Valorization of Persimmon and Blueberry Byproducts to Obtain Functional Powders: In Vitro Digestion and Fermentation by Gut Microbiota
Bas-Bellver C, Andrés C, Seguí L, Barrera C, Jiménez-Hernández N, Artacho A, Betoret N, Gosalbes MJ
Journal of agricultural and food chemistry · 30 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- In vitro/mechanistic study (classified by our AI screen)
- Studied in
- Cells or lab samples
- Main outcome
- Mechanisms only
Who paid for it
- Funding
- Independent funding
- Government
- Generalitat Valenciana
- Government
- Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunitat Valenciana
- University or hospital
- Universitat Politècnica de València
- University or hospital
- Universitat Polit?cnica de Val?ncia
- Nonprofit
- Foundation for the Promotion of Health and Biomedical Research of the Valencian Community
- Grants
- Generalitat Valenciana (AICO/2017/'049); Generalitat Valenciana (AICO/2017)
Based on 5 listed funder(s).
Publication
- Published
- 2020-07-07 · J Agric Food Chem · vol. 68 · issue 30 · pp. 8080–8090
- Publisher
- American Chemical Society
- Cited
- 53 citations · more than 94% of similar papers · 3.8× the field average
- Impact
- Top 10% most cited in its field
- References
- 46 works
- Access
- Open access (repository copy) · CC-BY-NC-ND
- Research areas
- Food composition and properties · Microbial Metabolites in Food Biotechnology · Probiotics and Fermented Foods
- Keywords
- Fermentation, Food science, Digestion (alchemy), Gut flora, Chemistry, Biology, Biochemistry, Chromatography
- MeSH
- gastrointestinal tract, humans, bacteria, diospyros, fruit, plant preparations, powders, waste products, fermentation, models, biological, gastrointestinal microbiome, blueberry plants
8 authors
From ES
- Claudia Bas-BellverUniversitat Politècnica de València
- Cristina AndrésUniversitat Politècnica de València
- Lucía SeguíUniversitat Politècnica de València
- Cristina BarreraUniversitat Politècnica de València
- Nuria Jiménez‐HernándezUniversitat de València; Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunitat Valenciana; Institute for Integrative Systems Biology; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública
- Alejandro ArtachoUniversitat de València; Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunitat Valenciana; Institute for Integrative Systems Biology
Abstract
Globalization of fruit and vegetable markets generates overproduction, surpluses, and potentially valuable residues. The valorization of these byproducts constitutes a challenge, to ensure sustainability and reintroduce them into the food chain. This work focuses on blueberry and persimmon residues, rich in polyphenols and carotenoids, to obtain powders with high added value to be used as ingredients in food formulation. These powders have been characterized, and the changes in the bioactive compounds in in vitro gastrointestinal digestion have been evaluated. The results indicated that the type of residue, the drying process, as well as the content and type of fiber determine the release of antioxidants during digestion. In vitro colonic fermentations were also performed, and it was observed that the characteristics of digested powders had an effect on the composition of the growing microbial community. Thus, carotenoids and anthocyanins maintain an interplay with microbiota that could be beneficial for human health.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
Community trust
Loading…
How much do you trust this study's findings?
Comments
Sign in to rate, comment on or flag this study.Sign inSomething wrong here?
Flag this study if its information, labels or funding look wrong. An editor reviews every flag.
Sign in to rate, comment on or flag this study.Sign inEducational information about published research. Not medical advice, and not a recommendation to start or stop anything.