In vitro gastrointestinal digestion and colonic fermentation of phenolic compounds in UV-C irradiated pineapple (Ananas comosus) snack-bars
(2021) In LWT 138.- Abstract
Pineapple (Ananas comosus) is a widely consumed tropical fruit. UV-C irradiation reduces the microbial load of fruits and contributes to the increase their content of phenolic compounds (PCs). Snack-bars were prepared batch using UV-C irradiated pineapple slices (irradiated pineapple bar, IPB) or with non-irradiated pineapple slices (non-irradiated pineapple bar, NIPB). Both snacks-bar samples were submitted to simulated gastrointestinal digestion and in vitro colonic fermentation, to evaluate the in vitro bioaccesiblility of PCs present in these fruit-based products. The bioaccesibility of PCs in both samples at the end of the digestion process was 45%. PCs in the intestinal phase increased about 52.7% (NIPB) and 62.8% (IPB) compared... (More)
Pineapple (Ananas comosus) is a widely consumed tropical fruit. UV-C irradiation reduces the microbial load of fruits and contributes to the increase their content of phenolic compounds (PCs). Snack-bars were prepared batch using UV-C irradiated pineapple slices (irradiated pineapple bar, IPB) or with non-irradiated pineapple slices (non-irradiated pineapple bar, NIPB). Both snacks-bar samples were submitted to simulated gastrointestinal digestion and in vitro colonic fermentation, to evaluate the in vitro bioaccesiblility of PCs present in these fruit-based products. The bioaccesibility of PCs in both samples at the end of the digestion process was 45%. PCs in the intestinal phase increased about 52.7% (NIPB) and 62.8% (IPB) compared to the gastric phase, a change that indicates how many of the PCs cross the intestinal barrier. Twenty-six different compounds, including flavonoids, hydroxycinnamic and phenolic acids were identified in the digested samples. The non-digestible fraction submitted to colonic fermentation, was rich in flavonoids, mostly gallocatechin. This compound was degraded and biotransformed by the gut microbiota producing different compounds, including 3-hydroxybenzoic and 4-hydroxyphenylacetic acids. The study of the bioconversion of PCs present in different food matrices stress the relevance of the metabolites produced during the colonic fermentation.
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- author
- Del juncal-Guzmán, Diana ; Hernández-Maldonado, Luz M. ; Sánchez-Burgos, Jorge A. ; González-Aguilar, Gustavo A. ; Ruiz-Valdiviezo, Victor M. ; Tovar, Juscelino LU and Sáyago-Ayerdi, Sonia G.
- organization
- publishing date
- 2021-03
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Colonic fermentation, In vitro digestion, Phenolic compounds, Pineapple, UV-C
- in
- LWT
- volume
- 138
- article number
- 110636
- pages
- 8 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:85097064377
- ISSN
- 0023-6438
- DOI
- 10.1016/j.lwt.2020.110636
- language
- English
- LU publication?
- yes
- id
- e82e4d20-4c8f-4319-996b-4a9c3b034fd9
- date added to LUP
- 2020-12-23 14:31:09
- date last changed
- 2023-12-19 10:41:34
@article{e82e4d20-4c8f-4319-996b-4a9c3b034fd9,
abstract = {{<p>Pineapple (Ananas comosus) is a widely consumed tropical fruit. UV-C irradiation reduces the microbial load of fruits and contributes to the increase their content of phenolic compounds (PCs). Snack-bars were prepared batch using UV-C irradiated pineapple slices (irradiated pineapple bar, IPB) or with non-irradiated pineapple slices (non-irradiated pineapple bar, NIPB). Both snacks-bar samples were submitted to simulated gastrointestinal digestion and in vitro colonic fermentation, to evaluate the in vitro bioaccesiblility of PCs present in these fruit-based products. The bioaccesibility of PCs in both samples at the end of the digestion process was 45%. PCs in the intestinal phase increased about 52.7% (NIPB) and 62.8% (IPB) compared to the gastric phase, a change that indicates how many of the PCs cross the intestinal barrier. Twenty-six different compounds, including flavonoids, hydroxycinnamic and phenolic acids were identified in the digested samples. The non-digestible fraction submitted to colonic fermentation, was rich in flavonoids, mostly gallocatechin. This compound was degraded and biotransformed by the gut microbiota producing different compounds, including 3-hydroxybenzoic and 4-hydroxyphenylacetic acids. The study of the bioconversion of PCs present in different food matrices stress the relevance of the metabolites produced during the colonic fermentation.</p>}},
author = {{Del juncal-Guzmán, Diana and Hernández-Maldonado, Luz M. and Sánchez-Burgos, Jorge A. and González-Aguilar, Gustavo A. and Ruiz-Valdiviezo, Victor M. and Tovar, Juscelino and Sáyago-Ayerdi, Sonia G.}},
issn = {{0023-6438}},
keywords = {{Colonic fermentation; In vitro digestion; Phenolic compounds; Pineapple; UV-C}},
language = {{eng}},
publisher = {{Elsevier}},
series = {{LWT}},
title = {{In vitro gastrointestinal digestion and colonic fermentation of phenolic compounds in UV-C irradiated pineapple (Ananas comosus) snack-bars}},
url = {{http://dx.doi.org/10.1016/j.lwt.2020.110636}},
doi = {{10.1016/j.lwt.2020.110636}},
volume = {{138}},
year = {{2021}},
}