Bioaccessibility Of Polyphenols Research Articles (Page 1)

Motivated by the plant’s ethnopharmacological importance and the health conditions of the Sahrawi people, who have been living as refugees for over 50 years, this study comprehensively assessed the nutritional profile, secondary metabolite composition, in vitro bioaccessibility, and toxicological safety of Atriplex halimus L. leaves. The proximate analysis demonstrated richness in dietary fiber (44.41 ± 0.11 g/100 g) and essential macro/microelements, notably iron (142.0 ± 2.41 mg/100 g). The lipid profile features essential polyunsaturated fatty acids, specifically linoleic and α-linolenic acid, accounting for 40.6 ± 7.0% of total fatty acids. The UPLC-HR--MS characterization of two extracts tentatively identified 13 specialized metabolites, including uncommon flavonoids such as highly glycosylated forms of isorhamnetin and syringetin. Caffeic acid 3-sulfate and caffeic acid 4-sulfate were identified by NMR. Although in vitro antioxidant activity (DPPH/FRAP tests) was minimal, the traditional decoction showed high total polyphenol bioaccessibility (71.52 ± 0.46%) during simulated gastrointestinal digestion following the harmonized static protocol. The Ames test (using Salmonella typhimurium TA98 and TA1535) confirmed toxicological safety, as neither extract induced mutagenic or genotoxic effects. In conclusion, the robust nutritional composition, in vitro proven safety, and high polyphenol bioaccessibility suggest A. halimus leaves as a promising, nutrient-rich functional ingredient.

The low stability and bioaccessibility of polyphenols limit their application in functional foods. To address this, chlorogenic acid (CGA) and curcumin (CU) were selected as model compounds and co-encapsulated in spray-dried linseed oil (LO) multiple emulsions (MEs), using octenyl succinic anhydride-modified waxy maize starch as encapsulating agent. Water-in-oil-in-water MEs were prepared by two-step high-pressure homogenization and spray-dried under optimized conditions determined by response surface methodology to minimize surface oil. The resulting microparticles were characterized for encapsulation efficiency (EE), morphology, oxidative stability, and performance under simulated gastrointestinal digestion (INFOGEST protocol). Both CGA and CU exhibited high EE in microparticles (~88-90%), with spray drying significantly improving CGA retention compared to liquid emulsions. Microparticles also showed improved oxidative stability due to the presence of antioxidants. During digestion, CU bioaccessibility decreased (62.7%) relative to liquid MEs (83.6%), consistent with reduced lipid digestion. Conversely, CGA bioaccessibility was higher in microparticles (47.6%) than in MEs (29.2%), indicating a protective effect of the encapsulating agent under intestinal conditions. Overall, spray drying stabilized linseed oil-based MEs and enabled effective co-encapsulation of hydrophilic and lipophilic compounds, supporting their potential as multifunctional delivery systems for functional foods.

Unlocking the nutritional and phytochemical potential: metabolomics and bioaccessibility of polyphenols in south Indian edible flowers

Effect of high hydrostatic pressure treatment on antioxidant bioaccessibility from tomato juice and its modulation of gut microbiota.

Enhancement of bioaccessibility and modulation of green tea phenolic compounds through pre-transformation by Lactobacillus and Bifidobacterium strains.

Cocoa pod husk (CPH) has the potential to be utilized for polyphenol extraction to be used in functional food formulations and pharmaceutical formulations due to its health benefits. However, polyphenols are sensitive to environmental factors that reduce their stability and functionality. Therefore, encapsulation is necessary to protect their antioxidant capacity, mask undesirable flavours and smells, and, at the same time, allow the release of polyphenols in the gastrointestinal phases. This study encapsulated polyphenols using complex coacervation (CC) and spray drying (SD) with gum arabic (GA), sodium alginate (SA), chitosan (C), and gelatine (G), and evaluated yield (EY), encapsulation efficiency (EE), loading efficiency (LE), and bioaccessibility through in vitro digestion. The results showed that in the encapsulation using CC, the highest LE of 36.95 ± 7.63% was obtained using SA-G. In SD, significant differences in LE were observed among the tested encapsulant ratios, with the highest LE of 34.77 ± 1.2% achieved using GA (1:3). Bioaccessibility varied significantly depending on the encapsulation technique and encapsulating agent (EA) used. Using GA and spray drying (SD), the highest polyphenol release was achieved at 76.55 ± 5.10%, in contrast to only 6.41 ± 1.61% for the non-encapsulated extract. In conclusion, both techniques for encapsulating polyphenols extracted from CPH are efficient. However, SD allows for greater polyphenol bioaccessibility.

The valorization of agro-industrial byproducts like Habanero pepper (Capsicum chinense Jacq.) leaves has gained attention due to their high polyphenol content and bioactivity. In this study, phenolic-rich extracts were obtained using ultrasound-assisted extraction with natural deep eutectic solvents (NADES). Extracts were microencapsulated with maltodextrin, guar gum, and modified starch and incorporated into an isotonic beverage. The bioaccessibility of total and individual polyphenols were assessed through in vitro digestion by simulating fasting and postprandial conditions. Under fasting conditions, the enriched isotonic beverage showed significantly higher total phenolic content (6.98 ± 0.03 mg GAE/100 mL) compared to the control isotonic beverage (5.02 ± 0.22 mg GAE/100 mL), representing a 39% increase. Rutin and quercetin remained detectable throughout digestion, with final concentrations of 1.24 ± 0.05 and 1.10 ± 0.10 mg/100 mL, respectively, in the enriched beverage under postprandial conditions. These findings confirm the protective effect of the encapsulation matrix and highlight NADES as promising solvents for sustainable extraction. This work supports the integration of polyphenol microencapsulated into functional beverages as a novel strategy for delivering bioactive compounds from Capsicum chinense by-products.

In-vitro gastrointestinal digestion impact on bioaccessibility and antioxidant activity of polyphenols from microwave-roasted and pressure-cooked pigmented rice

Enhancement of polyphenol bio-accessibility from maqui residue through ultrasound-assisted O/W nano-emulsions stabilized with oat protein and sodium alginate

Sustainable techniques to enhance novel techno-functional properties and modulate starch digestibility of polyphenol-rich red rice flours with varying amylose content.

Assessing the effect of gastrointestinal conditions and solubility on the bioaccessibility of polyphenolic compounds from a white grape marc extract.

Riceberry rice has a dark purple color; and a high content of antioxidants, which could affect the digestion behaviors and its application. This study is aimed to analyze the starch digestion rate and predict the bio-accessibility of polyphenols in various modified Riceberry flours during the in vitro digestive process. It also discussed the relationship between the rate of digestion and polyphenol release, which provided basic information about the digestion behavior of Riceberry flour. Seven rice flour samples were used for this study, which included six physically treated flours: annealed flour (AF), heat moisture-treated flour (HMT), pregelatinized flour (Pregel), ultra-sonicated flour (US), wet microwave-treated flour (Wet), dry microwave treated flour (Dry), and untreated (control sample). The obtained results showed that, compared with the control sample, the digestion rate of the Pregel sample was higher, while the others had lower values. However, the Pregel sample showed the second highest rank of bio-accessible polyphenol during digestion after the US sample. While the HMT sample presented the lowest rate of starch digestion and release of bioactive compounds. This investigation also used an artificial neural network (ANN) to forecast the starch digestion and polyphenol bio-accessibility of rice flours. During digestion, the ANN model demonstrated a high capacity to predict the polyphenol bio-accessibility and starch hydrolysis percentage. There was a goodness of fit between the ANN-predicted and the actual values (R2 >0.95). The importance of the bioavailability and bio-accessibility analysis indicates the functional potential that flour can have, which could be predicted effectively by applying modern techniques such as the ANN model. Moreover, it was also concluded that the digestive tract readily absorbs released polyphenol compounds in rice flour, which also influences the rate of starch hydrolysis. However, the impact could vary depending on the flour’s starch fraction content and the polyphenol activity, which is a topic for future investigation. The high antioxidant content and low digestion rate of flour could be highly promising functional materials for application in the food industry.

Red grape pomace (RGP) is a recognized winery by-product due to its phenolic profile with valuable antioxidant power and beneficial health properties. Following the latest trends in food science and technology, this study valorizes the use of RGP to obtain a food ingredient rich in antioxidant phenolics. An integrated approach was proposed, investigating the production by spray drying of easy-to-handle microparticles, rich in stable compounds with antioxidant properties demonstrated after simulated digestion using in vitro assays and Caco-2 cells. The changes in microbiota composition after fermentation were also studied. Among investigated wall materials, maltodextrin/skimmed milk powder (1:1) 300 g L-1 offered the highest drying yield, appropriate moisture, solubility, and adequate microparticle morphology, as well as the best stability of polyphenols. Encapsulation improved the protection of phenolic compounds and the in vitro antioxidant capacity during 120 days of storage at 4 and 25 °C, as compared to those unencapsulated. Microencapsulated polyphenols bioaccessibility was evident in 15 out of 22 compounds initially quantified, with 6.6% potentially absorbed. The polyphenols from microcapsules modulated positively the microbial ecology after colonic fermentation. Those derived from intestinal digestion demonstrated the highest capacity to reduce the reactive oxygen species under oxidative stress conditions in Caco-2 cells. RGP could be used in the development of new food ingredients as a potential candidate for health promotion. This represents the first report on the benefits of RGP microcapsules as a food ingredient, validating its final biological effects in a cellular model considering the processing and digestion effects. © 2025 Society of Chemical Industry.

Jaboticaba berry is a rich source of polyphenols with bioactive properties. However, polyphenols are known for their high reactivity under environmental conditions, which poses a challenge to producing stable, functional components for the food industry. This study investigated the storage stability and bioaccessibility of polyphenols in microencapsulated jaboticaba juice over 21 days at three storage temperatures: −20 °C, 4 °C, and 25 °C. Additionally, phenolic compounds and antioxidant capacity were evaluated before and after in vitro simulated gastrointestinal digestion. Microencapsulation was performed by spray drying at 160 °C using maltodextrin at different concentrations (10%, 12%, and 15%) as the wall material. The results showed that the stability of polyphenols during storage was significantly influenced by both temperature and the proportion of maltodextrin. Greater degradation of phenolic compounds was observed at 25 °C, particularly in the formulation with 10% maltodextrin. On the other hand, the bioaccessibility of polyphenols was significantly higher in microencapsulated juice after simulated gastrointestinal digestion compared to non-encapsulated jaboticaba juice (p < 0.05). These findings suggest that microencapsulation technique improved the bioaccessibility of phenolic compounds in jaboticaba and promoted better stability with the use of a higher concentration of maltodextrin. In conclusion, microencapsulation is a promising strategy for the development of functional food products enriched with natural bioactive compounds, providing greater protection and efficiency in delivering their health benefits.

Polyphenols are known as secondary metabolites, which are crucial bioactive compounds that play a significant role in enhancing human health. Chromatographic methods are typically used to identify polyphenols after food extraction. The extraction methods are fundamental, however, they are implemented with some differences, including extractant type, according to the food. Polyphenols are mostly found in some foods, including grapes, olives, cherries, and apples. Foods have diverse polyphenols, which differ according to the food type. Moreover, they have flavonols, flavanols, flavones, flavanones, isoflavones, and anthocyanins as various subgroups of polyphenols, which can change in terms of quantity and quality along with several factors, including the type, growing region, germination time, and harvest season of the food. The consumption of polyphenols is crucial for human health due to their anti-cancer, anti-tumor, anti-inflammatory, cardiometabolic risk management, antimicrobial, immunomodulatory, and antioxidant effects. In the valorization of polyphenols, the consumption dose is also important to effectively benefit from the polyphenols of plant-based foods. Several in vitro and in vivo studies have tested the polyphenols' digestion ability and preservation ability in gut microbiota and their effect on the microbiota to determine the benefits and effects of polyphenols in several areas. According to these studies, polyphenols can be used to fight against disease. In addition, diverse applications, including encapsulation and polyphenol coating, are used to stabilize, preserve, and improve the bioaccessibility of polyphenols. Even though polyphenol-rich foods are consumed for nutrition in daily life, they are also used as nutritional ingredients in the food industry to produce functional foods, and functional foods are enriched with food by-products to enhance their nutritional value, especially in terms of polyphenols. Particularly, food by-products are used to enrich functional foods, which are preferred in healthy life diets due to the diversity and amount of bioactive ingredients, including the polyphenol types of the food by-products. Furthermore, polyphenols also provide the preservation ability of storage and improve the bioaccessibility of bioactive ingredients during the digestion of functional foods. This review article examines the polyphenol ingredients of several types of food used in the food industry. It explains the effective factors that affect the amount and type of food and determines the impact of polyphenols on polyphenol-enriched products and functional foods. The article also provides a brief exemplification of the value of polyphenol-rich food by-products in the context of functional food production. Several studies presented in this review article demonstrate the value of polyphenols, particularly in the food industry and functional food production.

Optimizing polyphenol bioaccessibility: the impact of freeze-drying on chlorogenic acid stability in vitelotte potatoes

This research is designed to explore the effect of roasting on the release, bioaccessibility, and bioactivity of polyphenols in highland barley (HB). The findings of in vitro digestion indicated that roasting significantly improved the bioaccessibility of polyphenols in HB flour (gastrointestinal digestion stage: raw HB: 187.28%, roasted HB: 285.65%; colonic fermentation stage: raw HB: 188.13%, roasted HB: 255.36%) and enhanced its antioxidant activity. Moreover, the inhibitory impacts of polyphenols on the activities of α -amylase, α-glucosidase, and lipase mainly occur in the small intestine. Roasting increased inhibitory activities of polyphenols on α-amylase, α-glucosidase, and lipase in the small intestine (p < 0.05), with IC50 values of 71.31 ± 1.35 μg FAE/mL, 60.44 ± 1.35 μg FAE/mL, and 52.94 ± 2.51 μg FAE/mL, respectively. HepG2 cells, a human hepatocellular carcinoma cell line, are commonly employed in oxidative stress and antioxidant studies due to their ability to mirror the protective effects of bioactive compounds against oxidative damage in liver cells. This study aimed to establish a model of H2O2-induced oxidative stress injury in HepG2 cells and to evaluate the protective effect of digested HB polyphenol extract against oxidative injury. It was found that the polyphenols extracted from roasted HB help reduce reactive oxygen species (ROS) and malondialdehyde (MDA) through increased activities of superoxide dismutase (SOD), glutathione (GSH), catalase (CAT), glutathione peroxidase (GPx), and total antioxidant capacity (T-AOC), thereby providing enhanced defense against oxidative damage in HepG2 cells. The findings of this research pave the way for the development of new functional foods utilizing roasted HB.

The generally very low bioaccessibility of polyphenols can be enhanced through several different strategies, especially when these metabolites are components of extracts used as food ingredients. This work explores the efficacy of pectin-zein beads as carriers for delivering p-coumaric acid), the main component of rice husk extract. Ten formulations were prepared using the ionic gelation technique, employing a Taghuci Design of Experiments to optimize zein, pectin, and CaCl2 concentrations. Zein content was found as the main parameter affecting the encapsulation efficiency. The highest value (51.77 ± 1.13%) was achieved using 10% zein, 3% pectin, and 4% CaCl2. p-coumaric acid bioaccessibility in the raw and encapsulated extracts was evaluated by adopting the Infogest digestion protocol and simulating a colon phase with Pectinex® Ultra SPL enzymes, evidencing that pectin-zein beads effectively improved p-coumaric acid stability in the extract. The encapsulation highly preserves p-coumaric acid during the gastric phase (bioaccessibility index 34%); conversely, an increased release was registered at the intestinal level, reaching approximately 80% and 100% during the duodenal and colon steps, respectively. Therefore, pectin-zein beads were demonstrated to be a promising tool for the development of active ingredients suitable for functional foods/food supplements aimed at enhancing health benefits through controlled intestinal delivery of bioactives.

Effect of starch structuring and processing on the bioaccessibility of polyphenols in starchy foodstuffs: A review.

Interaction of major tea polyphenols with bovine milk proteins and its effect on in vitro bioaccessibility of tea polyphenols.