Bioaccessibility Index Research Articles

Buckwheat hull, a valuable bakery product ingredient: assessment of bioaccessible phenolics and antioxidant capacity

In this study, the bioaccessible total phenolic compounds (TPC) and antioxidant capacity (AC) of commonly consumed bakery products enriched with raw (BH) or roasted (RBH) buckwheat hull were evaluated. The soluble and insoluble fractions obtained after in vitro enzymatic digestion of mixed rye/wheat bread with 4% of RBH (BRBH), wheat bread with 3% of BH (BBH), and their control counterparts were separated (C-BRBH and C-BBH, respectively). The addition of buckwheat hull, raw and roasted, significantly increased the values of analyzed parameters compared to control samples. Before the digestion, the highest values of TPC and AC were found for bread with 4% of RBH. After in vitro digestion of the bakery products, the content of TPC and AC in the soluble fraction was 75–90% higher compared to the values found in the undigested fraction. Generally, a decrease in the bioaccessibility index of enriched bakery products compared to control samples was observed. The obtained results indicate that buckwheat by-products may be used as a valuable ingredient for commonly used bakery products. Also, it was shown that the in vitro digestion model may be of relevance in assessing the bioaccessibility of bioactive compounds in commonly used bakery products.

Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion

There is a little information about the effect of corn process conditions on the bioactive compounds of tortillas during gastrointestinal digestion. Tortillas elaborated with traditional and extrusion nixtamalization process were subjected to in vitro digestion. Extracts recovered from digestion were employed to determine the changes in phytochemicals, bioaccesibility and antioxidant capacity (DPPH, ABTS and FRAP). Digestion contributed to a greater solubilization of phenolic compounds in raw corn and tortillas, especially in the intestinal phase (311.4–583.2 mg GAE/100 g). With bioaccessibility indexes of 162.83 to 960.7 %. Intestinal phase affected the content of anthocyanins, reaching a lower bioaccessibility value than the found in undigested samples (17.90–29.91 %). Even though the traditional white tortilla showed the highest bioaccessibility values, blue tortilla showed a higher antioxidant activity in different phases of digestion. Both tortillas could function as prebiotic agents in the large intestine. Corn-based products are valuable as part of a healthy diet.

The effects of drying and fermentation on the bioaccessibility of phenolics and antioxidant capacity of Thymus vulgaris leaves

Abstract Fresh thyme leaves (Thymus vulgaris L.) were dried at 45 °C for 5 h and naturally fermented at 20 °C in a brine solution containing salt and vinegar for 18 days. The ethanolic extracts of fresh (FT), dried (DT), and fermented-pickled (PT) thyme leaves were assessed in terms of total phenolic content (TPC), total flavonoid content (TFC), antioxidant capacity values and subjected to in vitro gastrointestinal digestion. TPC, TFC, and antioxidant capacity values of fermented thyme leaves were found significantly higher than of dried and fresh samples. The bioaccessibility index (BI) value for TPC and TFC was highest for PT and lowest for DT, indicating that both processes had different effects on the structure of phenolic compounds present in the thyme leaves. Similarly both Recovery and BI values of DPPH antioxidant capacity were highest for PT, but lowest for fresh samples. When CUPRAC assay was applied, the recovery % for FT and PT was similar, and the BI was higher for FT. Results showed that compared to the results of fresh thyme leaves, drying and pickling had a considerable effect on the initial phenolic compounds extracted and their fate during in vitro digestion.

Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production.

In this study, different amounts (from 2% to 4.5%) of dietary fiber-rich cranberry pomace (CP) were added to yogurt before or after fermentation to increase dietary fiber content without changing the textural properties of the product. The addition of CP reduced whey loss, improved the firmness and viscosity, increased the total phenol compound content and the antioxidant capacity values (DPPH•, ABTS, and ORAC) of the yogurt in a dose-dependent manner, and had no significant effect on the viability of the yogurt culture bacteria. For all CP-supplemented yogurt samples, the bioaccessibility index of the polyphenols after in vitro intestinal phase digestion was approximately 90%. However, yogurt with CP added before fermentation exhibited a significantly (p < 0.05) lower degree of protein hydrolysis post-gastric and post-intestinal than the yogurt with CP added after fermentation. Yogurt supplemented with 4.5% CP could be considered a good antioxidant dairy product and a good source of dietary fiber.

The effects of different drying methods on the in vitro bioaccessibility of phenolics, antioxidant capacity, minerals and morphology of black ‘Isabel’ grape

The black Isabel grapes were dehydrated by hot-air drying (HAD), vacuum-drying (VD), ultrasound-assisted vacuum-drying (US-VD), freeze-drying (FD), and their physical properties, phenolic compounds, antioxidant capacities, and mineral content were determined before and after simulated in vitro digestion. Among drying methods, FD provided the highest retention of the phenolic compounds, whereas US-VD caused the highest loss. The changes of phenolics of grapes differed among the digestion phases depending on the state of grapes (fresh or dried) and the drying method. The chlorogenic acid was the major phenolic compound identified, followed by protocatechuic acid and catechin. The malvidin-3-O-glucoside was the major anthocyanin followed by 3-glucosides of petunidin, delphinidin, cyanidin, and peonidin in the fresh and FD samples. At the end of digestion, a significant decrease in the levels of phenolics, minerals and no presence of anthocyanins was observed. VD raisins exhibited a higher bioaccessibility index for most of the phenolic compounds. Potassium was the most bioaccessible mineral from grape samples. Our results together with the morphology of the grapes revealed that different microstructures created by drying and the disruption of the natural matrix would influence the release, transformation, and subsequent absorption of phenolics and minerals in the simulated digestion model.

The effect of five different sourdough on the formation of glyoxal and methylglyoxal in bread and influence of in vitro digestion

The aim of this study was to investigate sourdough impact on the in vitro bioaccessibility of Glyoxal (GO) and methylglyoxal (MGO). Five sourdough bread and one white bread (control bread) were prepared to observe sourdough influence on GO and MGO levels before and after in vitro digestion. GO and MGO levels increased in all breads after in vitro digestion. The highest increase in GO and MGO levels was realized in the control bread with bioaccessibility indexes (BIGO and BIMGO) of 8.67 and 4.14, respectively, whereas BIGO and BIMGO in sourdough breads were found in the range of 1.65 to 2.65 and 1.73 to 2.97, respectively. The extent of Maillard reaction (MR) in control bread was confirmed by FAST method. The lower increase in GO and MGO compounds after in vitro digestion thanks to sourdough addition may reduce bread’s contribution of AGEs accumulation in the body.

Bioaccessibility of bioactive compounds after in vitro gastrointestinal digestion and probiotics fermentation of Brazilian fruits residues with antioxidant and antidiabetic potential

The aim of this study was to analyze the aqueous and ethanolic extracts of fruits (pomegranate, jambolan, jackfruit, physalis and bitter melon) residues regarding the assessment of α-amylase inhibition, cytotoxicity and bioaccessibility of phenolic compounds, flavonoids and antioxidants after the in vitro gastrointestinal digestion and fermentation with probiotics and phenolic compounds by UFLC-DAD. The extracts showed a high rate of α-amylase inhibition, presenting a possible antidiabetic potential. The cytotoxicity test showed good response at the tested concentrations (10, 50, 100 and 1000 μg/mL). The contents of phenolics total after digestion and the fermentation, ranged from 483 ± 4 to 9816 ± 80 mg GAE/100g. ORAC method showed a significant increase in the antioxidant activity with bioaccessibility index above 100% for most extracts, ranging from 221 ± 9 to 868 ± 34%. The bioaccessibility of the catechin, protocatechuic acid, gallic, vanillic, propyl gallate and pyrocatecol compounds has been reported firsthand for some residues. Thus, bioactive compounds present in the fruit residues can be released during gastrointestinal digestion, being good sources of natural antioxidants and with promising potential benefits for human health.

Influence of in vitro gastrointestinal digestion and probiotic fermentation on the bioaccessibility of gallic acid and on the antioxidant potential of Brazilian fruit residues

This study aims to investigate the fruit residues of cashew apple and soursop regarding their chemical composition (sugars, carotenoids and organic acids by HPLC-DAD/RID), total phenolics, flavonoids, antioxidant capacities (ABTS, DPPH, FRAP and ORAC), inhibition of α-amylase enzyme, cytotoxicity by cell viability of fibroblast cells lines (L929). The aqueous and ethanolic extracts were submitted to simulated in vitro gastrointestinal digestion and probiotic fermentation (Lactobacillus delbrueckii, Lactobacillus jhonsoni, Lactobacillus rhamnosus and Bifidobacterium longum). The bioaccessibility of individual phenolic compounds was evaluated by UFLC-DAD system. The results revealed high bioaccessibility index for total phenolics (74.91 ± 1.10 to 475.25 ± 2.92%), flavonoids (27.86 ± 0.61 to 111.65 ± 0.94%), antioxidant capacity ORAC (131.40 ± 1.92 to 813.32 ± 21.13%). β-Carotene, citric acid, gallic acid, catechin, pyrocatechol, vanillin, quercetin, protocatechuic acid and propyl gallate were the most important compounds. The extracts showed good inhibition of α-amylase, cell viability and high bioaccessibility of gallic acid compound (960.74 ± 0.00 to 1347.28 ± 51.75%). This study suggests that gastrointestinal digestion and probiotic fermentation of fruit residues increase the bioaccessibility of phenolic compounds with highly promising antioxidant potential for human health benefits.

In vitro digestion of the whole blackberry fruit: bioaccessibility, bioactive variation of active ingredients and impacts on human gut microbiota

In vitro digestion and fermentation of blackberry fruit was investigated, and results showed that the phenolics were mainly released in gastric phase while carbohydrates in small intestinal phase. The bioaccessibility for phenolics and carbohydrates were 42.80% and 69.30%, indicating most of phenolics still remain in colon and available for intestinal flora. The total phenolics released during the digestion account for the improvement of antioxidant and hypoglycemic activities. Especially, cyanidin-3-O-glucoside with higher released amount and bioaccessibility index (63.21%), exhibited the strongest α-glucosidase inhibitory activity. After fermentation, the non-digestible fractions of blackberry affected the ecosystem of the intestinal tract by decreasing the colonic pH (△pH = 1.10), enhancing the production of SCFAs and modulating gut microbiota composition (the ratio of Firmicute/Bacteroidetes decreased from13.18 to 0.87). The results provided insights into the digestive properties and health benefits of blackberry fruit after consumption.

Low intensity of high pressure processing increases extractable recovery of polyphenols and antioxidant activities of non-astringent persimmon fruit

This study aimed to investigate the effect of low intensity of high pressure processing (LHP) on bioactive compound content and the antioxidant capacity of persimmon before digestion and during simulated in vitro gastrointestinal digestion (IVD). The astringent and non-astringent persimmon cultivars treated with LHP at 100 MPa for 10 min were analyzed for polyphenols, antioxidant activities and bioaccessibility. The results showed that LHP treatment significantly increased (P < 0.05) the extractability of polyphenols and antioxidant activities of non-astringent persimmon by 1.5–2.0 folds as compared to the non-treated control treatment. Additionally, LHP exhibited positive results for non-astringent cultivar as indicated by the higher recovery of polyphenols (204–279%), bioaccessibility index (192–205%) and residual antioxidant activities (44–399%) in comparison to the control after IVD. However, LHP treatment did not affect astringent cultivar. These findings suggest that the LHP could be applied to enhance nutritional property of non-astringent persimmon and may be used for developing novel health products with high functional bioactive compounds which tolerate the digestion system.

Impact of Phlorotannin Extracts from Fucus vesiculosus on Human Gut Microbiota.

Recent studies indicate that plant polyphenols could be pointed as potential prebiotic candidates since they may interact with the gut microbiota, stimulating its growth and the production of metabolites. However, little is known about the fate of brown seaweeds’ phlorotannins during their passage throughout the gastrointestinal tract. This work aimed to evaluate the stability and bioaccessibility of Fucus vesiculosus phlorotannins after being submitted to a simulated digestive process, as well as their possible modulatory effects on gut microbiota and short-chain fatty acids production following a fermentation procedure using fecal inoculates to mimic the conditions of the large intestine. The stability of phlorotannins throughout the gastrointestinal tract was reduced, with a bioaccessibility index between 2 and 14%. Moreover, slight alterations in the growth of certain commensal bacteria were noticed, with Enterococcus spp. being the most enhanced group. Likewise, F. vesiculosus phlorotannins displayed striking capacity to enhance the levels of propionate and butyrate, which are two important short-chain fatty acids known for their role in intestinal homeostasis. In summary, this work provides valuable information regarding the behavior of F. vesiculosus phlorotannins along the gastrointestinal tract, presenting clear evidence that these compounds can positively contribute to the maintenance of a healthy gastrointestinal condition.

Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility.

The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most representative phenolic class, led by quercetin-derivatives. RSO contained almost the double amount of phenolic compounds respect to YSO (50.12 and 27.42 mg/100 g, respectively). Baking, grilling and primarily frying resulted in an increased amount of total phenolic compounds, especially quercetin-derivatives, in both the onion varieties. Some treatments promoted the degradation of quercetin-3-O-hexoside-4′-O-hexoside, the main compound present in both the onion varieties, leading to the occurrence of quercetin-4′-O-hexoside and protocatechuic acid-4-O-hexoside. After in vitro digestion, the bioaccessibility index for total phenolic compounds ranged between 42.6% and 65.5% in grilled and baked YSO, respectively, and between 39.8% and 80.2% in boiled and baked RSO, respectively. Baking contributed to the highest amount of bioaccessible phenolic compounds for both the onion varieties after in vitro digestion. An in-depth design of the cooking process may be of paramount importance in modulating the gastro-intestinal release of onion phenolic compounds.

In vitro study to evaluate anti-inflammatory properties of sorghum extract supplemented bread

Currently, a gluten-free diet is the mainstay in the management of celiac disease patients but it leads to malnutrition of the patients due to omission of wheat. Inflammation triggered by gluten is an important hallmark of the disease. With this background, an in-vitro study was planned to develop wheat-based bread by blending wheat flour and sorghum flour in the ratio 60: 40. Using this flour ratio two breads were prepared one supplemented with sorghum leaf extract and another supplemented with sorghum bran extract as anti-inflammatory agents. The extracts were added in the dose of 2.24 g per 300 g of flour. The extracts were prepared using ethanol and water (50:50). In-vitro digestion and absorption of prepared bread samples was done to evaluate bio-accessibility index and bio-efficiency index of anti-inflammatory compounds. Result shows that breads supplemented with sorghum bran and leaf extract has significantly higher bioaccessibility index (p<0.05) and bioefficiency index (p<0.05) of the anti-inflammatory and antioxidant compounds as compared to control bread. In conclusion bread supplementation with sorghum bran extract and sorghum leaf extract significantly improved the bioaccessibility and bioefficiency of anti-inflammatory compounds of the breads.

In vitro phenols bioaccessibility and antioxidant activity of goat milk yogurt fortified with Rhus coriaria leaf powder

Goat yogurt samples fortified with 20% (w/v) Rhus coriaria leaf powder were in vitro digested in order to evaluate the total phenolic content (TPC), antioxidant activity (AA), and bioaccessibility of phenolic compounds in the digestate. After digestion, TPC and AA values of the R. coriaria-fortified yogurts increased compared to the undigested yogurts (P< 0.001). In particular, TPC has increased about twice; whereas, AA values have increased about 10 and 6 times, for ABTS and FRAP assays, respectively. The bioaccessibility index was well above the 100% for all identified phenols; except for (-)-epicatechin (82.04%), rutin (51.51%), and gallic acid (5.42%). This different behavior highlighted that the bioaccessibility was modulated by both the yogurt-polyphenol complexes and phenol stability under digestion system. These findings can contribute to elucidate the influence of in vitro digestion on antioxidant capacity and polyphenols recovery infortified yogurts, and may help in the design of dairy products with better functional quality PRACTICAL APPLICATION: Rhus coriaria L. (Sumac) is a polyphenol-rich Mediterranean plant that may be used as functional ingredient to enrich fermented food such as yogurt. However, in fortified yogurts the evaluation of bioaccessibility, that is, the compounds released from the yogurt and stable in the digestive environment, thus able to exert their biological effects on the gastrointestinal system, is more important than the content of these compounds in the corresponding food. This study highlighted the phenolic content, antioxidant activity, and bioaccessibility of phenolic compounds in goat milk yogurt fortified with R. coriaria leaf powder after simulated gastro-pancreatic digestion.

Changes in the Organosulfur and Polyphenol Compound Profiles of Black and Fresh Onion during Simulated Gastrointestinal Digestion.

This study aims to determine the changes in, and bioaccessibility of, polyphenols and organosulfur compounds (OSCs) during the simulated gastrointestinal digestion of black onion, a novel product derived from fresh onion by a combination of heat and humidity treatment, and to compare it with its fresh counterpart. Fresh and black onions were subjected to in-vitro gastrointestinal digestion, and their polyphenol and OSC profiles were determined by ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-HRMS). Although to a lesser extent than in the fresh onion, the phenolic compounds in the black variety remained stable during the digestion process, presenting a higher bioaccessibility index (BI) with recovery corresponding to 41.1%, compared with that of fresh onion (23.5%). As for OSCs, apart from being more stable after the digestion process, with a BI of 83%, significantly higher quantities (21 times higher) were found in black onion than in fresh onion, suggesting that the black onion production process has a positive effect on the OSC content. Gallic acid, quercetin, isorhamnetin, and ɣ-glutamyl-S-(1-propenyl)-L-cysteine sulfoxide were the most bioaccessible compounds in fresh onion, while isorhamnetin, quercetin-diglucoside, ɣ-glutamyl-S-methyl-L-cysteine sulfoxide and methionine sulfoxide were found in black onion. These results indicate that OSCs and polyphenols are more bioaccessible in black onion than in fresh onion, indicating a positive effect of the processing treatment.

Effect of in vitro gastrointestinal digestion on phenolic compounds and antioxidant properties of soluble and insoluble dietary fibers derived from hulless barley.

In this study, the bioaccessibility and antioxidant activity of phenolic compounds in insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) derived from hulless barley were evaluated by an in vitro gastrointestinal (GI) digestion model. The total phenolic and flavonoid contents, as well as antioxidant activity of phenolic compounds in IDF and SDF following GI digestion were studied. The results obtained showed an increase in total phenolic and flavonoid contents, as well antioxidant activity compared with undigested extracts. Moreover, the bioaccessibility indexes of phenolic compounds in IDF and SDF were 490.90± 3.10% and 1608.79± 40.63% respectively, after GI digestion. Similarly, the bioaccessibility indexes of flavonoids in IDF and SDF were 179.20± 15.16% and 814.36± 26.31%, respectively. Based on our findings, individual phenolic compounds show different stability in the digestion process. The content of ferulic acid has different trends in IDF and SDF during GI digestion. This study could provide a scientific basis for hulless barley DF as valuable food additives. PRACTICAL APPLICATION: Hulless barley is a unique cereal with potential health benefits due to high dietary fiber (DF) content and phenolic compounds. Phenolic compounds could be linked to DF through chemical bonds. Phenolic compounds in DF can be slowly and continuously released under acidic, alkaline, and enzymatic conditions by in vitro gastrointestinal digestion, which could maintain a higher phenolic concentration in the bloodstream and be beneficial for human health. This study could provide a scientific basis for hulless barley DF as valuable food additives.

Study of olive pomace antioxidant dietary fibre powder throughout gastrointestinal tract as multisource of phenolics, fatty acids and dietary fibre

Pulp-enriched powder (POPP) was obtained from olive pomace solid fraction, a derived from the new value chain established for olive by-products. As a multifunctional powder, POPP retains several bioactive compounds (fatty acids, dietary fibre and phenolics) under potential synergic interaction, even more, reactive throughout the digestion. So, in this study, the potential multifunctionality of POPP was evaluated after the gastrointestinal tract. A significant loss of phenolics occurred during oral digestion (62.48%). However, the potential role of dietary fibre as phenolics’ carrier and its possible liberation in the stomach allowed recovering a significant amount of phenolics (77.11%) and a bioaccessibility index of at least 50% (mainly for tyrosol and its glucoside). POPP also provides high content of dietary fibre mainly insoluble fibre (69.68 g/100 g dry weight) linked to a substantial amount of bound phenolics (7.63 mg of gallic acid equivalents/g fibre dry weight), with a positive effect on the fatty acids bioaccessibility [decreased the saturated (5–6%) and facilitated the unsaturated fatty acids bioaccessibility (4–11%)]. PCA analysis became evident the negative effect of simulated gastrointestinal digestion upon POPP as mainly linked to phenolics’ loss. Despite all negative effects of the simulated digestion on POPP bioactive composition, phenolics and unsaturated fatty acids showed to be bioaccessible in significant amount, and the amount of bound phenolics associated to fibre retained in the colon have the potential to exert gut health benefits.

Bioaccessibility and provenance of heavy metals in the park dust in a coastal city of southeast China

Bioaccessibility and provenance of heavy metals (V, Cr, Co, Ni, Cu, Zn, As, Cd, Ba, Pb) in the park dusts were investigated. The enrichment factors (EFs) indicated that Cd, Cu, and Zn were substantially higher enriched than the other heavy metals. An in vitro test of Solubility Bioaccessibility Research Consortium method (SBRC) and a modified sequential extraction method recommended by the European Community Bureau of Reference (BCR) were used to determine heavy metals bioaccessibility. The average bioaccessibility index (K) of most heavy metals was above 0.2, excluding Ba and Cr. In particular, extremely high bioaccessibilities of Zn (K = 0.83), Cd (K = 0.74), Pb (K = 0.62), and Cu (K = 0.59) were observed in the park dusts. Based on the Pb isotope technique, coal dust, soil parent materials and fertilizers, and traffic sources were accounting for 58%, 35%, and 7% of Pb in the park dust, respectively. The principle component analysis and multiple linear regression (PCA-MLR) results of the additive log-ratio transformation (coal combustion: 56.6%; soil parent materials and fertilizers: 36.8%; traffic sources: 6.6%) were more in good agreement with the Pb isotope technique results. Compared with the original data and the direct logarithmic transformation, the contributions were all positive values in the results of the additive log-ratio transformation, suggesting an effective method to open geochemical component data. Thus, the additive log-ratio transformation has strong interpretability in source appointment as well as better dimension reduction. This study provides an example to explore bioaccessibility in view of binding state and identify sources of multiple heavy metals in the park dust using properly transformed data in conjunction with Pb isotopes technique.

Bioaccessibility of anti-AGEs activity, antioxidant capacity and phenolics from water biscuits prepared from fermented buckwheat flours

The bioaccessible anti-AGEs activity of buckwheat biscuits (BB) was studied in bovine serum albumin/glucose model and its relationship to the bioaccessible antioxidant/reducing capacity measured by ABTS test and FRAP assay, and bioaccessible total phenolic compounds was addressed. The BB were baked from common buckwheat flours after liquid-state fermentation (LSF) by select lactic acid bacteria (LAB) and fungi Rhizopus oligosporus 2740. The LAB and fungi-dependent variation in AGEs inhibition by BB extracts was noted. A high bioaccessible anti-AGEs activity, antioxidant/reducing capacity and TPC from BB was found after digestion in vitro of BB. The positive correlation noted between the anti-AGEs bioaccessibility indexes, antioxidant/reducing bioaccessibility indexes and total phenolic compounds bioaccessibility indexes indicated for the contribution of the bioaccessible phenolic antioxidants to the inhibitory activity of buckwheat biscuits against AGEs formation.

The effects of vacuum and freeze-drying on the physicochemical properties and in vitro digestibility of phenolics in oyster mushroom (Pleurotus ostreatus)

The oyster mushroom (Pleurotus ostreatus) was dehydrated by vacuum and freeze drier, and their proximate composition, physical properties (change in color and size, rehydration), phenolic compounds and antioxidant activities were compared. The bioaccessibility of phenolics and antioxidant activity were determined by using an in vitro digestion model coupled with a simulated intestinal barrier. The extraction yield, total phenol content, antioxidant activity and the number of individual phenolics were higher in vacuum dried mushrooms. Gallic acid, protocatechuic acid, p-hydroxybenzoic acid, p-coumaric acid, and o-coumaric acid were phenolic acids found in the extracts of oyster mushrooms. The different physical structures of food matrix attained by drying would influence the digestibility of bioactive compounds, a great portion of phenolics remained in the gut, and bioaccessibility index of mushroom phenolics identified in this study was between 17.8 and 41.9%. Regarding the color, size reduction, and rehydration properties, freeze drying was a preferable method for oyster mushroom preservation. However, vacuum drying was a better alternative in terms of extractability of phenolics from mushroom powders and their fate during in vitro gastrointestinal digestion.