TY - JOUR
T1 - In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar
AU - Leal, Amanda Rodrigues
AU - de Siqueira Oliveira, Luciana
AU - da Costa, Juliana Nascimento
AU - Alves, Carlos Artur Nascimento
AU - Mata, Paulina
AU - de Sousa, Paulo Henrique Machado
N1 - Funding Information:
The authors acknowledge CNPq and CAPES for scholarship, and the company Pomar da Polpa for supplying the raw material used in this study.
Publisher Copyright:
© 2022
PY - 2022
Y1 - 2022
N2 - This study aims to evaluate the bioaccessibility of antioxidant compounds of structured fruits. Samples were prepared with 50% of each pulp (mango/caja, mango/cashew apple and mango/acerola), agar and gellan gum (low acyl-LA and high acyl-HA) in LA:HA ratios of: 100:0, 75:25 and 50:50, in a concentration of 0.75%. There was a reduction in the antioxidant compounds contents after in vitro digestion. The bioaccessible ascorbic acid levels ranged from 15.10% (LA100/HA0 mango/acerola) to 71.18% (LA50/HA50 mango/cashew apple); Total Extractable Polyphenols (TEP) ranged from 24.58% (mango/caja pulp) to 75.50% (LA75/HA25 mango/acerola); antioxidant activity ranged from 21.10% (LA75/HA25 mango/caja) to 51.05% (LA75/HA25 mango/acerola). Mango/acerola ascorbic acid bioaccessibility was lower and the mango/cashew apple HA gellan gum sample antioxidant activity was higher than pulp, probably due to temperature increasing at processing. It was concluded that the agar and gellan gum (HA and LA) hydrocolloids were able to contain these compounds in the production process of the structured and during digestion, which proves the similarity of structured fruits with fresh pulps.
AB - This study aims to evaluate the bioaccessibility of antioxidant compounds of structured fruits. Samples were prepared with 50% of each pulp (mango/caja, mango/cashew apple and mango/acerola), agar and gellan gum (low acyl-LA and high acyl-HA) in LA:HA ratios of: 100:0, 75:25 and 50:50, in a concentration of 0.75%. There was a reduction in the antioxidant compounds contents after in vitro digestion. The bioaccessible ascorbic acid levels ranged from 15.10% (LA100/HA0 mango/acerola) to 71.18% (LA50/HA50 mango/cashew apple); Total Extractable Polyphenols (TEP) ranged from 24.58% (mango/caja pulp) to 75.50% (LA75/HA25 mango/acerola); antioxidant activity ranged from 21.10% (LA75/HA25 mango/caja) to 51.05% (LA75/HA25 mango/acerola). Mango/acerola ascorbic acid bioaccessibility was lower and the mango/cashew apple HA gellan gum sample antioxidant activity was higher than pulp, probably due to temperature increasing at processing. It was concluded that the agar and gellan gum (HA and LA) hydrocolloids were able to contain these compounds in the production process of the structured and during digestion, which proves the similarity of structured fruits with fresh pulps.
KW - Antioxidants
KW - Hydrocolloids
KW - In vitro digestion
UR - http://www.scopus.com/inward/record.url?scp=85120966730&partnerID=8YFLogxK
U2 - 10.5935/1806-6690.20220004
DO - 10.5935/1806-6690.20220004
M3 - Article
AN - SCOPUS:85120966730
SN - 0045-6888
VL - 53
JO - Revista Ciencia Agronomica
JF - Revista Ciencia Agronomica
M1 - e20207744
ER -