Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. 'Ataulfo' phenolics.

Fruit ripening induces changes that strongly affect their matrices, and consequently, the bioaccessibility/bioavailability of its phenolic compounds. Flesh from 'slightly' (SR), 'moderately' (MR) and 'fully' (FR) ripe 'Ataulfo' mangoes were physicochemically characterized, and digested in vitro to evaluate how ripening impacts the bioaccessibility/bioavailability of its phenolic compounds. Ripening increased the flesh's pH and total soluble solids, while decreasing citric acid, malic acid and titratable acidity. MR and FR mango phenolics had higher bioaccessibility/bioavailability, which was related to a decreased starch and dietary fiber (soluble and insoluble) content. These results suggest that phenolics are strongly bound to the fruit's matrix of SR mango, but ripening liberates them as the major polysaccharides are hydrolyzed, thus breaking covalent bonds and disrupting carbohydrate-phenolic complexes. There was also a higher release percentage in the gastric digestion phase, as compared to the intestinal. Our data showed that the bioaccessibility/bioavailability of mango phenolics depends on fruit ripening and on digestion phase.

Processing 'Ataulfo' Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds.

The health-promoting effects of phenolic compounds depend on their bioaccessibility from the food matrix and their consequent bioavailability. We carried out a randomized crossover pilot clinical trial to evaluate the matrix effect (raw flesh and juice) of 'Ataulfo' mango on the bioavailability of its phenolic compounds. Twelve healthy male subjects consumed a dose of mango flesh or juice. Blood was collected for six hours after consumption, and urine for 24 h. Plasma and urine phenolics were analyzed by electrochemical detection coupled to high performance liquid chromatography (HPLC-ECD). Five compounds were identified and quantified in plasma. Six phenolic compounds, plus a microbial metabolite (pyrogallol) were quantified in urine, suggesting colonic metabolism. The maximum plasma concentration (Cmax) occurred 2-4 h after consumption; excretion rates were maximum at 8-24 h. Mango flesh contributed to greater protocatechuic acid absorption (49%), mango juice contributed to higher chlorogenic acid absorption (62%). Our data suggests that the bioavailability and antioxidant capacity of mango phenolics is preserved, and may be increased when the flesh is processed into juice.

Edible coatings as encapsulating matrices for bioactive compounds: a review.

Edible coatings can extend the shelf-life of many foods, controlling moisture and solute migration, gas exchange and oxidative reaction rates. Besides, edible coatings can be used as carriers of bioactive compounds to improve the quality of food products such as antioxidants, antimicrobials, flavors and probiotics. These approaches can be useful to extend shelf-life as well as provide a functional product. When edible coatings are used as a matrix holding bioactive compounds remarkable benefits arise; off odors and flavors can be masked, bioactive compounds are protected from the environment, and controlled release is allowed. In this sense, the present review will be focused on analyzing the potential use of encapsulation with edible coatings to incorporate bioactive compounds, solving the disadvantages of direct application.