Physicochemical properties and bioaccessibility of phenolic compounds of dietary fibre concentrates from vegetable by-products

The agro-food industry generates a large volume of by-products, whose revaluation is essential for the circular economy. From these by-products, dietary fibre concentrates (DFCs) can be obtained. Therefore, the objective of this study was to characterise (a) the proximal composition by analysing sol...

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Autores: Vaz, Ana A., Odriozola Serrano, Isabel, Oms Oliu, Gemma, Martín Belloso, Olga
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10459.1/84389
Acceso en línea:https://doi.org/10.3390/foods11172578
http://hdl.handle.net/10459.1/84389
Access Level:acceso abierto
Palabra clave:Fibre
Artichoke
Red pepper
Cucumber
Carrot
Phenolic compounds
Compostos bioactius
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spelling Physicochemical properties and bioaccessibility of phenolic compounds of dietary fibre concentrates from vegetable by-productsVaz, Ana A.Odriozola Serrano, IsabelOms Oliu, GemmaMartín Belloso, OlgaFibreArtichokeRed pepperCucumberCarrotPhenolic compoundsCompostos bioactiusThe agro-food industry generates a large volume of by-products, whose revaluation is essential for the circular economy. From these by-products, dietary fibre concentrates (DFCs) can be obtained. Therefore, the objective of this study was to characterise (a) the proximal composition by analysing soluble, insoluble and total Dietary Fibre (DF), (b) the physicochemical properties, and (c) the phenolic profile of artichoke, red pepper, carrot, and cucumber DFCs. In addition, the bioaccessibility of phenolic compounds was also evaluated after in vitro gastrointestinal and colonic digestions. The results showed that the DFCs had more than 30 g/100 g dw. The water holding and retention capacity of the DFCs ranges from 9.4 to 18.7 g of water/g. Artichoke DFC presented high concentration of phenolic compounds (8340.7 mg/kg) compared to the red pepper (304.4 mg/kg), carrot (217.4 mg/kg) and cucumber DFCs (195.7 mg/kg). During in vitro gastrointestinal digestion, soluble phenolic compounds were released from the food matrix, chlorogenic acid, the principal compound in artichoke and carrot DFCs, and hesperetin-7-rutinoside in red pepper cucumber DFCs. Total phenolic content decreased after in vitro colonic digestion hence the chemical transformation of the phenolic compounds by gut microbiota. Based on the results, DFCs could be good functional ingredients to develop DF-enriched food, reducing food waste.This research was funded by Ministerio de Ciencia y Tecnologia, Gobierno de Espana: AGLRTI-2018-094268-B-C21.This research was funded by Ministerio de Ciencia y Tecnología, Gobierno de España: AGLRTI-2018-094268-B-C21.MDPI202220222022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.3390/foods11172578http://hdl.handle.net/10459.1/84389http://hdl.handle.net/10459.1/84389reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)Inglésinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C21info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C21Foods, 2022, vol. 11, núm.17, p.1-15cc-by (c) Vaz et al., 2022info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/oai:recercat.cat:10459.1/843892026-05-29T05:05:01Z
dc.title.none.fl_str_mv Physicochemical properties and bioaccessibility of phenolic compounds of dietary fibre concentrates from vegetable by-products
title Physicochemical properties and bioaccessibility of phenolic compounds of dietary fibre concentrates from vegetable by-products
spellingShingle Physicochemical properties and bioaccessibility of phenolic compounds of dietary fibre concentrates from vegetable by-products
Vaz, Ana A.
Fibre
Artichoke
Red pepper
Cucumber
Carrot
Phenolic compounds
Compostos bioactius
title_short Physicochemical properties and bioaccessibility of phenolic compounds of dietary fibre concentrates from vegetable by-products
title_full Physicochemical properties and bioaccessibility of phenolic compounds of dietary fibre concentrates from vegetable by-products
title_fullStr Physicochemical properties and bioaccessibility of phenolic compounds of dietary fibre concentrates from vegetable by-products
title_full_unstemmed Physicochemical properties and bioaccessibility of phenolic compounds of dietary fibre concentrates from vegetable by-products
title_sort Physicochemical properties and bioaccessibility of phenolic compounds of dietary fibre concentrates from vegetable by-products
dc.creator.none.fl_str_mv Vaz, Ana A.
Odriozola Serrano, Isabel
Oms Oliu, Gemma
Martín Belloso, Olga
author Vaz, Ana A.
author_facet Vaz, Ana A.
Odriozola Serrano, Isabel
Oms Oliu, Gemma
Martín Belloso, Olga
author_role author
author2 Odriozola Serrano, Isabel
Oms Oliu, Gemma
Martín Belloso, Olga
author2_role author
author
author
dc.subject.none.fl_str_mv Fibre
Artichoke
Red pepper
Cucumber
Carrot
Phenolic compounds
Compostos bioactius
topic Fibre
Artichoke
Red pepper
Cucumber
Carrot
Phenolic compounds
Compostos bioactius
description The agro-food industry generates a large volume of by-products, whose revaluation is essential for the circular economy. From these by-products, dietary fibre concentrates (DFCs) can be obtained. Therefore, the objective of this study was to characterise (a) the proximal composition by analysing soluble, insoluble and total Dietary Fibre (DF), (b) the physicochemical properties, and (c) the phenolic profile of artichoke, red pepper, carrot, and cucumber DFCs. In addition, the bioaccessibility of phenolic compounds was also evaluated after in vitro gastrointestinal and colonic digestions. The results showed that the DFCs had more than 30 g/100 g dw. The water holding and retention capacity of the DFCs ranges from 9.4 to 18.7 g of water/g. Artichoke DFC presented high concentration of phenolic compounds (8340.7 mg/kg) compared to the red pepper (304.4 mg/kg), carrot (217.4 mg/kg) and cucumber DFCs (195.7 mg/kg). During in vitro gastrointestinal digestion, soluble phenolic compounds were released from the food matrix, chlorogenic acid, the principal compound in artichoke and carrot DFCs, and hesperetin-7-rutinoside in red pepper cucumber DFCs. Total phenolic content decreased after in vitro colonic digestion hence the chemical transformation of the phenolic compounds by gut microbiota. Based on the results, DFCs could be good functional ingredients to develop DF-enriched food, reducing food waste.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.3390/foods11172578
http://hdl.handle.net/10459.1/84389
http://hdl.handle.net/10459.1/84389
url https://doi.org/10.3390/foods11172578
http://hdl.handle.net/10459.1/84389
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C21
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C21
Foods, 2022, vol. 11, núm.17, p.1-15
dc.rights.none.fl_str_mv cc-by (c) Vaz et al., 2022
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
rights_invalid_str_mv cc-by (c) Vaz et al., 2022
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.81155

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