7 research outputs found
C谩psulas de polvo de ar谩ndano como propuesta nutrac茅utica para mejorar la bioaccesibilidad de compuestos fen贸licos
El ar谩ndano (Vaccinium corymbosum L.) posee un alto contenido de compuestos fen贸licos los cuales han sido estudiados principalmente por su actividad antioxidante, antiobesog茅nica, antiinflamatoria, entre otras. Objetivo. Evaluar el efecto de la digesti贸n gastrointestinal聽in vitro聽sobre la bioaccesibilidad de compuestos fen贸licos y actividad antioxidante de una formulaci贸n nutrac茅utica de ar谩ndano (c谩psula), comparado con ar谩ndano fresco y polvo. Materiales y m茅todos. Se obtuvieron extractos metan贸licos de muestras de ar谩ndano fresco y liofilizado y se determin贸 su contenido de fenoles, flavonoides y antocianinas totales, as铆 como tambi茅n actividad antioxidante. Se llev贸 a cabo un ensayo de simulaci贸n de digesti贸n gastrointestinal para evaluar la bioaccesibilidad de los compuestos fen贸licos presentes en las muestras. Resultados. Los resultados mostraron que la digesti贸n g谩strica de ar谩ndano en polvo y en c谩psula promovi贸 una mayor bioaccesibilidad de fenoles (42% y 40%), flavonoides (52% y 33%) y antocianinas (45% y 40%) comparado con digestos de ar谩ndano fresco. Posterior a la digesti贸n intestinal, la bioaccesibilidad de fenoles (63%) y flavonoides (67%) fue mayor en la c谩psula de ar谩ndano comparada con su contraparte ar谩ndano en polvo. Las condiciones de digesti贸n intestinal afectaron negativamente la bioaccesibilidad de las antocianinas independientemente del tipo de muestra evaluada. Conclusi贸n. Las condiciones de digesti贸n g谩strica promueven una mayor estabilidad de los compuestos fen贸licos en ar谩ndano en polvo y en c谩psula lo que pudiera ser relevante para el mantenimiento de un ambiente antioxidante a este nivel. Las condiciones de digesti贸n intestinal afectaron de manera particular a los compuestos fen贸licos de ar谩ndano fresco y polvo, pero no a la c谩psula, lo que puede sugerir que el encapsulamiento protegi贸 de las condiciones alcalinas a los fenoles presentes. Se sugieren estudios posteriores sobre absorci贸n聽in vitro聽de los componentes remanentes en intestino y sus posibles efectos sobre biomarcadores de estr茅s oxidativo en modelos in vivo.Blueberry (Vaccinium corymbosum L.) has a high content of phenolic compounds which have been studied mainly for their antioxidant, antiobesogenic, anti-inflammatory activity, among others. Objetive. The objective of the present study was to evaluate the effect of聽in vitro聽gastrointestinal digestion on the bioaccessibility of phenolic compounds and antioxidant activity of a nutraceutical formulation of blueberry (capsule), compared to fresh and powder blueberry. Materials and methods. Methanolic extracts of fresh and lyophilized blueberry were obtained and determined its total phenols, flavonoids, anthocyanins content, as well as antioxidant activity. A gastrointestinal digestion simulation test also was carried out to assess the bioaccessibility of the phenolic compounds found in samples. Results. The results showed that gastric digestion of powder and capsule blueberry promoted greater bioaccessibility of phenols (42% and 40%), flavonoids (52% and 33%) and anthocyanins (45% and 40%), compared to fresh blueberry digests. After intestinal digestion, the bioaccessibility of phenols (63%) and flavonoids (67%) was higher in the blueberry capsule compared to its powdered blueberry counterpart. The intestinal digestion conditions negatively affected the bioaccessibility of anthocyanins regardless of the type of sample evaluated. Conclusion. Gastric digestion conditions promote greater stability of phenolic compounds in powdered and capsule blueberries, which could be relevant for the maintenance of an antioxidant environment at this level. The intestinal digestion conditions particularly affected the phenolic compounds of fresh and lyophilized blueberry, but not the capsule, which may suggest that encapsulation protected the phenols present from alkaline conditions. Further studies on聽in vitro聽absorption of the remaining components in the intestine and their possible effects on oxidative stress biomarkers in in vivo models are suggested
Bioprocessing of wheat (Triticum aestivum cv. Kronstad) bran from Northwest Mexico: effects on ferulic acid bioaccessibility in breads
Evaluating the biological potential of wheat grain cultivated in northwestern Mexico is important because it mainly varies according to the cultivar and production area. The aim of the present study was to evaluate ferulic acid (FA) bioaccessibility in breads supplemented with bioprocessed bran. Bran that was bioprocessed with xylanase enzyme (EB), yeast fermentation (FB), and a combination of both treatments (FEB) showed a higher total phenol content and antioxidant capacity compared with native bran (NB), and the majority of these components were found in a bound fraction. For NB and bioprocessed bran, FA was found at higher levels compared to the other hydroxycinnamic acids evaluated. Bioprocessing increased the free FA content six-fold compared to NB. The % bioaccessibility of FA in different breads increased in the following order: FEB<NB<FB<EB. The addition of bioprocessed bran is may be the simple way to increase the amount of bioactive compounds in a bread product
Estabilidad oxidativa y contenido de compuestos fen贸licos durante el almacenamiento del salvado de sorgo (Sorghum bicolor (L.) Moench) extrudido
Sorghum bran has a high antioxidant capacity due to the high concentrations of phenolic compounds. During decortication of the sorghum grain to obtain the bran, lipid oxidation reactions may occur that cause deterioration in its quality. To avoid this, thermal stabilization processes such as extrusion are used. The objective of this work was to evaluate chemical, stability of phenolic compounds and antioxidant capacity changes of extruded red sorghum bran. Raw sorghum bran (SC) and extruded (SE) sorghum bran were stored for 42 days and chemical (peroxide index, pH, free fatty acid), phenolic compounds, antioxidant capacity and phenolic acids determinations were carried out. The type of bran was the factor that most affected results of the chemical evaluations. The SE showed greater stability in quality than the SC, which had significant changes in free fatty acid and peroxide index. The content of phenolic compounds and the antioxidant capacity of both types of bran were not modified by the effect of storage. However, the SE presented higher levels of both parameters than the SC. The sorghum bran extrusion process retards enzymatic oxidation of lipids and improves the extraction of phenolic compounds.El salvado de sorgo posee una alta capacidad antioxidante debido a su elevado contenido de compuestos fen贸licos. Durante el decorticado del grano para la obtenci贸n del salvado, pueden presentarse reacciones de oxidaci贸n lip铆dica que deterioran su calidad. Para evitar esto, se emplean procesos de estabilizaci贸n como la extrusi贸n. El objetivo de este trabajo fue evaluar los cambios qu铆micos en los compuestos fen贸licos y la capacidad antioxidante del salvado de sorgo rojo extrudido. Los salvados de sorgo crudo (SC) y extrudido (SE) se almacenaron durante 42 d铆as para poder evaluar los cambios qu铆micos (铆ndice de per贸xidos, pH y 谩cidos grasos libres), en los compuestos fen贸licos, su capacidad antioxidante y la presencia de 谩cidos fen贸licos. El tipo de salvado fue el factor que m谩s afect贸 los resultados de las evaluaciones qu铆micas. La calidad del SE fue m谩s estable en comparaci贸n con la del SC, el cual tuvo cambios significativos de 谩cidos grasos libres e 铆ndice de per贸xidos. El contenido de compuestos fen贸licos y la capacidad antioxidante de ambos tipos de salvado no se modificaron significativamente (p > 0.05) por efecto del tiempo de almacenamiento, sin embargo, el SE present贸 niveles superiores en compuestos fen贸licos y capacidad antioxidante que el SC. El proceso de extrusi贸n del salvado de sorgo retarda la oxidaci贸n enzim谩tica y mejora la extracci贸n de los compuestos fen贸licos
Preparation, Characterization and Release of Urea from Wheat Gluten Electrospun Membranes
Homogeneous and thin porous membranes composed of oriented fibers were obtained from wheat gluten (WG) using the electrospinning technique. SEM micrographs showed an asymmetric structure and some porosity, which, in addition to a small thickness of 40 mm, are desirable characteristics for the membranes&#8217; potential application in release systems. The membranes were loaded with urea to obtain pastilles. FT-IR and DSC studies confirmed the existence of interactions via hydrogen bonding between urea and WG proteins. The pastilles were studied as prolonged-released systems of urea in water. The release of urea during the first 10 min was very fast; then, the rate of release decreased as it reached equilibrium at 300 min, with a total of &#187;98% urea released. TGA analysis showed that the release system obtained is thermally stable up to a temperature of 117 &#176;C. It was concluded that a prolonged-release system of urea could be satisfactorily produced using WG fibers obtained by electrospinning for potential application in agricultural crops