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Crystallinity changes of iron (hydr)oxides can occur due to many factors such as pH alterations, temperature, and aging. These alterations can influence solubility and therefore, the mobilization of potentially toxic elements (PTE) that are associated to iron (Fe) compounds. In this study, precipitates of pure and aluminum (Al) – iron (hydr)oxides with isomorphic substitution that were coprecipitated with arsenic (As) were evaluated regarding As availability and bioaccessibility after 7 years of aging. Both Fe (II) and Fe (III) were used, and both speciation of As were assessed: As (III) and As (V). Chemical composition of these compounds was assessed by using aqua regia and HNO3 digestion. Single chemical extractions with Mehlich-1, CaCl2 (0.01 M), citric acid (2%) and HNO3 0.43 M were performed to evaluate availability and bioaccessibility of As. The leaching behavior of the synthetic compounds was repeated in the aged compounds, compared with the fresh precipitates. Crystallinity of iron (hydr)oxides was tested by dithionite-citrate-bicarbonate and oxalate extractions. The association between As and well crystallized iron oxides is greater when aluminum is in the system, while in the absence of Al, As associated more with oxides of lower crystallinity. Leaching of As was greater in fresh precipitated materials when the primary source was Fe (III), while the aging process did not affect the Fe (II) precipitates. This study reinforces the importance of the long-term evaluation of iron compounds when incorporating trace elements, since the mobilization of them can promote health injuries. [ABSTRACT FROM AUTHOR]

Lipophilic micronutrients with health-promoting effects are highly sought after globally. Encapsulation protects these lipophilic micronutrients from oxidative degradation and enables controlled delivery at the targeted absorption site. Pickering emulsion, a particle-stabilized emulsion, has garnered research interest due to its excellent stability and surfactant-free properties. This review provides an up-to-date overview of bio-based Pickering emulsions stabilized by protein-, polysaccharide-, and protein/polysaccharide-based Pickering emulsifiers in delivering lipophilic micronutrients. Firstly, recent developments of bio-based Pickering emulsions in delivering lipophilic micronutrients are presented. The delivery performances of bio-based Pickering emulsions in terms of lipid digestibility and bioaccessibility are highlighted. The pros and cons of the latest characterization techniques for determining the lipid digestion profile and bioaccessibility by using in vitro digestion models of bio-based Pickering emulsions are also presented where the multi-stage static digestion model has advantages such as its ease of operation and relatively cheaper cost over dynamic digestion models. Lastly, the research gaps and suggestions for future research are addressed. [ABSTRACT FROM AUTHOR]

Although the anthocyanins of red radishes (ARR) rich in polyacylated pelargonidin glucosides are used as commercial food pigment, they are unstable. We found that the anthocyanin purity of the crude ARR extract can be rapidly increased by 5 times using D101 macroporous resin (mass ratio of extract:resin = 1:2.2). Capsule constructed by chitosan (CTS), pectin (PT) and yeast glucan particles (YGP) presented a high efficiency to encapsulate ARR. Liquid chromatography-mass spectrometry analysis verified that polyacylated pelargonidin glucosides in ARR were packed into the capsule. Microstructure observation and Fourier transforms infrared spectroscopy further confirmed the encapsulated structure. Co-encapsulation of CTS, PT and YGP showed effective protection for ARR against heat, oxygen, ascorbic acid, and physiological pH. This encapsulation also significantly improved the gastric and intestinal bioaccessibilities of ARR. These results suggested that the triplex-coated YGPs might be a promising strategy to protect and deliver polyacylated anthocyanin. [ABSTRACT FROM AUTHOR]

ABSTRACT Pomegranate is one of the most popular fruits worldwide, and it is important to maintain the overall quality and bioaccessibility of freshly squeezed pomegranate juices (PJS). The adverse effects of heat treatment on sensory properties and phytochemicals encourage the use of non‐thermal processes in the juice industry. Hereby, the effects of high‐pressure homogenization (HPH) (50, 100, and 150 MPa) on the physicochemical properties, antimicrobial activity, in vitro bioaccessibility, and antioxidant capacity of freshly‐squeezed PJS from different genotypes were investigated. Instrumental color values (L*, a*, and b*) of PJS generally decreased, while pH and aw values increased with HPH processing (p < 0.05). The antimicrobial activity of PJS was not significantly affected by HPH processing (p > 0.05). Sarıcakaya‐1 had higher bioactive constituent content and antioxidant capacity (DPPH‐ARA, ABTS‐ARA, and FRAP) than other genotypes (p < 0.05). Total phenolic content (TPC) and antioxidant capacity of PJS were increased by HPH treatment, whereas total anthocyanin content (TAC) and ascorbic acid content (AAC) were decreased (p < 0.05). Accordingly, HPH treatment enhanced the release of phenolics and antioxidant capacity in PJS, while largely maintaining the presence of heat‐sensitive compounds. Regardless of genotype and HPH treatment, in vitro gastrointestinal digestion adversely affected TPC, TAC, AAC, and antioxidant capacity of all PJS. However, the 150 MPa HPH treatment of Saricakaya‐1 had the highest values for TPC bioaccessibility and recovered ABTS‐ARA after in vitro gastrointestinal digestion (p < 0.05). Considering the overall data, 150 MPa HPH treatment can be recommended as an innovative approach to obtain minimally processed PJS to meet new trends in consumer demand. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSIONS Quercetin is a flavonoid compound with numerous bioactivities. However, the low solubility, easy degradation and low bioaccessibility limit its application. In this study, a novel interfacial crystallized oleogel emulsion was fabricated, where beeswax was used as the oleogelator, for quercetin encapsulation with enhanced stability and bioaccessibility.The process of interfacial crystallization was investigated using interfacial rheology and polarized microscopy, with a positive correlation between crystal density and beeswax content in the oil phase. Emulsion stability was directly linked to beeswax concentration in the oil phase, with 100 mg g−1 showing enhanced stability under storage, UVB light exposure and ionic conditions. Beeswax addition significantly increased the quercetin loading capacity of the emulsion; particularly, at a 200 mg g−1 beeswax concentration, the loading capacity was improved by 285.55%, and the environmental stability was enhanced against UV light and Ca2+. Ultimately, in vitro simulated digestion experiment indicated improved bioaccessibility of quercetin.This strategy significantly enriched the formulation of oleogel emulsion and its potential applications in delivering bioactive ingredients with high environmental vulnerability. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Grape pomace is the main byproduct of the wine industry and an important source of dietary fiber and phenolic compounds. Grape pomace powder (GPP) partially substituted 8, 10, 12, 15, and 25% of the wheat flour in bread formulations. The proximate composition, total dietary fiber content, phenolic compounds, texture profile, color, and bioaccessibility of phenolic compounds in vitro were measured in the bread. Bread sensory acceptance by consumers was determined using a 9-point hedonic scale. Compared with the control bread (CB), the 8% GPB-substituted bread presented the best results and exhibited an increase in total protein content (7.5%) and total dietary fiber content (6.1%). The total phenolic content was greater in GPB (5.1 mg GAE/g) than in CB (2.1 mg GAE/g). Adding GPP to the bread affected the color, and the color of the GPB-treated bread was darker than that of the CB-treated bread. Still, no significant differences were detected regarding the texture profile or consumer sensory acceptance between the GPB-treated and CB-treated bread. The in vitro analysis of phenolic compound bioaccessibility revealed no differences between the two samples during gastrointestinal digestion. GPP is an interesting byproduct that can be used in bakery. The replacement of 8% of the bread with GPP increased the nutritional content of the bread, particularly the protein, total dietary fiber, and total phenolic content, without affecting the texture or sensory acceptance of the bread. To understand the possible beneficial effect of GPB on consumers, further research on the bioavailability of phenolic compounds and the impact of dietary fiber increment needs to be assessed. [ABSTRACT FROM AUTHOR]

Gamma-aminobutyric acid (GABA) from plants has several bioactivities, such as neurotransmission, anti-cancer cell proliferation, and blood pressure control. Its bioactivities vary when exposed to pH, heat, and ultraviolet. This study analyzed the protective effect of the GABA encapsulation technique using gum arabic (GA) and maltodextrin (MD) and the freeze-drying method. The impact of different ratios of the wall material GA and MD on morphology, GABA content, antioxidant activity, encapsulation efficiency, process yield, and physical properties were analyzed. Results showed that the structure of encapsulated GABA powder was similar to broken glass pieces of various sizes and irregular shapes. The highest GABA content and encapsulation efficiency were, respectively, 90.77 mg/g and 84.36% when using the wall material GA:MD ratio of 2:2. The encapsulated powder's antioxidant activity was 1.09–1.80 g of encapsulation powder for each formula, which showed no significant difference. GA and MD as the wall material in a 2:2 (w/w) ratio showed the lowest bulk density. The high amount of MD showed the highest Hausner ratio (HR), and Carr's index (CI) showed high encapsulation efficiency and process yield. The stability of encapsulated GABA powder can be kept in clear glass with a screw cap at 35 °C for 42 days compared to the non-encapsulated one, which can be preserved for only 18 days under the same condition. In conclusion, this study demonstrated that the freeze-drying process for GABA encapsulation preserved GABA component extracts from brown rice while increasing its potential beneficial properties. Using a wall material GA:MD ratio of 2:2 resulted in the maximum GABA content, solubility, and encapsulation efficiency while having the lowest bulk density. [ABSTRACT FROM AUTHOR]

Summary: This study focuses on encapsulation of sugarcane polyphenols (SPs) to assess its impact on their bioaccessibility and efficacy in inhibiting starch digestion, thereby contributing to glycaemic control strategies. The hypothesis posits that encapsulation enhances both the bioaccessibility and functional effectiveness of SPs. Carboxymethyl cellulose (CMC) and carrageenan (CAR) were employed as encapsulating agents. The methodology included an evaluation of α‐amylase inhibitory activity and the bioaccessibility of SPs across various encapsulation formulations in vitro digestion, highlighting a specific formulation that combines 0.5% CMC and 0.5% CAR to encapsulate 0.4% SPs. Findings reveal that this formulation significantly increases SPs' bioaccessibility and exhibits the highest α‐amylase inhibitory activity, suggesting its potential to support a low glycaemic index (GI) diet (GI = 54.7). It was observed that the GI is significantly inversely correlated with the bioaccessibility of total polyphenols and proanthocyanidins in SPs, while the bioaccessibility of total flavonoids in SPs showed no significant effect on pGI. Interestingly, SPs encapsulated with CMC were less effective in inhibiting starch digestibility than unencapsulated SPs, attributed to the tight binding of CMC with polyphenols, which limits their interaction with starch and α‐amylase. The study highlights the crucial influence of encapsulation materials on polyphenol functionality and emphasises the need for strategic encapsulation in modulating glycaemic responses. These findings advance the understanding of how processing technologies can optimise the health benefits of dietary bioactives, guiding future research towards functional applications and dietary interventions for glycaemic control. [ABSTRACT FROM AUTHOR]

Summary: The present study aims to provide an overview of the impact of brown rice protein (BRP) conjugated with microcrystalline cellulose via the Maillard reaction on characteristic features of yoghurt and the bioaccessibility of essential minerals in this dairy product. The confirmation of conjugation was conducted using FTIR spectroscopy. Adding BRP or Maillard conjugate (MC) proved beneficial in enhancing the water‐holding capacity and decreasing the syneresis of samples. Additionally, yoghurt (MCY) containing the Maillard conjugate demonstrated superior performance in these properties. A lower number of pores and a stronger gel network (structural integrity) were identified in MCY compared to the other samples (BRPY: yoghurt containing BRP and PY: plain yoghurt). On the other hand, in general, supplementation of BRP and MC led to slight alteration in the concentration of aroma compounds. Similarly, the impact of BRP and MC on changes in the molecular weight distribution of proteins during in vitro gastrointestinal digestion was negligible. Bioaccessibility values of Ca and Mg in PY were 53.72% and 10.72%, respectively. The improvement in these values was observed in BRPY (Ca: 57.33% and Mg: 15.60%). Moreover, adding MC to yoghurt led to a tighter interface structure (indicating rigid gel), which allowed more minerals to bind, increasing mineral bioaccessibility (Ca: 64.40% and Mg: 31.14%). A higher general acceptability in sensory evaluation was scored for PY followed by MCY and BRPY. Ultimately, the positive effect of ingredients (especially MC) on yoghurt quality was obvious. [ABSTRACT FROM AUTHOR]

Papaya is one of the most consumed fruits around the world, which possesses low energy and is very suitable for those trying to reduce weight. Papaya is packed with a bunch of vitamins, minerals, as well as phenolic compounds. Phytochemicals have beneficial effects on the human body, including anti-cancer, anti-diabetic, and anti-dengue activities. Numerous studies have estimated nutritional and medicinal properties. The study of the bioaccessibility of papaya chemicals is important for both the food and medicine industries. This review summarizes the nutritional value and phytochemical content of different parts of papaya. Influencing factors like pre- and post-harvest on phytochemical content also have been reviewed. Further, the bioaccessibility and bioavailability of phytochemicals as well as the medicinal properties, based on the in vitro and in vivo studies are deeply reviewed. Finally, the research progress, gaps and interesting future aspects of papaya phytochemicals have been discussed. These phytochemical compounds are influenced by numerous factors, such as pre- and post-harvest, as well as extraction conditions. Many factors may affect the bioaccessibility and bioavailability of these phytochemicals, but there is limited information. Therefore, further studies like in vitro and in vivo experiments should be conducted to authenticate the efficiency of the papaya plant. [ABSTRACT FROM AUTHOR]

This research presents a rigorous comparative analysis of high‐pressure homogenization (HPH) and microfluidization (MF) for the production of krill oil (KO) emulsions, scrutinizing their impact on oxidative stability, bioaccessibility, and the behavior under in vitro simulated digestion. Our findings revealed that MF emulsions possessed a distinct advantage, with a droplet size and distribution that promoted exceptional oxidative stability, evidenced by a sustained reduction in oxidative markers and enhanced retention of bioactive components, including EPA and DHA, and the potent antioxidant astaxanthin. In contrast, HPH yielded larger and less uniform particles, correlating with diminished stability. The in vitro digestion studies underscored the superior bioaccessibility of MF emulsions, with a pronounced release of free fatty acids during the intestinal phase, indicative of an optimized digestion and absorption process due to the smaller droplet size of the emulsions. The study's insights advocate for the adoption of microfluidization in the food industry for the development of advanced delivery systems for n‐3 fatty acids, particularly in the context of KO‐based products. The technique shows promise in enhancing the quality, stability, and bioavailability of these products, which are rich in health‐promoting lipids. The microfluidization technique emerges as a promising avenue for the fortification of a diverse range of commercial food, beverage, and pharmaceutical products with lipids that contribute to health and wellness. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Flavonoids, found in common vegetables and fruits, have health benefits that are often limited by their low bioavailability. Excipient emulsions provide an effective strategy to overcome these obstacles. However, the nature of the emulsifier used to formulate excipient emulsions and the chemical structure of the flavonoids both affect the bioaccessibility of the flavonoids.The purpose of this study was to investigate the impact of the interfacial properties of excipient emulsions on the in vitro gastrointestinal fate of representative structural flavonoids (quercetin, kaempferol, and apigenin) through the INFOGEST method. Tween 80 (TW80) (a nonionic surfactant) was more effective at reducing the oil–water interfacial tension than whey protein isolate (WPI) (a protein‐based emulsifier) or octenyl succinic anhydride (OSA)‐modified starch (MS) (a polysaccharide‐based emulsifier). Moreover, TW80 created excipient emulsions with smaller oil droplets, which were more resistant to oral and gastric conditions. The WPI‐emulsions underwent severe flocculation in the gastric phase, leading to an appreciable increase in particle size (from 220 to 3000 nm). The TW80‐coated oil droplets were more digestible than WPI‐ or MS‐coated ones. This was attributed to the larger lipid surface area for lipase attachment. The bioaccessibility of quercetin, kaempferol, and apigenin was also affected by emulsifiers: TW 80 (25% to 45%) > WPI (14% to 29%) ≈ MS (15% to 25%). Flavonoid bioaccessibility appeared to be related to their molecular properties.This study provides guidance for the design of effective excipient emulsions to enhance the bioavailability of flavonoids. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Vitamin A is essential for poultry health, influencing vision, growth, antioxidant defense, reproduction, and immune function. However, it is highly sensitive to degradation when exposed to light, moisture, heat, and oxygen. To address this, vitamin A is typically formulated as retinyl acetate in small beadlets. These beadlets are commonly included in premixes for industrial poultry diets. However, variations in beadlet formulations among different producers can lead to differences in stability and bioavailability, potentially impacting their effectiveness and biological value for poultry. Understanding the stability and bioavailability of various vitamin A sources is crucial for optimizing poultry feeding strategies and ensuring adequate vitamin A supply. The stability of vitamin A can be evaluated through several methods, including premix stability, stability during pelleting, storage stability in feed, and the stability of pure vitamin A products. Bioavailability, which reflects how effectively vitamin A is absorbed and utilized by the animal, is typically assessed through in vivo studies, with liver retinol levels serving as a key indicator. To enhance poultry production, it is important to select vitamin A sources that offer both high stability and bioavailability. Effective feed management, including the use of stable and readily absorbed forms of vitamin A, can improve poultry health, growth rates, and overall production efficiency. [ABSTRACT FROM AUTHOR]

The Mediterranean Diet (MedDiet) is a widely recognized dietary pattern, with its effects largely attributed to “functional foods” which are able to positively influence one or more target functions, improving health and maintaining a state of well-being. In this review, three “case-study” typical of the MedDiet, such as artichokes, capers and table olives are considered as traditional functional vegetables rich in bioactive compounds, mainly polyphenols. The review extensively discusses the antioxidant effects of these molecules, as well as their role in aging prevention and reduction, maintaining human health, and influencing the abundance and composition of intestinal microbiota. Additionally, this review focuses on the fate of the dietary polyphenols along the digestive tract. Among biotechnological strategies, the review explores the role of fermentation process in modifying the biochemical profile, recovery, bioaccessibility and bioavailability of bioactive compounds present in some vegetable foods of MedDiet. Finally, the main challenges in the selection, addition, and maintenance of probiotic strains in traditional food products are also summarized, with a view to develop new probiotic carriers for “functional diets”. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the bioaccessibility and biostability of carotenoids, vitamin E isomers, and individual polyphenolic compounds after the in vitro gastrointestinal digestion of two types of berries (raspberry and blackberry fruits). The results of the polyphenols analysis showed that raspberry fruits contained higher concentrations of hydroxybenzoic acids, hydroxycinnamic acids, flavanols, and flavonols compared to blackberry fruits, but exhibited the lowest bioaccessibility values for all the studied polyphenol classes. Ellagic acid represented 13.63% and 2.65% of the hydroxybenzoic acids in raspberry and blackberry fruits. The hydroxybenzoic acids exhibited the highest bioaccessibility index in the intestinal phase of both types of berries, and gallic acid emerged as one of the most bioaccessible phenolic compounds. The bioaccessibility of carotenoids ranged between 15.7 and 17.30% for lutein, 5.52 and 7.56% for astaxanthin, and 7.85 and 9.93% for canthaxanthin, with elevated values being observed in raspberry fruits. Although vitamin E and carotenoids follow a similar path for absorption, the bioaccessibility of vitamin E isomers was higher than that of carotenoids, with γ-tocopherol being the most bioaccessible isomer in both raspberries and blackberries. Knowing the bioaccessibility of food constituents during digestion is crucial, as the potential effectiveness of bioactives for human health largely depends on the bioavailability of these molecules. [ABSTRACT FROM AUTHOR]

Curcumin (Cur), the primary curcuminoid found in Curcuma longa L., has garnered significant attention for its potential anti-inflammatory and antibacterial properties. However, its hydrophobic nature significantly limits its bioavailability. Additionally, adipose-derived stem cells (ADSCs) possess immunomodulatory properties, making them useful for treating inflammatory and autoimmune conditions. This study aims to verify the efficacy of poly(ε-caprolactone) nanocapsules (NCs) in improving Cur's bioavailability, antibacterial, and immunomodulatory activities. The Cur-loaded nanocapsules (Cur-NCs) were characterized for their physicochemical properties (particle size, polydispersity index, Zeta potential, and encapsulation efficiency) and stability over time. A digestion test simulated the behavior of Cur-NCs in the gastrointestinal tract. Micellar phase analyses evaluated the Cur-NCs' bioaccessibility. The antibacterial activity of free Cur, NCs, and Cur-NCs against various Gram-positive and Gram-negative strains was determined using the microdilution method. ADSC viability, treated with Cur-NCs and Cur-NCs in the presence or absence of lipopolysaccharide, was analyzed using the 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyl tetrazolium bromide assay. Additionally, ADSC survival was assessed through the Muse apoptotic assay. The expression of both pro-inflammatory (interleukin-1β and tumor necrosis factor-α) and anti-inflammatory (IL-10 and transforming growth factor-β) cytokines on ADSCs was evaluated by real-time polymerase chain reaction. The results demonstrated high stability post-gastric digestion of Cur-NCs and elevated bioaccessibility of Cur post-intestinal digestion. Moreover, Cur-NCs exhibited antibacterial activity against Escherichia coli without affecting Lactobacillus growth. No significant changes in the viability and survival of ADSCs were observed under the experimental conditions. Finally, Cur-NCs modulated the expression of both pro- and anti-inflammatory cytokines in ADSCs exposed to inflammatory stimuli. Collectively, these findings highlight the potential of Cur-NCs to enhance Cur's bioavailability and therapeutic efficacy, particularly in cell-based treatments for inflammatory diseases and intestinal dysbiosis. [ABSTRACT FROM AUTHOR]

BACKGROUND: This study evaluated for the first time the potential of orange passion fruit as a base for alcoholic and acetic fermentations, with a view to assessing its profile of organic acids and polyphenols, in vitro digestion, and biological activities. RESULTS: In terms of aliphatic organic acids, malic acid was the majority in the wine (3.19 g L−1), while in the vinegar, it was acetic acid (46.84 g L−1). 3,4‐Dihydroxybenzoic acid (3,4‐DHB) was the major phenolic compound in the wine and vinegar samples (3443.93 and 2980.00 μg L−1, respectively). After the in vitro gastrointestinal simulation stage, the wine showed high bioaccessibility for the compounds sinipaldehyde (82.97%) and 2,4‐dihydroxybenzoic acid (2,4‐DHBA, 81.27%), while the vinegar exhibited high bioaccessibility for sinipaldehyde (89.39%). Through multivariate analysis, it was observed that 3,4‐DHB was highly concentrated in the different digested fractions obtained from the wine. In contrast, in the vinegar, the stability of isorahmenetin and Quercetin 3‐o‐rhamnoside was observed during the in vitro digestion simulation. Lastly, the vinegar stood out for its inhibition rates of α‐amylase (23.93%), α‐glucoside (18.34%), and angiotensin‐converting enzyme (10.92%). In addition, the vinegar had an inhibitory effect on the pathogenic microorganisms Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes. CONCLUSION: Orange passion fruit has proved to be a promising raw material for the development of fermented beverages. Therefore, this study provides an unprecedented perspective on the use and valorization of orange passion fruit, contributing significantly to the advancement of knowledge about fermented products and the associated nutritional and functional possibilities. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: β‐Carotene (BC) is difficult to apply effectively in the food industry due to its low solubility and bioavailability. This work aimed to fabricate Moringa oleifera seed protein (MOSP) stabilized emulsions as delivery vehicles for BC and investigate the effect of aqueous phase conditions including pH and ionic strength on this system. RESULTS: All MOSP samples were positively charged and the particle size of MOSP increased with the increase of pH. At pH 5.0 and 0.2 mol L−1 sodium chloride (NaCl), the MOSP emulsion demonstrated the highest stability coefficient and minimal creaming index, while exhibiting a lower release rate in vitro digestion. The rheological behavior of all MOSP emulsions within the frequency range of 0.1–10 Hz was dominated by viscoelasticity, forming an elastic network structure through dispersed droplets. Additionally, the MOSP emulsion loaded with BC prepared at pH 5.0 and 0.2 mol L−1 NaCl displayed enhanced ultraviolet light stability (52.31 ± 0.03% and 51.86 ± 0.05%) as well as thermal stability (72.39 ± 8.67% and 86.78 ± 10.69%). Furthermore, the BC in the emulsion at pH 7.0 exhibited favorable stability (65.14 ± 0.02%) and optimal bioaccessibility (40.30 ± 0.04%) in vitro digestion. CONCLUSION: The results provided reference data for utilizing MOSP as a novel emulsifier and broadening the application of BC in the food industry. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Goji berry (Lycium barbarum L.) is a nutrient‐rich fruit and has received enormous interest for its health benefits. The beneficial effects of goji berry are linked to the absorption of bioactive compounds within the gastrointestinal digestion process and colon fermentation. Nonetheless, how certain bioactive compounds were released, and metabolism changed of the consumption of whole goji berries were still unclear. Therefore, the present study aimed to evaluate the digestion characteristics of key bioactive compounds in whole goji berries with an in vitro digestion model, and the effects of whole goji berries on the structure of gut microbiota were also investigated. Results showed that a significant release of carbohydrates during the digestion process, peaking within the first 15 min of the intestinal phase (421.4 ± 5.82 mg GE/g, dry weight, respectively), was observed, and the phenolic release reached the highest in the first 15 min of the gastric phase. Meanwhile, the bioaccessibilities of phenolic compounds and carbohydrates were determined to be 63.87% and 80.40%, respectively, after intestinal digestion. In addition, the undigested fractions of goji berries could be further fermented to produce short‐chain fatty acids, which decreased the colon pH value (from 7.38 to 6.71) as well as the Firmicutes/Bacteroidetes ratio. Moreover, the goji berries regulated the composition of gut microbiota by promoting beneficial bacteria such as Bacteroides, Parabacteroides, and Paraclostridium, whereas inhibiting the proliferation of harmful bacteria (e.g., Fusobacterium). Our results indicated that the goji berry exhibited significant bioactivity during the digestion and fermentation stage and might provide some new insights into the utilization of goji berries in healthy food processing. [ABSTRACT FROM AUTHOR]

Summary: Co‐digestion of cantaloupe (C) melon fresh cuts (FC) coated with probiotics [Lactiplantibacillus plantarum 75/xanthan gum with Natal plum (NP)] or beetroot leaves (BL) was evaluated to determine their bioaccessibility of individual anthocyanins (cyanidin‐3‐glucoside, cyanidin‐3‐O‐sambubioside) and carotenoids (lutein, trans‐β‐carotene and cis‐β‐carotene). Co‐digestion of probiotic‐coated C‐melon‐FC with NP increased the percentage (%) bioaccessibility of cyanidin‐3‐glucoside (11.18%) and cyanidin‐3‐O‐sambubioside (8.89%) compared to single digestion of Natal plum. Bioaccessibility of lutein (18.2%), trans‐β‐carotene (36.92%) and cis‐β‐carotene (16.74%) increased when co‐digestion of probiotic‐coated C‐melon‐FC with BL compared to the single digestion of uncoated C‐melon. Co‐digestion of C‐melon‐FC‐L75 with BL showed the highest antioxidant activity. L. plantarum had the highest LAB survival at the intestinal phase (6.01–6.26 Log CFU mL−1) during single and co‐digestion showing probiotic potential. C‐melon‐FC‐L75, Natal plum and beetroot leaves could be recommended as functional ingredients in meal preparation. [ABSTRACT FROM AUTHOR]

Summary: Fermentation may beneficially increase the bioaccessibility of minerals in legumes. In this study, the contents and in vitro bioaccessibilities of Ca, Mg, Fe and Zn were determined in lupin whole seed and dehulled seed during soaking, cooking and then fermentation with Bacillus subtilis into a natto analogue. For total mineral content, a significant loss (P < 0.05) of Mg was observed after cooking for both whole and dehulled seed. During pre‐processing, the Ca bioaccessibilities of whole and dehulled were highest (P < 0.05) in the soaked seed and for Mg was highest (P < 0.05) in the cooked samples. At all fermentation times, the bioaccessibility of all minerals was higher (P < 0.05) in the dehulled than the whole seed. Significant increases (P < 0.05) in bioaccessibility during fermentation were observed for Fe at 48 h and Zn 24 h in dehulled seed, providing the first evidence for the beneficial effect of lupin fermentation by B. subtilis in terms of Fe and Zn availability. [ABSTRACT FROM AUTHOR]

Foods are complex biosystems made up of a wide variety of compounds. Some of them, such as nutrients and bioactive compounds (bioactives), contribute to supporting body functions and bring important health benefits; others, such as food additives, are involved in processing techniques and contribute to improving sensory attributes and ensuring food safety. Also, there are antinutrients in foods that affect food bioefficiency and contaminants that increase the risk of toxicity. The bioefficiency of food is evaluated with bioavailability which represents the amount of nutrients or bioactives from the consumed food reaching the organs and tissues where they exert their biological activity. Oral bioavailability is the result of some physicochemical and biological processes in which food is involved such as liberation, absorption, distribution, metabolism, and elimination (LADME). In this paper, a general presentation of the factors influencing oral bioavailability of nutrients and bioactives as well as the in vitro techniques for evaluating bioaccessibility and is provided. In this context, a critical analysis of the effects of physiological factors related to the characteristics of the gastrointestinal tract (GIT) on oral bioavailability is discussed, such as pH, chemical composition, volumes of gastrointestinal (GI) fluids, transit time, enzymatic activity, mechanical processes, and so on, and the pharmacokinetics factors including BAC and solubility of bioactives, their transport across the cell membrane, their biodistribution and metabolism. The impact of matrix and food processing on the BAC of bioactives is also explained. The researchers' recent concerns for improving oral bioavailability of nutrients and food bioactives using both traditional techniques, for example, thermal treatments, mechanical processes, soaking, germination and fermentation, as well as food nanotechnologies, such as loading of bioactives in different colloidal delivery systems (CDSs), is also highlighted. [ABSTRACT FROM AUTHOR]

Spray drying is a well-established, energy efficient, and scalable process widely used in the food industry, however it may lead to thermal degradation of susceptible compounds, such as (poly)phenols, resulting in biological activity loss to some extent. In this study, we aimed to improve the physicochemical stability and bioaccessibility of (poly)phenols from Rosa pimpinellifolia fruit extract (Rosa extract) loaded in liposomes by generating solid particles via spray drying. Liposomes were conjugated with chitosan (Ch) and whey protein (Wp) to optimize the biopolymer concentrations by monitoring mean particle diameter, polydispersity index, and surface charge. The mean diameter of liposomes ranged between 135 and 210 nm upon optimal addition of Ch (0.4%, w/v) and Wp (4.0%, w/v) which also increased the entrapment efficiency of (poly)phenols from 74.2 to 77.8% and 79.1%, respectively. After spray drying, about 65–76% of the antioxidant capacity were retained in biopolymer-conjugated liposomes (Ch or Wp) while the retention rate was 48% in only spray-dried extract (Rosa extract powder). Compared to unencapsulated Rosa extract, spray drying (Rosa extract powder) and conjugation with Ch (Ch-Lip powder) or Wp (Wp-Lip powder) significantly increased the bioaccessibility of (poly)phenols and preserved their antioxidant capacity. Based on the findings of this study, Ch- or Wp-conjugation of liposomes prior to spray drying could improve physicochemical stability and protect (poly)phenols loaded in liposomes against processing stress and passage through the digestive tract. Further in vitro and in vivo investigations on a variety of bioactive compounds may draw more attention to their potential as functional foods. [ABSTRACT FROM AUTHOR]

Lentils (Lens culinaris Medik.), the earliest legumes grown by humans, are essential food sources in many countries. This review summarizes the nutrient profile, phytochemical profile, sensory properties, bioaccessibility, along with health benefits of lentils. Lentils are not only rich in protein, carbohydrates, and fats but various bioactive substances, especially flavonoids and phenolic acids. However, their bioavailability is poor due to the presence of certain antinutritional factors, containing tannins, phytic acid, protease inhibitors as well as lectins. Specific information for the bioaccessibility and bioavailability of phenolics and minerals in lentils is listed. Besides, several conventional along with novel techniques that used to improve bioaccessibility and bioavailability of lentils, such as soaking, dehulling, thermal processing, isoelectric precipitation, pulsed electric field, and high-pressure processing are introduced as well. In addition, various potential health benefits are reviewed, including anti-inflammatory, anticancer, antidiabetic, and anti-obesity properties. Thereby, increased consumption and utilization of lentils as functional foods are considered the key to combating certain chronic diseases in the human body. Lastly, some suggestions are put forward for the future direction of lentils. [ABSTRACT FROM AUTHOR]

Protein-based emulsion gels are an ideal delivery system due to their unique structure, remarkable encapsulation efficiency, and tunable digestive behavior. Freshwater mussel (Solenaia oleivora) protein isolate (SoPI), an emerging sustainable protein with high nutritional value, possesses unique value in the development of functional foods. Herein, composite emulsion gels were fabricated with SoPI and κ-carrageenan (κ-CG) for the delivery of curcumin. SoPI/κ-CG stabilized emulsions possessed a high encapsulation efficiency of curcumin with a value of around 95%. The addition of κ-CG above 0.50% facilitated the emulsion gel formation and significantly improved the gel strength with 1326 g. Furthermore, the storage and digestive stability of curcumin were significantly improved as the κ-CG concentration increased. At 1.50% κ-CG, around 80% and 90% curcumin remained after 21-day storage at 45 °C and the 6 h in vitro gastrointestinal digestion, respectively. The addition of 0.50% κ-CG obtained the highest bioaccessibility of curcumin (~60%). This study illustrated the potential of SoPI emulsion gels as a carrier for stabilizing and delivering hydrophobic polyphenols. [ABSTRACT FROM AUTHOR]

Efficient development of effective functional foods and nutraceuticals requires adequate estimation methods of the bioaccessibility of their bioactive compounds. Specially grain-based nutraceuticals and functional ingredients are often enriched in bound/low bioavailable bioactive phytochemicals. The objective of this work was to evaluate the differences in applying static or dynamic digestion models for the estimation of bioaccessibility of antioxidants present in cereal grain-based/fiber-rich ingredients produced using enzymatic hydrolysis and sprouting processes. Main liberated phenolic compounds, antioxidant activity (ABTS•+ and ORAC) and ferric reducing capacity were evaluated in the samples following three digestion protocols with differences based on their dynamism: static, semi-dynamic and dynamic. The samples digested with the dynamic method showed higher antioxidant and reducing capacities than those digested with the static and semi-dynamic protocols. The results obtained from the digests with the dynamic model showed a total phenol content (TPs) ranging from 1068.22 to 1456.65 μmol GAE 100 g−1 and antioxidant capacity values from 7944.62 to 15,641.90 μmol TE 100 g−1 (ORAC) and from 8454.08 to 11,002.64 μmol TE 100 g−1 (ABTS•+), with a reducing power ranging from 2103.32 to 2679.78 mmol Fe reduced 100 g−1 (FRAP). The dynamic character of the protocols used for developing bioactive cereal-based foods significantly affects the estimation of their bioaccessibility, probably giving a better approach to their potential bioavailability in in vivo systems. [ABSTRACT FROM AUTHOR]

Anthocyanins are vivid pigments found in fruits, flowers, and leaves of plants. They are a subclass of flavonoid polyphenols formed via conjugating anthocyanidin with sugar, and have garnered significant interest in various industries owing to their potential in serving as natural pigments and therapeutic agents. Anthocyanins have medical therapeutic potential due to their pharmacological mechanisms of action, such as scavenging free radicals in organisms, anti-inflammation and prevention of diabetes. However, the broad application of anthocyanins remains limited due to their poor stability and low bioaccessibility. This review provides a comprehensive overview of the current state and research advancements on anthocyanins, including 1) the various species, molecular structure, properties, stability and biosynthesis, 2) the extraction, purification and identification methods, and 3) the functions and recent applications of anthocyanins. By providing insights into the latest advances and applications of anthocyanins, this review aims to facilitate their efficient and scientific utilization as natural pigments in food processing and their integration into nutraceutical, cosmetic, and pharmaceutical products. And this review will contribute valuable guidance for future studies and innovative applications in food industries. [ABSTRACT FROM AUTHOR]

SUMMARY: Biofortification of green leafy vegetables with pro‐vitamin A carotenoids, such as β‐carotene, has remained challenging to date. Here, we combined two strategies to achieve this goal. One of them involves producing β‐carotene in the cytosol of leaf cells to avoid the negative impacts on photosynthesis derived from changing the balance of carotenoids and chlorophylls in chloroplasts. The second approach involves the conversion of chloroplasts into non‐photosynthetic, carotenoid‐overaccumulating chromoplasts in leaves agroinfiltrated or infected with constructs encoding the bacterial phytoene synthase crtB, leaving other non‐engineered leaves of the plant to sustain normal growth. A combination of these two strategies, referred to as strategy C (for cytosolic production) and strategy P (for plastid conversion mediated by crtB), resulted in a 5‐fold increase in the amount of β‐carotene in Nicotiana benthamiana leaves. Following several attempts to further improve β‐carotene leaf contents by metabolic engineering, hormone treatments and genetic screenings, it was found that promoting the proliferation of plastoglobules with increased light‐intensity treatments not only improved β‐carotene accumulation but it also resulted in a much higher bioaccessibility. The combination of strategies C and P together with a more intense light treatment increased the levels of accessible β‐carotene 30‐fold compared to controls. We further demonstrated that stimulating plastoglobule proliferation with strategy P, but also with a higher‐light treatment alone, also improved β‐carotene contents and bioaccessibility in edible lettuce (Lactuca sativa) leaves. [ABSTRACT FROM AUTHOR]

Nutritional supplementation enriched with protein and antioxidants has been demonstrated to effectively strengthen skeletal muscle function and mitigate the risk of sarcopenia. Dietary protein has also been a common carrier to establish bioactive delivery system. Therefore, in this study, a Pickering emulsion delivery system for rutin was constructed with whey protein, and its structural characteristics, bioaccessibility, and molecular interactions were investigated. In the in vivo study, zebrafish (n = 10 in each group), which have a high genetic homology to humans, were treated with dexamethasone to induce sarcopenia symptoms and were administered with rutin, whey protein and the Pickering emulsion, respectively, for muscle movement ability evaluation, and zebrafish treated with or without dexamethasone was used as the model and the control groups, respectively. Results showed that the Pickering emulsion was homogeneous in particle size with a rutin encapsulation rate of 71.16 ± 0.15% and loading efficiency of 44.48 ± 0.11%. Rutin in the Pickering emulsion exhibited a significantly higher bioaccessibility than the free form. The interaction forces between rutin and the two components of whey proteins (α-LA and β-LG) were mainly van der Waals forces and hydrogen bonds. After treatment for 96 h, the zebrafish in Picking emulsion groups showed a significantly increased high-speed movement time and frequency, an increased level of ATP, prolonged peripheral motor nerve length, and normalized muscular histological structure compared with those of the model group (p < 0.05). The results of this study developed a new strategy for rutin utilization and provide scientific evidence for sarcopenia prevention with a food-derived resource. [ABSTRACT FROM AUTHOR]

Kelp is a traditional healthy food due to its high nutritional content; however, its relatively high contents of iodine and arsenic have raised concerns about its edible safety. This study explored the effects of different cooking treatments on the contents of iodine and arsenic in kelp, evaluated the bioaccessibility and bioavailability of iodine and arsenic in kelp using in vitro digestion, and compared the differences in the transport characteristics of iodine in kelp and KIO3 using a Caco-2 monolayer cell transport model. The results show that the content of target elements that reached systemic circulation could be reduced by cooking and gastrointestinal digestion. The highest reductions in iodine and arsenic were 94.4% and 74.7%, respectively, which were achieved by boiling for 10 min. The bioaccessibility and bioavailability of iodine and arsenic were significantly improved by a cooking treatment. However, the contents of iodine and arsenic decreased significantly, with the bioaccessibility of iodine reducing from 3188.2 μg/L to 317.0 μg/L and that of arsenic reducing from 32.5 μg/L to 18.1 μg/L in the gastric phase after boiling. The findings also show that the efficiency of iodine transport in kelp and KIO3 was positively correlated with the transport time and negatively correlated with the concentration of iodine. With the increase in the iodine concentration, the rate of iodine transport in kelp decreased from 63.93% to 3.14%, but that of KIO3 was stable at around 35%, which indicates that the absorption efficiency of iodine from kelp was limited, even when too much kelp was ingested. In conclusion, the edible safety of kelp is significantly improved after cooking. The risk of excessive iodine and arsenic intake caused by consuming kelp is extremely low, and as an effective iodine supplement source, kelp has higher edible safety compared with KIO3. This study clarifies the safety of algae based on iodine and arsenic contents and also provides a basis for the formulation of food safety standards. [ABSTRACT FROM AUTHOR]

Background Results Conclusion The Pickering emulsion delivery technique is widely acknowledged for its efficacy in serving as a carrier that can encapsulate functional components effectively. Previous studies have shown significant differences in the stability of Pickering emulsions composed of different oil phases and in the bioaccessibility of the encapsulated functional ingredients. This study therefore investigated the effects of different carrier oils in the betulin self‐stabilized water‐in‐oil (W/O) Pickering emulsion on the stability of the emulsion and bioaccessibility of betulin.The results showed that the oil type was one of the main factors affecting the stability of the emulsion. Palm oil and coconut oil provided better storage stability and centrifugal stability due to the high saturated fatty acid content. The bioavailability of betulin correlated significantly with the composition and characteristics of fatty acids in carrier oils. Carrier oils rich in low‐saturation long‐chain fatty acids tended to release more free fatty acids (FFAs), thus forming larger and more mixed micelles with stronger swelling and dissolution ability, resulting in a relatively high bioaccessibility of betulin. In contrast, the bioaccessibility of betulin in the emulsion prepared by coconut oil (with high saturated fatty acid content) was relatively low (1.17%).The results of this study indicate that selecting an appropriate carrier oil is important for the design of self‐stabilized W/O Pickering emulsions to improve the bioaccessibility of betulin and other lipophilic bioactivities effectively. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This work aimed to evaluate the Caco‐2 cells as a model to study the epithelial transport of intestinal lipid extracts subjected to in vitro digestion, to establish a standard protocol for the determination of bioaccessibility and bioavailability of fatty acids in meat matrix, especially in those enriched with ω‐3 (eicosapentaenoic (EPA) and docosahexaenoic acids (DHA)). Samples were first subjected to in vitro digestion, and then, the intestinal extract was incubated with Caco‐2 cells. A first trial was conducted to select the most influencing variables on the fatty acid transport during Caco‐2 cell incubation: fat quantity on the intestinal extract, incubation time, and shaking. Then, a second experiment was carried out to determine the influence of these variables, being the fat quantity and the incubation time the most influencing factors on the transport and bioavailability of fatty acids. The effect of shaking was not so marked but seemed to improve the bioavailability of saturated fatty acids. This study also allows establishing the most suitable conditions: intestinal extracts with 30 mg of fat, longer incubation times (8 h), and shaking, achieving active and passive fatty acid transport without compromising the integrity of the Caco‐2 cell monolayer. The accurate results obtained for major and minor fatty acids, especially EPA and DHA are remarkable, due to the interest in these bioactive compounds. Thus, this study provides a combined protocol based on static in vitro digestion followed by Caco‐2 cell incubation to assess the bioaccessibility and bioavailability of fatty acids in meat samples. [ABSTRACT FROM AUTHOR]

Purpose: The original aim of the study was to determine, in a double-blind 3-arm crossover human trial (n = 7), the effect of supplemental levels of iron (25 mg) and zinc (30 mg) on β-carotene (synthetic) bioavailability (10 h postprandial). However, despite the high dose of supplemental β-carotene (15 mg) consumed with the high fat (18 g), dairy-based breakfast test meal, there was a negligible postprandial response in plasma and triglyceride rich fraction β-carotene concentrations. We then systematically investigated the possible reasons for this low bioavailability of β-carotene. Methods: We determined (1) if the supplemental β-carotene could be micellised and absorbed by epithelial cells, using a Caco-2 cell model, (2) if the fat from the test meal was sufficiently bioavailable to facilitate β-carotene bioavailability, (3) the extent to which the β-carotene could have been metabolised and converted to retinoic acid/retinol and (4) the effect of the test meal matrix on the β-carotene bioaccessibility (in vitro digestion) and Caco-2 cellular uptake. Results: We found that (1) The supplemental β-carotene could be micellised and absorbed by epithelial cells, (2) the postprandial plasma triacylglycerol response was substantial (approximately 75–100 mg dL−1 over 10 h), indicating sufficient lipid bioavailability to ensure β-carotene absorption, (3) the high fat content of the meal (approximately 18 g) could have resulted in increased β-carotene metabolism, (4) β-carotene bioaccessibility from the dairy-based test meal was sixfold lower (p < 0.05) than when digested with olive oil. Conclusion: The low β-carotene bioavailability is probably due to a combination of the metabolism of β-carotene to retinol by BCMO1 and interactions of β-carotene with the food matrix, decreasing the bioaccessibility. Trail registration: The human trail was retrospectively registered (ClinicalTrail.gov ID: NCT05840848). [ABSTRACT FROM AUTHOR]

BACKGROUND: Currently, olive leaves are considered waste, although their high phenolic content makes them a source of antioxidants that could be used directly. The aim of this work was to study the behavior of phenolic compounds contained in olive leaf from the olive mill production chain during their gastrointestinal digestion. RESULTS: Phenolic compounds in the gastric digestion analyzed by high‐performance liquid chromatography–diode array detection–mass spectrometry increased by 58% to 314.5% compared to the meal, while in the intestinal stage they ranged from 1.87 to 9.04 times higher. An increase of between 187% and 903% in bioaccessibility of phenolic compounds in the intestinal phase was observed, except for verbascoside. Furthermore, such compounds were fully bioavailable, except for apigenin‐7‐O‐glucoside, which showed a bioavailability of 56%. CONCLUSION: The current study showed that the concentration of oleuropein, apigegin‐7‐O‐glucoside, hydroxytyrosol hexoside and hydroxytyrosol contained in olive leaf continued to be extracted during the gastrointestinal digestion process. Furthermore, the results obtained with respect to their bioaccessibility and bioavailability suggest a good disposition to pass into the bloodstream where they could exert beneficial effects. Therefore, these results are promising for olive leaf becoming a consumable by‐product that could be directly ingested through a simple infusion. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Food nanoemulsions are known as very effective and excellent carriers for both lipophilic and hydrophilic bioactive compounds (BCs) and have been successfully used for controlled delivery and protection of BCs during gastrointestinal digestion (GID). However, due to sensitive and fragile morphology, BCs-loaded nanoemulsions have different digestion pathways depending on their properties, food matrix properties, and applied models for testing their digestibility and BCs bioaccessibility. Thus, this review gives a critical review of the behavior of encapsulated BCs into food nanoemulsions during each phase of GID in different static and dynamic in vitro digestion models, as well as of the influence of nanoemulsion and food matrix properties on BCs bioaccessibility. In the last section, the toxicity and safety of BCs-loaded nanoemulsions evaluated on in vitro and in vivo GID models have also been discussed. Better knowledge of food nanoemulsions' behavior in different models of simulated GI conditions and within different nanoemulsion and food matrix types can help to standardize the protocol for their testing aiming for researchers to compare results and design BCs-loaded nanoemulsions with better performance and higher targeted BCs bioaccessibility. HIGHLIGHTS: Food nanoemulsions are effective and excellent carriers for bioactive compounds (BCs). Nanoemulsions are often subject to morphological and structural changes during digestion. BC-s loaded nanoemulsions have different digestion pathways in different digestion models. BC-s have different bioaccessibility in different nanoemulsion models. Food matrix can affect the bioaccessibility of BCs entrapped in nanoemulsions. [ABSTRACT FROM AUTHOR]

Berberine (BER) is an alkaloid found, together with other protoberberinoids (PROTBERs), in several species used in medicines and food supplements. While some herbal preparations containing BER and PROTBERs, such as Berberis aristata DC. bark extracts, have shown promising potential for human health, their safety has not been fully assessed. Recently, the EFSA issued a call for data to deepen the pharmacokinetic and pharmacodynamic understanding of products containing BER and PROTBERs and to comprehensively assess their safety, especially when used in food supplements. In this context, new data were collected in this work by assessing: (i) the phytochemical profile of 16 different commercial B. aristata dry extracts, which are among the most widely used preparations containing BER and PROTBERs in Europe; (ii) the In Vitro and In Silico investigation of the pharmacokinetic properties of BER and PROTBERs; (iii) the In Vitro cytotoxicity of selected extracts in different human cell lines, including tests on hepatic cells in the presence of CYP450 substrates; (iv) the effects of the extracts on cancer cell migration; and (v) the In Vitro molecular effects of extracts in non-cancer human cells. Results showed that commercial B. aristata extracts contain BER as the main constituent, with jatrorrhizine as main secondary PROTBER. BER and jatrorrhizine were found to have a good bioaccessibility rate, but they interact with P-gp. B. aristata extracts showed limited cytotoxicity and minimal interaction with CYP450 substrates. Furthermore, tested extracts demonstrated inhibition of cancer cell migration and were devoid of any pro-tumoral effects in normal cells. Overall, our work provides a valuable overview to better elucidate important concerns regarding botanicals containing BER and PROTBERs. [ABSTRACT FROM AUTHOR]

Blueberry fruits are rich in anthocyanins. There are 25 known anthocyanidins found in blueberries (Vaccinium spp.) until now. Anthocyanins found in blueberries have attracted considerable interest for their outstanding abilities as antioxidants, anti-inflammatory agents, anti-diabetic, anti-obesity, and neuroprotection compounds, as well as their potential for preventing cardiovascular diseases, protecting vision, and inhibiting cancer development. However, their application is constrained by issues related to instability and relatively low bioavailability. Thus, this review provides a detailed overview of categories, functions, stability, and bioavailability of blueberry anthocyanins and their practical applications. The available studies indicate that there is more potential for the industrial production of blueberry anthocyanins. [ABSTRACT FROM AUTHOR]

Arsenic (As) contamination in rice is a global public health concern, particularly in Asian countries where rice is the staple food. Current health-based limits for As in rice are typically derived from total As concentrations, resulting in overly stringent values. This study aimed to determine As bioaccessibility in rice, estimate dietary intakes of inorganic As (iAs) at different consumption rates, evaluate the cancer and non-cancer risks associated with iAs exposure through rice consumption, and assess the feasibility of deriving more accurate health-based limits for As in rice after incorporating rice As bioaccessibility. Bioaccessibility of As ranged from 60.7% to 104.5% in rice samples. Estimated iAs intake varied from 0.04 to 1.40 μg/kg BW/day at rice consumption rates of 100–300 g/day. Incorporating rice As bioaccessibility resulted in lower iAs intake estimates of 0.03–1.18 μg/kg BW/day. The non-cancer and cancer risks associated with iAs exposure are concerning for populations with higher rice consumption rates and elevated rice iAs concentrations. Health-based limits for iAs in rice for different regions across China are discussed after incorporating rice As bioaccessibility. This study contributes to the development of regional or national safety limits for As in rice, based on As bioaccessibility in rice. [ABSTRACT FROM AUTHOR]

Table olives are high in salt, which can negatively impact cardiovascular health. It is essential to reduce their salt content to mitigate such risk. The objectives of the study were to develop an appropriate protocol to determine mineral bioaccessibility in green Spanish-style Manzanilla table olives and to use it to evaluate, for the first time, the effects of replacing 50% NaCl in the packaging brine with KCl, CaCl2, and MgCl2 on this characteristic. After testing, Miller's protocol with a post-digestion re-extraction was chosen. The mineral bioaccessibility found was as follows: Na, 93–98%; K, 94–100%; Ca, 19–27% (the lowest accessibility); Mg, 78–91% (moderately accessible); and non-added P, 55–67%. Bioaccessible amounts (mg/100 g pulp) of added minerals in runs were 151–503 for K, 53–109 for Ca, and 54–143 for Mg. The bioaccessible mineral vs. salt concentrations were modelled and plotted using RSM, illustrating the possible predictions from the tested range of combinations. The bioaccessibility of Ca and Mg was approximately 70% and 15% lower than the values indicated on the label based on the chemical analysis. The results discourage Ca fortification in packaging and suggest including bioaccessibility, markedly influenced by the food matrix, on the label for accurate nutritional information. [ABSTRACT FROM AUTHOR]

Phosphorus (P) plays an important role in immobilizing heavy metals (HMs), thereby preventing their accumulation, especially in edible parts of crops. In this study, vermicompost (VM) and chemical fertilizers (CFs) were used as soil amendments to increase the available P concentration in soil contaminated with cadmium (Cd) and nickel (Ni), with the aim of reducing their bioavailability, uptake, and bioaccessibility. Using CF and VM as soil amendments substantially increased the available P and exchangeable potassium concentrations in the soil. Furthermore, VM addition led to an increase in OM content and in exchangeable calcium and magnesium, resulting in the improved growth of lettuce. It also reduced the uptake of Cd and Ni in the two lettuce cultivars tested in the study. However, CF addition boosted the accumulation of Cd and Ni by increasing the soil acidity. CF addition, and especially VM addition, altered the chemical forms of Cd and Ni from active to inactive. Overall, the results of this study underscore the positive impact of using VM as a soil amendment on lettuce growth and the prevention of HM accumulation in edible parts of lettuce. VM addition led to decreased bioavailability, uptake, and bioaccessibility of HMs in soil, which could improve food safety and reduce potential risks associated with HM contamination. [ABSTRACT FROM AUTHOR]

Abstract Grape pomace is the main byproduct of the wine industry and an important source of dietary fiber and phenolic compounds. Grape pomace powder (GPP) partially substituted 8, 10, 12, 15, and 25% of the wheat flour in bread formulations. The proximate composition, total dietary fiber content, phenolic compounds, texture profile, color, and bioaccessibility of phenolic compounds in vitro were measured in the bread. Bread sensory acceptance by consumers was determined using a 9-point hedonic scale. Compared with the control bread (CB), the 8% GPB-substituted bread presented the best results and exhibited an increase in total protein content (7.5%) and total dietary fiber content (6.1%). The total phenolic content was greater in GPB (5.1 mg GAE/g) than in CB (2.1 mg GAE/g). Adding GPP to the bread affected the color, and the color of the GPB-treated bread was darker than that of the CB-treated bread. Still, no significant differences were detected regarding the texture profile or consumer sensory acceptance between the GPB-treated and CB-treated bread. The in vitro analysis of phenolic compound bioaccessibility revealed no differences between the two samples during gastrointestinal digestion. GPP is an interesting byproduct that can be used in bakery. The replacement of 8% of the bread with GPP increased the nutritional content of the bread, particularly the protein, total dietary fiber, and total phenolic content, without affecting the texture or sensory acceptance of the bread. To understand the possible beneficial effect of GPB on consumers, further research on the bioavailability of phenolic compounds and the impact of dietary fiber increment needs to be assessed. Graphical Abstract

【Objective】The research was conducted to explore the remediation effect of water regulation and biochar on farmland soil near mining areas and improve the safe use of farmland.【Method】Taking farmland soil near a lead-zinc mine in Yunnan as the research object, three water conditions: dry-wet alternation (G), flooding (Y) and natural moisture content (Z), and four biochar addition amounts of 0% (BC0, CK), 2.5% (BC1), 5.0% (BC2), and 7.5% (BC3) were set up. Through soil culture experiments, the effects of applying chicken manure biochar under different water regulation measures on the forms of Pb and Zn in heavy metal contaminated soil were studied.【Result】Under the three water conditions, the application of biochar could increase soil pH. The concentrations of water-soluble and exchangeable Pb and Zn in soil treated with biochar were significantly lower than that of CK, reducing the bioavailability of Pb and Zn. The mass fractions of oxidizable and residual Pb in soil treated with biochar increased, with ZBC2 treatment having the highest mass fractions of oxidizable and residual Pb, which were 64.58% and 25.06%, respectively. The mass fractions of residual Zn in soils under various treatments ranked as: dry-wet alternation > flooding > natural moisture content. Under different water conditions, the application of biochar significantly reduced the mass concentrations of TCLP-extracted Pb and Zn, both of which were far below the international limitation standards. Among them, the soil treated with GBC3 had the lowest concentration of TCLP-extracted Zn, which was 3.45 mg/L. The average mass fraction of Pb and Zn bioavailability by SGET method was lower than that by PBET method and SBET method, while the ZBC3 treatment by SGET method had the lowest mass fractions of Pb and Zn bioavailability, which were 0.43% and 0.27%.【Conclusion】The application of different amounts of biochar under three types of water regulation effectively passivated soil heavy metals Pb and Zn, reducing their harm to the soil environment. Under natural moisture content conditions, the application of high amounts of biochar (5.0%, 7.5%) had the best passivation effect on heavy metal Pb in soil; the optimal passivation effect of 7.5% biochar on heavy metal Zn in soil was observed under dry-wet alternation conditions.

Polyphenols are important secondary metabolites in plants, which have health benefits such as antioxidant, anti-inflammatory and anticancer effects. However, most polyphenols have low bioavailability after entering the gut. Studies have shown that microbial transformation can improve the availability of plant-based foods. In this article, the biotransformation of different phenols by microorganisms during the fermentation of plant-based foods is reviewed, and the changes in the composition and bioactivities of polyphenols before and after fermentation are analyzed, which is of great significance for revealing the mechanism of microbial transformation of polyphenols and for optimizing the application and development of polyphenols.

Abstract Red rice is a kind of whole grain with health benefits. Probiotic fermentation is widely applied to promote nutrient release from cereals and improve bioactivity. The study aims to investigate the impact of Lactiplantibacillus plantarum (L. plantarum) dy‐1 fermentation on the bioactivities, bioaccessibility, and lipid‐lowering activities of red rice. Results indicated that fermentation significantly increased the protein and total phenolic content by 1.7 and 1.4 times of red rice, as well as the content of essential and nonessential amino acids. Fermentation remarkably increased the bioaccessibility of phenolics and the antioxidant capacity of red rice during in vitro digestion. Additionally, Caenorhabditis elegans study revealed that fermented red rice extract reduced the triglyceride content, alleviated fat deposition, and regulated lipid metabolism by altering the genes in the fatty acid oxidation and synthesis, such as daf‐16, mdt‐15, nhr‐49, fat‐5, fat‐7, and hosl‐1. Therefore, L. plantarum dy‐1 fermentation was beneficial for improving bioaccessibility and lipid‐lowering activities of red rice, which will provide a reference for utilization of red rice as a functional food.

Abstract The processing of vegetables generates by‐products that are abundant in polyphenols and antioxidants. However, they degrade rapidly due to poor management and a short life expectancy. The present study aimed to evaluate the effect of in vitro digestion (IVD) on the phenolic compositions, antioxidant properties, and polyphenolic profile of the beetroot pomace (BP), carrot pomace (CP), and tomato pomace (TP) by‐products. The results showed a reduction in phenolic compositions for total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), and total proanthocyanidin content (TPAC), which ranged between 27.55% and 63.34%, 16.38% and 31.43%, 32.58% and 77.41%, and 28.81% and 60.78%, after IVD, respectively. Similarly, antioxidant activity evaluated by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), 2,2′‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS•+), Ferric‐reducing antioxidant power (FRAP), metal chelating activity (MCA), and reducing power (RP), also showed a reduction. High‐performance liquid chromatography with photodiode array detection (HPLC‐DAD) analysis of individual polyphenols varied widely for free and bound phenolic fractions of samples. Among the polyphenolic fractions, catechin (CAT) and protocatechuic acid (PCA) were the highest in BP and CP, respectively in free forms, has shown to be increased after gastrointestinal digestion. Naringenin (NAR) was recorded with the highest both in their free and bound forms in TP and reduced postdigestion. To the best of our knowledge, the present study is the first report to evaluate the effect of IVD on free and bound individual polyphenolic content in evaluated samples.

This study aimed to evaluate the digestive efficiency of food matrices supplemented with milk fat globule membrane isolated from buttermilk (BM-MFGM), using the INFOGEST in vitro digestion protocol hyphenated with the assessment of the digested material on the lipid profile of the Caco-2 cell culture model. First, we examined lipid profiles in food matrices supplemented with BM-MFGM and their subsequent digestion. The results showed distinct lipid profiles in different food matrices and micellar fractions. The presence of BM-MFGM lipids changed the cellular lipid profiles in Caco-2 cell cultures, with diverging contents in cholesteryl esters, triacylglycerides, and neutral lipids depending on the micellar food matrix factor. Hierarchical clustering analysis revealed patterns in cellular lipid responses to micellar stimuli, while volcano plots highlighted significant changes in cellular lipid profiles post-treatment. Thus, this study underscores the importance of in vitro digestion protocols in guiding food matrix selection for bioactive ingredient supplementation, elucidating intestinal epithelium responses to digested food stimuli. [ABSTRACT FROM AUTHOR]

Carotenoids, the natural pigments that confer the bright orange color of sea buckthorn berries, are also associated with several health benefits, such as antioxidant activity and skin and eye protection. Due to their lipophilic nature and localization, carotenoids are largely retained in the sea buckthorn pomace (SBP) resulting from juice production. Carotenoids from SBP (70.03 mg/100 g DW), extracted and characterized by HPLC-PDA, contained zeaxanthin (free and esterified) and beta-carotene as major compounds. The SBP carotenoids-enriched sunflower oil was further encapsulated in Ca-alginate hydrogel beads (98.4% encapsulation efficiency) using ionotropic gelation. The hydrogel beads were characterized by confocal laser scanning microscopy and scanning electron microscopy. Fairly good stability (>64%) of the encapsulated carotenoids in the alginate hydrogel beads during storage (30 days, 4 °C and 25 °C) was found, with zeaxanthin esters being the most stable compounds, for all the experimental conditions. The bioaccessibility of the total carotenoids (INFOGEST protocol) was 42.1 ± 4.6% from hydrated, and, respectively, 40.8 ± 4% from dehydrated SBP alginate hydrogel beads. The addition of yogurt to the dehydrated hydrogel beads had a positive effect on the bioaccessibility of free and esterified zeaxanthin, but not on that of the carotenes. In conclusion, SBP is a valuable source of carotenoids which can be protected by encapsulation in alginate hydrogel beads, thus still retaining a good bioaccessibility. [ABSTRACT FROM AUTHOR]

【Objective】The research was conducted to explore the remediation effect of water regulation and biochar on farmland soil near mining areas and improve the safe use of farmland.【Method】Taking farmland soil near a lead-zinc mine in Yunnan as the research object, three water conditions: dry-wet alternation (G), flooding (Y) and natural moisture content (Z), and four biochar addition amounts of 0% (BC0, CK), 2.5% (BC1), 5.0% (BC2 ), and 7.5% (BC3 ) were set up. Through soil culture experiments, the effects of applying chicken manure biochar under different water regulation measures on the forms of Pb and Zn in heavy metal contaminated soil were studied.【Result】Under the three water conditions, the application of biochar could increase soil pH. The concentrations of water-soluble and exchangeable Pb and Zn in soil treated with biochar were significantly lower than that of CK, reducing the bioavailability of Pb and Zn. The mass fractions of oxidizable and residual Pb in soil treated with biochar increased, with ZBC2 treatment having the highest mass fractions of oxidizable and residual Pb, which were 64.58% and 25.06%, respectively. The mass fractions of residual Zn in soils under various treatments ranked as: dry-wet alternation > flooding > natural moisture content. Under different water conditions, the application of biochar significantly reduced the mass concentrations of TCLP-extracted Pb and Zn, both of which were far below the international limitation standards. Among them, the soil treated with GBC3 had the lowest concentration of TCLP-extracted Zn, which was 3.45 mg/L. The average mass fraction of Pb and Zn bioavailability by SGET method was lower than that by PBET method and SBET method, while the ZBC3 treatment by SGET method had the lowest mass fractions of Pb and Zn bioavailability, which were 0.43% and 0.27%.【Conclusion】The application of different amounts of biochar under three types of water regulation effectively passivated soil heavy metals Pb and Zn, reducing their harm to the soil environment. Under natural moisture content conditions, the application of high amounts of biochar (5.0%, 7.5%) had the best passivation effect on heavy metal Pb in soil; the optimal passivation effect of 7.5% biochar on heavy metal Zn in soil was observed under dry-wet alternation conditions. [ABSTRACT FROM AUTHOR]

The interactions between phenolic compounds and dietary fibers have generally received considerable attention because these interactions have a variety of applications, for example, in the production of functional foods, in the pharmaceutical industry, or in the production of films used as packaging materials for food. The aim of this study was to investigate the interactions between two flavan-3-ols: procyanidin B1 and procyanidin B2, and dietary fiber β-glucan. The adsorption process was studied at different temperatures (25, 37 and 45 °C) and different pH values (1.5, 5.5 and 10.0). The adsorption capacity of β-glucan for procyanidins (qe) ranged from 44-489 mg g-1, depending on temperature and pH, and was generally higher for procyanidin B2. At the temperatures tested, the lowest qe values for both procyanidins were obtained at 37 °C, while at the pH values used, the lowest qe values were obtained at pH 5.5. The experimental data were fitted by Langmuir, Freundlich, Dubinin-Radushkevich, Temkin, and Hill isotherms. Analysis of the fit of the applied isotherms led to the conclusion that the adsorption process studied was physical in nature in the range of applied temperatures and pH values. The process was spontaneous and exothermic for both procyanidins. [ABSTRACT FROM AUTHOR]