Phenolic composition, antioxidant and antiacetylcholinesterase activities of Opuntia ficus-indica peel and flower teas after in vitro gastrointestinal digestion.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11793
Abstract: BACKGROUND The flowers and peels of cactus Opuntia ficus-indica (OFI) are by-products generally discarded. Their beneficial properties have been linked to the chemical composition without taking into account its transformations during digestion. This study evaluated… read more here.
Keywords: vitro gastrointestinal; flower; peel flower; digestion ... See more keywords
Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12725
Abstract: BACKGROUND The partial or total substitution of animal fat by a gelled emulsion elaborated with cocoa bean shell and walnut oil in beef burgers was assessed in terms of bioactive compounds stability (polyphenolic and methylxanthines… read more here.
Keywords: bioactive compounds; walnut oil; vitro gastrointestinal; gastrointestinal digestion ... See more keywords
Bioavailability and antioxidant potentials of fresh and pasteurized kiwi juice before and after in vitro gastrointestinal digestion
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04467-6
Abstract: The aim of the present work was to find the changes in the chemical composition, chemical structure and antioxidant activity of bioactive nutrients of kiwi juices upon pasteurization and in vitro gastrointestinal digestion. Results showed… read more here.
Keywords: kiwi juice; digestion; juice; gastrointestinal digestion ... See more keywords
Evolution of the phenolic compounds profile of olive leaf extract encapsulated by spray-drying during in vitro gastrointestinal digestion.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.11.127
Abstract: An olive leaf extract (OLE) was microencapsulated with sodium alginate (SA) by spray-drying to study the evolution of oleuropein (ORP) during in vitro gastrointestinal digestion, and its bioaccessibility and potential bioavailability from OLE and OLE-SA… read more here.
Keywords: spray drying; olive leaf; digestion; leaf extract ... See more keywords
In vitro gastrointestinal digestion of crisphead lettuce: Changes in bioactive compounds and antioxidant potential.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125885
Abstract: In this study, the potential health benefits of crisphead lettuce (Lactuca sativa L.) before and after digestion were represented by the recovery, bioaccessibility, and change of bioactive compounds including total phenolic (TPC) and total flavonoids… read more here.
Keywords: digestion; bioactive compounds; gastrointestinal digestion; vitro gastrointestinal ... See more keywords
Systematic evaluation of bioactive components and antioxidant capacity of some new and common bayberry cultivars using an in vitro gastrointestinal digestion method.
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DOI: 10.1016/j.foodres.2017.10.062
Abstract: This study was aimed to investigate the impact of in vitro gastrointestinal digestion on some common and new bayberry cultivars. The contents of total phenolics (246-669mg gallic acid equivalents/kg FW (fresh weight)), flavonoids (116-689mg quercetin-3-O-rutinoside… read more here.
Keywords: antioxidant capacity; evaluation bioactive; gastrointestinal digestion; vitro gastrointestinal ... See more keywords
Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2018.04.060
Abstract: The effect of in vitro gastrointestinal digestion on phenolic composition and antioxidant activity of different white winemaking byproducts extracts (grape pomace and its parts: seeds, skins and stems) was evaluated. Fourteen individual phenolic compounds were… read more here.
Keywords: antioxidant activity; winemaking byproducts; digestion; white winemaking ... See more keywords
Polyphenols in cassava leaves (Manihot esculenta Crantz) and their stability in antioxidant potential after in vitro gastrointestinal digestion
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DOI: 10.1016/j.heliyon.2020.e03567
Abstract: The study was carried out to assess the effect of variety on polyphenols in cassava leaves and their stability in antioxidant activity before and after in vitro gastrointestinal digestion. The results showed that individual and… read more here.
Keywords: cassava leaves; digestion; stability antioxidant; polyphenols cassava ... See more keywords
Characterisation of in vitro gastrointestinal digests from low fat caprine kefir enriched with inulin
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DOI: 10.1016/j.idairyj.2017.07.004
Abstract: Abstract In vitro gastrointestinal digests from low fat caprines' milk kefir were characterised. The impact of the addition of different types of inulin (native, short-chain and long-chain) as a fat replacer on the subsequent release of… read more here.
Keywords: digests low; low fat; fat caprine; characterisation vitro ... See more keywords
Phenolic profiles and antioxidant activity of Crataegus pinnatifida fruit infusion and decoction and influence of in vitro gastrointestinal digestion on their digestive recovery
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110171
Abstract: Abstract In this work, phenolics and antioxidant activity (AOA) of Chinese organic hawthorn berry (Crataegus pinnatifida) infusion (OHBI, brewed at 100 °C for 5/10/15 min) and decoction (OHBD, kept boiling for 5/10/15/30 min) were investigated and their digestive… read more here.
Keywords: antioxidant activity; decoction; infusion; infusion decoction ... See more keywords
Impact of encapsulating probiotics with cocoa powder on the viability of probiotics during chocolate processing, storage, and in vitro gastrointestinal digestion.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of food science"
DOI: 10.1111/1750-3841.15695
Abstract: Chocolates can be formulated as a functional food via enrichment with probiotics. However, the added probiotics must overcome the challenges of processing and storage conditions and the harsh gastrointestinal environment. The study aimed to overcome… read more here.
Keywords: storage; viability; cocoa powder; gastrointestinal digestion ... See more keywords