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dc.contributor.authorFerreira-Santos, Pedro
dc.contributor.authorIbarz Martínez, Raquel
dc.contributor.authorFernandes, Jean-Michel
dc.contributor.authorPinheiro, Ana Cristina
dc.contributor.authorBotelho, Cláudia
dc.contributor.authorRocha, Cristina M. R.
dc.contributor.authorTeixeira, José António
dc.contributor.authorMartín Belloso, Olga
dc.description.abstractPolyphenolic extracts from pine bark have reported different biological actions and promising beneficial effects on human health. However, its susceptibility to environmental stresses (temperature, storage, etc.) and physiological human conditions prequires the development of efficient protection mechanisms to allow effective delivering of functionality. The aim of this work was to encapsulate pine bark extract rich phenolic compounds by spray-drying using maltodextrin, and understand the influence of encapsulation on the antioxidant and antimicrobial activity and bioaccessibility of phenolic compounds during gastrointestinal digestion. The optimized process conditions allowed good encapsulation efficiency of antioxidant phenolic compounds. The microencapsulation was effective in protecting those compounds during gastrointestinal conditions, controlling their delivery and enhancing its health benefits, decreasing the production of reactive oxygen species implicated in the process of oxidative stress associated with some pathologies. Finally, this encapsulation system was able to protect these extracts against acidic matrices, making the system suitable for the nutritional enrichment of fermented foods or fruit-based beverages, providing them antimicrobial protection, because the encapsulated extract was effective against Listeria innocua. Overall, the designed system allowed protecting and appropriately delivering the active compounds, and may find potential application as a natural preservative and/or antioxidant in food formulations or as bioactive ingredient with controlled delivery in pharmaceuticals or nutraceuticals.ca_ES
dc.description.sponsorshipThis research was funded by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020-Programa Operacional Regional do Norte. The study was also supported by program INTERREG V-B Sudoe (REDVALUE, SOE1/P1/E0123) and by the European Union’s Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant (MSCA-RISE; FODIAC; 778388). P.F.-S. is supported by a doctoral advanced training fellowship (call NORTE-69-2015-15), funded under the scope of Norte2020 (NORTE-08-5369-FSE-000036). R.I. thanks the University of Lleida for the UdL-Impuls post-doctoral contract.ca_ES
dc.relation.isformatofReproducció del document publicat a:
dc.relation.ispartofFoods, 2021, vol. 10, núm. 2, p. 328ca_ES
dc.rightscc-by (c) Ferreira-Santos et al., 2021ca_ES
dc.subjectPinus pinasterca_ES
dc.subjectMaltodextrin encapsulationca_ES
dc.subjectAntioxidant activityca_ES
dc.subjectAntibacterial activityca_ES
dc.subjectGastrointestinal digestionca_ES
dc.subjectOxidative stressca_ES
dc.titleEncapsulated Pine Bark Polyphenolic Extract during Gastrointestinal Digestion: Bioaccessibility, Bioactivity and Oxidative Stress Preventionca_ES

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cc-by (c) Ferreira-Santos et al., 2021
Except where otherwise noted, this item's license is described as cc-by (c) Ferreira-Santos et al., 2021