Effects of in vitro digestion–fermentation over global antioxidant response and short chain fatty acid production of beet waste extracts in Ca(II)– alginate beads

Autores
Aguirre Calvo, Tatiana Rocio; Molino, Silvia; Perullini, Ana Mercedes; Rufián Henares, José Ángel; Santagapita, Patricio Roman
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of the present work was to analyze the effect of in vitro gastrointestinal digestion-fermentation on antioxidant capacity, total phenols and production of short chain fatty acids (SCFAs) from biocompounds derived from beet waste (leaf and stem) encapsulated in different formulations of Ca(ii)-alginate beads. The encapsulated systems presented higher antioxidant capacity in different phases (digested and fermented) than the extracts without encapsulation, making Ca(ii)-alginate beads a suitable delivery vehicle. Levels of total phenolic compounds and antioxidant capacity of the fermented fraction were up to ten times higher than those of the digested fraction, boosted by the contribution of bioactive compounds from the by-product of beet as well as by sugars and biopolymers. Among the formulations used, those that had excipients (sugars and/or biopolymers) presented a better overall antioxidant response than the beads with just alginate. Guar gum and sucrose lead to a promising enhancement of Ca(ii)-alginate beads not only for preservation and protection but also in terms of stability under in vitro digestion-fermentation and production of SCFAs.
Fil: Aguirre Calvo, Tatiana Rocio. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Molino, Silvia. Universidad de Granada; España
Fil: Perullini, Ana Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
Fil: Rufián Henares, José Ángel. Universidad de Granada; España
Fil: Santagapita, Patricio Roman. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Materia
Ca(II)-alginate beads
antioxidant capacity
short chain fatty acids
gut microbiota
digestion
fermentation
total phenols
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/170723
Acceder
id CONICETDig_702891edb348de65511b69dc7ea7ba2e
oai_identifier_str oai:ri.conicet.gov.ar:11336/170723
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effects of in vitro digestion–fermentation over global antioxidant response and short chain fatty acid production of beet waste extracts in Ca(II)– alginate beadsAguirre Calvo, Tatiana RocioMolino, SilviaPerullini, Ana MercedesRufián Henares, José ÁngelSantagapita, Patricio RomanCa(II)-alginate beadsantioxidant capacityshort chain fatty acidsgut microbiotadigestionfermentationtotal phenolshttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The aim of the present work was to analyze the effect of in vitro gastrointestinal digestion-fermentation on antioxidant capacity, total phenols and production of short chain fatty acids (SCFAs) from biocompounds derived from beet waste (leaf and stem) encapsulated in different formulations of Ca(ii)-alginate beads. The encapsulated systems presented higher antioxidant capacity in different phases (digested and fermented) than the extracts without encapsulation, making Ca(ii)-alginate beads a suitable delivery vehicle. Levels of total phenolic compounds and antioxidant capacity of the fermented fraction were up to ten times higher than those of the digested fraction, boosted by the contribution of bioactive compounds from the by-product of beet as well as by sugars and biopolymers. Among the formulations used, those that had excipients (sugars and/or biopolymers) presented a better overall antioxidant response than the beads with just alginate. Guar gum and sucrose lead to a promising enhancement of Ca(ii)-alginate beads not only for preservation and protection but also in terms of stability under in vitro digestion-fermentation and production of SCFAs.Fil: Aguirre Calvo, Tatiana Rocio. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaFil: Molino, Silvia. Universidad de Granada; EspañaFil: Perullini, Ana Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; ArgentinaFil: Rufián Henares, José Ángel. Universidad de Granada; EspañaFil: Santagapita, Patricio Roman. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaRoyal Society of Chemistry2020-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/170723Aguirre Calvo, Tatiana Rocio; Molino, Silvia; Perullini, Ana Mercedes; Rufián Henares, José Ángel; Santagapita, Patricio Roman; Effects of in vitro digestion–fermentation over global antioxidant response and short chain fatty acid production of beet waste extracts in Ca(II)– alginate beads; Royal Society of Chemistry; Food and Function; 11; 12; 12-2020; 10645-106542042-64962042-650XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://pubs.rsc.org/en/Content/ArticleLanding/2020/FO/D0FO02347Ginfo:eu-repo/semantics/altIdentifier/doi/10.1039/D0FO02347Ginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:06:58Zoai:ri.conicet.gov.ar:11336/170723instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:06:58.816CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of in vitro digestion–fermentation over global antioxidant response and short chain fatty acid production of beet waste extracts in Ca(II)– alginate beads
title Effects of in vitro digestion–fermentation over global antioxidant response and short chain fatty acid production of beet waste extracts in Ca(II)– alginate beads
spellingShingle Effects of in vitro digestion–fermentation over global antioxidant response and short chain fatty acid production of beet waste extracts in Ca(II)– alginate beads
Aguirre Calvo, Tatiana Rocio
Ca(II)-alginate beads
antioxidant capacity
short chain fatty acids
gut microbiota
digestion
fermentation
total phenols
title_short Effects of in vitro digestion–fermentation over global antioxidant response and short chain fatty acid production of beet waste extracts in Ca(II)– alginate beads
title_full Effects of in vitro digestion–fermentation over global antioxidant response and short chain fatty acid production of beet waste extracts in Ca(II)– alginate beads
title_fullStr Effects of in vitro digestion–fermentation over global antioxidant response and short chain fatty acid production of beet waste extracts in Ca(II)– alginate beads
title_full_unstemmed Effects of in vitro digestion–fermentation over global antioxidant response and short chain fatty acid production of beet waste extracts in Ca(II)– alginate beads
title_sort Effects of in vitro digestion–fermentation over global antioxidant response and short chain fatty acid production of beet waste extracts in Ca(II)– alginate beads
dc.creator.none.fl_str_mv Aguirre Calvo, Tatiana Rocio
Molino, Silvia
Perullini, Ana Mercedes
Rufián Henares, José Ángel
Santagapita, Patricio Roman
author Aguirre Calvo, Tatiana Rocio
author_facet Aguirre Calvo, Tatiana Rocio
Molino, Silvia
Perullini, Ana Mercedes
Rufián Henares, José Ángel
Santagapita, Patricio Roman
author_role author
author2 Molino, Silvia
Perullini, Ana Mercedes
Rufián Henares, José Ángel
Santagapita, Patricio Roman
author2_role author
author
author
author
dc.subject.none.fl_str_mv Ca(II)-alginate beads
antioxidant capacity
short chain fatty acids
gut microbiota
digestion
fermentation
total phenols
topic Ca(II)-alginate beads
antioxidant capacity
short chain fatty acids
gut microbiota
digestion
fermentation
total phenols
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The aim of the present work was to analyze the effect of in vitro gastrointestinal digestion-fermentation on antioxidant capacity, total phenols and production of short chain fatty acids (SCFAs) from biocompounds derived from beet waste (leaf and stem) encapsulated in different formulations of Ca(ii)-alginate beads. The encapsulated systems presented higher antioxidant capacity in different phases (digested and fermented) than the extracts without encapsulation, making Ca(ii)-alginate beads a suitable delivery vehicle. Levels of total phenolic compounds and antioxidant capacity of the fermented fraction were up to ten times higher than those of the digested fraction, boosted by the contribution of bioactive compounds from the by-product of beet as well as by sugars and biopolymers. Among the formulations used, those that had excipients (sugars and/or biopolymers) presented a better overall antioxidant response than the beads with just alginate. Guar gum and sucrose lead to a promising enhancement of Ca(ii)-alginate beads not only for preservation and protection but also in terms of stability under in vitro digestion-fermentation and production of SCFAs.
Fil: Aguirre Calvo, Tatiana Rocio. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Molino, Silvia. Universidad de Granada; España
Fil: Perullini, Ana Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
Fil: Rufián Henares, José Ángel. Universidad de Granada; España
Fil: Santagapita, Patricio Roman. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
description The aim of the present work was to analyze the effect of in vitro gastrointestinal digestion-fermentation on antioxidant capacity, total phenols and production of short chain fatty acids (SCFAs) from biocompounds derived from beet waste (leaf and stem) encapsulated in different formulations of Ca(ii)-alginate beads. The encapsulated systems presented higher antioxidant capacity in different phases (digested and fermented) than the extracts without encapsulation, making Ca(ii)-alginate beads a suitable delivery vehicle. Levels of total phenolic compounds and antioxidant capacity of the fermented fraction were up to ten times higher than those of the digested fraction, boosted by the contribution of bioactive compounds from the by-product of beet as well as by sugars and biopolymers. Among the formulations used, those that had excipients (sugars and/or biopolymers) presented a better overall antioxidant response than the beads with just alginate. Guar gum and sucrose lead to a promising enhancement of Ca(ii)-alginate beads not only for preservation and protection but also in terms of stability under in vitro digestion-fermentation and production of SCFAs.
publishDate 2020
dc.date.none.fl_str_mv 2020-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/170723
Aguirre Calvo, Tatiana Rocio; Molino, Silvia; Perullini, Ana Mercedes; Rufián Henares, José Ángel; Santagapita, Patricio Roman; Effects of in vitro digestion–fermentation over global antioxidant response and short chain fatty acid production of beet waste extracts in Ca(II)– alginate beads; Royal Society of Chemistry; Food and Function; 11; 12; 12-2020; 10645-10654
2042-6496
2042-650X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/170723
identifier_str_mv Aguirre Calvo, Tatiana Rocio; Molino, Silvia; Perullini, Ana Mercedes; Rufián Henares, José Ángel; Santagapita, Patricio Roman; Effects of in vitro digestion–fermentation over global antioxidant response and short chain fatty acid production of beet waste extracts in Ca(II)– alginate beads; Royal Society of Chemistry; Food and Function; 11; 12; 12-2020; 10645-10654
2042-6496
2042-650X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://pubs.rsc.org/en/Content/ArticleLanding/2020/FO/D0FO02347G
info:eu-repo/semantics/altIdentifier/doi/10.1039/D0FO02347G
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Royal Society of Chemistry
publisher.none.fl_str_mv Royal Society of Chemistry
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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