Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability.

Raquel Lucas-González,Manuel Viuda-Martos,José Pérez-Álvarez,Juana Fernández-López

doi:10.3390/nu13041332

Abstract

Agrofood coproducts are used to enrich meat products to reduce harmful compounds and contribute to fiber and polyphenol enrichment. Pork liver pâtés with added persimmon coproducts (3 and 6%; PR-3 and PR-6, respectively) were developed. Therefore, the aim was to study the effect of their in vitro gastrointestinal digestion on: the free and bound polyphenol profile (HPLC) and their colon-available index; the lipid oxidation (TBARs); and the stability of the fatty acid profile (GC). Furthermore, the effect of lipolysis was investigated using two pancreatins with different lipase activity. Forty-two polyphenols were detected in persimmon flour, which were revealed as a good source of bound polyphenols in pâtés, especially gallic acid (164.3 µg/g d.w. in PR-3 and 631.8 µg/g d.w. in PR-6). After gastrointestinal digestion, the colon-available index in enriched pâté ranged from 88.73 to 195.78%. The different lipase activity in the intestinal phase caused significant differences in bound polyphenols’ stability, contributing to increased lipid oxidation. The fatty acids profile in pâté samples was stable, and surprisingly their PUFA content was raised. In conclusion, rich fatty foods, such as pâté, are excellent vehicles to preserve bound polyphenols, which can reach the colon intact and be metabolized by the intestinal microbiome.

Highlights

IntroductionPork liver pâté is a widespread meat product with high nutritional and density value related to protein, hem-iron, and vitamin content [1]
Persimmon flour is a good source of bound polyphenols, especially gallic acid and flavanone glucosides, and can be successfully used to enrich pork liver pâté
The highest number of bound polyphenols and TBARs values was reached after C2 intestinal phase: the higher the rate of lipolysis, the higher the number of fatty acids in the medium, which induced protection of polyphenols against degradation and lipid oxidation

Summary

Introduction

Pork liver pâté is a widespread meat product with high nutritional and density value related to protein, hem-iron, and vitamin content [1]. Given the evidence linking daily meat products consumption with colorectal cancer [2,3], their consumption must be reduced to one or two portions per month. This association between meat products and cancer has been attributed, firstly, to an excessive consumption (50 g per day) and, secondly, to the presence of harmful substances [2]. Most manufactured pork liver pâtés have the preservative sodium nitrite, which prevents the proliferation of Clostridium botulinum and has antioxidant and colorants effects

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