Abstract
In order to deactivate the health properties of bioactive compounds, they need to withstand the effects of food processing, their potential release from the food matrix, and remain bio-accessible in the gastrointestinal tract. Bio-actives from different plants are prone to oxidative degradation, and encapsulation is an effective method in improving their stability. In the present study, red pepper waste (RPW), a by-product of vegetable processing industry, was encapsulated in whey protein using spray and freeze-drying techniques. The aim was to evaluate the effects of in vitro gastrointestinal digestion on the release and bioactivity of encapsulated bio-actives, after each digestion step. The results showed that the release of phenolics and carotenoids, as well as antioxidants, anti-hyperglycemic, and anti-inflammatory activities are influenced by pH and intestinal fluid, with pH 7.5 exhibited at higher levels. There was a rapid initial release of carotenoids from whey protein matrices, while a more gradual increase of phenolics was observed, reaching around 50% for both encapsulates first at 6 h and 37 °C, and small intestine conditions. The encapsulation of RPW demonstrated a protective effect against pH changes and enzymatic activities along digestion, and contributed to the increase in bio-accessibility in the gut. Also, the results suggest that encapsulation is an efficient method for valorization of bio-actives from RPW, with improvements in nutrition, color, and bioactive properties.
Highlights
Recent research efforts have focused on exploring natural bioactive compounds and their capacity, to prevent and inhibit multifaceted health disorders arising from the overproduction of free-radical species [1]
Since these encapsulates are designed for possible incorporation into food products, it is essential that release be controlled by the applied wall material during gastrointestinal digestion, as they preserve their biological activities and protecting them from degradation
Different encapsulation techniques may be used for preserving bioactive compounds obtained from food industry waste
Summary
Recent research efforts have focused on exploring natural bioactive compounds and their capacity, to prevent and inhibit multifaceted health disorders arising from the overproduction of free-radical species [1]. The excessive generation of these reactive species leads to different pathophysiological conditions by causing significant damage to proteins, lipids, nucleic acids, and significantly contributing to cardiovascular diseases, cancers, neurodegenerative disorders, and other diseases related to “oxidative stress”. Phenolics and carotenoids represent widely distributed naturally-occurring antioxidants in plants, that exhibit many health benefits when consumed at an appropriate level. Nutritional, health-promoting, and sensory attributes make pepper an important industrial crop with high potential for economic value, due to their versatility consumption as fresh vegetables in salads, cooked meals, Molecules 2019, 24, 2837; doi:10.3390/molecules24152837 www.mdpi.com/journal/molecules
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