Aguirre-Calvo Tatiana Rocio, Molino Silvia, Perullini Mercedes, Rufián-Henares JoséÁngel, Santagapita Patricio R
Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica y Departamento de Industrias, Buenos Aires, Argentina.
Food Funct. 2020 Dec 1;11(12):10645-10654. doi: 10.1039/d0fo02347g. Epub 2020 Nov 20.
The aim of the present work was to analyze the effect of in vitro gastrointestinal digestion-fermentation on antioxidant capacity, total phenols and production of short chain fatty acids (SCFAs) from biocompounds derived from beet waste (leaf and stem) encapsulated in different formulations of Ca(ii)-alginate beads. The encapsulated systems presented higher antioxidant capacity in different phases (digested and fermented) than the extracts without encapsulation, making Ca(ii)-alginate beads a suitable delivery vehicle. Levels of total phenolic compounds and antioxidant capacity of the fermented fraction were up to ten times higher than those of the digested fraction, boosted by the contribution of bioactive compounds from the by-product of beet as well as by sugars and biopolymers. Among the formulations used, those that had excipients (sugars and/or biopolymers) presented a better overall antioxidant response than the beads with just alginate. Guar gum and sucrose lead to a promising enhancement of Ca(ii)-alginate beads not only for preservation and protection but also in terms of stability under in vitro digestion-fermentation and production of SCFAs.
本研究的目的是分析体外胃肠消化发酵对不同配方海藻酸钙（Ca(ii)）包埋甜菜废弃物（叶和茎）中生物化合物的抗氧化能力、总酚含量以及短链脂肪酸（SCFAs）生成的影响。与未包埋提取物相比，包埋系统在不同阶段（消化和发酵）均表现出更高的抗氧化能力，这使得海藻酸钙（Ca(ii)）微球成为一种合适的递送载体。由于甜菜副产物中的生物活性化合物以及糖类和生物聚合物的作用，发酵部分的总酚化合物水平和抗氧化能力比消化部分高出多达十倍。在所使用的配方中，含有辅料（糖类和/或生物聚合物）的配方比仅含海藻酸盐的微球呈现出更好的整体抗氧化反应。瓜尔胶和蔗糖不仅在保存和保护方面，而且在体外消化发酵稳定性和SCFAs生成方面，都能显著增强海藻酸钙（Ca(ii)）微球的性能。
