期刊
FOOD RESEARCH INTERNATIONAL
卷 148, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.foodres.2021.110591
关键词
Mango(Mangifera indica L; ); Bioaccessibility; Extrusion; Intestinal permeability; In vitro digestion; Phenolic compounds
资金
- Consejo Nacional de Ciencia y Tecnologia (CONACyT-Mexico) [855189, 384201]
- Fondos para el Fortalecimiento de la Investigacion (FOFI-2018) from Universidad Autonoma de Queretaro
The research findings indicate that the extrusion process aids in releasing selective phenolics from MBC, increasing their bioaccessibility and intestinal permeability. Various methods demonstrated that extrusion plays a positive role in enhancing the antioxidant capacity of EMBC and releasing specific polyphenolic compounds.
Extruded polyphenol-rich by-products like mango bagasse (MB) could be used to manufacture functional confections. However, few reports have assessed the extrusion impact on MB polyphenols within a food matrix. This research aimed to evaluate the impact of extrusion on the bioaccessibility, intestinal permeability, and antioxidant capacity of phenolic compounds (PC) from non-extruded and extruded MB-added confections (EMBC and MBC, respectively). The inhibition of 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2diphenyl-1-picrylhydrazyl radicals and in silico approaches were used to evaluate the antioxidant capacity. MBC displayed the highest gastric bioaccessibility (%) of xanthones and flavonoids, whereas selective release of gallic acid, mangiferin, and quercetin glucoside was shown for EMBC. Lower PC' apparent permeability coefficients were found in EMBC compared to MB (0.11 to 0.44-fold change, p < 0.05). EMBC displayed the highest antioxidant capacity by the DPPH method for the non-digestible fraction, being mangiferin the highest in silico contributor (-4 kcal/mol). Our results showed that the extrusion process helps release selective phenolics from MBC, which increases their bioaccessibility and intestinal permeability.
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