Effects of in vitro digestion-fermentation over global antioxidant response and short chain fatty acid production of beet waste extracts in Ca(ii)-alginate beads


Por: Aguirre-Calvo, T, Molino, S, Perullini, M, Rufian-Henares, J and Santagapita, P

Publicada: 1 dic 2020
Resumen:
The aim of the present work was to analyze the effect of in vitro gastrointestinal digestion-fermentation on antioxidant capacity, total phenols and production of short chain fatty acids (SCFAs) from biocompounds derived from beet waste (leaf and stem) encapsulated in different formulations of Ca(ii)-alginate beads. The encapsulated systems presented higher antioxidant capacity in different phases (digested and fermented) than the extracts without encapsulation, making Ca(ii)-alginate beads a suitable delivery vehicle. Levels of total phenolic compounds and antioxidant capacity of the fermented fraction were up to ten times higher than those of the digested fraction, boosted by the contribution of bioactive compounds from the by-product of beet as well as by sugars and biopolymers. Among the formulations used, those that had excipients (sugars and/or biopolymers) presented a better overall antioxidant response than the beads with just alginate. Guar gum and sucrose lead to a promising enhancement of Ca(ii)-alginate beads not only for preservation and protection but also in terms of stability under in vitro digestion-fermentation and production of SCFAs.

Filiaciones:
Aguirre-Calvo, T:
 Univ Buenos Aires, Fac Ciencias Exactas & Nat, Dept Quim Organ, Buenos Aires, DF, Argentina

 Univ Buenos Aires, Fac Ciencias Exactas & Nat, Dept Ind, Buenos Aires, DF, Argentina

 Univ Buenos Aires, CONICET, CIHIDECAR, Buenos Aires, DF, Argentina

 Univ Buenos Aires, CONICET, ITAPROQ, Buenos Aires, DF, Argentina

:
 Inst Invest Biosanitaria Ibs GRANADA, Granada, Spain

Perullini, M:
 Univ Buenos Aires, Fac Ciencias Exactas & Nat, Dept Quim Inorgan Analit & Quim Fis, Buenos Aires, DF, Argentina

 Univ Buenos Aires, CONICET, Inst Quim Fis Mat Medio Ambiente & Energia INQUIM, Buenos Aires, DF, Argentina

Rufian-Henares, J:
 Univ Granada, Ctr Invest Biomed, Inst Nutr & Tecnol Alimentos, Dept Nutr & Bromatol, Granada, Spain

 Inst Invest Biosanitaria Ibs GRANADA, Granada, Spain

Santagapita, P:
 Univ Buenos Aires, Fac Ciencias Exactas & Nat, Dept Quim Organ, Buenos Aires, DF, Argentina

 Univ Buenos Aires, Fac Ciencias Exactas & Nat, Dept Ind, Buenos Aires, DF, Argentina

 Univ Buenos Aires, CONICET, CIHIDECAR, Buenos Aires, DF, Argentina

 Univ Buenos Aires, CONICET, ITAPROQ, Buenos Aires, DF, Argentina
ISSN: 20426496





FOOD & FUNCTION
Editorial
ROYAL SOC CHEMISTRY, THOMAS GRAHAM HOUSE, SCIENCE PARK, MILTON RD, CAMBRIDGE CB4 0WF, CAMBS, ENGLAND, Reino Unido
Tipo de documento: Article
Volumen: 11 Número: 12
Páginas: 10645-10654
WOS Id: 000599960700030
ID de PubMed: 33216078

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