Extraction Processes, Bioaccessibility, Antioxidant Capacity, and Potential Prebiotic Effect of Co-Product Extracts From Fruits of the Spondias Genus

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-05-07 DOI:10.1111/1750-3841.70260

Ivania Samara dos Santos Silva Morais, Lucas Monteiro Bezerra Pinheiro, Fernanda Pereira Santos, Marcos dos Santos Lima, Karina Maria Olbrich dos Santos, Carolina Lima Cavalcanti de Albuquerque, Haissa Roberta Cardarelli

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引用次数: 0

Abstract

ABSTRACT

This study evaluated which extraction methods among agitation (ethanol and water, 60 min), ultrasonic bath–assisted (ethanol and water, 15 min), and supercritical fluid extraction (CO₂ and ethanol, 40°C, 15 Mpa) would be superior for producing co-product extracts from seriguela (Spondias purpurea), caja (Spondias mombin), and umbu-caja (Spondias spp.). The bioaccessibility of phenolic compounds and potential prebiotic effects were also investigated. The in vitro prebiotic effect of the extracts was tested using Lactobacillus acidophilus (La-3), Bifidobacterium animalis subsp. lactis (BB-12), and Lactiplantibacillus plantarum (CNPC004) through cell viability and pH monitoring over 48 h, along with their prebiotic score against an enteric mixture (Escherichia coli). Ultrasonic bath–assisted extraction achieved the highest antioxidant capacity and total phenolic content across all extracts; in contrast, supercritical fluid extraction exhibited the lowest results, primarily for the seriguela extract (32.09 ± 0.89 mg GAE/100 g). Although the bioaccessibility of total phenolics and antioxidant capacity decreases after in vitro digestion, some individual phenolics exhibited high bioaccessibility levels, such as epicatechin gallate (135.5%) in caja extract and 125.3% in seriguela; catechin (106.6%) in seriguela; and gallic acid (108.5%) in umbu-caja. All extracts positively influenced probiotic viability, with a 2-log CFU/mL growth in all strains by the end of incubation. Seriguela extract showed the best results, with a final pH of 3.57 and higher cell counts, particularly for CNPC004 (9 log CFU/mL), and the highest prebiotic score among the co-products. These findings indicate that ultrasound-assisted extraction effectively captures phenolic compounds from Spondias co-products, suggesting promising biological applications due to the bioaccessibility and prebiotic activity of the phenolic compounds.

Practical Application: Extracts from Spondias fruit co-products offer innovative applications, combining antioxidant properties with potential prebiotic effects. These extracts can be utilized as functional ingredients in food products and nutraceuticals, highlighting their value in promoting health and well-being.

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Spondias属水果提取物的提取工艺、生物可及性、抗氧化能力和潜在的益生元效应

摘要：本研究评价了搅拌（乙醇和水，60 min）、超声辅助（乙醇和水，15 min）和超临界流体提取（CO₂和乙醇，40°C, 15 Mpa）三种提取方法中，哪种提取方法更有利于生产棘球菌（Spondias purpurea）、棘球菌（Spondias mombin）和棘球菌（Spondias spp）的副产物提取物。研究了酚类化合物的生物可及性和潜在的益生元效应。采用嗜酸乳杆菌（La-3）、动物双歧杆菌（Bifidobacterium animalis subsp）对提取物的体外益生元效应进行了研究。通过48小时的细胞活力和pH监测，以及它们对肠道混合物（大肠杆菌）的益生元评分，研究了乳酸菌（BB-12）和植物乳杆菌（CNPC004）。超声波辅助提取的抗氧化能力和总酚含量在所有提取物中最高；相比之下，超临界流体提取的结果最低，主要是丝瓜提取物（32.09±0.89 mg GAE/100 g）。虽然体外消化后总酚类物质的生物可及性和抗氧化能力降低，但个别酚类物质具有较高的生物可及性，如caja提取物中的表儿茶素没食子酸酯（135.5%）和seriguela中的125.3%；蚕豆中儿茶素含量为106.6%；没食子酸（108.5%）。所有提取物都对益生菌活力产生了积极影响，在孵育结束时，所有菌株的生长都达到了2 log CFU/mL。丝瓜提取物效果最好，终pH为3.57，细胞计数较高，其中CNPC004最高（9 log CFU/mL），益生元评分最高。这些发现表明，超声辅助提取可以有效地从Spondias副产物中捕获酚类化合物，由于酚类化合物的生物可及性和益生元活性，因此具有广阔的生物应用前景。实际应用：从Spondias水果副产品中提取的提取物提供了创新的应用，结合了抗氧化特性和潜在的益生元效应。这些提取物可作为食品和保健品的功能性成分，突出其促进健康和福祉的价值。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.