期刊
FOODS
卷 11, 期 1, 页码 -出版社
MDPI
DOI: 10.3390/foods11010126
关键词
pineapple by-products; prebiotic activity; antioxidant activity; bioactive compounds; gastrointestinal tract simulation
资金
- CBQF under the FCTFundacao para a Ciencia e a Tecnologia [POCI-01-0145-FEDER-0066, UID/Multi/50016/2013, SFRH/BD/104074/2014]
- Fundação para a Ciência e a Tecnologia [UID/Multi/50016/2013, SFRH/BD/104074/2014] Funding Source: FCT
The potential application of pineapple by-products (peels and stems) as a functional food was evaluated for its prebiotic and antioxidant activities. The pineapple liquid fraction was found to enhance the growth of probiotic microorganisms and exhibit antioxidant properties. During the simulated gastrointestinal process, high molecular weight polysaccharides in the pineapple liquid fraction were digested into smaller saccharides, and specific polyphenols were released. However, the prebiotic activity did not improve throughout the simulation.
Pineapple by-products (peels and stems) from fruit processing industries were evaluated to understand its potential application as a functional food. Therefore, the bioactive compounds of pineapple by-products were characterized for prebiotic and antioxidant activities. A total characterization of soluble carbohydrates profile (simples and complex carbohydrates), as well as polyphenols was performed, after removal of enzymatic fraction from pineapple crude juice, allowing the decrease of proteolytic activity and improving the other biological activities. Results showed that pineapple liquid fraction, from stem and peels, can be applied as a prebiotic enhancer, promoting the growth of five probiotic microorganisms (two strains of Lactobacillus sp. and three strains of Bifidobacterium sp.), as a single carbohydrate source. Moreover, through HPLC (High Performance Liquid Chromatography) analysis, 10 polyphenols were identified in pineapple liquid fractions, with some expected differences between both evaluated by-products. Gastrointestinal tract was simulated, in a continuous mode to understand the impact of pH changes and gastrointestinal enzymes into pineapple liquid fractions. Results showed a digestion of high molecular weight polysaccharides into small molecular weight tri-, di-, and monosaccharides. There was an increase of samples antioxidant activity through the gastrointestinal stage, followed by the release of specific polyphenols, such as chlorogenic, coumaric, and ferulic acids. The prebiotic activity did not improve throughout the simulation, in fact, the prebiotic potential decreased throughout the different stages.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据