Influence of In Vitro Digestion on Antioxidant Activity of Enriched Apple Snacks with Grape Juice

Fruits are sources of bioactive compounds (BACs), such as polyphenols. This research aimed to study the in vitro bioaccessibility of polyphenols from enriched apple snacks with grape juice and determine their antioxidant capacity. Impregnation (I) treatments were carried out at atmospheric pressure and in a vacuum (IV) at 30, 40, and 50 degrees C and their combinations with ohmic heating (OH), I/OH, and IV/OH. Later, samples were dehydrated by forced convection at 40, 50, and 60 degrees C. Enriched samples were subjected to in vitro digestion. The total polyphenols, monomeric polyphenols, and antioxidant activities were determined from recovered extracts. Results showed that total polyphenols present in higher concentrations in the gastric phase, 271.85 +/- 7.64 mg GAE/100 g d.m. Monomeric polyphenols' behavior during in vitro digestion for the VI/OH 50 degrees C and dried treatment (60 degrees C) was descending, mainly in quercetin, which decreased by 49.38% concerning the initial concentration, before digestion. The cyanin, catechin, epicatechin, and epigallocatechin decreased by 26.66%, 20.71%, 23.38%, and 21.73%, respectively. Therefore, based on obtained results, the IV/OH 50 degrees C treatment (dried 60 degrees C) is the best combination to incorporate polyphenols from grape juice.