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Impact of simulated human gastrointestinal digestion on the bioactive fraction of upcycled pineapple by-products

2022-01-01Journal article Open access
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dc.contributor.authorGómez-García, Ricardo
dc.contributor.authorVilas-Boas, Ana A.
dc.contributor.authorOliveira, Ana
dc.contributor.authorAmorim, Manuela
dc.contributor.authorTeixeira, José A.
dc.contributor.authorPastrana, Lorenzo
dc.contributor.authorPintado, Maria Manuela
dc.contributor.authorCampos, Débora A.
dc.date.accessioned2022-01-19T15:59:54Z
dc.date.available2022-01-19T15:59:54Z
dc.date.issued2022-01-01
dc.description.abstractPineapple by-products (peels and stems) from fruit processing industries were evaluated to understand its potential application as a functional food. Therefore, the bioactive compounds of pineapple by-products were characterized for prebiotic and antioxidant activities. A total characterization of soluble carbohydrates profile (simples and complex carbohydrates), as well as polyphenols was performed, after removal of enzymatic fraction from pineapple crude juice, allowing the decrease of proteolytic activity and improving the other biological activities. Results showed that pineapple liquid fraction, from stem and peels, can be applied as a prebiotic enhancer, promoting the growth of five probiotic microorganisms (two strains of Lactobacillus sp. and three strains of Bifidobacterium sp.), as a single carbohydrate source. Moreover, through HPLC (High Performance Liquid Chromatography) analysis, 10 polyphenols were identified in pineapple liquid fractions, with some expected differences between both evaluated by-products. Gastrointestinal tract was simulated, in a continuous mode to understand the impact of pH changes and gastrointestinal enzymes into pineapple liquid fractions. Results showed a digestion of high molecular weight polysaccharides into small molecular weight tri-, di-, and monosaccharides. There was an increase of samples antioxidant activity through the gastrointestinal stage, followed by the release of specific polyphenols, such as chlorogenic, coumaric, and ferulic acids. The prebiotic activity did not improve throughout the simulation, in fact, the prebiotic potential decreased throughout the different stages.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods11010126pt_PT
dc.identifier.eid85122504165
dc.identifier.issn2304-8158
dc.identifier.pmcPMC8750162
dc.identifier.pmid35010252
dc.identifier.urihttp://hdl.handle.net/10400.14/36496
dc.identifier.wos000741722900001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectBioactive compoundspt_PT
dc.subjectGastrointestinal tract simulationpt_PT
dc.subjectPineapple by-productspt_PT
dc.subjectPrebiotic activitypt_PT
dc.titleImpact of simulated human gastrointestinal digestion on the bioactive fraction of upcycled pineapple by-productspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue1pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume11pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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