Bioaccessibility Of Compounds Research Articles

Encapsulation and controlled delivery of curcumin by self-assembled cyclodextrin succinate/chitosan nanoparticles

Low aqueous dispersibility and poor stability severely restrict the bioaccessibility of curcumin in health-related products. Constructing highly effective delivery carriers is essential to overcome the limitation. In this study, a novel and simple self-assembly process driven by electrostatic interaction was developed to prepare cyclodextrin succinate/chitosan (SACD/CS) nanoparticles. Spherical SACD/CS nanoparticles were obtained by adjusting the ratio of SACD:CS to obtain an average size and ζ-potential of around 500 nm and 20 mV, respectively. By analyzing the intermolecular interactions and crystalline structure of SACD/CS nanoparticles, it is indicated that SACD could act as crosslinking nodes, and contributed to transformation of molecular arrangement in the nanoparticles. The noncytotoxic SACD/CS nanoparticles were further used as curcumin carriers and showed significant improvement on curcumin stability, with the retention index of curcumin under physiological conditions increased from 19% to 62%. Moreover, the Cur-SACD/CS nanoparticles displayed controlled release behavior of curcumin during in vitro digestion, with 9%, 22%, and 44% of curcumin released at the end of the oral, stomach, and small intestine stage, respectively. This study developed a novel and effective strategy for oral delivery of curcumin, showing promising potential for improving the bioaccessibility and bioavailability of bioactive compounds like curcumin.

Assessment of Phenolic Compound Bioaccessibility in Yerba Mate-Supplemented Bread via in vitro Gastrointestinal Simulation

ABSTRACT This research investigated how incorporating yerba mate (YM) affects whole grain bread’s phenolic profile and in vitro antioxidant activity following simulated gastrointestinal conditions. Three samples were prepared: BWWF (control), B1, and B2 (2.5 and 4.5% YM, respectively). Some phenolic compounds in breads, such as chlorogenic, benzoic, syringic, p-coumaric, and syringaldehyde acid, showed bioaccessible potential since they appeared during the three phases of gastrointestinal digestion. In the gastric phase the compounds present, ferulic acid (bread WWF) was the major compound with 6960 µg/g, for bread with 2.5% YM and bread with 4.5% YM was rutin and chlorogenic acid with 14,945 µg/g and 7881 µg/g, respectively. In the intestinal phase, there was a significant reduction in the levels of phenolic compounds. Bioaccessibility was influenced by the addition of YM, indicating that including this plant in food could add value to this regional product.

Probabilistic Modelling of the Food Matrix Effects on Curcuminoid's In Vitro Oral Bioaccessibility.

The bioaccessibility of bioactive compounds plays a major role in the nutritional value of foods, but there is a lack of systematic studies assessing the effect of the food matrix on bioaccessibility. Curcuminoids are phytochemicals extracted from Curcuma longa that have captured public attention due to claimed health benefits. The aim of this study is to develop a mathematical model to predict curcuminoid's bioaccessibility in biscuits and custard based on different fibre type formulations. Bioaccessibilities for curcumin-enriched custards and biscuits were obtained through in vitro digestion, and physicochemical food properties were characterised. A strong correlation between macronutrient concentration and bioaccessibility was observed (p = 0.89) and chosen as a main explanatory variable in a Bayesian hierarchical linear regression model. Additionally, the patterns of food matrix effects on bioaccessibility were not the same in custards as in biscuits; for example, the hemicellulose content had a moderately strong positive correlation to bioaccessibility in biscuits (p = 0.66) which was non-significant in custards (p = 0.12). Using a Bayesian hierarchical approach to model these interactions resulted in an optimisation performance of r2 = 0.97 and a leave-one-out cross-validation score (LOOCV) of r2 = 0.93. This decision-support system could assist the food industry in optimising the formulation of novel food products and enable consumers to make more informed choices.

Desserts Enriched with a Nanoemulsion Loaded with Vitamin D3 and Omega-3 Fatty Acids for Older People.

The food industry is challenged to develop nutritious and palatable foods that satisfy older people's needs. So, this work aimed to study the incorporation of nanoemulsions enriched with vitamin D3 and omega-3 fatty acids into two desserts (yogurt and fruit puree), characterizing their nutritional profile, viscosity, and color properties and evaluating their in vitro bioaccessibility and sensory response. The results showed that adding nanoemulsion modified the nutrition profile of desserts due to increasing lipids and calories. The desserts' physical properties were also affected, with a decrease in viscosity and a lightening of color. Regarding digestion, the enriched desserts presented a low release of free fatty acids (14.8 and 11.4%, respectively). However, fruit puree showed the highest vitamin D3 and omega-3 fatty acid in vitro bioaccessibility (48.9 and 70.9%, respectively). In addition, older consumers found this dessert more acceptable than yogurt due to the adequate intensity of its sensory attributes (aroma, flavor, sweetness, and consistency). Therefore, the fruit puree can be enriched with nanoemulsions loaded with vitamin D3 and omega-3 fatty acids to improve the bioaccessibility of lipid bioactive compounds and sensory performance, offering a health-enhancing option for older consumers.

The physicochemical characteristics and phenolic bioaccessibility of defatted millet bran powder prepared using superfine grinding

Since defatted millet bran (DMB) is considered unpalatable and its poor application performance means that it is only used as animal feed, this product is wasted and underutilized. This study altered the shapes of processed DMB particles using superfine grinding technology, physically overcoming the binding forces within the material. This reduced the particle sizes and surface roughness while increasing the tap density, peak temperature, and angles of repose and slide. Superfine grinding significantly disrupted the cell wall matrix, substantially increasing the total phenolic content (TPC) and antioxidant properties compared to coarse and fine powders. Additionally, the superfine powder exhibited high phenolic compound bioaccessibility (vanillic, protocatechuic, syringic, ferulic, and isoferulic acid, and 2,3-dihydroxybenzoic). These findings highlighted the potential use of superfine grinding technology to expand DMB application as a functional food.

Bioaccessibility of bioactive compounds present in Persea americana Mill. seed ingredient during oral-gastric digestion with antibacterial capacity against Helicobacter pylori

Ethnopharmacological relevanceIn ancient Mexican cultures, the Persea americana Mill seed has been used against gastrointestinal diseases, due to high concentrations of bioactive compounds. According to Traditional Mexican Medicine, P. americana seed aqueous infusion is used against roundworms, intestinal worms, parasites, and gastrointestinal problems, in a dose taken over three or four days. In addition, Mexican Society of Natural History indicates the traditional use of P. americana seed powder as an antiparasitic, and antibacterial. On the other hand, Helicobacter pylori infection is a factor associated with the development of gastric disease, peptic ulcers as well as some types of gastric lymphomas and gastric cancer in humans; in this way is necessary scientific evidence about P. americana seed effect in gastrointestinal disease. Aim of the studyThe work aimed to evaluate bioactive compounds bioaccessibility and antimicrobial potential against Helicobacter pylori during oral-gastric digestion in vitro of food ingredient from Persea americana Mill. seed and elucidate the possible action mechanism using in silico tools. Materials and methodsInitially, P. americana seed oil and aqueous extract of P. americana seed were obtained using ultrasound and maceration respectively, and the food ingredient from P. americana seed was obtained. The samples underwent oral-gastric digestions by the INFOGEST method, to continue identifying and quantifying the bioactive compounds by HPLC-DAD and GC-MS. The anti-Helicobacter pylori activity determination were used fourteen Helicobacter pylori clinical strains and reference strains by Susceptibility testing by Minimal Inhibition Concentration, Kinetics of Growth Inhibition of H. pylori, Urease Inhibitory Kinetic. Finally, to elucidate a possible action mechanism used in silico tools (Software AutoDock 4.2.6 and BioVia Discovery v.19.1.0.1.18287). ResultsThe lipophilic fraction of P. americana seed detected oleic acid, linoleic acid, and avocadenofuran compounds, and the phenolic fraction showed the presence of catechin, rutin, ellagic, and chlorogenic acid, among others. Phenolic compounds conformational changes during oral-gastric digestion due to mechanical and acid hydrolysis, while lipophilic compounds showed a 20% increase in the gastric phase. Persea americana Mill. seed ingredient (3.08 μg/mL) showed total in vitro inhibition of clinical and reference strains of H. pylori, likewise, the lipophilic fraction had a lower inhibition concentration (2.59 μg/mL) regardless of the strains. Among the mechanisms found in silico, inhibition of target proteins such as CagA, BabA, and MUC5 were observed, as virulence factors involving adherence and bacterial pathogenicity. ConclusionsThis research provides evidence that food ingredient from P. americana seed has antimicrobial in vitro potential against H. pylori clinical strains, through phenolic and mainly lipophilic compounds, opening new scientific evidence that supports the P. americana seed's traditional use.

Time maters: Exploring the dynamics of bioactive compounds content, bioaccessibility and antioxidant activity during Lupinus angustifolius germination

Germination is a process that enhances the content of health-promoting secondary metabolites. However, the bioaccessibility of these compounds depends on their stability and solubility throughout the gastrointestinal tract. The study aimed to explore how germination time influences the content and bioaccessibility of γ-aminobutyric acid and polyphenols and antioxidant capacity of lupin (Lupinus angustifolius L.) sprouts during simulated gastrointestinal digestion. Gamma-aminobutyric acid showed a decrease following gastrointestinal digestion (GID) whereas phenolic acids and flavonoids exhibited bioaccessibilities of up to 82.56 and 114.20%, respectively. Although the digestion process affected the profile of phenolic acids and flavonoids, certain isoflavonoids identified in 7-day sprouts (G7) showed resistance to GID. Germination not only favored antioxidant activity but also resulted in germinated samples exhibiting greater antioxidant properties than ungerminated counter parts after GID. Intestinal digests from G7 did not show cytotoxicity in RAW 264.7 macrophages, and notably, they showed an outstanding ability to inhibit the production of reactive oxygen species. This suggests potential benefit in mitigating oxidative stress. These findings contribute to understand the dynamic interplay between bioprocessing and digestion in modulating the bioaccessibility of bioactive compounds in lupin, thereby impacting health.

Lutein encapsulation into dual-layered starch/zein gels using 3D food printing: Improved storage stability and in vitro bioaccessibility

The ability of 3D printing to encapsulate, protect, and enhance lutein bioaccessibility was investigated under various printing conditions. A spiral-cube-shaped geometry was used to investigate the effects of printing parameters, namely zein concentration (Z; 20, 40, and 60 %) and printing speed (PS; 4, 8, 14, and 20 mm/s). Coaxial extrusion 3D printing was used with lutein-loaded zein as the internal flow material, and corn starch paste as the external flow material. The viscosities of the inks, microstructural properties, storage stability, and bioaccessibility of encapsulated lutein were determined. The sample printed with a zein concentration of 40 % at a printing speed of 14 mm/s (Z-40/PS-14) exhibited the best shape integrity. When lutein was entrapped in starch/zein gels (Z-40/PS-14), only 39 % of lutein degraded after 21 days at 25 °C, whereas 78 % degraded at the same time when crude lutein was studied. Similar improvements were also observed after storing at 50 °C for 21 days. Furthermore, after simulated digestion, the bioaccessibility of encapsulated lutein (9.8 %) was substantially higher than that of crude lutein (1.5 %). As a result, the developed delivery system using 3D printing could be an effective strategy for enhancing the chemical stability and bioaccessibility of bioactive compounds (BCs).

High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E.

The effects of high-pressure processing (HPP) (450 MPa/600 MPa/3 min) on the carotenoid and vitamin E contents of smoothies made from strawberry, orange juice, banana and apple, and the same smoothies enriched with dietary fiber from discarded carrots were compared. The contents and bioaccessibilities of these compounds were also evaluated over the course of 28 days at 4 °C. The application of HPP in the formulations significantly increased the contents of β-cryptoxanthin, α-carotene and β-carotene and retained the contents of lutein, zeaxanthin and vitamin E compared to untreated samples. A decreasing trend in the content of each compound was observed with an increase in storage time. The application of HPP initially led to reductions in the bioaccessibility of individual compounds. However, overall, during storage, there was an increase in bioaccessibility. This suggests that HPP influences cell structure, favoring compound release and micelle formation. HPP is a sustainable method that preserves or enhances carotenoid extractability in ready-to-drink fruit beverages. Furthermore, the incorporation of dietary fiber from carrot processing discards supports circular economy practices and enhances the health potential of the product.

The Effect of Different Grape Varieties and Adding Different Ratios of Mustard Seeds on the Phenolic Compounds, Antioxidant Capacity, and Bioaccessibility Values of Hardaliye under In Vitro Digestion

Hardaliye, grape-based fermented beverage, rich in antioxidant phenolic compounds. Bioaccessibility and antioxidant capacity of bioactive compounds in hardaliye, produced using varying amounts of mustard seeds (1%, 1.5%, and 2%) with Merlot and Papazkarası grape varieties, were evaluated under in vitro gastrointestinal digestion conditions. After digestion, Merlot and Papazkarası samples with 2% addition of mustard seed showed significantly higher total phenolic compounds (TPC) (358.48±14.73 and 89.01±2.42 mg GAE/L, respectively) compared to other samples (P<0.05). 2% mustard seed added Merlot samples resulted in the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) and cupric reducing antioxidant capacity (CUPRAC) values (19.06±3.91 and 9.96±1.83 mmol TEAC/L, respectively) which differed significantly from other samples (P<0.05). The Merlot sample with 2% addition of mustard seed showed significantly higher TPC, total flavonoid compounds (TFC), DPPH, and CUPRAC bioaccessibility values compared to other Merlot samples (P<0.05). For Papazkarası samples with 2% mustard seed addition, significant differences were observed only in terms of TPC and TFC bioaccessibility values (15.87±2.30% and 15.27±1.29%, respectively) compared to samples with 1% and 1.5% mustard seed addition (P<0.05). The study demonstrated that the bioaccessibility of bioactive compounds in hardaliye can vary depending on the grape variety and to some extent, the use of mustard seed. This suggests that the food matrix and interaction with other food matrices in the environment can affect the stability and bioavailability of bioactive compounds during simulated digestion.

An Apple and Acáchul Berry Snack Rich in Bioaccessible Antioxidants and Folic Acid: A Healthy Alternative for Prenatal Diets.

A fruit leather (apple and acáchul berry) oriented toward women of reproductive age was developed. The snack was supplemented with an ingredient composed of folic acid (FA) and whey proteins (WPI) to ensure the required vitamin intake to prevent fetal neural tube defects. In order to generate a low-calorie snack, alternative sweeteners were used (stevia and maltitol). The fruit leather composition was determined. Also, an in vitro digestion process was carried out to evaluate the bioaccessibility of compounds with antioxidant capacity (AC), total polyphenols (TPCs), total monomeric anthocyanins (ACY), and FA. The quantification of FA was conducted by a microbiological method and by HPLC. The leather contained carbohydrates (70%) and antioxidant compounds, mainly from fruits. Bioaccessibility was high for AC (50%) and TPCs (90%), and low for ACY (17%). Regarding FA, bioaccessibility was higher for WPI-FA (50%) than for FA alone (37%), suggesting that WPI effectively protected the vitamin from processing and digestion. Furthermore, the product was shown to be non-cytotoxic in a Caco-2 cell model. The developed snack is an interesting option due to its low energy intake, no added sugar, and high content of bioactive compounds. Also, the supplementation with WPI-FA improved the conservation and bioaccessibility of FA.

Investigating the Probiotic Potential of Vegan Puree Mixture: Viability during Simulated Digestion and Bioactive Compound Bioaccessibility.

This study aimed to develop a fermented puree mixture containing plant-based ingredients and potential probiotic strains Lacticaseibacillus rhamnosusK3 and Lactobacillus johnsonii K4. The survival of potential probiotic strains, changes in sugar and organic acid concentrations, bioaccessibility of polyphenols, and antioxidant capacity after simulated digestion were examined with sensory quality. The mixture of apple puree, chia seeds, and oat bran or oat flakes was fermented. The sensory quality of the puree mixture was assessed by the quantitative descriptive profile (QDP) method. In vitro digestion was simulated using a static gastrointestinal model. Antioxidant capacity and total polyphenol content were analyzed before and after the digestion phases. All samples changed sensory profiles after fermentation. The overall quality was above six out of ten for every product. Fermentation also changed the organic acid composition, with significant increases in lactic, succinic, and acetic acids. After the digestion process, the survival rate remained above 5.8 log10 CFU/g. As a result of fermentation with potential probiotics, the bioaccessibility of the total phenolics and antioxidant activity increased. These results showed that the addition of potential probiotic strains increases nutritional value and could help with healthy nourishment habits. This knowledge can guide the development of consumer-satisfying products in the food industry, expanding the probiotic food market with innovative alternatives.

Quantitative Analysis of Bioaccessible Phenolic Compounds in Aegean Bee Bread Using LC-HRMS Coupled with a Human Digestive System Model.

Bee bread, a valuable bee product that has recently attracted significant public interest as a nutritional supplement. The aim of this study was to evaluate the presence of phenolic compounds in bee bread samples from the Aegean Region and assess their bioaccessibility using a simulated human digestion model. Various extraction techniques, such as maceration, ultrasound-assisted extraction, and supercritical fluid extraction were employed to obtain extracts of bee bread. The antioxidant capabilities of these extracts were carried out using assays like DPPH⋅, ABTS⋅+ , CUPRAC, and β-carotene linoleic acid bleaching, and their effectiveness was quantified through IC50 values. The bioaccessibility of phenolic compounds was analysed by using LC-HRMS in a simulated human digestive system using ethanol extracts obtained from bee bread samples of each season by ultrasound-assisted extraction, which has the highest antioxidant activity. In the Aegean bee bread, a total of 25 phenolic compounds which were major phenolics including quercetin, ascorbic acid, isorhamnetin, kaempferol, and hyperoside were identified and quantified. Also, ascorbic acid was the one of the most bioaccessible compounds with the bioaccessibility index 35.38 % for 2021, 16.79 % for 2022. These findings underscore the substantial transformation of the phenolic profile of bee bread as it traverses the human digestive system.

Chemical characterization and the bioaccessibility of bioactive compounds from seriguela (Spondias purpurea L.) pulp and by-products flours

Seriguela (Spondias purpurea L.) is a fruit native to the semi-arid regions of Latin America. Flours prepared from Seriguela processing wastes (fibrous pulp, peels and seeds) were studied as a potential food ingredient rich in bioactive compounds and dietary fibers. The bioaccessibility of extractable phenolic compounds was evaluated after exposure to simulated gastrointestinal conditions. Peel and seed flours presented higher dietary fiber contents than pulp flour and were deemed potential sources of carotenoids and polyphenols. However, pulp flours presented higher bioaccessibility of polyphenols than the other by-products. Fourier Transform Infrared spectroscopy (FTIR) and gas chromatography analysis indicated the presence of polysaccharides such as pectin and hemicelluloses in the analyzed flours. Furthermore, compounds not yet reported in the literature, such as trigonelline and hydrolyzable tannins, were determined present in Seriguela wastes. As a contribution towards the valorization of seriguela by-products, our study demonstrated their technological potential to be applied in the formulation of processed foods.

Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products

Wheat bran (WB) and oat hull (OH) are two interesting undervalued cereal processing sources rich in total dietary fibre (TDF) and other associated bioactive compounds, such as β-glucans and polyphenols. The aim of this study was to optimise a combination chemical (enzymes) and physical (high hydrostatic pressure-temperature) strategies to increase the bioaccessibility of bioactive compounds naturally bound to the bran and hull outer layers. WB and OH were hydrolysed using food-grade enzymes (UltraFloXL and Viscoferm, for WB and OH, respectively) in combination with HPP at different temperatures (40, 50, 60 and 70 °C) and hydrolysis either before or after HPP. Proximal composition, phytic acid, β-glucans, total phenolics (TPs) and total antioxidant activity (TAC) were evaluated to select the processing conditions for optimal nutritional and bioactive properties of the final ingredients. The application of the hydrolysis step after the HPP treatment resulted in lower phytic acid levels in both matrices (WB and OH). On the other hand, the release of β-glucan was more effective at the highest temperature (70 °C) used during pressurisation. After the treatment, the TP content ranged from 756.47 to 1395.27 µmol GAE 100 g−1 in WB, and OH showed values from 566.91 to 930.45 µmol GAE 100 g−1. An interaction effect between the temperature and hydrolysis timing (applied before or after HPP) was observed in the case of OH. Hydrolysis applied before HPP was more efficient in releasing OH TPs at lower HPP temperatures (40–50 °C); meanwhile, at higher HPP temperatures (60–70 °C), hydrolysis yielded higher TP values when applied after HPP. This effect was not observed in WB, where the hydrolysis was more effective before HPP. The TP results were significantly correlated with the TAC values. The results showed that the application of optimal process conditions (hydrolysis before HPP at 60 or 70 °C for WB; hydrolysis after HPP at 70 °C for OH) can increase the biological value of the final ingredients obtained.

Matrix characteristics modulate black rice phenolic compounds bioaccessibility and antioxidant activity during simulated gastrointestinal digestion

Black rice (Oryza sativaL.) is a valuable source of bioactive phenolic compounds. This study aimed to explore the impact of the rice matrix on the recovery and bioaccessibility of total phenolic content (TPC), total anthocyanin content (TAC), phenolic composition, and total antioxidant activity (TAA) quantified as 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, 2,2-azinobis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, and ferric reducing activity power (FRAP) during simulated gastrointestinal digestion, in addition to physicochemical characterization of the samples. Freshly cooked black rice (CBR) and black rice phenolic extract (BRE) were subjected to three-phase simulated gastrointestinal digestion. The results showed that the CBR showed a lower recovery index for TPC, TAC, and TAA than that of the BRE during oral and gastric digestion. However, intestinal digestion of CBR increased the TPC and TAC recovery indices compared with the BRE matrix. Digestion of the CBR matrix resulted in a marked improvement (p < 0.05) in the bioaccessibility of monomeric anthocyanins and FRAP activity while maintaining comparable levels (p > 0.05) of TPC, ABTS, and gallic acid to the BRE matrix. Cyanidin-3-glucoside decomposition was evident during the intestinal digestion of both samples, followed by a notable surge in gallic acid and protocatechuic acid. Isolated starch (BRS) demonstrated superior starch digestibility during oral and intestinal digestion compared with CBR. The samples displayed distinct matrix characteristics, which were confirmed by the DSC, FTIR, and XRD patterns. These findings highlight the significance of the digestion matrix in determining the bioavailability and antioxidant capacity of rice-derived phenolic compounds.

Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds.

The growing demand for gluten-free products requires the study of alternatives to produce nutritionally and technologically favorable foods. The aim was to evaluate the content and antioxidant capacity of gluten-free bread enriched with whole flour of purple maize (PM) and how starch and bioaccessibility of antioxidant compounds were modified during in vitro digestion. Gluten-free bread was prepared with the addition of 34%, 50%, and 70% PM, and white maize bread served as control. The content of total polyphenols, anthocyanins, and antioxidant capacity through FRAP and TEAC was measured. Specific volume, crumb texture, and starch digestibility were determined in the breads. Simultaneously, in vitro digestion and dialysis by membrane were performed to evaluate the bioaccessible and potentially bioavailable fraction. Bread with 34% PM had a similar specific volume and crumb texture to the control, but higher content of polyphenols (52.91 mg AG/100 g), anthocyanins (23.13 mg c3-GE/100 g), and antioxidant capacity (3.55 and 5.12 µmol tr/g for FRAP and TEAC, respectively). The PM breads had a higher antioxidant content and capacity and higher slowly digestible and resistant starch than the control. These parameters increased as the PM proportion rose. After digestion, anthocyanins were degraded, polyphenols and antioxidant capacity decreased, but they remained potentially bioavailable, although to a lesser extent. Bread with 34% shows acceptable technological parameters, lower starch digestibility, and contribution of bioactive compounds with antioxidant capacity. This indicates that purple maize flour represents a potential ingredient to produce gluten-free bread with an improved nutritional profile.

Behavior of whey protein aggregates‐alginate beads filled with astaxanthin and chia oil during in vitro digestion

AbstractThe addition of whey proteins to alginate beads can enhance the functionality of encapsulation systems and improve the stability of the encapsulated bioactive compounds. In this work, chia oil (rich in omega‐3 fatty acids) and astaxanthin were encapsulated in alginate (100SA) and whey protein aggregates‐alginate (25WPA75SA) beads. The behavior of both types of beads during gastrointestinal digestion was assessed using the standardized INFOGEST in vitro methodology. Different mathematical models were used to analyze the release profile of the encapsulated bioactive compounds. Both types of beads protected the bioactive compounds during the gastric phase with release percentages lower than 10% and allowed their release during the intestinal phase with release percentages of up to 90%. The addition of whey protein aggregates did not affect the amount of bioactive compounds released. Furthermore, Korsmeyer‐Peppas model showed a highly accurate fit and the release coefficient (k) values indicated a higher release rate of the bioactive compounds from 25WPA75SA beads (25WPA75SA beads: k = 9.18 × 10−4 s−n and k = 1.07 × 10−3 s−n, 100SA beads: k = 3.80 × 10−5 s−n and k = 2.20 × 10−5 s−n, for astaxanthin and omega‐3 release, respectively). On the other hand, encapsulation slightly increased the chia oil lipolysis, but no differences were found between both types of beads. Finally, the bioaccessibility of both bioactive compounds were not influenced by the addition of whey protein aggregates.Practical applicationsChia oil (source of omega‐3 fatty acids) and the pigment astaxanthin are valuable bioactive compounds for the formulation of healthy foods. The encapsulation system developed combining sodium alginate and whey protein aggregates allowed the protection of the bioactive compounds during gastric digestion and their controlled release during intestinal phase. Our findings show a promising strategy that can be satisfactorily used to deliver lipophilic active compounds.

Challenges hindering the commercialization of nutraceuticals derived from agri-food by-products

Several agri-food by-products carry a significant amount of bioactive compounds and could potentially be transformed into nutraceuticals within the circular economy framework. However, the full realization of this potential is hindered by logistics, technological, biological, and regulatory challenges, slowing down the development of a robust nutraceutical market. The present article discusses the need for innovative solutions to optimize waste collection and transportation. The technological challenges in extracting and preserving bioactive compounds call for advancements in unconventional extraction methods and encapsulation approaches. Biological challenges, particularly regarding the bioaccessibility and bioavailability of bioactive compounds, underscore the importance of tailoring delivery methods for optimal efficacy. In addition, selected regulatory aspects need to be highlighted in order to clarify the need for harmonization in ensuring the safety and efficacy of nutraceuticals. Despite challenges, the potential rewards include health benefits, economic growth, and environmental sustainability, driven by the pivotal role of scientific research and interdisciplinary collaboration to realize the vision of a circular economy in the agri-food sector.

Effect of Cooking on Phenolic Compound Content and In Vitro Bioaccessibility in Sustainable Foods: A Case Study on Black Beans

Legume production and consumption have emerged as meeting sustainability principles. Legumes can help fight climate change, hunger, and obesity. Legumes are also a valuable dietary source of phytochemicals, whose content and composition vary depending on genotype, as well as on growing conditions, geographical origin, storage, and cooking. The health effects of legume consumption are nevertheless related to the bioaccessibility of these molecules, which is deeply affected by the cooking method. The aim of this study was to investigate the content and composition of phenolic compounds and anthocyanins present in black beans grown locally and cooked with three different methods (i.e., regular boiling, pressure-cooking, and microwave-cooking) and determine the in vitro biaccessibility. It emerged that Total Phenolic Content (TPC) and Total Anthocyanin Content (TAC) decreased significantly in all three cooked black beans. TPC loss was lowest (63%) in pressure-cooked beans and highest (77%) in boiled beans. TAC loss ranged between 93 and 98% but was not significantly different among treatments. Caffeic, t-ferulic, and sinapic acids were identified by HPLC. Cyanindin-3-O-glucoside and Peonidin-3-O-glucoside were also detected. The simulation of gastrointestinal digestion showed that phenolic compound bioaccessibility was highest when beans were boiled or pressure-cooked, while anthocyanins were mostly bioaccessible in pressure-cooked black beans.