Publication
Particle size effect of integral carob flour on bioaccessibility of bioactive compounds during simulated gastrointestinal digestion
| dc.contributor.author | Vilas-Boas, Ana M. | |
| dc.contributor.author | Brassesco, María E. | |
| dc.contributor.author | Quintino, Andreia | |
| dc.contributor.author | Vieira, Margarida | |
| dc.contributor.author | Brandão, Teresa R. S. | |
| dc.contributor.author | Silva, Cristina L. M. | |
| dc.contributor.author | Azevedo, Miguel | |
| dc.contributor.author | Pintado, Manuela | |
| dc.date.accessioned | 2022-06-28T13:40:07Z | |
| dc.date.available | 2022-06-28T13:40:07Z | |
| dc.date.issued | 2022-04-27 | |
| dc.date.updated | 2022-05-12T19:35:54Z | |
| dc.description.abstract | Carob fruit is native to the Mediterranean region and produced mainly in Portugal, Italy, Morocco and Turkey. The production of the carob fruit in Portugal is highly extensive and sustainable. Currently, carob flour (CF) production is mainly achieved after pulp separation, despite it having been demonstrated that the seeds improve the extraction efficiency of bioactive compounds such as polyphenols, promoting human health. This study aimed to produce an integral CF through an innovative process and assess its physicochemical and bioactive properties at different particle sizes throughout simulated gastrointestinal tract (GIT) digestion. The sugar content profile obtained throughout GIT digestion indicated that sucrose, the sugar present at the highest concentration in undigested CF, was digested and broken down into simple sugars, namely glucose and fructose. The total phenolic content (TPC) and antioxidant activity obtained for the ≤100 µm fraction were in accordance and gastric digestion promoted an increase in the TPC value compared to the undigested sample. The >100 µm fractions displayed a distinct profile from the ≤100 µm fraction. This study showed that the particle size affects the sugar, antioxidant and total phenolic content of CFs and also their gastrointestinal tract digestion. The ≤100 µm fraction demonstrated the most suitable profile as a functional food ingredient. | pt_PT |
| dc.description.sponsorship | NORTE-01-0247-FEDER-039914 | |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier | doi: 10.3390/foods11091272 | |
| dc.identifier.citation | Foods 11 (9): 1272 (2022) | pt_PT |
| dc.identifier.doi | 10.3390/foods11091272 | pt_PT |
| dc.identifier.issn | 2304-8158 | |
| dc.identifier.uri | http://hdl.handle.net/10400.1/17887 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | MDPI | pt_PT |
| dc.relation | Centre for Biotechnology and Fine Chemistry | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Carob flour | pt_PT |
| dc.subject | GIT (gastrointestinal tract) digestion | pt_PT |
| dc.subject | Total phenolic content | pt_PT |
| dc.subject | Antioxidant activity | pt_PT |
| dc.title | Particle size effect of integral carob flour on bioaccessibility of bioactive compounds during simulated gastrointestinal digestion | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | Centre for Biotechnology and Fine Chemistry | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT | |
| oaire.citation.issue | 9 | pt_PT |
| oaire.citation.startPage | 1272 | pt_PT |
| oaire.citation.title | Foods | pt_PT |
| oaire.citation.volume | 11 | pt_PT |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| person.familyName | Quintino | |
| person.familyName | Vieira | |
| person.givenName | Andreia | |
| person.givenName | Margarida | |
| person.identifier.ciencia-id | 2A1A-2245-349B | |
| person.identifier.ciencia-id | 3314-4EFC-1E4A | |
| person.identifier.orcid | 0000-0003-2774-706X | |
| person.identifier.rid | E-1805-2012 | |
| person.identifier.scopus-author-id | 7202140775 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |
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