Kumari Godagama Udaha Walauwe Uththara Pubudu, Gunathilake Katugampalage Don Prasanna Priyantha
Department of Food Science and Technology, Faculty of Livestock, Fisheries, & Nutrition, Wayamba University of Sri Lanka, Makandura, Sri Lanka.
J Food Biochem. 2020 Dec;44(12):e13499. doi: 10.1111/jfbc.13499. Epub 2020 Oct 5.
Influence of drying, juice processing, and simulated enteric digestion on bioactive constituents and bioactivity of Syzygium caryophyllatum fruit was assessed and compared with fresh blueberry (Vaccinium angustifolium). Methanolic extracts of fresh fruits and processed products and digesta at different digestion phases were analyzed for phenolics, flavonoids, anthocyanin, β-carotene, lycopene, and ascorbic acid contents, and antioxidant activities. The results indicated that fresh black-plum possesses higher bioactives content and antioxidant activities compared to processed black plum. The contents of bioactives and antioxidant activities reduced gradually due to gastrocolic digestion. Bioaccessibility and bioavailability of bioactives from blueberry, black-plum, and its products showed significant variations. These results highlighted that the alterations in contents of bioactives and antioxidant activities of black-plum due to drying, juice processing, and gastrocolic digestion could potentially influence on bioaccessibility and dialysis or potential bioavailability of bioactives found in black-plums. PRACTICAL APPLICATIONS: The present research produced a comprehensive cognition regarding alterations in the contents of bioactive constituents and antioxidant activity of black plum due to drying, juice processing, and gastrointestinal digestion, which can function as a new source of functional food.
评估了干燥、果汁加工和模拟肠道消化对丁香果实生物活性成分和生物活性的影响，并与新鲜蓝莓（越桔）进行了比较。分析了新鲜果实、加工产品以及不同消化阶段消化物的甲醇提取物中的酚类、黄酮类、花青素、β-胡萝卜素、番茄红素和抗坏血酸含量以及抗氧化活性。结果表明，与加工后的黑李相比，新鲜黑李具有更高的生物活性成分含量和抗氧化活性。由于胃肠消化，生物活性成分的含量和抗氧化活性逐渐降低。蓝莓、黑李及其产品中生物活性成分的生物可及性和生物利用度存在显著差异。这些结果突出表明，干燥、果汁加工和胃肠消化导致黑李生物活性成分含量和抗氧化活性的变化可能会对黑李中生物活性成分的生物可及性、透析或潜在生物利用度产生潜在影响。实际应用：本研究对干燥、果汁加工和胃肠道消化导致黑李生物活性成分含量和抗氧化活性的变化产生了全面的认识，这可以作为功能性食品的新来源。
