic acids, malic acid was the majority in the wine (3.19 g L-1), while in the vinegar, it was acetic acid (46.84 g L-1). 3,4-Dihydroxybenzoic acid (3,4-DHB) was the major phenolic compound in the wine and vinegar samples (3443.93 and 2980.00 μg L-1, respectively). After the in vitro gastrointestinal simulation stage, the wine showed high bioaccessibility for the compounds sinipaldehyde (82.97%) and 2,4-dihydroxybenzoic acid (2,4-DHBA, 81.27%), while the vinegar exhibited high bioaccessibility for sinipaldehyde (89.39%). Through multivariate analysis, it was observed that 3,4-DHB was highly concentrated in the different digested fractions obtained from the wine. In contrast, in the vinegar, the stability of isorahmenetin and Quercetin 3-o-rhamnoside was observed during the in vitro digestion simulation. Lastly, the vinegar stood out for its inhibition rates of α-amylase (23.93%), α-glucoside (18.34%), and angiotensin-converting enzyme (10.92%). In addition, the vinegar had an inhibitory effect on the pathogenic microorganisms Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes.

CONCLUSION

Orange passion fruit has proved to be a promising raw material for the development of fermented beverages. Therefore, this study provides an unprecedented perspective on the use and valorization of orange passion fruit, contributing significantly to the advancement of knowledge about fermented products and the associated nutritional and functional possibilities. © 2024 Society of Chemical Industry.

Research of saccharides and related biocomplexes: A review with recent techniques and applications

Saccharides and biocompounds as saccharide (sugar) complexes have various roles and biological functions in living organisms due to modifications via nucleophilic substitution, polymerization, and complex formation reactions. Mostly, mono-, di-, oligo-, and polysaccharides are stabilized to inactive glycosides, which are formed in metabolic pathways. Natural saccharides are important in food and environmental monitoring. Glycosides with various functionalities are significant in clinical and medical research. Saccharides are often studied with the chromatographic methods of hydrophilic interaction liquid chromatography and anion exchange chromatograpy, but also with capillary electrophoresis and mass spectrometry with their on-line coupling systems. Sample preparation is important in the identification of saccharide compounds. The cases discussed here focus on bioscience, clinical, and food applications.

Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds

The growing demand for gluten-free products requires the study of alternatives to produce nutritionally and technologically favorable foods. The aim was to evaluate the content and antioxidant capacity of gluten-free bread enriched with whole flour of purple maize (PM) and how starch and bioaccessibility of antioxidant compounds were modified during in vitro digestion. Gluten-free bread was prepared with the addition of 34%, 50%, and 70% PM, and white maize bread served as control. The content of total polyphenols, anthocyanins, and antioxidant capacity through FRAP and TEAC was measured. Specific volume, crumb texture, and starch digestibility were determined in the breads. Simultaneously, in vitro digestion and dialysis by membrane were performed to evaluate the bioaccessible and potentially bioavailable fraction. Bread with 34% PM had a similar specific volume and crumb texture to the control, but higher content of polyphenols (52.91 mg AG/100 g), anthocyanins (23.13 mg c3-GE/100 g), and antioxidant capacity (3.55 and 5.12 µmol tr/g for FRAP and TEAC, respectively). The PM breads had a higher antioxidant content and capacity and higher slowly digestible and resistant starch than the control. These parameters increased as the PM proportion rose. After digestion, anthocyanins were degraded, polyphenols and antioxidant capacity decreased, but they remained potentially bioavailable, although to a lesser extent. Bread with 34% shows acceptable technological parameters, lower starch digestibility, and contribution of bioactive compounds with antioxidant capacity. This indicates that purple maize flour represents a potential ingredient to produce gluten-free bread with an improved nutritional profile.

Nutritional and Therapeutic Potential of Soursop

Soursop (Annona muricata) has been one of the most studied fruits in recent years, owing to its potential medicinal benefits, as evidenced by many studies. Soursop is a tropical and subtropical fruit having great versatility and is quite sensitive to drastic temperature fluctuations. Since soursop contains various phytochemicals, it can be used medicinally to treat a wide range of conditions, including diabetes (by inhibiting the enzymes α-glucosidase and α-amylase), tumor, cancer, oxidative stress, blood pressure, the induction of apoptosis in tumor cells as well as hemorrhagic disease and cholesterol lowering. Due to its significant nutritional profile and therapeutic potential, it can be utilized in the development of nutraceuticals and medicines. Its pulp, seed, and leaf extract are used as functional ingredients in different foods as value-added foods. This review article is intended to characterize fruit development patterns and examines potential maturity indicators in soursop. In addition, it also elaborates on the potential nutritional and active phytochemicals present in this magnificent gift of nature and their possible uses in the food and pharmaceutical industries.