Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
Food Res Int. 2019 Nov;125:108638. doi: 10.1016/j.foodres.2019.108638. Epub 2019 Aug 23.
Jabuticaba is a native Brazilian fruit rich in phenolic compounds as anthocyanins, showing several benefits for human health but a high sensibility to physicochemical digestion conditions. Gellan is a biopolymer that could be used as a material to protect and carry bioactive compounds, since this polysaccharide is resistant to gastric pH conditions. In this context, gellan gels containing jabuticaba extract were produced using two different ionic strength values (adding calcium ions), which resulted in varied structures. These gels were subjected to two different in vitro digestion processes, modifying the type of mechanical forces applied to simulate stomach and intestine movement conditions. Anthocyanins release (by pH differential method), mechanical properties, confocal and light microscopy of gels were evaluated during in vitro digestibility. Results showed that jabuticaba extract exerted effect on gels mechanical-structural properties, since an increase of stress at rupture (hardness) and a decrease of strain at rupture (deformability) were observed only in gels without calcium addition. Although all gellan gels have improved anthocyanins retention during simulated gastrointestinal digestion process, gels without calcium were more efficient. Our results demonstrated that gellan gels could act as good carriers for anthocyanins, but their efficiency is dependent on the matrix composition, demonstrating that specific studies should be accomplished to determine which changes may occur in the matrix after bioactive addition. Furthermore, our results showed that the type of mechanical forces applied during in vitro digestion is an important variable, since the use of compression (a more similar-to-in vivo system) rather than shear forces increased the release of anthocyanins.
嘉宝果是一种原产于巴西的水果，富含酚类化合物，如花青素，对人类健康有多种益处，但对理化消化条件非常敏感。结冷胶是一种生物聚合物，可用作保护和携带生物活性化合物的材料，因为这种多糖能抵抗胃的 pH 值条件。在这种情况下，使用两种不同的离子强度值（添加钙离子）生产了含有嘉宝果提取物的结冷胶凝胶，这导致了不同的结构。这些凝胶经受了两种不同的体外消化过程，改变了施加的机械力的类型，以模拟胃和肠道运动条件。通过 pH 差方法评估了体外消化过程中花青素的释放、凝胶的机械性能、共聚焦和光学显微镜。结果表明，嘉宝果提取物对凝胶的机械-结构性能有影响，因为仅在没有添加钙离子的凝胶中观察到破裂应力（硬度）增加和破裂应变（可变形性）降低。尽管所有结冷胶凝胶都在模拟胃肠道消化过程中提高了花青素的保留率，但没有添加钙离子的凝胶效率更高。我们的结果表明，结冷胶凝胶可以作为花青素的良好载体，但它们的效率取决于基质的组成，表明应该进行特定的研究来确定在添加生物活性物质后基质可能发生的变化。此外，我们的结果表明，体外消化过程中施加的机械力类型是一个重要的变量，因为使用压缩力（更类似于体内系统）而不是剪切力会增加花青素的释放。
