Your browser doesn't support javascript.
loading
In Vitro Digestion and Fermentation of Cowpea Pod Extracts and Proteins Loaded in Ca(II)-Alginate Hydrogels.
Traffano-Schiffo, Maria Victoria; Aguirre-Calvo, Tatiana Rocio; Navajas-Porras, Beatriz; Avanza, María Victoria; Rufián-Henares, José Ángel; Santagapita, Patricio Román.
Affiliation
  • Traffano-Schiffo MV; Instituto de Química Básica y Aplicada del Nordeste Argentino, IQUIBA-NEA, UNNE-CONICET, Avenida Libertad 5460, Corrientes 3400, Argentina.
  • Aguirre-Calvo TR; Departamento de Química Orgánica y Química Inorgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires 1428, Argentina.
  • Navajas-Porras B; Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR), Universidad de Buenos Aires-CONICET, Buenos Aires 1428, Argentina.
  • Avanza MV; Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18011 Granada, Spain.
  • Rufián-Henares JÁ; Instituto de Química Básica y Aplicada del Nordeste Argentino, IQUIBA-NEA, UNNE-CONICET, Avenida Libertad 5460, Corrientes 3400, Argentina.
  • Santagapita PR; Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18011 Granada, Spain.
Foods ; 13(19)2024 Sep 26.
Article in En | MEDLINE | ID: mdl-39410106
ABSTRACT
Antioxidants derived from food by-products are known for their bioactive properties and impact on human health. However, the gastrointestinal behavior is often poor due to their degradation during digestion. The development of Ca(II)-alginate beads supplemented with biopolymers and enriched with cowpea (Vigna unguiculata) extract could represent a novel environmentally friendly technological solution to produce functional ingredients in the food industry. The present study evaluates the impact of in vitro digestion/fermentation by analyzing global antioxidant response (GAR), production of short-chain fatty acids (SCFAs) as a modulation of gut microbiota, and behavior of proton transverse relaxation times by low-field nuclear magnetic resonance (as an indicator of gelation state and characterization of microstructure). Results revealed that guar gum and cowpea protein preserved a high GAR of total phenolic compounds and antioxidant capacity by ABTS and FRAP methods after digestion/fermentation, promoting an adequate protection of the bioactives for their absorption. Alginate-based beads have great potential as prebiotics, with the guar gum-containing system contributing the most to SCFAs production. Finally, the overall higher mobility of protons observed in the intestinal phase agrees with structural changes that promote the release of phenolic compounds during this stage. Beads are excellent carriers of bioactive compounds (cowpea phenolic compounds and peptides) with potential capacities.
Key words

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2024 Document type: Article Affiliation country: Argentina Country of publication: Switzerland

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2024 Document type: Article Affiliation country: Argentina Country of publication: Switzerland