期刊
FOOD RESEARCH INTERNATIONAL
卷 78, 期 -, 页码 169-176出版社
ELSEVIER
DOI: 10.1016/j.foodres.2015.10.021
关键词
In vitro digestion; Antioxidant; Co-products; Bioaccessibility index; Short chain fatty acids
资金
- Miguel Hernandez University for Research and Innovation
The aims of this work were to evaluate the effect of in vitro gastrointestinal digestion (GID) on (i) the recovery and bioaccessibility indexes, (ii) the changes on antioxidant activity and (iii) the short chain fatty acid (SCFA) production of two DF rich extracts (date pits flour (DPF) and apple bagasse flour (ABF)) obtained from agroindustrial co-products. At the end of GID process, the bioaccessibility of phenolic compounds present in DPF and ABF was 78.54 and 91.58%, respectively. With regard to antioxidant activity, GID increased the chelating activity and reducing power. However, the scavenging properties were reduced. Fermentation of DPF and ABF by colonic bacteria generated SCFA such as formiate, succinate, acetate, propionate and butyrate. These findings suggest that DPF and ABF might be used as potential food ingredients due to GID produced that bioactive compounds released from the matrix which exerts antioxidant activity. (C) 2015 Elsevier Ltd. All rights reserved.
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