Effect of in vitro digestion-fermentation of Ca(II)-alginate beads containing sugar and biopolymers over global antioxidant response and short chain fatty acids production.
Food Chem
; 333: 127483, 2020 Dec 15.
Article
em En
| MEDLINE
| ID: mdl-32679415
The aim of the present paper was to unravel the effect of a standardized in vitro European protocol of digestion-fermentation over Ca(II)-alginate beads synthesized with sugars and biopolymers. Special emphasis on the antioxidant capacity using methods that simulate physiological conditions, short-chain fatty acids (SCFAs) production, and a detailed study of the microstructure of the gel network by SAXS at several scales (1-100 nm) were considered. Beads released high antioxidant capacity during digestion assessed by several methods, comparable to some common foods; antioxidant capacity was improved with sucrose and arabic gum inclusion in the formulation. After fermentation by gut microbiota, a ten-fold increase in the antioxidant values and an important SCFAs production were obtained, revealing the enhanced ability to produce these functional biomolecules. The microstructural analysis of Ca(II)-alginate showed an advantageous behavior: they slightly changed in oral and gastric fluids and partially dissolved their structure in intestinal fluid, where absorption occurs.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Sacarose
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Alginatos
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Ácidos Graxos Voláteis
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Fermentação
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Goma Arábica
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Microesferas
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Antioxidantes
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2020
Tipo de documento:
Article
País de afiliação:
Argentina
País de publicação:
Reino Unido