Search Results (881)

This study pertains the encapsulation of bioactive compounds, specifically phenolic compounds and lycopene, extracted from olive and tomato by-products via oil-in-water (O/W) nanoemulsions and their potential application in functional beverages. The effect of various edible oils (olive pomace oil (OPO), sunflower oil (SFO), corn oil (CO), fish oil (FO), and canola oil (CLA)) in the lipid phase and antioxidants (ascorbic acid and phenolic extracts) in the aqueous phase on the physicochemical properties of oil-in-water (O/W) nanoemulsions enriched with lycopene was evaluated, along with the bioaccessibility of the encapsulated bioactive compounds using the static INFOGEST in vitro simulation protocol for gastrointestinal food digestion. All examined edible oils led to nanoemulsions with uniform droplet sizes (droplet size < 300 nm, droplet distribution < 0.3) and high stability during storage at 4 °C, with FO being the smallest, at 259.3 ± 9.1 nm, and OPO the largest, at 286.6 ± 10.0 nm. Ascorbic acid increased the droplet size by 5–8%, improved droplet distribution, and led to a lower deterioration rate (−0.014 d⁻¹) when compared to the “control” counterparts (−0.037 d⁻¹). Lycopene bioaccessibility was significantly affected by the lipid phase, with OPO exhibiting the highest percentage (53.8 ± 2.6%) and FO the lowest (40.1 ± 2.1%). The OPO nanoemulsion was selected for the development of a functional beverage, showing excellent long-term stability. The phenolic compound concentration remained consistent during storage, and the lycopene degradation rate was minimal, at −0.0088 d⁻¹, resulting in an estimated shelf life of 165 days at 4 °C, based on a 50% reduction in lycopene content. Similarly, phenolic compounds demonstrated high bioaccessibility, without a significant dependence on the lipid phase, and stability during shelf life, enhancing the beverage’s overall antioxidant profile. These results indicate that O/W nanoemulsions are effective delivery systems for functional beverages, offering improved stability and bioaccessibility of lycopene. Full article

Garambullo fruit (Myrtillocactus geometrizans) is a rich source of phytochemical compounds that exhibit antioxidant, anti-hyperglycemic, and anti-inflammatory activities, helping to prevent diseases associated with oxidative stress. The objective of this study was to evaluate phenolic compound (PC), betalain (BL), betaxanthin (BX), and betacyanin (BC) contents, and in vitro biological activities (antioxidant, anti-hyperglycemic, and anti-inflammatory) in microencapsulated garambullo extract during in vitro gastrointestinal digestion and storage. Microencapsulation was performed using spray drying. Arabic Gum (GA, 10% in feed solution) and soy protein isolate (SPI, 7% in feed solution) were used as wall materials. After in vitro digestion, the microcapsules (GA, SPI) exhibited higher bioaccessibility (p ≤ 0.05) of PC, BL, BX, and BC, and higher antioxidant activity (AA), compared to the non-encapsulated extract. Both microcapsules showed bioaccessibility in anti-hyperglycemic activity: α-amylase (GA: 90.58%, SPI: 84.73%), α-glucosidase (GA: 76.93%, SPI: 68.17%), and Dipeptidyl peptidase-4 (DPP-4) (GA: 52.81%, SPI: 53.03%); and in anti-inflammatory activity: cyclooxygenase-1 (COX-1) (GA: 78.14%, SPI: 77.90%) and cyclooxygenase-2 (COX-2) (GA: 82.77%, SPI: 84.99%). During storage, both microcapsules showed a similar trend with a significant decrease (p ≤ 0.05) in PC (GA: 39.29%, SPI: 39.34%), BL (GA: 21.17%, SPI: 21.62%), BX (GA: 23.89%, SPI: 23.45%), BC (GA: 19.55%, SPI: 19.84%), and AA (GA: 41.59%, SPI: 42.51%) after 60 days at 30 °C. Both microcapsules retained anti-hyperglycemic activity evaluated by the inhibitory activity of α-amylase (GA: 68.84%, SPI: 70.18%), α-glucosidase (GA: 59.93%, SPI: 58.69%), and DPP-4 (GA: 52.81%, SPI: 53.01%), and anti-inflammatory activity evaluated by the inhibitory activity of COX-1 (GA: 82.18%, SPI: 82.81%) and COX-2 (GA: 81.11%, SPI: 81.08%). Microencapsulation protected the phytochemical compounds and in vitro biological activities by allowing controlled release during in vitro digestion compared to the non-encapsulated extract. However, after 60 days storage at 30 °C, 60% of PC and AA, 80% of BL, BX, and BC, and 20–45% of the anti-hyperglycemic and anti-inflammatory activity were lost. Full article

Plant-derived phenolic compounds are recognized to provide several health benefits for humans, including anticancer, anti-inflammatory, and antioxidant proprieties. Their bioavailability in the human body has a significant impact on these outcomes. Their bioaccessibility and bioavailability are highly dependent on the structure and manner in which phenolics enter into the organism, through a complex food matrix, for instance, or as pure isolates. Furthermore, the bioaccessibility of phenolic compounds in the body is greatly impacted by interactions with a broad range of other macromolecules (such as proteins, lipids, dietary fibers, and polysaccharides) in food or during digestion. Encapsulation is a process that can improve bioaccessibility and bioavailability by guaranteeing coating of the active ingredients, controlled release, and targeted distribution to specific parts of the digestive system. However, this field has not yet received enough attention, due to the complex mechanisms through which phenolics act in the body. This review attempts to shed light on the results of research that has been performed on the potential and therapeutic benefits of encapsulated polyphenols in both health and disease. Full article

The present work evaluates the effect of casein, glucose, and olive oil on phytochemical bioaccessibility, antioxidant potential (DPPH and FRAP), antidiabetic potential (inhibition of amylase, α-glucosidase, and BSA glycation), and antihyperlipidemic potential (inhibition of lipase) of gingko standardized leaf extract in the form of tablets after in vitro digestion. Gingko extract formulations with protein, carbohydrates, and oil had high (>70%) in vitro bioaccessibility of quercetin, kaempferol, and isorhamnetin after each phases of digestion in comparison to moderate (35–70%) in vitro bioaccessibility from gingko water extract. Formulation with the highest in vitro bioaccessibility of the majority of the tested polyphenolic groups and terpene lactones after oral and intestinal phases was ginkgo with olive oil. High (>70%) antioxidant (DPPH and FRAP), antidiabetic (α-glucosidase and BSA glycation), and antihyperlipidemic potential were detected in almost all ginkgo formulations. Based on the results, we conclude that the in vitro bioaccessibility of individual compounds or groups of compounds depends on whether the tablets are taken with water or with foods (protein, carbohydrates, and oil). Full article

It is assumed that the stability and bioaccessibility of iron ions in iron–pea protein fibril (Fe-Fib PP) nanocomposite can be remarkably enhanced, and Fe-Fib PP exhibits great potential as an effective iron fortificant. Fe-Fib PP, a stable and effective iron supplement, was fabricated based on the reducing property of pea protein fibrils, derived from pea protein through thermal treatment at pH 2.0. The results demonstrated that the reducing power of iron was remarkably affected by fibril concentration and fibrillization degree. The reducing power of pea protein fibrils gradually enhanced from 0.31 to 0.92 with the increase in incubation time from 0 to 48 h. Compared with iron nanoparticles (Fe–Nano), Fe-Fib PP possessed much higher dispersibility. Additionally, the stability of iron in Fe-Fib PP was significantly higher than that in Fe–Nano under different storage conditions. X-ray photoelectron spectroscopy (XPS) outcomes revealed Fe (II) content in Fe-Fib PP (70.75 ± 0.65%) was remarkably higher than that of Fe–Nano (56.05 ± 0.50%). In addition, the bioaccessibility of Fe (II) dramatically improved from 42.7% to 62.8% using PP fibrils as carriers. The findings suggest that Fe-Fib PP is an effective iron nutrition enhancer. Full article

Ginkgo (Ginkgo biloba L.) is a widely used medicinal plant, with its green spring leaves commonly utilized for preparing extracts with various therapeutic properties, and leaf infusions also frequently employed. This study aimed to evaluate the in vitro neuroprotective, anti-hyperpigmentation, anti-diabetic, and antioxidant activities, as well as the flavonoid content and its bioaccessibility, of ginkgo leaf infusions, comparing leaves collected in spring and autumn. Infusions made from yellow leaves, both those collected directly from the tree and fallen leaves, exhibited significantly higher total polyphenol content (3.2-fold and 2.5-fold, respectively) and flavonoid content (3.1-fold and 2.4-fold, respectively), along with greater flavonoid bioaccessibility in the salivary phase. These infusions also demonstrated enhanced tyrosinase inhibition (6.0-fold and 5.7-fold, respectively) and antioxidant activity (4.8-fold and 3.5-fold, respectively). Notably, infusions from fallen yellow leaves showed 2.5-fold higher acetylcholinesterase inhibition compared to spring leaf infusions, while α-glucosidase inhibition remained comparable across all samples. These findings suggest that yellow ginkgo leaves, including those that have fallen, could be considered a valuable material for making infusions with potential neuroprotective, anti-hyperpigmentation, and anti-diabetic properties. Full article

Kumquat is one of the smallest citrus fruits (from the Rutaceae family), and its essential oil’s biological effects have not yet been sufficiently researched, in contrast to the essential oils of its relatives. Therefore, the aim of this large-scale study was to investigate the chemical profile of kumquat essential oils (KEOs) isolated by microwave-assisted distillation (MAD) and Clevenger hydrodistillation using GC-MS analysis. To test the bioaccessibility of their bioactive components, in vitro digestion with commercially available enzymes was performed. The final step of this research was to test their cytotoxic activity against a cervical cancer cell line (HeLa), a human colon cancer cell line (HCT116), a human osteosarcoma cell line (U2OS), and a healthy cell line (RPE1). Two methods were used to test the antioxidant activity: DPPH (2,2-diphenyl-1-picrylhydrazyl) and ORAC (oxygen radical absorbance capacity). The antibacterial activity was tested in relation to the growth and adhesion of Escherichia coli and Staphylococcus aureus on a polystyrene surface. The GC-MS analysis showed that the major compound in both kumquat essential oils was limonene, which was stable before and after in vitro digestion (>90%). The results showed that the cytotoxic activity of the KEOs in all three cancer cell lines tested was IC₅₀ 1–2 mg/mL, and in the healthy cell line (RPE1), the IC₅₀ value was above 4 mg/mL. The antibacterial activity of the KEOs obtained after MAD and Clevenger hydrodistillation was 4 mg/mL against E. coli and 1 mg/mL against S. aureus. The KEOs after MAD and Clevenger hydrodistillation reduced the adhesion of E. coli by more than 1 log, while there was no statistically significant effect on the adhesion of S. aureus to the polystyrene surface. Both KEOs exhibited comparable levels of antioxidant activity using both methods tested, with IC50 values of 855.25 ± 26.02 μg/mL (after MAD) and 929.41 ± 101.57 μg/mL (after Clevenger hydrodistillation) for DPPH activity and 4839.09 ± 91.99 μmol TE/g of EO (after MAD) and 4928.78 ± 275.67 μmol TE/g of EO (after Clevenger hydrodistillation) for ORAC. The results obtained show possible future applications in various fields (e.g., in the food, pharmaceutical, cosmetic, and agricultural industries). Full article

Sorghum is a significant source of polyphenols, whose content, antioxidant properties and bioaccessibility may be modulated by digestion. Studies have reported sorghum polyphenol changes after simulated digestion. However, the effects of simulated digestion on processed, pigmented sorghum are unknown. This study investigated the bioaccessibility and bioavailability of black (BlackSs and BlackSb), red (RedBa₁, RedBu₁, RedBa₂, RedBu₂) and white (WhiteLi₂ and White Li₂) sorghum samples using a Caco-2 in vitro model. Ultra high performance liquid chromatography—online 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (UHPLC–online ABTS)—and quadrupole time-of-flight liquid chromatography mass spectra (QTOF LC–MS) facilitated the identification of digested and transported compounds. Simulated digestion showed increased bioaccessibility and total phenolic content (TPC) for BlackSs by 2-fold. BlackSs and BlackSb exhibited high antioxidant capacities, with variations dependent on processing in other varieties. Kaempferol-3-O-xyloside exhibited a 4-fold increase in TPC following digestion of processed BlackSs and BlackSb but was absent in the others. BlackSs, BlackSb, and RedBu₁ revealed twelve bioaccessible and Caco-2 transported compounds not previously reported in sorghum, including trans-pinostilbene, tryptophan and maackin a. This study demonstrates that in vitro digestion increases the bioaccessiblity of sorghum polyphenols through the process of cellular biotransformation, possibly improving transport and bioactivity in vivo. Full article

The aim of this study was to compare the concentration of phenolic compounds, glucosinolates, proteins, sugars and vitamin C between kohlrabi (Brassica oleracea var. acephala gongylodes), Savoy cabbage (B. oleracea sabauda), Brussels sprouts (B. oleracea gemmifera), cauliflower (B. oleracea botrytis), radish (Raphanus sativus) and garden cress (Lepidium sativum) microgreens for their antioxidant and hypoglycemic potential. In addition, we applied an in vitro-simulated system of human digestion in order to track the bioaccessibility of the selected phenolic representatives, and the stability of the microgreens’ antioxidant and hypoglycemic potential in terms of α-amylase and α-glucosidase inhibition after each digestion phase. Using spectrophotometric and RP-HPLC methods with statistical analyses, we found that garden cress had the lowest soluble sugar content, while Savoy cabbage and Brussels sprouts had the highest glucosinolate levels (76.21 ± 4.17 mg SinE/g dm and 77.73 ± 3.33 mg SinE/g dm, respectively). Brussels sprouts were the most effective at inhibiting protein glycation (37.98 ± 2.30% inhibition). A very high positive correlation (r = 0.830) between antiglycation potential and conjugated sinapic acid was recorded. For the first time, the antidiabetic potential of microgreens after in vitro digestion was studied. Kohlrabi microgreens best inhibited α-amylase in both initial and intestinal digestion (60.51 ± 3.65% inhibition and 62.96 ± 3.39% inhibition, respectively), and also showed the strongest inhibition of α-glucosidase post-digestion (19.22 ± 0.08% inhibition). Brussels sprouts, cauliflower, and radish had less stable α-glucosidase than α-amylase inhibitors during digestion. Kohlrabi, Savoy cabbage, and garden cress retained inhibition of both enzymes after digestion. Kohlrabi antioxidant capacity remained unchanged after digestion. The greatest variability was seen in the original samples, while the intestinal phase resulted in the most convergence, indicating that digestion reduced differences between the samples. In conclusion, this study highlights the potential of various microgreens as sources of bioactive compounds with antidiabetic and antiglycation properties. Notably, kohlrabi microgreens demonstrated significant enzyme inhibition after digestion, suggesting their promise in managing carbohydrate metabolism and supporting metabolic health. Full article

Gamma-aminobutyric acid (GABA) from plants has several bioactivities, such as neurotransmission, anti-cancer cell proliferation, and blood pressure control. Its bioactivities vary when exposed to pH, heat, and ultraviolet. This study analyzed the protective effect of the GABA encapsulation technique using gum arabic (GA) and maltodextrin (MD) and the freeze-drying method. The impact of different ratios of the wall material GA and MD on morphology, GABA content, antioxidant activity, encapsulation efficiency, process yield, and physical properties were analyzed. Results showed that the structure of encapsulated GABA powder was similar to broken glass pieces of various sizes and irregular shapes. The highest GABA content and encapsulation efficiency were, respectively, 90.77 mg/g and 84.36% when using the wall material GA:MD ratio of 2:2. The encapsulated powder’s antioxidant activity was 1.09–1.80 g of encapsulation powder for each formula, which showed no significant difference. GA and MD as the wall material in a 2:2 (w/w) ratio showed the lowest bulk density. The high amount of MD showed the highest Hausner ratio (HR), and Carr’s index (CI) showed high encapsulation efficiency and process yield. The stability of encapsulated GABA powder can be kept in clear glass with a screw cap at 35 °C for 42 days compared to the non-encapsulated one, which can be preserved for only 18 days under the same condition. In conclusion, this study demonstrated that the freeze-drying process for GABA encapsulation preserved GABA component extracts from brown rice while increasing its potential beneficial properties. Using a wall material GA:MD ratio of 2:2 resulted in the maximum GABA content, solubility, and encapsulation efficiency while having the lowest bulk density. Full article

Entomophagy is being proposed as a sustainable and nutritious alternative protein source. Additionally, insect consumption is also associated with some health benefits mediated by bioactive compounds produced during gastrointestinal (GI) digestion. The antihypertensive property resulting from the inhibition of the somatic angiotensin-converting enzyme (sACE) by small peptides is one of the most common bioactivities related to insect consumption. This study aimed to investigate the potential sACE-inhibitory capacity of six peptides (AVQPCF, CAIAW, IIIGW, QIVW, PIVCF, and DVW), previously identified by the in silico GI digestion of Acheta domesticus proteins, validate their formation after in vitro GI digestion of A. domesticus by LC-MS/MS, and assess the bioactivity of the bioaccessible digesta. The results showed that the IC₅₀ values of AVQPCF, PIVCF, and CAIAW on sACE were 3.69 ± 0.25, 4.63 ± 0.16, and 6.55 ± 0.52 μM, respectively. The obtained digesta demonstrated a sACE-inhibitory capacity of 77.1 ± 11.8 µg protein/mL extract (IC₅₀). This is the first report of the sACE-inhibitory capacity attributed to whole A. domesticus subjected to GI digestion without any pre-treatment or protein concentration. This evidence highlights the potential antihypertensive effect of both the digesta and the identified peptides. Full article

The importance of the valorization of industrial by-products has led to increasing research into their reuse. In this research, the innovative by-product okara oat flour, derived from the vegetable beverage industry, was studied. Oat okara sourdough was also produced and evaluated. The microbiological identification and typing involved bacterial and yeast isolates from both flour and sourdough. Untargeted metabolomics allowed the identification of biomarkers of fermented flour, such as phenolic classes, post-fermentation metabolites, fatty acids, and amino acids. The microorganisms most found were Weissella confusa, Enterococcus faecium, Pediococcus pentosaceus, and Pichia kudriavzevii, while Saccharomyces cerevisiae appeared only at the end of the sourdough’s back-slopping. Untargeted metabolomics identified a total of 539 metabolites, including phenolic compounds, lipids, amino acids, and organic acids. An increase in polyphenols released from the food matrix was detected, likely because of the higher bio-accessibility of phenolic metabolites promoted by microbial fermentation. Fermentation led to an increase in isoferulic acid, p-coumaric acid, sinapic acid, and a decrease in amino acids, which can be attributed to the metabolism of lactic acid bacteria. Some key markers of the fermentation process of both lactic acid bacteria and yeast were also measured, including organic acids (lactate, succinate, and propionate derivatives) and flavor compounds (e.g., diacetyl). Two bioactive compounds, such as gamma-aminobutyric acid and 3-phenyl-lactic acid had accumulated at the end of fermentation. Taken together, our findings showed that oat okara flour can be considered an excellent raw material for formulating more sustainable and functional foods due to fermentation promoted by autochthonous microbiota. Full article

The underexplored fruit from the juçara palm tree (Euterpe edulis Martius) has bioactive compounds with antioxidant activities, such as phenolic acids and anthocyanins. This fruit’s pulp presents itself as an appropriate fermentation medium for probiotic bacteria growth. Therefore, this study was conducted to evaluate the effects of fermentation by Limosilactobacillus reuteri LR92 (JLR) and Bifidobacterium animalis ssp. lactis BB-12 (JBB) on the bioactive compound contents of the juçara pulp, before and after a gastrointestinal simulation. The pulp of the juçara fruit showed probiotic counts of 8.70 ± 0.07 log UFC/mL for JLR and 8.44 ± 0.09 log UFC/mL for JBB, after 24 h of fermentation. Fermentation with the strains used modified the proportions of fatty acids (fatty acids esters were quantified using a gas chromatography equipment) and fibers when compared to the non-fermented pulp. The antioxidant capacity determined by DPPH, FRAP and ABTS showed significant reduction after the gastrointestinal simulation for samples. Phenolic compound analysis by UPLC-MS/MS showed, after fermentation, a greater amount of ferulic, protocatechuic and catechin acids in the samples. These results show changes in the bioactive compounds due to the fermentation of the juçara pulp by probiotics. However, these compounds showed bioactive potential and were bioaccessible after the gastrointestinal simulation, with the pulp being a potential means for bacteria growth, which may bring health benefits. Full article

Ochratoxin A (OTA) is a mycotoxin produced by Aspergillus ochraceous and various Penicillium species, which are known for contaminating agricultural products and posing significant health risks, which include immunotoxicity. This study aims to evaluate the potential of nanostructured lipid carriers (NLCs) loaded with a carotenoid-enriched extract from pumpkin peel (Cucurbita maxima L.) in mitigating the toxic effects of OTA. To address the poor bioavailability and instability of carotenoids, nanoencapsulation techniques were employed to enhance their delivery and efficacy. NLCs were formulated using hydrogenated sunflower oil, pumpkin oil, and soy lecithin using hot high-pressure homogenization. The in vitro study involved co-digesting OTA-contaminated bread with an NLC formulation and assessing the impact of the encapsulated carotenoid on OTA bioaccessibility, bioavailability, and cellular toxicity using Caco-2 and Jurkat T cells. Even though no significant influence was observed on the bioaccessibility and bioavailability of OTA, carotenoid-loaded NLCs exhibited cytoprotective effects by improving cell viability and mitigating OTA-induced toxicity in both Caco-2 and Jurkat T cells. Particularly, the flow cytometry analysis highlighted the ability of carotenoids to mitigate OTA-induced cellular damage by decreasing ROS production and limiting mitochondrial mass changes. The study suggests that the encapsulation of carotenoids in NLCs represents a promising strategy to enhance their protective effects against OTA toxicity, potentially offering a novel approach to food safety and public health protection. The study underscores the potential of nanotechnology in improving the bioavailability and efficacy of natural antioxidants to mitigate mycotoxin-induced damage. Full article

Few investigations have been conducted to evaluate pressurized liquid extraction (PLE) technology as a sustainable method for the recovery of phenolic compounds of grape seed by-products. In this study, PLE combined with an experimental design was evaluated for optimizing the sustainable extraction of phenolic compounds from grape seed by-products. The solvent ethanol content (X1, 0–100%), temperature (X2, 20–100 °C) and time (X3, 1–11 min) were studied as independent experimental factors. Yield, TPC, antioxidant activity and phenolic composition were analyzed as optimized dependent variables. Two optimal extraction conditions at different temperatures (20 °C and 100 °C) were found, but thermal degradations at 100 °C allowed for selecting the optimal condition as 75% ethanol, 11 min and 20 °C. The optimal extracts showed high phenolic content (TPC = 350.80 ± 3.97 mg GAE/g extract) and antioxidant activity (ABTS, 9.31 ± 0.33 mmol Trolox/g extract), mainly composed of polymeric and mono-oligomeric flavan-3-ols. The digestion process reduced the TPC and antioxidant activity due to the low bioaccessibility of the flavan-3-ols, mainly as catechin, epicatechin and polymeric proanthocyanidin losses during the digestion process. However, increases in the antioxidant activity of the basolateral side (DDPH, 0.061 ± 0.000 mmol Trolox/g extract) were determined after in vitro transepithelial transport, which is a consequence of bioavailable catechin and epicatechin and reduced amounts of dimer B₂, dimer B₁, epicatechin gallate and gallic acid. Consequently, PLE combined with hydroalcoholic solvents at a low temperature resulted in a valuable methodology to obtain sustainable extracts from grape seed by-products (contributing to the circular economy), containing bioavailable phenolic compounds, which are able to increase the antioxidant status. Full article