Specific phenolic compounds and sensory properties of a new dealcoholized red wine with pomegranate (Punica granatum L.) extract

The pomegranate (Punica granatum L.) fruit has a long history of human consumption and possesses notable antioxidant and cardiovascular properties. This work evaluated the feasibility to provide a new functional beverage based on a dealcoholized red wine matrix supplemented by a pomegranate extract. The potential bioactive compounds in the pomegranate extract, punicalagin A and B and ellagic acid, were analyzed during the downstream process in order to evaluate the functional dose in the final beverage. The addition of pomegranate extract to the dealcoholized red wine resulted in a product with more intense yeast odor, acidity, yeast flavor, and astringency and with a less intense berry flavor. Consumer acceptance of the product was also investigated and the results revealed the existence of a niche of consumers willing to consume dealcoholized wine enriched with pomegranate extract. After tasting, 50% and 40% of those consumers initially interested by this product concept declared to be interested to purchase the control sample and the functional beverage, respectively. The daily consumption of two servings of 250 mL of this new pomegranate-enriched dealcoholized wine provides 82 mg of total ellagitannins, corresponding to the sum of punicalagin A and B and ellagic acid

Antioxidant Characterization and Biological Effects of Grape Pomace Extracts Supplementation in Caenorhabditis elegans

[EN]The aim of this work was to evaluate the biological activity of four grape pomace (GP) extracts that are rich in polyphenols using C. elegans as an in vivo model. Different concentrations of the GP extracts were assessed for their effects on the resistance of C. elegans against thermally induced oxidative stress, accumulation of reactive oxygen species (ROS), and lifespan. The cultivation of C. elegans with relatively low concentrations of GP extracts increased their resistance against thermal stress and prolonged their lifespan, while high levels displayed detrimental effects. In the studied extracts, maximum protection was observed for levels of polyphenols around 7 to 9 µg gallic acid equivalents per cultivation plate. The obtained results suggested that small changes in the ROS levels could have beneficial effects, although further studies are required to fully understand the impact of the extracts and assayed doses on ROS levels to explain the mechanism that is involved in the observed effects

Dynamic gastrointestinal digestion of grape pomace extracts: Bioaccessible phenolic metabolites and impact on human gut microbiota

Grape pomace is a winery by-product rich in polyphenols and dietary fibre, two food constituents in whose bioaccessibility gut microbiota is implicated. To overcome the limitations of in vivo studies concerning difficult access to proximal regions of the colon, this paper reports, for the first time, the in vitro colonic digestion of grape pomace extracts (GPEs) using a dynamic gastrointestinal digestion model. Experiments consisted in the inoculation of the simgi® model with faecal microbiota from healthy volunteers, and further feeding of the system with a single (acute feeding of 700 mg) and continuous (chronic feeding of 700 mg/day; 14 days) dose of GPE. Two independent experiments with faecal microbiota from two volunteers (#1 and #2) were carried out. Results were determined in terms of microbial functionality [phenolic metabolites, short-chain fatty acids (SCFAs) and ammonium ion] and composition (plate counting and qPCR) in the different simgi® compartments (ascending, transverse and descending colon). Different benzoic, phenylacetic and phenylpropionic acids were found as the main bioaccessible phenolic metabolites released from GPE. As an indicator of microbial fermentative activity, a significant increase (p 0.05) were observed during chronic feeding for both experiments. Also, during the chronic feeding, the main bacteria groups increased (p < 0.05) in respect to the steady state, with the highest increments being for Lactobacillus and Bacteroides groups. Additionally, a bacteria strain capable of metabolizing (−)-epicatechin gallate, a phenolic compound characteristic of grapes and wine, was isolated from the simgi® stable microbiota and was identified as Raoultella ornithinolytica or Raoultella planticola.This work was funded by MINECO (Spanish National Projects INNPACTO IPT 2012-0130-060000 and AGL2015-64522-C2-1), and the Comunidad de Madrid Programme (ALIBIRD-CM S2013/ABI-2728). The authors would like to thank Patricia Garcia Marmol for her technical assistance and Dr. Pedro J. Martín-Álvarez for his help with data processing and statistical analysis. I.G-S is the recipient of fellowships from the Spanish FPU-MECD (FPU14/05760) programme.Peer reviewe

Changes in anthocyanins profile of anthocyanin enriched bakeries

PATHWAY-27 will evaluate the effectiveness of docosahexaenoic acid (DHA), anthocyanins (AC)and beta-glucan (BG) alone or in combination with two other bioactives, chosen for known/claimed effectiveness in reducing some risk factors of Metabolic Syndrome (MS). Determinationof changes in AC profile of AC enriched bakeries is one of the outputs of this project. Buns andbiscuits were enriched with three different concentrations of AC. Extraction of AC from food matrixwas optimised using four different solvent systems. The extraction efficiency was determined bymeasuring total anthocyanin content using pH-differential method. Sepabeads SP850 ion exchangeresin was used for column chromatography. Separation of AC was performed by HPLC. The color ofAC enriched buns was completely purple and some slightly green and brown spots were also detectedin the crust. Anthocyanin enriched biscuits had an excellent taste and flavour and the texture wasnot too compact. Nevertheless, biscuits had brown colour in the outer layer and a purple and greenspots inside as in the buns. Among the extraction solvents methanol containing 0.1% formic acidwas the most efficient solvent. Amount of AC extracted with methanol containing 0.1% formic acidwas 3.71, 1.62 and 1.45 times greater than those of extracted with water containing 0.1% formicacid, methanol containing 1% formic acid and ethanol containing 1% formic acid respectively.The recovery of AC from buns enriched with three different concentrations of AC was changedin between 4.95 to 27.71%. This value for biscuits enriched with three different concentrations ofAC was in between 36.80 to 54.66%. When compared the HPLC chromatogram of AC source andbuns, the main findings were the disappearance of the first peak of AC source in the chromatogramof buns and new peaks, possibly originated from wheat and other ingredients or occurred duringfermentation, in buns. However, determination of the same anthocyanin profiles for biscuits andAC source indicated that food-processing conditions during biscuit production had no effect onthe anthocyanin profile, but other peaks were also identified. The authors participate in the FP7 EUProject PATHWAY-27 ‘Pivotal Assessment of the Effects of Bioactives on the Health and Wellbeing,from Human Genome to Food Industry’ (grant agreement no. 311876)

Delivering anthocyanins in the gastrointestinal tract: processing conditions and food matrix effect

Over the last decade, many studies have demonstrated the potential benefits of using anthocyanins (ACs) in the prevention of metabolic syndrome. Nevertheless, most of these studies have only considered ACs as pure compounds rather than ingredients of bioactive-enriched foods. However, the AC -food matrix interaction could deeply impact on its digestibility and bioaccessibility, and hence, effectiveness. The objective of this study was to evaluate the effectiveness of different dairy and egg-based matrices on the delivering of ACs in the gastrointestinal tract under physiological relevant conditions. Two foods per matrix –milkshake and cream dessert for dairy matrices, and omelet and pancake for egg-based matrices – were produced under industrial conditions and fortified using a highly enriched AC powder obtained from red grapes (Vitis vinifera). After assessing the AC content in the foods by RP- HPLC and pH differential method, simulated gastro-intestinal digestions were carried out following the guidelines developed by INFOGEST (COST action FA 1005). This physiologically relevant model comprises an oral, gastric and intestinal phases, and takes into account among other factors: the presence of digestive enzymes at their physiological concentrations, electrolyte composition of each digestive compartment, temperature, calcium and bile salts concentrations, pH and digestion time. AC present in the soluble fraction at the end of the gastrointestinal digestion was quantified and bioaccessibility % of AC calculated for each food. The heat treatment applied during omelet and pancake production degraded around half of the AC added (47.39 and 58.58% of recovery respectively). However these products presented the best bioaccessibility values after in vitro digestion (44,14 and 40,91%). The solid texture of omelet and pancake could have protected AC from their degradation during the in vitro digestion process. In the non-cooked products, the low bioaccessibility values of AC observed after digestion (36,76% for milkshake and 15,83% for dessert) was compensated with the no losses of AC during its production. Although more experiment have to be done, it seems that non- cooked solid foods are the best option to maximize the delivering of AC in the gastrointestinal tract

Delivering anthocyanins in the gastrointestinal tract: processing conditions and food matrix effect

Over the last decade, many studies have demonstrated the potential benefits of using anthocyanins (ACs) in the prevention of metabolic syndrome. Nevertheless, most of these studies have only considered ACs as pure compounds rather than ingredients of bioactive-enriched foods. However, the AC -food matrix interaction could deeply impact on its digestibility and bioaccessibility, and hence, effectiveness. The objective of this study was to evaluate the effectiveness of different dairy and egg-based matrices on the delivering of ACs in the gastrointestinal tract under physiological relevant conditions. Two foods per matrix –milkshake and cream dessert for dairy matrices, and omelet and pancake for egg-based matrices – were produced under industrial conditions and fortified using a highly enriched AC powder obtained from red grapes (Vitis vinifera). After assessing the AC content in the foods by RP- HPLC and pH differential method, simulated gastro-intestinal digestions were carried out following the guidelines developed by INFOGEST (COST action FA 1005). This physiologically relevant model comprises an oral, gastric and intestinal phases, and takes into account among other factors: the presence of digestive enzymes at their physiological concentrations, electrolyte composition of each digestive compartment, temperature, calcium and bile salts concentrations, pH and digestion time. AC present in the soluble fraction at the end of the gastrointestinal digestion was quantified and bioaccessibility % of AC calculated for each food. The heat treatment applied during omelet and pancake production degraded around half of the AC added (47.39 and 58.58% of recovery respectively). However these products presented the best bioaccessibility values after in vitro digestion (44,14 and 40,91%). The solid texture of omelet and pancake could have protected AC from their degradation during the in vitro digestion process. In the non-cooked products, the low bioaccessibility values of AC observed after digestion (36,76% for milkshake and 15,83% for dessert) was compensated with the no losses of AC during its production. Although more experiment have to be done, it seems that non- cooked solid foods are the best option to maximize the delivering of AC in the gastrointestinal tract

Delivering anthocyanins in the gastrointestinal tract: processing conditions and food matrix effect

Over the last decade, many studies have demonstrated the potential benefits of using anthocyanins (ACs) in the prevention of metabolic syndrome. Nevertheless, most of these studies have only considered ACs as pure compounds rather than ingredients of bioactive-enriched foods. However, the AC -food matrix interaction could deeply impact on its digestibility and bioaccessibility, and hence, effectiveness. The objective of this study was to evaluate the effectiveness of different dairy and egg-based matrices on the delivering of ACs in the gastrointestinal tract under physiological relevant conditions. Two foods per matrix –milkshake and cream dessert for dairy matrices, and omelet and pancake for egg-based matrices – were produced under industrial conditions and fortified using a highly enriched AC powder obtained from red grapes (Vitis vinifera). After assessing the AC content in the foods by RP- HPLC and pH differential method, simulated gastro-intestinal digestions were carried out following the guidelines developed by INFOGEST (COST action FA 1005). This physiologically relevant model comprises an oral, gastric and intestinal phases, and takes into account many physiological factors. AC present in the soluble fraction at the end of the gastrointestinal digestion was quantified and bioaccessibility % of AC calculated for each food. The heat treatment applied during omelet and pancake production degraded around half of the AC added (47.39 and 58.58% of recovery respectively). However these products presented the best bioaccessibility values after in vitro digestion (44,14 and 40,91%). The solid texture of omelet and pancake could have protected AC from their degradation during the in vitro digestion process. In the non-cooked products, the low bioaccessibility values of AC observed after digestion (36,76% for milkshake and 15,83% for dessert) was compensated with the no losses of AC during its production. Although more experiments have to be done, it seems that non- cooked solid foods are the best option to maximize the delivering of AC in the gastrointestinal tract

Delivering anthocyanins in the gastrointestinal tract: processing conditions and food matrix effect

Over the last decade, many studies have demonstrated the potential benefits of using anthocyanins (ACs) in the prevention of metabolic syndrome. Nevertheless, most of these studies have only considered ACs as pure compounds rather than ingredients of bioactive-enriched foods. However, the AC -food matrix interaction could deeply impact on its digestibility and bioaccessibility, and hence, effectiveness. The objective of this study was to evaluate the effectiveness of different dairy and egg-based matrices on the delivering of ACs in the gastrointestinal tract under physiological relevant conditions. Two foods per matrix –milkshake and cream dessert for dairy matrices, and omelet and pancake for egg-based matrices – were produced under industrial conditions and fortified using a highly enriched AC powder obtained from red grapes (Vitis vinifera). After assessing the AC content in the foods by RP- HPLC and pH differential method, simulated gastro-intestinal digestions were carried out following the guidelines developed by INFOGEST (COST action FA 1005). This physiologically relevant model comprises an oral, gastric and intestinal phases, and takes into account many physiological factors. AC present in the soluble fraction at the end of the gastrointestinal digestion was quantified and bioaccessibility % of AC calculated for each food. The heat treatment applied during omelet and pancake production degraded around half of the AC added (47.39 and 58.58% of recovery respectively). However these products presented the best bioaccessibility values after in vitro digestion (44,14 and 40,91%). The solid texture of omelet and pancake could have protected AC from their degradation during the in vitro digestion process. In the non-cooked products, the low bioaccessibility values of AC observed after digestion (36,76% for milkshake and 15,83% for dessert) was compensated with the no losses of AC during its production. Although more experiments have to be done, it seems that non- cooked solid foods are the best option to maximize the delivering of AC in the gastrointestinal tract

Stability and bioaccessibility of anthocyanins in bakery products enriched with anthocyanins

Anthocyanins, water soluble polyphenols, have been associated with several beneficial health effects. The aim of this study was to determine how the baking process and food matrix affect anthocyanin stability and bioaccessibility in bakery products in order to develop functional foods. Three well known regularly consumed bakery products (buns, breadsticks and biscuits) were enriched with anthocyanin (AC) isolated from grape skin alone or in combination with docosahexaenoic acid (AC + DHA) to reveal knowledge on AC as active ingredients in real food systems rather than pure compounds. Anthocyanin amounts added to the formulations of buns, breadsticks and biscuits were 34 mg per 100 g, 40 mg per 100 g and 37 mg per 100 g, respectively. The effect of processing, storage and the food matrix on AC stability and bioaccessibility was investigated. In addition, the sensory properties of bakery products were evaluated. Breadsticks enriched with AC and AC + DHA received the lowest scores in the pre-screening sensory test. Therefore breadsticks were excluded from further analysis. AC retentions, which were monitored by determination of malvidin 3-O-glucoside, in the bun and biscuit after baking were 95.9% (13.6 mg per 100 g) and 98.6% (15.2 mg per 100 g), respectively. Biscuits and buns enriched only with AC showed significantly higher anthocyanin bioaccessibilities (57.26% and 57.30%, respectively) than the same ones enriched with AC + DHA. AC stability in enriched products stored for 21 days was significantly lower than in products stored for 7 days (p &lt; 0.05). However, this loss can be accepted as negligible since more than 70% of AC was retained in all the products

The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion

The aim of the present study was to understand to what extent the inclusion of anthocyanins into dairyand egg matrices could affect their stability after processing and their release and solubility during digestion.For this purpose, individual and total anthocyanin content of four different enriched matrices,namely custard dessert, milkshake, pancake and omelettete, was determined after their manufacturingand during in vitro digestion. Results showed that anthocyanin recovery after processing largely variedamong matrices, mainly due to the treatments applied and the interactions developed with other foodcomponents. In terms of digestion, the present study showed that the inclusion of anthocyanins into foodmatrices could be an effective way to protect them against intestinal degradation, and also the incorporationof anthocyanins into matrices with different compositions and structures could represent an interestingand effective method to control the delivery of anthocyanins within the different compartments ofthe digestive tract