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In vitro digestibility of gellan gels loaded with jabuticaba extract: Effect of matrix-bioactive interaction

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Santos, Tatiana Porto [1] ; Cunha, Rosiane Lopes [1]
Número total de Autores: 2
Afiliação do(s) autor(es):
[1] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Engn, BR-13083862 Campinas, SP - Brazil
Número total de Afiliações: 1
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 125, NOV 2019.
Citações Web of Science: 0

Jabuticaba is a native Brazilian fruit rich in phenolic compounds as anthocyanins, showing several benefits for human health but a high sensibility to physicochemical digestion conditions. Gellan is a biopolymer that could be used as a material to protect and carry bioactive compounds, since this polysaccharide is resistant to gastric pH conditions. In this context, gellan gels containing jabuticaba extract were produced using two different ionic strength values (adding calcium ions), which resulted in varied structures. These gels were subjected to two different in vitro digestion processes, modifying the type of mechanical forces applied to simulate stomach and intestine movement conditions. Anthocyanins release (by pH differential method), mechanical properties, confocal and light microscopy of gels were evaluated during in vitro digestibility. Results showed that jabuticaba extract exerted effect on gels mechanical-structural properties, since an increase of stress at rupture (hardness) and a decrease of strain at rupture (deformability) were observed only in gels without calcium addition. Although all gellan gels have improved anthocyanins retention during simulated gastrointestinal digestion process, gels without calcium were more efficient. Our results demonstrated that gellan gels could act as good carriers for anthocyanins, but their efficiency is dependent on the matrix composition, demonstrating that specific studies should be accomplished to determine which changes may occur in the matrix after bioactive addition. Furthermore, our results showed that the type of mechanical forces applied during in vitro digestion is an important variable, since the use of compression (a more similar-to-in vivo system) rather than shear forces increased the release of anthocyanins. (AU)

Processo FAPESP: 08/57906-3 - Instituto Nacional de Fotônica Aplicada à Biologia Celular - INFABIC
Beneficiário:Hernandes Faustino de Carvalho
Linha de fomento: Auxílio à Pesquisa - Temático
Processo FAPESP: 15/21677-4 - Digestibilidade in vitro de géis de gelana: sistemas estático e dinâmico
Beneficiário:Tatiana Porto dos Santos
Linha de fomento: Bolsas no Brasil - Mestrado
Processo FAPESP: 04/08517-3 - Propriedades reológicas, termodinâmicas e de microestrutura de sistemas formados por polissacarídeos e proteínas globulares
Beneficiário:Rosiane Lopes da Cunha
Linha de fomento: Auxílio à Pesquisa - Regular