Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies.

Elena Diez-Sánchez,Amparo Quiles,Isabel Hernando

doi:10.3390/foods10040847

Elena Diez-Sánchez, Amparo Quiles + Show 1 more

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https://doi.org/10.3390/foods10040847

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Abstract

Blackcurrant pomace, rich in fiber and polyphenols, can be used as added-value ingredient for food formulation. However, the bounding of polyphenols to pomace and the interactions that take place with food nutrients modify polyphenol bioaccessibility. This work studied the interactions between polyphenols and the main macronutrients in foods, and the changes that occurred during in vitro digestion, using model systems. Model systems were formulated with (i) water, (ii) wheat starch, (iii) olive oil, (iv) whey protein, and (v) a model combining all the ingredients. Polyphenols were added from two sources: as pomace and as a polyphenolic pomace extract. Interactions between polyphenols and macronutrients were studied using light microscopy; total phenolic content (TPC) and antioxidant capacity (AC) were determined before and after the in vitro digestion process. Lastly, the bioaccessibility of the samples was calculated. Polyphenols incorporated into the model systems as pomace increased their bioaccessibility if compared to polyphenols added as extract. For single-nutrient model systems formulated with pomace, the bioaccessibility was higher than when the system contained all the nutrients. Of all the components studied, the greatest effect on bioaccessibility was observed for proteins.

Highlights

By-products of the industries of fruit juice processing, known as pomaces, comprise the remains of skins and seeds and are rich in bioactive compounds
The BCP-Wa model system (Figure 1A) comprises pomace particles of different sizes and shapes distributed in a continuous phase of water
The results show significant interactions (p < 0.05) between the two factors: source of polyphenol (BCP or blackcurrant extract (BCE)) and model system (Wa, S, O, WP, and All)

Summary

Introduction

By-products of the industries of fruit juice processing, known as pomaces, comprise the remains of skins and seeds and are rich in bioactive compounds. These bioactive compounds include dietary fiber, polyphenols, carotenoids, and other phytochemicals [1]. Several studies relate the AC of polyphenols with prevention of certain types of cancer [2,3]. Other diseases, such as type 2 diabetes [4]. This protective activity has led to the study of the benefits of its consumption for health [5,6,7,8].

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