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Effect of in vitro gastrointestinal digestion on the antioxidant properties of fruit and vegetable powdered smoothies reinforced with WPC80

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dc.contributor.authorJiménez-Monreal, Antonia María
dc.contributor.authorCedeño-Pinos, Cristina
dc.contributor.authorBañón, Sancho
dc.contributor.authorMuñoz, Israel
dc.contributor.authorGuardia, Maria Dolors
dc.contributor.authorTahori, Nisrine
dc.contributor.authorMartínez-Tomé, Magdalena
dc.contributor.departmentTecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned2025-01-27T07:43:11Z
dc.date.available2025-01-27T07:43:11Z
dc.date.issued2025-01-02
dc.description© 2025, Elsevier. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/. This document is the Accepted version of a Published Work that appeared in final form in LWT - Food Science and Technology. To access the final edited and published work see https://doi.org/10.1016/j.lwt.2024.117301
dc.description.abstractThe development of novel powdered smoothies obtained by spray-drying (SD) technology can contribute to revaluing fruits and vegetables from seasonal surplus. The aim of this study was to evaluate the effect of in vitro gastrointestinal digestion (GID) on the retention, activity and bioaccessibility of key antioxidants of two smooth- ies elaborated with fruits (apple, orange and banana) or vegetables (pumpkin, apple and carrot), fortified with whey protein concentrate 80 g/100g (WPC80) and spray-dried. α-Tocopherol, ascorbic acid, polyphenol and flavonoid contents, and antioxidant capacity were determined in the smoothies reconstituted with water or semi- skimmed milk. Bioaccessibility and remaining antioxidant capacity after digestion was calculated. This study demonstrated contained smoothies were rich in sugar, protein and fibre. These smoothie powders retained most antioxidant properties intact. The reconstitution of smoothies with semi-skimmed milk means higher flavonoids and vitamin E content. In vitro GID showed a positive effect on the antioxidant properties of these smoothies by improving the bioaccessibility of TPC and favouring the scavenging ABTS radical, although the content of flavonoids and tocopherol was decreased. These results confirmed that powdered smoothies show high nutri- tional values and considerable antioxidant activity as a health-enhancing fortified food. Digestive simulations provide information on the potential bioaccessibility of antioxidants.es
dc.formatapplication/pdfes
dc.format.extent16
dc.identifier.citationLWT - Food Science and Technology, vol. 215, 2025 117301
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2024.117301
dc.identifier.issnPrint: 0023-6438
dc.identifier.issnElectronic: 1096-1127
dc.identifier.urihttp://hdl.handle.net/10201/149367
dc.languageenges
dc.publisherElsevier
dc.relationMinisterio de Ciencia, Innovación y Universidades, FEDER, España, proyecto PID 2021-125533OR-C42.es
dc.relation.ispartofDesarrollo y control de calidad de smoothies PCSD vs SD enriquecidos con ingredientes funcionales.es
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0023643824015846?via%3Dihub
dc.rightsinfo:eu-repo/semantics/openAccesses
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectSmoothies
dc.subjectBioactive compounds
dc.subjectFood waste
dc.subjectSurplus fruit and vegetables
dc.subjectAntioxidant activity
dc.titleEffect of in vitro gastrointestinal digestion on the antioxidant properties of fruit and vegetable powdered smoothies reinforced with WPC80es
dc.typeinfo:eu-repo/semantics/articlees
dspace.entity.typePublicationes
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