Morais Ivania Samara Dos Santos Silva, Pinheiro Lucas Monteiro Bezerra, Santos Fernanda Pereira, Lima Marcos Dos Santos, Santos Karina Maria Olbrich Dos, Albuquerque Carolina Lima Cavalcanti de, Cardarelli Haissa Roberta
Postgraduation Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil.
Department of Food Technology, Center for Technology and Regional Development, Federal University of Paraiba, João Pessoa, Brazil.
J Food Sci. 2025 May;90(5):e70260. doi: 10.1111/1750-3841.70260.
This study evaluated which extraction methods among agitation (ethanol and water, 60 min), ultrasonic bath-assisted (ethanol and water, 15 min), and supercritical fluid extraction (CO₂ and ethanol, 40°C, 15 Mpa) would be superior for producing co-product extracts from seriguela (Spondias purpurea), caja (Spondias mombin), and umbu-caja (Spondias spp.). The bioaccessibility of phenolic compounds and potential prebiotic effects were also investigated. The in vitro prebiotic effect of the extracts was tested using Lactobacillus acidophilus (La-3), Bifidobacterium animalis subsp. lactis (BB-12), and Lactiplantibacillus plantarum (CNPC004) through cell viability and pH monitoring over 48 h, along with their prebiotic score against an enteric mixture (Escherichia coli). Ultrasonic bath-assisted extraction achieved the highest antioxidant capacity and total phenolic content across all extracts; in contrast, supercritical fluid extraction exhibited the lowest results, primarily for the seriguela extract (32.09 ± 0.89 mg GAE/100 g). Although the bioaccessibility of total phenolics and antioxidant capacity decreases after in vitro digestion, some individual phenolics exhibited high bioaccessibility levels, such as epicatechin gallate (135.5%) in caja extract and 125.3% in seriguela; catechin (106.6%) in seriguela; and gallic acid (108.5%) in umbu-caja. All extracts positively influenced probiotic viability, with a 2-log CFU/mL growth in all strains by the end of incubation. Seriguela extract showed the best results, with a final pH of 3.57 and higher cell counts, particularly for CNPC004 (9 log CFU/mL), and the highest prebiotic score among the co-products. These findings indicate that ultrasound-assisted extraction effectively captures phenolic compounds from Spondias co-products, suggesting promising biological applications due to the bioaccessibility and prebiotic activity of the phenolic compounds. Practical Application: Extracts from Spondias fruit co-products offer innovative applications, combining antioxidant properties with potential prebiotic effects. These extracts can be utilized as functional ingredients in food products and nutraceuticals, highlighting their value in promoting health and well-being.
本研究评估了搅拌萃取法（乙醇和水，60分钟）、超声辅助萃取法（乙醇和水，15分钟）以及超临界流体萃取法（二氧化碳和乙醇，40°C，15兆帕）中哪种方法在从苏里格果（Spondias purpurea）、卡哈果（Spondias mombin）和乌姆布 - 卡哈果（Spondias spp.）中制备副产物提取物方面更具优势。同时还研究了酚类化合物的生物可及性和潜在的益生元效应。通过在48小时内监测嗜酸乳杆菌（La - 3）、动物双歧杆菌乳亚种（BB - 12）和植物乳杆菌（CNPC004）的细胞活力和pH值，并测定其相对于肠道混合物（大肠杆菌）的益生元评分，来测试提取物的体外益生元效应。超声辅助萃取法在所有提取物中获得了最高的抗氧化能力和总酚含量；相比之下，超临界流体萃取法的结果最低，主要是苏里格果提取物（32.09±0.89毫克没食子酸当量/100克）。尽管体外消化后总酚的生物可及性和抗氧化能力会降低，但一些个别酚类化合物表现出较高的生物可及性水平，例如卡哈果提取物中的表儿茶素没食子酸酯（135.5%）和苏里格果中的125.3%；苏里格果中的儿茶素（106.6%）；以及乌姆布 - 卡哈果中的没食子酸（108.5%）。所有提取物对益生菌活力均有积极影响，孵育结束时所有菌株的生长量均达到2个对数CFU/毫升。苏里格果提取物显示出最佳结果，最终pH值为3.57且细胞计数更高，特别是对于CNPC004（9个对数CFU/毫升），并且在副产物中具有最高的益生元评分。这些发现表明，超声辅助萃取法能有效地从金虎尾科果实副产物中捕获酚类化合物，鉴于酚类化合物的生物可及性和益生元活性，显示出有前景的生物学应用价值。实际应用：金虎尾科果实副产物提取物具有创新性应用，将抗氧化特性与潜在的益生元效应相结合。这些提取物可作为功能性成分用于食品和营养保健品中，凸显了它们在促进健康和福祉方面的价值。
