Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability

Abstract

Agrofood coproducts are used to enrich meat products to reduce harmful compounds and contribute to fiber and polyphenol enrichment. Pork liver pâtés with added persimmon coproducts (3 and 6%; PR-3 and PR-6, respectively) were developed. Therefore, the aim was to study the effect of their in vitro gastrointestinal digestion on: the free and bound polyphenol profile (HPLC) and their colon-available index; the lipid oxidation (TBARs); and the stability of the fatty acid profile (GC). Furthermore, the effect of lipolysis was investigated using two pancreatins with different lipase activity. Forty-two polyphenols were detected in persimmon flour, which were revealed as a good source of bound polyphenols in pâtés, especially gallic acid (164.3 µg/g d.w. in PR-3 and 631.8 µg/g d.w. in PR-6). After gastrointestinal digestion, the colon-available index in enriched pâté ranged from 88.73 to 195.78%. The different lipase activity in the intestinal phase caused significant differences in bound polyphenols’ stability, contributing to increased lipid oxidation. The fatty acids profile in pâté samples was stable, and surprisingly their PUFA content was raised. In conclusion, rich fatty foods, such as pâté, are excellent vehicles to preserve bound polyphenols, which can reach the colon intact and be metabolized by the intestinal microbiome.

Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion

“…In vitro gastrointestinal digestion (GID) was carried out following the standardized methodology described by Minekus et al 19 and following the recommendations of Lucas-González et al 20 using pancreatin CREON (25 000 U) instead of individual pancreatic enzymes. Before simulated gastrointestinal digestion, beef burgers were cooked on a grill until reaching an internal temperature of 72 °C, approximately 4 min for each side.…”

In Vitro and In Vivo Digestion of Persimmon and Derived Products: A Review

“…Furthermore, Lucas-González et al [ 29 ] enriched pork liver pâté with 3% and 6% of Rojo Brillante persimmon flour. In both samples of enriched pâté, 2 EP and 21 NEP were detected, provided by the persimmon flour.…”

“…Therefore, they probably reached the colon intact, and some could be metabolized by the intestinal microbiome. Lucas-González et al [ 29 ] concluded that high-fat foods such as pâté are excellent vehicles for preserving NEP, which could reach the colon intact and be metabolized by the intestinal microbiome. However, more studies are needed on lipid digestibility, colonic fermentation, and polyphenol transformations to achieve the complete health implications of fortifying meat products with persimmon flours.…”

From Diospyros kaki L. (Persimmon) Phytochemical Profile and Health Impact to New Product Perspectives and Waste Valorization

“…Thus, it may be determined that lipase activity is a critical aspect that needs to be considered in the intestinal phase of the in vitro digestion activity. Nonetheless, further research, both in vitro and in vivo, is required, not to mention the contribution of further knowledge on in vitro bile holding ability, colonic fermentation, lipid digestibility, and phenolic compound transformations with the purpose of achieving a more comprehensive view of the health implications that might be beneficial in reinforcing the fitness of meat product amelioration with persimmon flour coproducts [ 171 ].…”