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Eggplant is a vegetable grown worldwide, and due to quality standards, large amounts of biomass are generated after harvest. Biomass is considered a source of bioactive compounds with antioxidant properties. Therefore, this research aimed to evaluate the bioaccessibility (BA) and antioxidant capacity of microencapsulated alkaloids from eggplant fruit biomass. Eggplant biomass was collected, and the total alkaloid content, antioxidant capacity (TEAC, FRAP, and ORAC), and alkaloid profile (UPLC/MS) were determined before and after the in vitro digestion of encapsulated and non-encapsulated alkaloids. In vitro digestion significantly reduced the total alkaloid content and antioxidant capacity of alkaloid-rich extracts. Microencapsulation increased the bioaccessibility of alkaloid-rich extracts threefold, and the antioxidant capacity increased by up to 50%. The antioxidant capacity of digested microcapsules increased, and their bioaccessibility was higher than that of non-encapsulated alkaloids. Solamargine and solasonine decreased by 17 and 15% BA, respectively, during in vitro digestion; however, microencapsulation protected these alkaloids during in vitro digestion and enhanced their content. This study demonstrates that microencapsulation is a feasible option to protect alkaloids and preserve their antioxidant capacity during gastrointestinal digestion, as well as to give added value to eggplant plant biomass. [ABSTRACT FROM AUTHOR]

The aim of this study was the characterization of chromatic, nutritional and nutraceutical properties of fifteen native maize genotypes of the races: conico norteño, elotes cónicos, raton, conico norteño × elotes cónicos, raton × elotes cónicos, Celaya × elotes cónicos, elotes cónicos × conico norteño from the northeast of Mexico. The results showed that the values of the color parameters L*, C* and h in genotypes range from 25.13 to 63.64, 2.41 to 33.58 and 14.36 to 359.19, respectively. The percentage of nutritional component varied from carbohydrates (71.30–74.88), protein (9.72–12.57) and moisture (7.98–9.67). The samples were rich in P, K, Mg, Zn and Fe. The total phenols content (free + bound) ranged from 349.39 to 485.71 mgGAE/100 g, showing bound fractions higher content than free fractions. The total flavonoids (free + bound) were from 24.00 to 105.75 mgCE/100 g, and for eight of the genotypes the bound fractions were higher than free fractions. Condensed tannins were only found in free fractions with values ranging from 33.70 to 158.55 mgCE/100 g. Total anthocyanins ranged from 1.38 to 74.52 mgC3GE/100 g. In HPLC analysis, ferulic acid (103.34–164.90 mg/100 g) was the main phenolic compound followed by coumaric acid (5.57–15.52 mg/100 g) and they were only identified in bound extracts. Finally, the antioxidant capacity (free + bound) expressed in µmolTE/100 g was from 1127.70 to 1875.70, 2826.90 to 4263.90, 730.94 to 1340.65 and 3484.80 to 5592.60 in DPPH, ABTS, FRAP and ORAC, respectively, and IC50 to DPPH and ABTS were expressed in mg/mL. In conclusion, significant correlation was found between chromatic versus antioxidant capacity, and anthocyanin content. In addition, higher phenolic content were found in bound extracts, and a genetic diversity was observed between maize genotypes. [ABSTRACT FROM AUTHOR]

Lactic acid fermentation increases the bioactive properties of shrimp waste. Astaxanthin is the principal carotenoid present in shrimp waste, which can be found esterified in the liquid fraction (liquor) after its lactic acid fermentation. Supercritical CO2 technology has been proposed as a green alternative to obtain astaxanthin from fermented shrimp waste. This study aimed to optimize astaxanthin extraction by supercritical CO2 technology from fermented liquor of shrimp waste and study bioaccessibility using simulated gastrointestinal digestion (GD) of the optimized extract. A Box–Behnken design with three variables (pressure, temperature, and flow rate) was used to optimize the supercritical CO2 extraction. The optimized CO2 extract was obtained at 300 bar, 60 °C, and 6 mL/min, and the estimated characteristics showed a predictive extraction yield of 11.17%, antioxidant capacity of 1.965 mmol of Trolox equivalent (TE)/g, and astaxanthin concentration of 0.6353 µg/g. The experiment with optimal conditions performed to validate the predicted values showed an extraction yield of 12.62%, an antioxidant capacity of 1.784 mmol TE/g, and an astaxanthin concentration of 0.52 µg/g. The astaxanthin concentration decreased, and the antioxidant capacity of the optimized extract increased during gastrointestinal digestion. In conclusion, our optimized supercritical CO2 process is suitable for obtaining astaxanthin from shrimp by-products after lactic acid fermentation. [ABSTRACT FROM AUTHOR]