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In vitro gastrointe...
In vitro gastrointestinal digestion and colonic fermentation of phenolic compounds in UV-C irradiated pineapple (Ananas comosus) snack-bars
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- Del juncal-Guzmán, Diana (författare)
- Tecnológico Nacional de México
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- Hernández-Maldonado, Luz M. (författare)
- Tecnológico Nacional de México
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- Sánchez-Burgos, Jorge A. (författare)
- Tecnológico Nacional de México
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- González-Aguilar, Gustavo A. (författare)
- Centro de Investigación en Alimentación y Desarrollo – CIAD
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- Ruiz-Valdiviezo, Victor M. (författare)
- Tecnológico Nacional de México
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- Tovar, Juscelino (författare)
- Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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- Sáyago-Ayerdi, Sonia G. (författare)
- Tecnológico Nacional de México
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(creator_code:org_t)
- Elsevier BV, 2021
- 2021
- Engelska 8 s.
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Ingår i: LWT. - : Elsevier BV. - 0023-6438. ; 138
- Relaterad länk:
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http://dx.doi.org/10...
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https://lup.lub.lu.s...
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https://doi.org/10.1...
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Abstract
Ämnesord
Stäng
- Pineapple (Ananas comosus) is a widely consumed tropical fruit. UV-C irradiation reduces the microbial load of fruits and contributes to the increase their content of phenolic compounds (PCs). Snack-bars were prepared batch using UV-C irradiated pineapple slices (irradiated pineapple bar, IPB) or with non-irradiated pineapple slices (non-irradiated pineapple bar, NIPB). Both snacks-bar samples were submitted to simulated gastrointestinal digestion and in vitro colonic fermentation, to evaluate the in vitro bioaccesiblility of PCs present in these fruit-based products. The bioaccesibility of PCs in both samples at the end of the digestion process was 45%. PCs in the intestinal phase increased about 52.7% (NIPB) and 62.8% (IPB) compared to the gastric phase, a change that indicates how many of the PCs cross the intestinal barrier. Twenty-six different compounds, including flavonoids, hydroxycinnamic and phenolic acids were identified in the digested samples. The non-digestible fraction submitted to colonic fermentation, was rich in flavonoids, mostly gallocatechin. This compound was degraded and biotransformed by the gut microbiota producing different compounds, including 3-hydroxybenzoic and 4-hydroxyphenylacetic acids. The study of the bioconversion of PCs present in different food matrices stress the relevance of the metabolites produced during the colonic fermentation.
Ämnesord
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
Nyckelord
- Colonic fermentation
- In vitro digestion
- Phenolic compounds
- Pineapple
- UV-C
Publikations- och innehållstyp
- art (ämneskategori)
- ref (ämneskategori)
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