Journal
FOOD BIOSCIENCE
Volume 47, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.fbio.2022.101726
Keywords
Melon by-products; Functional ingredients; Phenolic antioxidants; Simulated digestion; Prebiotic effect
Categories
Funding
- National Council of Science and Technology (CONACyT, Mexico)
- project MultiBiorefinery: Estrategias multiuso para a valorizacao de uma gama alargada de subprodutos agroflorestais e das pescas: Um passo em frente na criacao de uma biorrefinaria financiado pelo Programa Operacional Competitividade e Internacionalizaca [POCI-01-0145-FEDER-016403, LIS-BOA-01-0145-FEDER-016403]
- na sua componente FEDER e pela Fundacao para a Ciencia e Tecnologia [SAICTPAC/0040/2015]
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The study found that melon peel juice exhibited decreased antioxidant activity under in vitro gastrointestinal digestion conditions, but maintained stable accessibility. The non-absorbed fraction had a positive impact on beneficial bacterial strains, indicating its potential as a food functional ingredient.
The objectives of this research work were to evaluate the effect of in vitro gastrointestinal digestion (GIT) on melon peel juice (MPJ) powder from fruit processing industry by-products, considering (i) the recovery and accessibility indexes, (ii) the changes on antioxidant activity, and (iii) the prebiotic effect. Throughout exposition to GIT conditions a decrease on the total phenolic content (TPC = 65.31%) and antioxidant activity by ABTS = 39.77% and DPPH = 45.91% were observed. However, these both parameters exhibited stable accessibility, accounting with 81.89%, 76.55%, and 54.07% for TPC, ABTS and DPPH, respectively. After gastrointestinal digestion, the non-absorbed fraction exhibited a positive impact on the growth of Bifidobacterium and Lactobacillus strains, possibly associated with the high content of simple sugar (glucose and fructose). This fraction also showed to be safe on Caco-2 intestinal cells. These findings suggest that MPJ might be used as a potential food functional ingredient.
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