Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices

In this study, it is aimed to understand the changes in sour cherry phytochemicals when their co-digestions are simulated in dairy model systems comprising skim milk, non-fat-yoghurt, probiotic yoghurt or cream. These co-digestions were analyzed for their total phenolic and anthocyanin contents, total antioxidant activity (TAA) in addition to phenolic and anthocyanin profiles, individually. Sour cherry phenolics were stable during gastric conditions (120%); 54% lost in pancreatic digestion and being available (59%) in serum available fraction (IN). Anthocyanins were lost both in gastric (30%) and pancreatic digestions (16%), being only little available (0.6%) in IN. Soymilk had inhibitory effects on TAA. Dairy food matrix components evaluated were found to have distinct effects on the measured bioavailability of individual sour cherry phenolics. This study might aid both consumers and industry on selecting the food matrices to aiding increase in bioavailability.Peer reviewe

Phenolic contents, antioxidant activities and potential bioaccessibilities of industrial pomegranate nectar processing wastes

Antioxidant potential and bioaccessibility of co-products from industrial pasteurised pomegranate nectar (PN) processing such as peel (PP), press cake (PC) and precipitate after clarification (PAC) in comparison with raw material (arils) and final products (CON and PN) were determined. Total phenolic (TPC), flavonoid (TFC), anthocyanin (TAC), tannin contents (TTC) and antioxidant activity (TAA) were determined besides identifying major phenolics and investigating in vitro bioaccessibility after gastrointestinal (GI) digestion. PP showed the highest values, except for TAC. Phenolics (12.7-43.0%) were found to be more stable than anthocyanins (0.6-2.1%) after in vitro GI digestion. PAC was found to be a better source for anthocyanins than CON and also showed higher phenolic bioaccessibility (28.8%) than PN (19.6%). PC and PAC possessed as much TPC, TFC, TTC and TAA levels as CON, with some exceptions. Therefore, these results indicated that not only PP but also PC and PAC should be valorised as a good source for phenolics and anthocyanins.EU 7th Frame ATHENA Projec

Antioxidant dietary fibres: potential functional food ingredients from plant processing by-products

The number of dietary fibre enriched food products introduced to the food market has been increased due to several beneficial effects of dietary fibres, mainly on the digestive system. In recent years, there has been a trend towards finding new sources of dietary fibre, such as agronomic by-products. Dietary fibres produced from by-products of antioxidant rich foodstuffs comprise important and healthy antioxidants such as polyphenols and carotenoids. This brings along the antioxidant dietary fibre (ADF) concept, which combines beneficial effects of both dietary fibres and antioxidants. This review focuses on the present knowledge in the literature about the sources and potential applications of ADFs as functional ingredients in the food industry. Also it is aimed to attract the attention of producers to the economic importance of converting those food processing by-products into healthy value-added products