Valorization of pineapple (Ananas comosus) by-products in milk coffee beverage: Influence on bioaccessibility of phenolic compounds DOI Creative Commons
Zeynep Buse Kocakaplan, Gülay Özkan, Senem Kamiloğlu

et al.

Research Square (Research Square), Journal Year: 2024, Volume and Issue: unknown

Published: March 1, 2024

Abstract The industrial processing of pineapples generates a substantial quantity by-products including shell, crown, and core. Bromelain, proteolytic enzyme found naturally in pineapple the by-products, may positively influence bioaccessibility phenolics from milk coffee. Therefore, this study aimed to assess how inclusion namely crown core, could impact coffee when combined with milk. After measuring activity standardized in vitro digestion model INFOGEST was employed evaluate changes total phenolic content, antioxidant capacity, individual compounds different formulations. results showed that incorporating extracts or core both black increased antioxidants (from 93–114% 105–129% 54–56% 84–87%, respectively), while effect not observed for shell. Moreover, adding also enhanced caffeoylquinic acids gallic acid 0.72–0.85% 109–155%, respectively). Overall, findings highlighted bromelain have favorable on recovery

Language: Английский

Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay DOI Creative Commons

Monika Sejbuk,

Iwona Mirończuk-Chodakowska, Sercan Karav

et al.

Antioxidants, Journal Year: 2024, Volume and Issue: 13(10), P. 1220 - 1220

Published: Oct. 10, 2024

Polyphenols are organic chemical compounds naturally present in plants, renowned for their anti-inflammatory, antioxidant, immunomodulatory, anticancer, and cardiovascular protective properties. Their bioactivity bioavailability can vary widely depending on the methods of food processing interactions with gut microbiome. These factors induce changes polyphenols, affecting ability to achieve intended health benefits. Thus, it is essential develop apply that optimize polyphenol content while maintaining bioavailability. This review aims explore how various techniques affect quantity, bioactivity, as well microbiome, which may ultimately determine effects.

Language: Английский

Citations

7
Effect of high-pressure carbon dioxide combined with modified atmosphere packaging on the quality of fresh-cut squash during storage DOI Creative Commons
Riccardo Zulli, Zhe Chen, Fabio Santi

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 472, P. 142882 - 142882

Published: Jan. 13, 2025

The study evaluated the application of a novel high-pressure microbial inactivation method combining dense carbon dioxide with modified atmosphere packaging on organic fresh-cut squash (Cucurbita moschata). Approximately 4 g or 32 was packed in plastic pouches filled CO2 to test two different gas-to-product ratios and treated at previously optimized process conditions (45 °C, 6.0 MPa 40 min). products were then stored for 21 days °C assessed enzymatic activity, product quality, sugar content, bioaccessibility (polyphenols, DPPH antioxidant carotenoids), sensory acceptance, air serving as controls. treatment effectively inactivated inoculated E. coli undetectable levels (inactivation >3.63 ± 0.53 Log CFU/g) reduced activity browning-responsible enzymes up 50 %. During shelf life, samples exhibited significantly higher scavenging DPPH, ABTS, OH, O2-, NO compared non-treated samples, minor exceptions high ratio. Additionally, showed increased glucose fructose comparable antioxidants respect CO2. Sensory evaluation indicated that enhanced color smell appreciation among panelists, demonstrating potential this improve both safety quality squash.

Language: Английский

Citations

0
Microencapsulation of Spent Coffee Extract Within Saccharomyces cerevisiae Cells via Spray Drying and Evaluation of Its In Vitro Bioaccessibility DOI Creative Commons

Isabel H. Chacón-Figueroa,

Ramón Francisco Dórame‐Miranda, Guadalupe Amanda López‐Ahumada

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(6), P. 1053 - 1053

Published: March 19, 2025

Spent coffee is rich in bioactive compounds, including chlorogenic acid, caffeic and caffeine, which offer health benefits. However, digestive processes can degrade these compounds; therefore, microencapsulation within Saccharomyces cerevisiae yeast cells offers a novel method to stabilize compounds during digestion. In fact, it important mention that this technique of has not been previously applied spent extract. As result, study, extract was microencapsulated non-plasmolyzed (NPCs) plasmolyzed (PCs) using the spray drying method. The physicochemical properties microencapsulates were characterized, bioaccessibility evaluated with digestion vitro. Encapsulation efficiency (EE) 38.62% for NPCs 55.78% PCs, loading capacities (LCs) 126.36 242 g/kg, respectively (according Equations (1) (2)). presence antioxidant identified by HPLC coffee, confirmed FTIR. vitro assays revealed higher intestinal phase, greater than 90%, increased activity beer made microcapsules (BPM). These results suggest effectively stabilizes extract, releasing them throughout gastrointestinal tract vitro, mainly phase. Thus, could serve as functional additives good percentage bioaccessibility.

Language: Английский

Citations

0
Valorization of Pineapple (Ananas comosus) By-Products in Milk Coffee Beverage: Influence on Bioaccessibility of Phenolic Compounds DOI Creative Commons
Zeynep Buse Kocakaplan, Gülay Özkan, Senem Kamiloğlu

et al.

Plant Foods for Human Nutrition, Journal Year: 2024, Volume and Issue: 79(2), P. 300 - 307

Published: May 2, 2024

The industrial processing of pineapples generates a substantial quantity by-products, including shell, crown, and core. Bromelain, proteolytic enzyme found naturally in pineapple, its may positively influence the bioaccessibility phenolics from milk coffee. Therefore, this study aimed to assess how inclusion extracts pineapple namely crown core, could impact coffee when combined with milk. After measuring activity standardized vitro digestion model INFOGEST was employed evaluate changes total phenolic content, antioxidant capacity, individual compounds different formulations. results showed that incorporating or core both black increased (from 93 114% 105-129%) antioxidants 54 56% 84-87%), while effect not observed for shell. Moreover, adding also enhanced caffeoylquinic acids gallic acid 0.72 0.85% 109-155%, respectively). Overall, findings highlight bromelain have favorable on recovery coffee, possibly due ability cleave proteins. These outcomes point out by-products can be transformed into economic value by being reintroduced production process through suitable treatment instead disposal.

Language: Английский

Citations

2
Potential of convective drying in valorization of broccoli leaves: kinetic study, bioaccessibility of phenolic compounds and structural characteristics DOI

Douglas Vinicius Pinheiro de Figueiredo,

Thaís Jaciane Araújo Rodrigues,

Newton Carlos Santos

et al.

Journal of Food Measurement & Characterization, Journal Year: 2024, Volume and Issue: 18(12), P. 10049 - 10061

Published: Oct. 28, 2024

Language: Английский

Citations

1
Valorization of pineapple (Ananas comosus) by-products in milk coffee beverage: Influence on bioaccessibility of phenolic compounds DOI Creative Commons
Zeynep Buse Kocakaplan, Gülay Özkan, Senem Kamiloğlu

et al.

Research Square (Research Square), Journal Year: 2024, Volume and Issue: unknown

Published: March 1, 2024

Abstract The industrial processing of pineapples generates a substantial quantity by-products including shell, crown, and core. Bromelain, proteolytic enzyme found naturally in pineapple the by-products, may positively influence bioaccessibility phenolics from milk coffee. Therefore, this study aimed to assess how inclusion namely crown core, could impact coffee when combined with milk. After measuring activity standardized in vitro digestion model INFOGEST was employed evaluate changes total phenolic content, antioxidant capacity, individual compounds different formulations. results showed that incorporating extracts or core both black increased antioxidants (from 93–114% 105–129% 54–56% 84–87%, respectively), while effect not observed for shell. Moreover, adding also enhanced caffeoylquinic acids gallic acid 0.72–0.85% 109–155%, respectively). Overall, findings highlighted bromelain have favorable on recovery

Language: Английский

Citations

0