Influence of Phenolic-Food Matrix Interactions on <i>In Vitro</i> Bioaccessibility of Selected Phenolic Compounds and Nutrients Digestibility in Fortified White Bean Paste

This model study aimed to evaluate the effect of phenolic–food matrix interactions on the <i>in vitro</i> bioaccessibility and antioxidant activity of selected phenolic compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin) as well as protein and starc...

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Autores principales:	Łukasz Sęczyk, Urszula Gawlik-Dziki, Michał Świeca
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	phenolic compounds food matrix interactions <i>in vitro</i> digestion bioaccessibility digestibility Therapeutics. Pharmacology RM1-950
Acceso en línea:	https://doaj.org/article/627944eb1c274c89969518ada617d34f
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spelling	oai:doaj.org-article:627944eb1c274c89969518ada617d34f2021-11-25T16:29:13ZInfluence of Phenolic-Food Matrix Interactions on <i>In Vitro</i> Bioaccessibility of Selected Phenolic Compounds and Nutrients Digestibility in Fortified White Bean Paste10.3390/antiox101118252076-3921https://doaj.org/article/627944eb1c274c89969518ada617d34f2021-11-01T00:00:00Zhttps://www.mdpi.com/2076-3921/10/11/1825https://doaj.org/toc/2076-3921This model study aimed to evaluate the effect of phenolic–food matrix interactions on the <i>in vitro</i> bioaccessibility and antioxidant activity of selected phenolic compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin) as well as protein and starch digestibility in fortified white bean paste. The magnitude of food matrix effects on phenolics bioaccessibility and antioxidant activity was estimated based on “predicted values” and “combination indexes”. Furthermore, the protein–phenolics interactions were investigated using electrophoretic and chromatographic techniques. The results demonstrated phenolic–food matrix interactions, in most cases, negatively affected the <i>in vitro</i> bioaccessibility and antioxidant activity of phenolic compounds as well as nutrient digestibility. The lowest <i>in vitro</i> bioaccessibility of phenolic compounds in fortified paste was found for quercetin (45.4%). The most negative impact on the total starch digestibility and relative digestibility of proteins was observed for catechin–digestibility lower by 14.8%, and 21.3% (compared with control), respectively. The observed phenolic–food matrix interactions were strictly dependent on the applied phenolic compound, which indicates the complex nature of interactions and individual affinity of phenolic compounds to food matrix components. In conclusion, phenolic–food matrix interactions are an important factor affecting the nutraceutical and nutritional potential of fortified products.Łukasz SęczykUrszula Gawlik-DzikiMichał ŚwiecaMDPI AGarticlephenolic compoundsfood matrixinteractions<i>in vitro</i> digestionbioaccessibilitydigestibilityTherapeutics. PharmacologyRM1-950ENAntioxidants, Vol 10, Iss 1825, p 1825 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	phenolic compounds food matrix interactions <i>in vitro</i> digestion bioaccessibility digestibility Therapeutics. Pharmacology RM1-950
spellingShingle	phenolic compounds food matrix interactions <i>in vitro</i> digestion bioaccessibility digestibility Therapeutics. Pharmacology RM1-950 Łukasz Sęczyk Urszula Gawlik-Dziki Michał Świeca Influence of Phenolic-Food Matrix Interactions on <i>In Vitro</i> Bioaccessibility of Selected Phenolic Compounds and Nutrients Digestibility in Fortified White Bean Paste
description	This model study aimed to evaluate the effect of phenolic–food matrix interactions on the <i>in vitro</i> bioaccessibility and antioxidant activity of selected phenolic compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin) as well as protein and starch digestibility in fortified white bean paste. The magnitude of food matrix effects on phenolics bioaccessibility and antioxidant activity was estimated based on “predicted values” and “combination indexes”. Furthermore, the protein–phenolics interactions were investigated using electrophoretic and chromatographic techniques. The results demonstrated phenolic–food matrix interactions, in most cases, negatively affected the <i>in vitro</i> bioaccessibility and antioxidant activity of phenolic compounds as well as nutrient digestibility. The lowest <i>in vitro</i> bioaccessibility of phenolic compounds in fortified paste was found for quercetin (45.4%). The most negative impact on the total starch digestibility and relative digestibility of proteins was observed for catechin–digestibility lower by 14.8%, and 21.3% (compared with control), respectively. The observed phenolic–food matrix interactions were strictly dependent on the applied phenolic compound, which indicates the complex nature of interactions and individual affinity of phenolic compounds to food matrix components. In conclusion, phenolic–food matrix interactions are an important factor affecting the nutraceutical and nutritional potential of fortified products.
format	article
author	Łukasz Sęczyk Urszula Gawlik-Dziki Michał Świeca
author_facet	Łukasz Sęczyk Urszula Gawlik-Dziki Michał Świeca
author_sort	Łukasz Sęczyk
title	Influence of Phenolic-Food Matrix Interactions on <i>In Vitro</i> Bioaccessibility of Selected Phenolic Compounds and Nutrients Digestibility in Fortified White Bean Paste
title_short	Influence of Phenolic-Food Matrix Interactions on <i>In Vitro</i> Bioaccessibility of Selected Phenolic Compounds and Nutrients Digestibility in Fortified White Bean Paste
title_full	Influence of Phenolic-Food Matrix Interactions on <i>In Vitro</i> Bioaccessibility of Selected Phenolic Compounds and Nutrients Digestibility in Fortified White Bean Paste
title_fullStr	Influence of Phenolic-Food Matrix Interactions on <i>In Vitro</i> Bioaccessibility of Selected Phenolic Compounds and Nutrients Digestibility in Fortified White Bean Paste
title_full_unstemmed	Influence of Phenolic-Food Matrix Interactions on <i>In Vitro</i> Bioaccessibility of Selected Phenolic Compounds and Nutrients Digestibility in Fortified White Bean Paste
title_sort	influence of phenolic-food matrix interactions on <i>in vitro</i> bioaccessibility of selected phenolic compounds and nutrients digestibility in fortified white bean paste
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/627944eb1c274c89969518ada617d34f
work_keys_str_mv	AT łukaszseczyk influenceofphenolicfoodmatrixinteractionsoniinvitroibioaccessibilityofselectedphenoliccompoundsandnutrientsdigestibilityinfortifiedwhitebeanpaste AT urszulagawlikdziki influenceofphenolicfoodmatrixinteractionsoniinvitroibioaccessibilityofselectedphenoliccompoundsandnutrientsdigestibilityinfortifiedwhitebeanpaste AT michałswieca influenceofphenolicfoodmatrixinteractionsoniinvitroibioaccessibilityofselectedphenoliccompoundsandnutrientsdigestibilityinfortifiedwhitebeanpaste
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Influence of Phenolic-Food Matrix Interactions on <i>In Vitro</i> Bioaccessibility of Selected Phenolic Compounds and Nutrients Digestibility in Fortified White Bean Paste

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