Abstract
In this study, the digestibility of oil-in-water (O/W) emulsions using low methoxyl pectin (LMP) as surfactant and in combination with avocado peel (AP) or seed (AS) extracts was assessed, in terms of its free fatty acid (FFA) release and the phenolic compound (PC) bioaccessibility. With this purpose, AP and AS were characterized by UPLC-ESI-MS/MS before their incorporation into O/W emulsions stabilized using LMP. In that sense, AP extract had a higher content of PCs (6836.32 ± 64.66 mg/100 g of extract) compared to AS extract (1514.62 ± 578.33 mg/100 g of extract). Both extracts enhanced LMP’s emulsifying properties, leading to narrower distributions and smaller particle sizes compared to those without extracts. Similarly, when both LMP and the extracts were present in the emulsions the FFA release significantly increased. Regarding bioaccessibility, the PCs from the AS extracts had a higher bioaccessibility than those from the AP extracts, regardless of the presence of LMP. However, the presence of LMP reduced the bioaccessibility of flavonoids from emulsions containing either AP or AS extracts. These results provide new insights regarding the use of PC extracts from avocado peel and seed residues, and the effect of LMP on emulsion digestibility, and its influence on flavonoids bioaccessibility.
Highlights
Avocado industrial residues are considered an important source of bioactive compounds, such as carotenoids, tocopherols, and phenolic compounds (PC), being the latter the most abundant [1]
An accurate quantification was performed for those PCs with a reference standard, while the rest were tentatively quantified with the available reference standards of their respective PC type
77 different compounds were identified and quantified in the extracts obtained from avocado residues, of which 69 different compounds were found in avocado peel (AP) extract and compounds in AS extract
Summary
Avocado industrial residues are considered an important source of bioactive compounds, such as carotenoids, tocopherols, and phenolic compounds (PC), being the latter the most abundant [1]. These residues are comprised mainly of the peel and seed of this fruit, which represents 11% and 16% of its total weight, respectively. The concentration of these PCs in avocado residues is far higher than that observed in its pulp In this regard, a diet rich in flavonoids and phenolic acids may be beneficial for human health as they are related to several protective effects like antimicrobial, anticancer, anti-inflammatory, anti-mutagenic, among others [4,5]. The health-related benefits of PCs depend greatly on their bioaccessibility and bioavailability, which play a critical role in their gastrointestinal and systemic functions
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