Utilize este identificador para referenciar este registo: https://hdl.handle.net/1822/81277

TítuloEffect of gastrointestinal digestion on the bioaccessibility of phenolic compounds and antioxidant activity of fermented Aloe vera juices
Autor(es)Cuvas, Ruth
Santos, Pedro Miguel Ferreira
Cruz, Mario
Teixeira, J. A.
Belmares, Ruth
Nobre, Clarisse
Palavras-chaveplant-based beverages
fermented beverages
probiotics
natural bioactive compounds
in vitro digestion
biotransformation of phenolic compounds
Data14-Dez-2022
EditoraMultidisciplinary Digital Publishing Institute (MDPI)
RevistaAntioxidants
CitaçãoCuvas, Ruth; Ferreira-Santos, P.; Cruz, Mario; Teixeira, José A.; Belmares, Ruth; Nobre, Clarisse, Effect of gastrointestinal digestion on the bioaccessibility of phenolic compounds and antioxidant activity of fermented Aloe vera juices. Antioxidants, 11(12), 2479, 2022
Resumo(s)Plant-based beverages are enriched by the fermentation process. However, their biocompounds are transformed during gastrointestinal digestion, improving their bioaccessibility, which is of primary importance when considering the associated health benefits. This study aimed to evaluate the effect of in vitro gastrointestinal digestion on phenolic compound bioaccessibility and antioxidant activity of novel Aloe vera juices fermented by probiotic Enterococcus faecium and Lactococcus lactis. Aloe vera juices were digested using the standardized static INFOGEST protocol. During digestion, phenolic compounds and antioxidant activity (DPPH, ABTS, and FRAP) were accessed. The digestion process was seen to significantly increase the total phenolic content of the fermented Aloe vera juices. The fermentation of Aloe vera increased the bioaccessibility of juice biocompounds, particularly for kaempferol, ellagic acid, resveratrol, hesperidin, ferulic acid, and aloin. The phenolics released during digestion were able to reduce the oxidative radicals assessed by ABTS and FRAP tests, increasing the antioxidant action in the intestine, where they are absorbed. The fermentation of Aloe vera by probiotics is an excellent process to increase the bioavailability of beverages, resulting in natural added-value functional products.
TipoArtigo
URIhttps://hdl.handle.net/1822/81277
DOI10.3390/antiox11122479
ISSN2076-3921
Versão da editorahttps://www.mdpi.com/2076-3921/11/12/2479
Arbitragem científicayes
AcessoAcesso aberto
Aparece nas coleções:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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