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

dc.contributor.authorVaz, Ana A.
dc.contributor.authorOdriozola Serrano, Isabel
dc.contributor.authorOms Oliu, Gemma
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2022-11-28T12:12:22Z
dc.date.available2022-11-28T12:12:22Z
dc.date.issued2022
dc.description.abstractThe 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.ca_ES
dc.description.sponsorshipThis research was funded by Ministerio de Ciencia y Tecnologia, Gobierno de Espana: AGLRTI-2018-094268-B-C21.ca_ES
dc.description.sponsorshipThis research was funded by Ministerio de Ciencia y Tecnología, Gobierno de España: AGLRTI-2018-094268-B-C21.
dc.identifier.doihttps://doi.org/10.3390/foods11172578
dc.identifier.idgrec032918
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10459.1/84389
dc.language.isoengca_ES
dc.publisherMDPIca_ES
dc.relationinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C21/ES/MEJORA DE LAS PROPIEDADES TECNOLOGICAS Y NUTRICIONALES DE ALIMENTOS UTILIZANDO GELES Y EMULSIONES FORMADOS A PARTIR DE CARBOHIDRATOS NO PURIFICADOS OBTENIDOS DE FUENTES ALTERN/ca_ES
dc.relationinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C21/ES/MEJORA DE LAS PROPIEDADES TECNOLOGICAS Y NUTRICIONALES DE ALIMENTOS UTILIZANDO GELES Y EMULSIONES FORMADOS A PARTIR DE CARBOHIDRATOS NO PURIFICADOS OBTENIDOS DE FUENTES ALTERN/
dc.relation.ispartofFoods, 2022, vol. 11, núm.17, p.1-15ca_ES
dc.rightscc-by (c) Vaz et al., 2022ca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectFibreca_ES
dc.subjectArtichokeca_ES
dc.subjectRed pepperca_ES
dc.subjectCucumberca_ES
dc.subjectCarrotca_ES
dc.subjectPhenolic compoundsca_ES
dc.subject.otherCompostos bioactiusca_ES
dc.titlePhysicochemical properties and bioaccessibility of phenolic compounds of dietary fibre concentrates from vegetable by-productsca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.type.versioninfo:eu-repo/semantics/publishedVersionca_ES
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