Elderberry pomace for food/nutraceutical product development: impact of drying methods and simulated in vitro gastrointestinal digestion on phenolic profile and bioaccessibility

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-05-17 DOI:10.1111/ijfs.17221

Milagros Gomez Mattson, Rocío Corfield, Carolina Schebor, Daniela Salvatori

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引用次数: 0

Abstract

The aim of this work was to develop ingredients from elderberry pomace (EP) analysing the effect of different drying methods (conventional air-drying (C), freeze-drying (F), and fluidised-bed drying (FB)) on phenolic compounds retention and their bioaccessibility. The dry pomaces were chemically characterised before and after an in vitro gastrointestinal digestion (GID). Cianidin-3-glucoside and rutin were the main phenolic compounds determined by HPLC-DAD. After GID, phenolic content and antioxidant capacity were drastically reduced regardless of the drying process. Freeze-drying better preserved the total polyphenol and monomeric anthocyanin content, and the antioxidant capacity, however, EP-C and EP-FB presented more bioaccessible antioxidant compounds than EP-F. Fluidised-bed drying generated, in a shorter drying time, a more bioaccessible granular product (EP-FB), that could be used directly in ready-to-eat foods. EP-C and EP-F products could be used as functional foods or nutraceutical ingredients. Also, the obtained elderberry products were not cytotoxic against the Caco-2 cell line.

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用于食品/保健品开发的接骨木果渣：干燥方法和模拟体外胃肠道消化对酚类概况和生物可及性的影响

这项工作的目的是开发接骨木果渣（EP）配料，分析不同干燥方法（传统空气干燥法（C）、冷冻干燥法（F）和流化床干燥法（FB））对酚类化合物保留及其生物可及性的影响。在体外胃肠消化（GID）前后，对干果渣进行了化学鉴定。通过 HPLC-DAD 法测定的主要酚类化合物是翠菊素-3-葡萄糖苷和芦丁。胃肠消化后，无论干燥过程如何，酚含量和抗氧化能力都急剧下降。冷冻干燥能更好地保存总多酚和单体花青素含量以及抗氧化能力，但 EP-C 和 EP-FB 比 EP-F 能提供更多生物可利用的抗氧化化合物。流化床干燥法在较短的干燥时间内产生了生物可及性更高的颗粒状产品（EP-FB），可直接用于即食食品。EP-C 和 EP-F 产品可用作功能食品或营养保健成分。此外，获得的接骨木产品对 Caco-2 细胞系没有细胞毒性。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.