Bioaccessibility and gut metabolism of phenolic compounds of breads added with green coffee infusion and enzymatically bioprocessed. (15th December 2020)

• Record Type: Journal Article
• Authors: de Almeida, Suellen Silva; da Costa, Gabriela Bouça Marques; Barreto, Maysa Silva; Freire, Denise Maria Guimarães; Lobo, Leandro Araújo; Domingues, Regina Maria Cavalcanti Pilotto; Moura-Nunes, Nathália; Monteiro, Mariana; Perrone, Daniel
• Is Part Of: Food chemistry. Volume 333(2020)
• Publication Date: 2020-12-15
• Subjects: Bioactive compounds -- Bioprocessing -- Gut fermentation -- In vitro digestion -- Whole-grain bread; 5-CQA (PubChem CID 1794427) -- 5-FQA (PubChem CID 15901362) -- 4, 5-diCQA (PubChem CID 6474309) -- Caffeic acid (PubChem CID 689043) -- Ferulic acid (PubChem CID 445858) -- Sinapic acid (PubChem CID 637775) -- p-Coumaric acid (PubChem CID 637542).; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127473
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Green coffee infusion addition increased soluble phenolics in bread. Green coffee addition increased bioaccessible phenolics after in vitro digestion. Enzymatic bioprocessing increased bioaccessible phenolics after in vitro digestion. Enzymatic bioprocessing accelerated ferulic acid release during gut fermentation. Green coffee infusion addition increased overall phenolics bioaccessibility. Abstract: This study aimed at investigating two strategies to enhance the bioaccessibility of phenolic compounds from whole-wheat breads: enzymatic bioprocessing and addition of green coffee infusion. Although both strategies had a significant effect on increasing the contents of total soluble phenolic compounds in breads, the addition of green coffee infusion was much more relevant (19.1-fold) than enzymatic bioprocessing (1.8-fold). The phenolic compounds present as soluble forms were completely released from all breads' matrix already at the oral phase of digestion. While gastric digestion did not promote the release of insoluble phenolic compounds, intestinal conditions led to a slight release. All bread samples showed maximum phenolic compounds bioaccessibility after 4 h of gut fermentation. Upon the end of in vitro digestion and gut fermentation, the difference between the strategies was that enzymatic bioprocessing accelerated ferulic acid release, while the addition of green coffee infusion increased 10.4-fold the overall phenolic compounds bioaccessibility.