In-vitro gastrointestinal digestion of functional cookies enriched with chestnut shells extract: Effects on phenolic composition, bioaccessibility, bioactivity, and α-amylase inhibition

• DOI: 10.1016/j.fbio.2023.102766
• Publication Date: 2023-05-19T07:14:55Z
• Authors: Diana Pinto; Manuela M. Moreira; Jaroslava Švarc-G...; Anna Vallverdú-Qu...; Tanja Brezo-Borjan; Cristina Delerue-...; Francisca Rodrigues
• Keywords: Nutraceutical; Ingredient; Digestion; Functional food

Chestnut (Castanea sativa) shells (CS) are an appealing source of antioxidants. In previous studies, the research team validated a nutraceutical extract from CS, recovered by eco-friendly technology, in-vitro and in-vivo assays, developed functional cookies enriched with this extract. This study attempts, for first time, to investigate impact gastrointestinal digestion in phenolic composition, bioaccessibility, antioxidant/antiradical properties, α-amylase inhibition CS extract-enriched cookies. The outcomes revealed higher polyphenols concentrations retained after intestinal digestion, endorsing its better antioxidant, antiradical, hypoglycemic properties. phenolics recovery enhanced following order: oral < gastric phases, achieving 93.50% maximum bioaccessibility unveiling protective effect cookie matrix slow release during digestion. Regardless identical composition acids, changes their were attested between digested undigested Multivariate analysis predicted outstanding contribution bioactivity highlighted valorization as ingredient cookies, proving efficacy