Bound galloylated compounds in persimmon upcycled dietary fiber modulate microbial strains associated to human health after in vitro digestion

Green Technologies for Persimmon By-Products Revalorisation as Sustainable Sources of Dietary Fibre and Antioxidants for Functional Beverages Development

“…This suggests that these bioactive compounds (polyphenols, carotenoids, and monosaccharides), once released throughout the gastrointestinal tract during the digestion and fermentation processes, could provide beneficial health effects that may be relevant as functional ingredients to be used in bakery products, snack bars, and beverages, increasing their nutritional value and shelf life. These antioxidant activity results were correlated with TPC, TFC, TCC, and TTC contents and are in alignment with results from other research studies on different persimmon varieties [44] and with previous functional properties found in persimmonbonded compounds such as antibacterial and intestinal barrier-function promotion effects after in vitro digestion [10,14]; however, it would be necessary to conduct cell-based studies to provide a more comprehensive understanding of their antioxidant properties.…”

“…We have previously evaluated the polyphenolic and carotenoid profiles in free and bound fractions from PPDF [9,10,14,47], where gallic acid was the main released compound from persimmon fibre after digestion while β-cryptoxanthin was the main carotenoid found in persimmon. In this study, the free and bound phenolics content in the fibre-rich fractions contributed to its antioxidant activity, as the presence of GalA as well as the amount of unmethylated carboxylic groups supplied hydrogen ions (H + ), which combined to form a more stable radical with the ABTS •+ and DPPH • radicals [48][49][50].…”

“…There is a plethora of information related to the composition of persimmon fruit polysaccharides. Although, monosaccharides in peel and extracted pectin have been reported as D-rhamnose (Rha), L-fucose (Fuc), arabinose (Ara), galacturonic acid (GalA), D-xylose (Xyl), D-mannose (Man), D-galactose (Gal), and D-glucose (Glu), and the persimmon dietary fibre functional properties have been assessed [13][14][15], further investigations are necessary to understand the potential of persimmon by-product polysaccharides to be revalorised for food consumption.…”

Potential of Plant Exosome Vesicles from Grapefruit (Citrus × paradisi) and Tomato (Solanum lycopersicum) Juices as Functional Ingredients and Targeted Drug Delivery Vehicles

“…Natural compounds, such as phytochemicals, have been recognized as potential functional ingredients for human health, displaying several biological properties, including antioxidant, anti-obesity, antimicrobial, and antiproliferative properties, among others [ 18 , 23 , 24 , 25 ]. The consumption of fruits, vegetables, and derived products, has been associated with a reduction in the risk of chronic diseases [ 11 ]; however, the low efficacy of phytochemicals to exert their functional properties after consumption in plant-rich diets as well as supplements has been mentioned [ 11 ].…”