Stability and bioaccessibility of different forms of carotenoids and vitamin A during in vitro digestion

Courraud, Julie; Berger, Jacques; Cristol, Jean‐Paul; Avallone, Sylvie

doi:10.1016/j.foodchem.2012.08.076

Cited by 139 publications

(71 citation statements)

References 26 publications

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“…Bioaccessibility is usually evaluated by in vitro digestion procedures, generally simulating gastric and small intestinal digestion; sometimes followed by Caco-2 cells uptake to evaluate the bioavailability (Courraud, Berger, Cristol & Avallone, 2013).…”

Section: Introductionmentioning

confidence: 99%

Chemical composition, antioxidant activity and bioaccessibility studies in phenolic extracts of two Hericium wild edible species

Heleno

Barros

Martins

et al. 2015

LWT - Food Science and Technology

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Mushrooms are rich sources of bioactive compounds such as phenolic acids. When ingested, these molecules have to be released from the matrix to be transformed/absorbed by the organism, so that they can exert their bioactivity. Several in vitro methodologies have been developed in order to evaluate the bioavailability of bioactive compounds. Herein, two Hericium species were analyzed for their chemical composition and antioxidant activity. Furthermore, an in vitro digestion of the mushrooms and mushroom phenolic extracts was performed, and the digested samples were also submitted to antioxidant activity evaluation in order to evaluate the bioaccessibility of the phenolic acids identified in the samples. Hericium species showed similar chemical profiles (except for tocopherols), varying only in the concentration of the compounds. The phenolic extracts revealed higher antioxidant activity than the in vitro digested samples, meaning that this process decrease the antioxidant properties of the extract/mushroom. Nevertheless, phenolic acids were found in the digested samples, meaning that those molecules are bioaccessible.

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Section: Introductionmentioning

confidence: 99%

Chemical composition, antioxidant activity and bioaccessibility studies in phenolic extracts of two Hericium wild edible species

Heleno

Barros

Martins

et al. 2015

LWT - Food Science and Technology

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“…However, in some fruits like mango and papaya, they are present in oil droplet in an esterified form with fatty acids. Such structure enhance their extraction and, thus, bioavailability, during digestion (Courraud et al, 2013). Immature citrus peels also show a carotenoid profile characteristic of chloroplastic-containing tissue.…”

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confidence: 99%

Current technologies and new insights for the recovery of high valuable compounds from fruits by-products

Ferrentino

Asaduzzaman

Scampicchio

2016

Critical Reviews in Food Science and Nutrition

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The recovery of high valuable compounds from food waste is becoming a tighten issue in food processing. The large amount of non-edible residues produced by food industries causes pollution, difficulties in the management, and economic loss. The waste produced during the transformation of fruits includes a huge amount of materials such as peels, seeds, and bagasse, whose disposal usually represents a problem. Research over the past 20 years revealed that many food wastes could serve as a source of potentially valuable bioactive compounds, such as antioxidants and vitamins with increasing scientific interest thanks to their beneficial effects on human health. The challenge for the recovery of these compounds is to find the most appropriate and environment friendly extraction technique able to achieve the maximum extraction yield without compromising the stability of the extracted products. Based on this scenario, the aim of the current review is twofold. The first is to give a brief overview of the most important bioactive compounds occurring in fruit wastes. The second is to describe the pro and cons of the most up-to-dated innovative and environment friendly extraction technologies that can be an alternative to the classical solvent extraction procedures for the recovery of valuable compounds from fruit processing. Furthermore, a final section will take into account published findings on the combination of some of these technologies to increase the extracts yields of bioactives.

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“…However, in some fruits, such as mango and papaya, they are present in oil droplet in an esterified form with fatty acids. This kind of structure enhances their extraction and bioavailability during digestion [80]. Poor postharvest technology is one of the major inconveniences in mango annual production, accounting for nearly 60-80% of losses.…”

Section: Carotenoidsmentioning

confidence: 99%

Food Wastes as Valuable Sources of Bioactive Molecules

Socaci¹,

Fărcaș²,

Vodnar³

et al. 2017

Superfood and Functional Food - The Development of Superfoods and Their Roles as Medicine

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Food industry produces worldwide millions of tons of plant-derived wastes which can be exploited as sources of high-value components: proteins, fibres, polysaccharides, flavour compounds or different phytochemicals. These bioactive compounds can be valorised as functional ingredients in food, pharmaceutical, health care, cosmetic and other products. Using the recovered bioactive molecules as functional ingredients represents a sustainable alternative of food wastes exploitation as inexpensive source of valuable compounds, while developing innovative food and non-food products with health-promoting benefits and at the same time contributing to an efficient waste reduction management. This chapter gives an overview of the main classes of bioactive compounds recovered from food wastes and their potential applications as functional chemicals, without being exhaustive.

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Stability and bioaccessibility of different forms of carotenoids and vitamin A during in vitro digestion

Cited by 139 publications

References 26 publications

Chemical composition, antioxidant activity and bioaccessibility studies in phenolic extracts of two Hericium wild edible species

Chemical composition, antioxidant activity and bioaccessibility studies in phenolic extracts of two Hericium wild edible species

Current technologies and new insights for the recovery of high valuable compounds from fruits by-products

Food Wastes as Valuable Sources of Bioactive Molecules

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