Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/81277
Título: | Effect 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-chave: | plant-based beverages fermented beverages probiotics natural bioactive compounds in vitro digestion biotransformation of phenolic compounds |
Data: | 14-Dez-2022 |
Editora: | Multidisciplinary Digital Publishing Institute (MDPI) |
Revista: | Antioxidants |
Citação: | Cuvas, 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. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/81277 |
DOI: | 10.3390/antiox11122479 |
ISSN: | 2076-3921 |
Versão da editora: | https://www.mdpi.com/2076-3921/11/12/2479 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_55988_1.pdf | 1,29 MB | Adobe PDF | Ver/Abrir |
Este trabalho está licenciado sob uma Licença Creative Commons